Recipe for 2 Tsourekia (Greek Sweet Breads)

Ingredients for the Starter:

• 120ml organic almond milk​

• 15g organic crystallized sugar​

• 15g gluten-free patisserie mix​

• 10g dry active yeast​

For the Dough:

• 700g gluten-free patisserie mix​

• 800g organic dark chocolate spread (400g for each tsoureki)​

• 110ml organic almond milk​

• 150ml organic orange juice​

• Zest of 3 organic oranges

• 100ml organic sunflower oil​

• 100g crystallized sugar​

• 1 teaspoon organic vanilla extract​

• ⅓ teaspoon mastic powder​

• ⅓ teaspoon organic cardamom powder​

• ½ teaspoon mahleb​

Instructions:

1. Prepare the Starter:

   • In a bowl, combine the almond milk, crystallized sugar, patisserie mix, and dry yeast. Whisk well until the mixture is smooth.​

   • Cover the bowl with a cloth and let it sit for 20 minutes to activate the yeast.​

2. Prepare the Dough:

   • In another bowl, mix together the almond milk, orange juice, sunflower oil, vanilla extract, and salt.​

   • If using whole mastic, grind it along with the cardamom using a mortar and pestle until fine.​

   • Add the starter mixture and the ground spices to the bowl.​

   • Gradually add the gluten-free patisserie mix, mixing continuously until a soft, non-sticky dough forms.​

   • Place the dough in a lightly floured bowl, cover, and let it rise in a warm place for 1 hour, or until it doubles in size.​

3. Shape the Tsourekia:

   • Preheat your oven to 180°C (350°F).​

   • Divide the risen dough into two equal portions.​

   • On a lightly floured surface, roll out each portion into a rectangular shape.​

   • Spread half of the dark chocolate spread over each rectangle, leaving a small border around the edges.​

   • Roll each rectangle tightly into a log.​

   • Using a sharp knife, cut each log vertically in half lengthwise to expose the layers.​

   • Twist the two halves together, keeping the cut sides facing up to showcase the chocolate layers.​

   • Place each twisted loaf into a lined baking pan (approximately 30x13x7 cm).​

   • Cover and let them rise for an additional 30 minutes.​

4. Bake:

   • Bake in the preheated oven for 30 minutes, or until golden brown.​

   • Once baked, remove from the oven and let them cool before serving.​

Enjoy your homemade vegan and gluten-free tsourekia!