If you liked the video press 👍 subscribe to the channel, press 🔔 to not miss any videos ❤️
Today we will make a pure delicious bun with many fibers, this recipe is for people who are not looking for an easy and fast way, but a quality result, because this bun with enough wet dough, remains for several days fresh, moist, soft with plenty of fiber, as our moms and grandmothers used to do.
#tsoureki #EASTERSWEETBREAD #tsourekiwithsourdough #healthylifestyle
I want to dedicate this video to Mrs. Marialena from Heraklion, Crete. She has asked me to try to make her mom's bun, whose recipe has unfortunately been lost and we have put it together like a puzzle. A huge interest has awakened in me to try it and go a few decades… maybe centuries back. In memory of Mrs. Rena !!!
The recipe I got was with 2 kilos of flour, I prepared the dough with half a kilo of flour for 2 buns. I also made the dough with the soft flour, as it says in the recipe, but the dough came out very soft, so I decided to change ONLY this detail, for a better result.
Cretan handmade traditional Raisin of Crete without sulfites and preservatives from STE-LA with the traditional way of preservation, with laurel.
/ %ce%a3%ce%a4%ce%95%ce%...
In a bun I have put 60 gr. raisin - it is so sweet and juicy, that this amount reaches !!!
Χρησιμοποι I use white, strong flour for buns of the company ,, Eclecto ,, with 14 proteins
Recipe for 500 gr. flour - 2 buns
• 5 gr. sourdough
• 500 gr. flour (125 g strong flour for the yeast and 375 g strong for the dough)
• 125 gr. cold milk (4 times from ~ 30 gr.)
• 150 gr. sugar (+ 2 kg for the yeast)
• 2 medium eggs
• 30 gr. juice
• orange zest and herbs
• 90 gr. soft butter
Weight of the dough: 990 gr.
Dough of moisture: 71%
500 gr. flour = 100%
355 gr. liquids = 71% (milk, eggs from ~ 55 g. orange juice and butter)
Recipe for 1000 gr. flour - 4 buns
• 10 gr. sourdough
• 1000 gr. flour (250 g strong flour for the leaven and 750 g strong for the dough)
• 250 gr. cold milk (4 times from 60 gr.)
• 300 gr. sugar (+ 4 kg for the yeast)
• 4 medium eggs
• 60 gr. Orange juice
• orange zest and herbs
• 180 gr. soft butter
DOUGH:
First day:
8 to 9 in the morning on the first day in the sourdough which is 5 gr. we threw ~ 30 gr. cold milk, ½ etc. sugar and ~ 30 gr. strong flour with lots of protein.
. Leave the mixture in a cooler room, which is around 20 degrees.
Θα We will do the same at 8 to 9 in the evening, in this mixture we prepared, we put ~ 30 gr. cold milk, ½ etc. sugar and ~ 30 gr. strong flour with lots of protein.
Second day :
Κάνουμε We do exactly the same on the second day in the morning and in the evening.
In the evening we take the eggs and the butter out of the fridge, so that tomorrow morning they have the room temperature.
Third day: Prepare the dough.
Ώρες 48 hours have passed - we fed our yeast 4 times, now we will prepare the dough. All materials must be at room temperature.
I have prepared the dough in the evening - they were puffed for 6 hours and after the morning I baked them, adjust the dough and the dough, as it suits you, in your own way of life!
We form the buns:
1. I press the wicks to let the air out
2. I open the wicks and let them rest for 1-2 minutes
3. I turn the wicks
4. I make the edges thinner
. VERY IMPORTANT - Let them inflate for 6 hours, in a CLOSED oven, with CLOSED light. Before baking, we do a check with the finger - if the puddle comes back slowly and leaves the mark behind, it goes to say the bun has matured and is ready to be baked.
For an intense polish: room temperature
• 1 yolk
• 2-3 kg. milk or water
Apply with a brush 1 time, let it dry for 5 - 10 minutes and if you want, repeat for the second time. Once the yolk is dry and the oven is well heated, then bake them.
For the mixture - streusel:
• 20 gr. butter
• 20 gr. sugar
• 40 gr. flour
Baking time:
• Turn the oven to 220 degrees
• Bake on the lower grill, without air
180 ℃ - 10 minutes
160 ℃ - 10 minutes
140 ℃ - 10 - 15 minutes (depending on your oven)
GOOD LUCK!!!
Share this video so that this recipe, which is really a treasure, is not lost and to make people happy with a pure bun with slow ripening of the sourdough. Because we all know that the good thing is late.
Thank you for watching the video.
I wish everyone a GOOD RESURRECTION and a HAPPY EASTER !!!
15 сен 2024
