Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, lenten currant buns with tsoureki flavor. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
An easy to follow recipe for sweet currant buns that can be eaten every day, especially during Lent. Whole wheat flour makes them more nutritious but of. Politiko tsoureki is a slightly dense and chewy sweet bread with a beautiful brown semi-soft crust.
Lenten Currant Buns with Tsoureki Flavor is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Lenten Currant Buns with Tsoureki Flavor is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook lenten currant buns with tsoureki flavor using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lenten Currant Buns with Tsoureki Flavor:
- Make ready 600 g all purpose flour
- Get 150 g whole wheat flour
- Prepare 200 g sugar
- Get 1 1/2 tsp ground mahleb
- Get 1/2 tsp ground mastic
- Prepare As needed zest of an orange
- Take 35 g fresh yeast (or 10g dry)
- Make ready 1 tbsp sugar, for the yeast
- Get 360 ml warm water
- Prepare 50 ml olive oil
- Make ready 180 g black Corinthian currants
- Prepare as needed some olive oil for shaping
Make easily this delicious recipe for a traditional sweet bread, perfect during Lent! Recipe Category / Breads and Pastries. Greek Lenten sweet bread - Tsoureki. Mahlab is a spice made from ground cherry stones and, along with piney gum mastic, gives this Greek Easter bread its distinctive flavour.
Instructions to make Lenten Currant Buns with Tsoureki Flavor:
- Start by mixing yeast with 1tbsp sugar and some of the warm water. Stir well.
- In the bowl of your mixer pour the remaining water and the olive oil. Add the 200g sugar and blend for 2 min.
- Add the yeast mixture, the orange zest, mastic, mahleb & the whole wheat flour. Mix until incorporated.
- Scrape the sides of your bowl and mix in 2 spoonfuls of the all purpose flour.
- Add the currants and mix for 1 min. Gradually add the remaining flour. Knead on low speed for 6 to 8 min until you have a smooth and a bit tight dough.
- Take the dough out onto a lightly oiled surface. Shape into a ball and put it in a greased bowl. Cover with plastic wrap and let it rise for 1hr in a warm spot.
- Deflate the dough. Weigh and cut it into 12 equal pieces. Smooth each piece under your palm and shape into buns. Arrange on a pepper lined baking tray.
- Bake in a preheated oven, at 180⁰C / 350 ⁰F for 20 to 22 min, until they’ re golden brown. Enjoy!
The traditional flavoring for the bread is a spice called mahlep. In a pinch you can substitute vanilla, but the mahlep is worth finding. This is a great base recipe for a tsoureki. I was a little concerned about the milk powder since it isn't an ingredient I typically have around, but I found some at my local bulk. Nothing like a Currant Buns with Cream to brghten up your day.
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