What are you going to cook at Easter?
The truth is that Greek cuisine has countless recipes and a great variety of flavors. The holiday season, and Easter, in particular, is one of those times when we cook more and more and enjoy many favorite foods. There are also those classic recipes that fill our house with smells, such as the tsoureki that we will see today and the magiritsa, which are considered a “must” for this period. Of course, we settled the issue this year since I made you a delicious vegan tsoureki with chocolate filling! Yes, you heard right! If you aren’t a fan of chocolate, there is always the choice of the classic tsoureki without filling, the recipe of which can be found here.
Tsoureki with Chocolate Filling
So, today, I have prepared the most delicious chocolate tsoureki for you! Personally, when I tried them, I went crazy with this recipe. It is super fluffy and incredibly juicy since the chocolate melts beautifully inside the tsoureki. I used dark chocolate spread, but you can replace it with vegan milk chocolate spread if you prefer it. You will have a dreamy result, and I guarantee you that. As you can see in the photo, the recipe makes two regular-sized tsoureki, so you can either give one to your friends or enjoy both on your own! Anyway, let’s go to the kitchen and start cooking…
Vegan Tsoureki with Chocolate Filling
Ingredients
For the pre-ferment:
- 120 ml almond milk (sugar-free)
- 15 g granulated sugar
- 15 g flour for tsoureki
- 10 g dry yeast
For the dough:
- 700 g flour for tsoureki
- 800 g dark chocolate spread
- 110 ml almond milk (sugar-free)
- 150 ml orange juice
- zest of 3 oranges
- 100 ml sunflower oil
- 100 g granulated sugar
- 1 tsp vanilla extract
- ⅓ tsp mastic (masticha)
- ⅓ tsp cardamom
- ½ tsp mahlep
Instructions
For the pre-ferment:
- We add all the ingredients to a bowl and mix with a hand whisk.
- We cover the bowl with a towel and leave the yeast aside for 20 minutes to activate the yeast.
For the dough:
- We add the almond milk, orange juice, sunflower oil, vanilla extract, and salt to a bowl and mix them with a hand whisk.
- Then, we beat the mastic, mahlep, and cardamom with a mortar. (If we have supplied them in powder form, we add them to the mixture)
- We add all the ingredients to the mixer bowl and beat on medium speed for 10 minutes.
- We flour a bowl and put the dough by throwing flour on top.
- We cover the dough and leave it for 1 hour in a warm place to rise.
- We divide the dough into two equal pieces.
- We roll out the dough with a rolling pin and then spread the chocolate spread all over the dough.
- We roll the dough, and with a knife, we cut it vertically in two.
- We knit the two strips together and let the chocolate come out on the outside of the bun.
- We close both ends well.
- In a cake tin 30x13x7, we spread a grease gun and place the bun inside.
- We follow the same procedure for the other half of the dough.
- We let the buns rise for 30 minutes.
For the coating:
- First, we put the milk and molasses in a bowl and mix well.
- We spread the mixture over the buns with a brush.
- We preheat the oven to 180 degrees and bake for 30 minutes in the air.
- Once they are ready, we leave them to cool and then serve.
Notes
Have a nice cooking session!
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