Tsoureki Rolls (Vanilla & Chocolate Filled) скачать в хорошем качестве

Tsoureki Rolls (Vanilla & Chocolate Filled)

My Ultimate Tsoureki Baking Guide:https://www.dimitrasdishes.com/the-ul... Get the recipe here: https://www.dimitrasdishes.com/tsoure... Ingredients For the starter: 1/2 cup milk, lukewarm 1 tablespoon active dry yeast 1 teaspoon sugar 2 tablespoons all-purpose flour The Dry Ingredients: 4- 4 and 1/2 cups (720 grams) bread flour 1 cup (240 g) granulated sugar 1 tablespoon ground mahlepi 1/2 teaspoon salt ​1/4 teaspoon ground mastic gum (optional) The Wet Ingredients: 3/4 cup (177 ml) lukewarm milk 2 large eggs, beaten zest of an orange 2 teaspoons pure vanilla extract 2 ounces unsalted butter, softened at room temperature ​ The egg wash: 2 egg yolks plus 2-4 tablespoons milk For the Cream: 2 cups whole milk 4 tablespoons corn starch 3/4 cup granulated sugar 1/4 teaspoon salt 4 egg yolks 1/4 cup heavy whipping cream 2 teaspoons pure vanilla extract fruit preserves or jam as a topping for the custard filled rolls For the Chocolate filling: chocolate hazelnut spread (Nutella) or ganache For the Glaze: 1 cup confectioner's sugar 2-3 tablespoons milk 1/2 teaspoon pure vanilla extract Instructions Make the Dough: Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture. ​In another bowl, combine the flour, sugar, orange zest, salt, mahlepi, and mastic gum together. Mix well to combine. ​Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 10 minutes. Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes. ​Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours. It could take up to 4 hours depending on the temperature of the house. ​Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do: ​1) I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes. ​2) I place the bowl with the dough into the dryer (on top of the warm towels) and close the door. 3) Make sure the dryer is OFF!! ​4) Remove from the dryer when it has doubled in volume. ​This trick usually cuts 30 minutes from the rise time. Punch down the dough to remove the air. Cut into 12 equal portions. Roll each portion into a ball. Line 2 baking trays with parchment paper and place the balls on the trays. Use your fingers to create an indentation for the cream at the center of each ball. Cover with plastic wrap or with a clean towel. ​Set aside for 30-40 minutes or until puffy. They should not double in size this time. Preheat the oven to 350 °F, 180 °C. Make the Pastry Cream: Combine the milk and half od the sugar in a saucepan. Add teh salt and cook over medium heat until steaming hot. In a mixing bowl, combine the remaining sugar, egg yolks, cornstarch, and heavy cream. Whisk together until smooth. Add the hot milk to the egg mixture and whisk together. POur the mixture back into the saucepan and cook over medium heat until thickened. Whisk it continuously. Remove from the heat and add the vanilla extract. Whisk together and cover with plastic wrap to prevent a skin from forming on top. Press the center down again to create space for the cream. Make the egg-wash by combining the yolks and milk together. Brush the dough with the egg-wash. Add a tablespoon of vanilla pastry cream or chocolate hazelnut spread to the center and add a dollop of preserves or jam on top of the cream. Sprinkle sliced almonds around the cream. Bake for about 25 minutes. Allow to cool for 15-20 minutes. To make the glaze, combine all of the ingredients in a bowl and whisk together until smooth. Drizzle the glaze on top of the cooled rolls and serve. Kali Orexi! Notes Leftovers can be stored in an airtight container and refrigerated. Toast in the oven for 5 minutes before serving. Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes