Pear spice tsoureki
Dimitra's Dishes · ♥ 315 likes · 5.3K views · 15 min video
Timestamp
Ingredients
Method
Techniques
- ½ cup lukewarm milk
- 1 tbsp active dry yeast
- 1 tsp granulated sugar
- 2 tbsp all-purpose flour
- 718 g all-purpose flour
- 1 whole orange
- 2 tsp ground cinnamon
- ¼ tsp powdered ginger
- 1 tsp ground mahlepi
- ¾ cup lukewarm milk
- 1 cup granulated sugar
- 2 whole eggs
- 1 tsp pure vanilla extract
- 2 oz butter
Make this dough exactly as the pumpkin dough but leave out the pumpkin puree. If making both, make this one first so the bowl and hook are not stained.
- olive oil
- egg yolks
- milk
Transfer to a lightly greased bowl and set aside until doubled in volume. This dough is denser and can take up to three hours to rise.
- 1 stick unsalted butter
- 1 cup brown sugar
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 can pears
Mix one stick of unsalted butter with brown sugar, cinnamon, ginger, nutmeg and cloves.
Cut the dough into two equal portions and each portion into three pieces. Roll each piece about 10 inches long and flatten it.
Spread the cinnamon filling on it, top with the chopped pears, braid the loaves and set them on a parchment lined baking tray.
Rise about 30 to 40 minutes until a little fluffy, since this dough is denser than the pumpkin one.
Brush with the egg wash and bake at 350 degrees Fahrenheit about 45 minutes until beautifully golden all around.
Let the loaves sit 15 to 20 minutes to rest and settle before cutting.