Here is a Lent friendly version, using dairy-free chocolate- perfect for Sarakosti and all year round, as it really is delicious, light and fluffy.
We have used dark chocolate, however, you can use milk or white chocolate, as long as it is lactose-free.
This recipe makes 2 x Tsourekia
– 14 grams of dry yeast
– 240 grams of coconut milk, lukewarm
– 240 grams of freshly squeezed orange juice
– 120 grams vegetable oil
– 1/2 teaspoon mastic grated
– 800 grams all purpose flour
– 200 grams dairy free free dark chocolate, grated
– 100 grams white sugar
– In your mixer add sugar, vegetable oil, coconut milk, orange juice, mastic and yeast and mix for a few minutes. Add the flour and mix on high speed for about 5 minutes or until dough is soft and fluffy.
– Place in a large bowl and cover well with cling wrap. Allow to sit at room temperature for about an hour and a half, or until it has tripled in size.
– Knead again gently with hands and divide into 6 even pieces.
– Roll out each dough piece into an oblong shape and sprinkle each with grated dark chocolate. Wrap each piece into a tight roll and repeat the procedure for each piece.
– Using three pieces, form the Tsoureki into a braid and transfer on to a large baking tray layered with parchment paper.
– Repeat the same procedure with the second Tsoureki.
– Allow them to sit for about 40 minutes to inflate.
– Place in a preheated oven at 180 degrees Celsius and cook for about 30 minutes or until a golden brown.
Read More - Despina Vandi made the most delicious tsoureki