Put all the ingredients except butter and eggs into the kneader. Knead at the slow speed until the dough is formed. Add the eggs and then the soft butter, at environmental temperature, cut into cubes. Knead for 4 minutes at fast speed until the dough peels out of the bin.
Yeast temperature: 250C. Let the dough rest in the kneader for 30 minutes or place it in the fridge at least for 3 hours. The ideal is to be made from the previous day.
We take and use the amount of dough we need, and the rest of the dough we knead it with our hands and then we put it in the refrigerator.
As long as it stays in the refrigerator it has better results. We are kneading in the desired weight and shape and we place it in the oven (350C) until it doubles. We put the fillings, we smear with yolk dissolved in milk and we bake in a preheated oven at 180 C for 15-20 minutes, depending on the size.
- 2000 gr. Ariston F Tsoureki flour
- 200 gr. cold water
- 320 gr. milk
- 20 gr. salt
- 100 gr. fresh yeast
- 280 gr. sugar
- 620 gr. eggs
- 540 gr. butter 82% (environmental temperature)
- Kneading machine