Tsoureki / Pão Doce; aa

Receita (I) - Tsoureki / Pão Do

> 3 pacotes de fermento
> 1 / 2 xícara d'água quente
> 1 xícara de leite
> 10 a 11 copos de farinha
> 7 ovos
> 1 1 / 2 xícaras de açúcar
> 1 xícara de manteiga derretida
> 1 colher de sopa em pó, sementes de anis
> Limão, casca de 1 limão

Preparo;

Dissolva o fermento na água morna. Adicione o leite, 1 colher de chá de açúcar e 2 xícaras de farinha. Misture a massa, cubra e deixe situado num local quente durante cerca de 1 hora.

Bata 6 ovos, o açúcar restante, casca de limão e anis sobre a água quente.

Mexa a mistura em massa. Adicione a farinha restante. Coloque a massa a bordo da pastelaria enfarinhada e amasse, acrescentando a manteiga, até ficar lisa e elástica.

Coloque em uma tigela grande com manteiga e pincele levemente a superfície com manteiga derretida. Cubra com um pano e deixe crescer num local quente até que dobrou de tamanho, cerca de 2 horas.

Formar a massa em longos cabos de 3 / 4 a 1 polegada [2 a 2,5 cm] de diâmetro e cortar em 12-polegadas [30 cm] de comprimento. Guarnecer juntos vagamente 3 cordas em uma assadeira untada.

Deixe crescer, coberto, até o dobro, cerca de 1 hora. Pincele com 1 ovo batido e leve ao forno moderado em (350 ° F) [175 ° C] de 25 a 30 minutos.




Receita (II) *

STARTER

1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup lukewarm water
4 1/2 teaspoons instant yeast

DOUGH

1/4 cup unsalted butter
2 1/2 to 3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
2 tablespoons Baker's Special Dry Milk
1 teaspoon salt
3/4 teaspoon ground mahlep, or the same amount of vanilla extract
3 large eggs — 2 for the dough, 1 to brush over the loaf before baking

OPTIONAL DECORATION

5 hard-boiled eggs, dyed red
1 tablespoon canola oil, for brushing the hard-boiled eggs

Instructions

1- To make the starter: Mix the starter ingredients in a large bowl. Cover the bowl and let rest at room temperature for 1 hour. 

*The mixture will initially be the consistency of thick pancake batter; after an hour it should be very bubbly, airy, and doubled in size.

2- While the starter rests, ready the dough. Melt the butter over low heat and set it aside to cool. In a small bowl, combine 1 cup of the flour with the sugar, dry milk, salt, and mahlep.

3- Mix 2 of the eggs into the risen starter. Stir in the cooled melted butter. If you're substituting vanilla extract for mahlep, stir it in. Add the flour/sugar mixture and stir until everything is incorporated. 

*Add the remaining 1 1/2 to 2 1/2 cups flour 1 cup at a time, as needed to make dough that's stiff enough to form a ball but is also soft and slightly sticky.

5- Knead the dough — by hand, mixer, or bread machine — until it springs back when pressed gently with a floured finger. If kneading by hand, try to use only the lightest dusting of flour on the counter and on your hands.

6- The more gently you knead, the less sticky the dough will seem. When done, place the dough into a lightly greased bowl, cover with plastic wrap, and refrigerate for 8 to 12 hours, or overnight.

7- The next morning, remove the dough from the fridge and knead it gently a few times, to deflate it. Liberally butter a 9" round cake pan, or line a baking sheet with parchment.

8- Divide the dough into three pieces, and set them aside, covered with lightly greased plastic wrap. If you're using the dyed eggs, rub each one with a paper towel dipped in vegetable oil and set them aside.

9- Press the large piece of dough evenly into the prepared pan. Make three 16" strands with the dough; pinch the ends together at one end. Braid for 4" to 5"; tuck an egg into the braid. Continue to braid, placing another egg into the braid at 2" intervals.

10- You can make a longer, thinner braid with five eggs, the braid formed into a wreath shape and placed in the round pan; or a shorter, straight, thicker braid, using three eggs, as shown above.

9- Cover the pan with lightly greased plastic wrap, and let the loaf rise at room temperature for 2 to 2 1/2 hours; if you're using the round pan, the top of the loaf should be just barely level with the top rim of the pan. During the last 45 minutes of the rise, preheat your oven to 350°F.

10- To bake the bread: Lightly beat the remaining egg. Brush it over the loaf. (Alternatively, omit the egg wash if you'd prefer to brush the loaf with honey when it comes out of the oven.) If you're baking a round loaf, press the last hard-boiled egg firmly into the center of the risen loaf.

11- Bake the bread for 20 minutes. Open the oven door, reach in, and carefully press each egg farther down into the bread.  Continue to bake the bread for an additional 40 to 50 minutes, or until the internal temperature reaches 190°F.

12- Tent the bread with aluminum foil for the last 30 minutes, to prevent over-browning. Remove the bread from the oven, and turn it out of the pan onto a rack. If desired, heat 1/4 cup honey with 1 tablespoon water until warm, and brush over the loaf. 

*Let the bread cool completely before serving. Yield: 1 loaf, 16 slices.





Receita (III)

For the dough

600 gr wheat flour
180 gr Horio sheep butterfat (for a lighter version choose Horio cow butterfat)
150 gr sugar
3 egg yolks
A pinch of salt
½ tsp crushed anise
½ tsp orange zest
35 gr fresh yeast
½ cup warm milk

For the stuffing

100 gr minced walnuts
100 gr minced roasted almonds
100 gr yellow raisins
4 tblsp. brandy or rum
½ tsp. cardamom
½ tsp. cinnamon clove powder
1 grated apple
4 tblsp. jam
1 ½ tsp. corn flour
1 tblsp. Horio sheep butterfat

Directions

1- Sift the flour over a bowl.
Form a crater in the center of the flour and add the melted Horio sheep butterfat, the sugar, the egg yolks, the salt, the anise and the orange zest.

3- Dissolve the yeast in the milk and add the mixture to the other ingredients.
Stir the mixture well and begin to knead, gently folding the flour from the edges of the bowl inward.

4- Pour, while kneading, ½ cup (or as much as it needs) warm water.
Knead for ½ an hour.
Cover the bowl and leave it in a warm place for 3 to 4 hours to let the dough rise.

5- Knead again just to let the dough air out and lay the dough on a surface with a rolling pin or your hands and shape a rectangle.
Mix the ingredients of the filling and spread the filling along the rectangle; roll the dough so that the filing is at the center

6- Grease a round or oblong baking tray with some butter and place the roll with part where the roll seals facing the bottom

7- Brush some milk on the top of the roll and sprinkle with anise; bake for 45 to 50 minutes in a preheated oven at 220 degrees.