Customary Greek flavor of Easter
From Zacharoula Ergazaki, confectioner
For the sourdough (starter)
250 ml lukewarm water
100 gr baker’s yeast
50 gr granulated sugar
200 gr flour for brioche
For the dough
1 kg flour for brioche
200 gr granulated sugar
150 gr milk butter
250 ml fresh lukewarm milk
Zest of one orange with no wax
¼ tsp mahlab
¼ tsp mastiha powder
For the filling
1kg chocolate coverture
300 gr praline cream
200 gr walnuts coarsely grated
1 egg to use for spread
How to prepare
In a large bowl put all the ingredients for the starter dough. Knead briefly and leave to activate the yeast and to rise.
In the mixer bowl, add the flour, the starter dough and all the ingredients of the dough. Beat with the whisk until the dough is gathered around the whisk. Cover the dough and let it “rest” and to rise for 2 hours.
Knead it and roll a thick sheet with a rolling pin.
Melt the chocolate in a double boiler and once it reaches the 32 degrees pour the hazelnut praline and mix until homogeneous. Spread the chocolate, sprinkle the walnuts and wrap the brioche in a roll. We place it in a baking pan lined with greaseproof paper.
Leave for another hour in a warm place to rise.
Using a brush “spread” the egg and bake in a well preheated oven at 180 °C for about 30 minutes.
Once you get the brioche out of the oven let it cool for 30 minutes, then we carve it and pour warm syrup.
Allow to cool and cut into slices.
If we want we can do the exact same recipe using white chocolate and dark chocolate sauce instead of molasses.