How to make the most delicious stuffed tsoureki
No one can resist a good tsoureki, let alone a stuffed one. All you need is my amazing recipe of “Tsoureki” and imagination to play with different flavours. Whether you choose any kind of marmalade or chocolate, combined with nuts or dried fruits, the result will be sensational!
Ingredients
1 dose of tsoureki. Click here for the recipe.
Preparation
Prepare the dough according to the instructions and let it rise.
How to make fantastic tsourekia with apricot marmalade and walnuts…
I first tried this tsoureki at Terkenlis (a well-known patisserie chain in Greece) and it was meant to become my favourite, even more than the one filled with chocolate!
The grams I give you are for medium to small tsourekia. For each stuffed tsoureki, you need to prepare three pieces of dough weighing 150 g each. That is, 3×150 = 450 g of dough for each tsoureki. Stretch each piece of dough in a rectangular shape, spread marmalade and sprinkle with chopped walnuts.
Roll the dough and press the edges around, to stick to the main body.
Twist a bit.
Join the three pieces you prepared, at the top and braid them. Continue as you would for the classic tsoureki. That is, let them get double in volume, spread egg on top, twice. Lastly, add chopped walnuts on top.
Bake in a preheated oven at 170C for 30-40 minutes depending on the oven, until golden brown.
How to make delicious tsourekia with chocolate…
Follow the same exact steps and when you stretch the dough, add grated milk chocolate or couverture and sprinkle with chopped hazelnuts. Instead of grated chocolate, you can spread hazelnut praline. Continue as you would for the classic tsoureki, ie let them double in volume, spread egg on them twice and add chopped hazelnuts on top.
Bake in a preheated oven at 170C for 30-40 minutes depending on the oven, until golden brown.
A fast way to roll…
If you don’t want to make braided tsoureki, you can stretch the entire dough without dividing it into three pieces and cover the surface with marmalade or chocolate. Then roll to create a long snake-like roll. Join the two ends to get a round shape and let it rise.
Once it rises, continue with spreading the egg and sprinkling with the nuts. In addition to walnuts and hazelnuts, you can also add flaked almonds or whole almonds for a richer flavour. You can also put any kind of dried fruits you like. If they are large, then cut them into small pieces first. If you put a red egg in the middle, do it after you bake the tsoureki, as soon as you take it out of the oven.
For a chocolate ganache coating…
If you want to cover the buns with chocolate, prepare a ganache with an equal amount of chocolate and heavy cream.
You can choose milk chocolate for a sweeter taste or couverture if you want it more bitter, depending of course on what chocolate you used for the filling.
Heat the heavy cream and melt the chocolate in it.
Drizzle the ganache over the bun and add nuts of your choice.
Tsoureki with chestnut filling, a sweet sin…
I can’t omit the tsoureki with chestnut filling and white chocolate coating! One of the most beautiful tsourekia with a unique flavour! I suggest you make this at Christmas and I assure you it will be a great success. For the recipe click here.
