Afternoon tea

Easter Tsoureki Wreath

Greek traditional Easter Tsoureki Wreath is everyone's favourite! A beautifully shaped, soft, aromatic sweet bread with Violife VIOBLOCK! Happy Easter!

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Cooking time30 minutes
Prep time30 minutes
DifficultyHard
Servings8 portions

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INGREDIENTS
DIRECTIONS

60 Violife VIOBLOCK, melted
1/2 cup oat milk
1/3 cup water
500 g flour
15 g yeast
75 g sugar
4 g salt
1 tbsp mahlab
1 tsp mastic
60 g aquafaba, lightly beaten

To make the dough, add VIOBLOCK, oat milk, and water to a saucepan and whisk until warm.
In a large mixing bowl, whisk together flour, yeast, sugar, salt, mahlab, and mastic.
Add aquafaba to the liquid ingredients, stir well and then combine with the dry ingredients. Mix until a dough forms.
Place the dough on a lightly floured surface and knead well until the dough is elastic. Place the dough into a greased bowl and cover with cling film. Set aside in a warm, dry place, until double in size.
Roll out the dough onto a lightly floured surface once again.
Part the dough into three. Roll them out in log shapes and braid them. Then with the braid form a round circle shape. Secure the ends of the braids between each to form a wreath and place in a greased round baking tray of 30cm diameter.
Place a metal bowl in the center of the wreath. Cover with cling film and place in a warm dry place to double in size.
Brush with some oat milk and bake at 170°C for 35-40 minutes. Remove from oven and set aside to cool. Enjoy!