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!
![prep time]()
Cooking time30 minutes![preparation time]()
Prep time30 minutesDifficultyHard
![servings]()
Servings8 portions
- 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!
