Pralina-filled Pistachio Tsoureki Recipe

If you are only baking one tsoureki this Easter, it should be this soft brioche-style one filled with a rich pistachio praline and topped with dark chocolate! 🐣

If you want a more traditional Greek tsoureki you can definitely add some orange zest, mahleb or mastic but we think that the vanilla flavoring works best!

Ingredients:
300 gr. all purpose flour
2.5 tsp yeast
60 ml warm milk
50 gr sugar
115-125 ml eggs (approx. 2 medium eggs)
1.5 tsp salt
1 tsp vanilla extract (optional)
70 gr butter

Pistachio praline (or any other praline)
Dark chocolate

To make tsoureki you'll need a stand mixer as you have to kneed it for 35' to develop the right texture. Technically you can do it by hand but it will definitely be a workout!

Start by mixing the yeast, warm milk and one tsp of sugar in the mixer bowl. Let the yeast mixture rise for 15' and add the remaining sugar, eggs and flour. Mix at low speed for 10', until everything is well combined. Cut the butter in small cubes and gradually add it in the dough while mixing in between for another 20'. The dough should be smooth and not sticking to the sides.

Let the dough rest in the bowl covered with cling film and a kitchen towel until it doubles in size. This can take around 2-3 hours depending on the temperature.

When the dough has doubled in size punch the air out and bring the sides together a few times until smooth. Cut it in three equal pieces and roll into three logs, bring the ends together and braid.

Line a cake pan with parchment paper and place your tsoureki inside. Cover again with cling film and a kitchen towel and leave it to rise again until it doubles in size. This should take another 1 hour.

Brush the brioche gently with leftover egg wash (if you forgot to set aside some of the egg you can also use milk).

Bake uncovered for 15' at 180°C and then cover with foil and bake for another 20' (35' in total). The brioche should be golden brown.

Take the brioche out of the pan to cool for 45' before slicing. Cut in the middle and add a generous amount of pistachio praline. Melt some dark chocolate and spread it on top. Enjoy!

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