Tsoureki Danish Braid (Perfect Dessert for Easter)

Get the exact recipe here: https://www.dimitrasdishes.com/tsoure...
Ingredients
For the starter:

1/2 cup milk, lukewarm
1 tablespoon active dry yeast
1 teaspoon sugar
2 tablespoons all-purpose flour
The Dry Ingredients:

4- 4 and 1/2 cups (720 grams) bread flour
1 cup (240 g) granulated sugar
1 tablespoon ground mahlepi
1/2 teaspoon salt
​1/4 teaspoon ground mastic gum (optional)
The Wet Ingredients:

3/4 cup (177 ml) lukewarm milk
2 large eggs, beaten
zest of an orange
2 teaspoons pure vanilla extract
2 ounces unsalted butter, softened at room temperature
​ The egg wash: 2 egg yolks plus 2-4 tablespoons milk
Garnish: Sliced almonds
The Filling:

1 cup of your favorite jam/preserves
8 oz (230g) cream cheese, softened at room temperature
3-4 tablespoons granulated sugar
1 egg yolk
1 teaspoon vanilla extract
The Glaze:

1 cup confectioner's sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Make the Dough:

Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture.
​In another bowl, combine the flour, sugar, orange zest, salt, mahlepi, and mastic gum together. Mix well to combine.
​Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 10 minutes.
Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes.
​Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours. It could take up to 4 hours depending on the temperature of the house.
​Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do:
​1) I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes.
​2) I place the bowl with the dough into the dryer (on top of the warm towels) and close the door.
3) Make sure the dryer is OFF!!
​4) Remove from the dryer when it has doubled in volume.
​This trick usually cuts 30 minutes from the rise time.
Punch down the dough to remove the air. Cut into 2 equal portions.

Make the Cream cheese filling: Combine the filling ingredients in a bowl and whisk together until smooth.

Assemble the Braids:

On a parchment paper, roll out the dough into a rectangle. About 10-x-15-inch (25-x-36-cm). Use a knife to mark 2 lines down the pastry separating it into thirds. Do not cut all the way through. Cut diagonal slits down the sides of the dough (see video).

Spread half of the cream cheese filling down the center of the dough and dollop the preserves on top.

Alternating the strips from each side, fold them over the filling to form a criss-cross (braid) pattern.

Lift the parchment paper and carefully place the braid onto a baking tray.

Assemble the second danish and place on the baking tray.

Brush the top of the braids with egg wash and sprinkle the sliced almonds over top.

Preheat the oven to 350 °F, 180 °C

Set the braids aside to rise for 30 minutes until puffy (not doubled in size).

Bake on the center rack for 30 minutes.

Allow the pastries to cool completely.

Make the glaze by combining all of the ingredients together in a bowl and whisk together until smooth.

Drizzle the glaze over the tsourekia.

Serve with Greek coffee. Kali Orexi!
Notes
Freezer Instructions: The baked tsoureki braids can be wrapped tightly in plastic and frozen for up to a month. Thaw and toast in the oven for 5 minutes and serve.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes