• 1/3 of the package (85g) unsalted butter, room temperature, cut into cubes
For the Filling
• 1 jar (200g) hazelnut spread (Nutella)
For the Syrup
• 5 level tablespoons (50g) sugar
• 1/5 cup (50ml) water
• 1 lemon peel strip
For Decoration
• Edible fresh flowers
METHOD
1. Dissolve the dry yeast in the lukewarm milk and set aside for 10 minutes to activate the yeast.
2. In a bowl, combine the flour, sugar, salt, egg, and vanilla. Pour in the milk with the yeast and knead until the ingredients are just combined. Then, add the butter piece by piece, waiting for the previous piece to be incorporated before adding the next. Continue kneading for 15 minutes until you have a soft, elastic dough. Shape it into a ball, place it in a bowl, cover it, and let it rest for 2-3 hours until it has risen and doubled in volume.
3. Lightly flour your work surface and roll out the dough into a large rectangle, approximately 50x30cm. Spread the hazelnut spread evenly over the entire surface of the dough and roll it up into a log. Place the log vertically in front of you and cut it in half lengthwise along the long side. Place the two halves of the log with the filling facing upwards and form a braid. Place the braid into a rectangular pan that has been well-greased and floured. Cover the Tsoureki (sweet bread) and let it rise for about 40 minutes.
4. Meanwhile, prepare the syrup: In a small saucepan, combine all the ingredients. Once the syrup boils and the sugar dissolves, reduce the heat. Simmer for 5 minutes. Let it cool down.
5. Bake the Tsoureki in a preheated convection oven at 180°C (350°F) for 30-35 minutes. Remove it from the oven and let it cool slightly. Turn it out of the pan and brush it with the cold syrup. If desired, decorate it with fresh edible flowers.
