Tsoureki in a Pan with Hazelnut Spread

• • ½ cup Lukewarm milk (125ml)
• • Dry yeast (1 sachet, 11g)
• • 2 1/3 cup Village Flour (350g)
• • Level tablespoons of sugar (50g)
• • 1 tsp Salt (8g)
• • Egg (Medium)
• • 1 tsp Vanilla extract (5g)
• • Unsalted butter, at room temperature, cut into cubes (1/3 of the package, 85g)

For the Filling

• • Jar of hazelnut spread (200g)

For the Syrup

• • Level tablespoons of sugar (50g)
• • 1/5 cup Water (50ml)
• • Lemon peel (1 piece)

For Decoration

• • Edible fresh flowers

1. 1. Dissolve the dry yeast in the lukewarm milk and set aside for 10 minutes to activate the yeast. In a bowl, combine the flour, sugar, salt, egg, and vanilla. Pour in the milk with the yeast and knead until the ingredients are combined. Then, add the butter piece by piece, waiting for the first piece to be incorporated before adding the next. Continue kneading for 15 minutes until you have a fluffy, elastic dough. Shape it into a ball and place it in a bowl. Cover it and set aside for 2-3 hours to rise and double in volume. Sprinkle your counter with a little flour and roll out the dough into a large sheet, approximately 50x30cm. Spread the hazelnut spread over the entire surface of the sheet and roll it up tightly. Place the roll vertically in front of you and cut the roll in half lengthwise along the long side. Place the two halves of the roll with the filling facing up and form a braid. Place the braid in a rectangular pan that has been well-buttered and floured. Cover the Tsoureki (sweet bread) and let it rise for about 40 minutes.
2. 2. Meanwhile, prepare the syrup: In a saucepan, combine all the ingredients. When the syrup boils and the sugar dissolves, reduce the heat. Simmer for 5 minutes. Let it cool down. Bake the Tsoureki in a preheated convection oven at 180°C 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.