I winged these Tsoureki hot cross buns. I made the dough around 8 pm last night. It rose around an hour before I put it in the fridge.
I’m a little anxious about leaving a slower rise, no knead -type enriched dough containing raw egg and dairy out overnight to rise. I divided the dough into 12 this morning, shaping 8 into smooth balls, and 4 into sticky bun type rolls filled with brown sugar butter goo.
I used 3/8 tsp yeast to 2 cups all purpose flour . Some sugar, butter, canned evaporated milk, an egg yolk, mastic, mahleb, cinnamon, apricot jam. I could have let it rise longer but I’m heading out and I didn’t want to have it at room temp too long.
Baked at 338 F with convection on for 20 minutes, temp and time taken from this recipe :
The internal temp was 190 F.
I made a quick glaze of apricot jam diluted with water. 1:1.
I ate one already. I will take a photo of the crumb on the next batch I bake.
These Tsoureki buns also baked at 338⁰ F Convection on for 20 minutes. I didn’t take the internal temp. Glazed with watered down quince jelly.
The one I cut open was a little underbaked, or maybe I should have let it rise another couple hours. Still tasted good.
My mini Tsoureki
20 minutes at 300 degrees with convention on, internal temp of 190-195.
The muffin tin buns had 50 grams of dough each, the cookie sheet breads had 80 grams dough each. First time to use my digital scale to weigh dough before baking.
Wow! Wish I had something like this to eat for breakfast every morning 
I was texting via WhatsApp with a friend in Goa recently, and she interrupted the chat as she heard the bicycle bell of the breadman who was driving around with fresh bread. I was jealous, to say the least!
Lovely! One of my relatives in Germany used to pick up fresh rolls at the small village’s bakery around 7 am. They would still be warm when we started breakfast at 8 am…
At bakeries in smaller towns in southwestern Ontario, and at some Portuguese, Greek and Italian bakeries in Toronto, the bakeries are open with fresh bread at 7 or 8 in the morning. The posh bakeries in Toronto don’t tend to open until 9 or 10 am, and quite a few of them are only open Thu - Sun.
My uncle was a baker in the interior of BC in the 1940s. He started his work day at 4 am.
Ooh, this is intriguing – might try it!
I know this is an old post, but these look great!
Thank you!!
This is the recipe:
Cool – thank you.
A whole-and-sprouted wheat Harvest Blend loaf for morning toast, and KAF’s focaccia for sandwiches and soup
is it meat inside?
Pickled mustard greens.
Interesting shape! What recipe did you use?
Asian style milk bread, used a pain de mie pan. A fine textured crumb, thin crust, perfect for sandwiches. This uses a tangzhong which hopefully extends the freshness time. Recipe from “Mooncakes and Milk Bread”.
I sectioned off a small amount of dough, leaving the rest in the fridge to bake the following day.
I baked this small amount in a small round pyrex dish, cutting it in 4 with a sharp knife after shaping it into a round loaf, and making some indentations in the pattern you see, before resting for 30 minutes then baking at 325 with the convection fan on
A chain resto here does a pan bread with garlic butter that is a similar sized loaf, cut into 4.
I have been browsing shokupan tins and Pullman tins. I can’t find any that aren’t coated with aluminum, or non stick,
apart from an Emile Henry ceramic pan which isn’t as rectangular as I would like, and cast iron pans that are heavier than I would like!
