Vegan Greek Tsoureki

How to make Vegan Tsoureki

• Preparing the Starter
• In a bowl, add the crumbled yeast, sugar, and lukewarm water. Mix well.
• Sprinkle a little flour on top and let the mixture sit for 5 minutes to activate the yeast.
• Preparing the Dough
• Add a pinch of salt, orange juice, ground mastic, cardamom, mahleb, orange zest, and vanilla extract to the bowl. Mix well.
• Gradually add the flour, stirring continuously.
• Pour in the vegetable oil and knead lightly. Continue adding the remaining flour until a dough forms.
• Lightly grease a bowl, place the dough inside, and score a cross on the surface.
• Cover with plastic wrap and let it rest in a warm place for 1 hour until doubled in size.
• Shaping the Tsoureki
• Transfer the dough to a work surface and knead lightly to release the air.
• Divide the dough into 9 equal pieces and roll each into a rope.
• Place 3 ropes parallel to each other and braid them together.
• Press the ends and tuck them underneath for a neat shape.
• Arrange the tsoureki braids on a parchment-lined baking sheet, leaving space between them.
• Let them rise for 25 minutes.
• Glazing & Baking
• In a bowl, mix lukewarm water with a little sugar and brush the tsourekia with the glaze.
• Sprinkle with sesame seeds or almond flakes.
• Preheat the oven to 150°C (300°F) fan-forced or 160°C (320°F) conventional heat.
• Bake for 30-35 minutes until golden brown.