Use the spiral hook to mix all ingredients together at low speed for 2 minutes and then switch to high speed for 10-12 minutes (medium speed and as much time as needed in case you are using a pastry blender) until you get a well developed, stretchy dough (Dough temperature: 34-35OC). Allow the dough to rest for 5 minutes either in the mixer’s bucket or by placing it on your working surface.

Cut the dough into 500-560 gr portions (for a half a kilo “tsoureki”, either initial or final weight respectively). Round up the cut dough and allow it to rest for 5-10 minutes either by proofing or by leaving it on your working surface, covered with a plastic sheet. Continue by moulding into the characteristic “tsoureki” shape (“braided” loaf) or as you prefer.

Proof (±35OC with moistness) for 45-60 minutes, depending on the rising process speed of the dough. Coat with Ovex Powder-ZK (egg wash replacer) or with egg wash. Bake at 160-180OC without steam for 40 minutes. Make sure to keep the damper open. Alter the baking time if necessary depending on the “tsoureki” weight.