Easy Vanilla & Chocolate Tsureki Rolls Recipe!

By Dimitra's Dishes · 120 min

Ingredients

Instructions

1. Mix the milk, yeast and 1 teaspoon sugar together and whisk. Wait 10 minutes until it becomes puffy.
2. Mix the flour, sugar, orange zest, salt, mahlepi and mastic together.
3. Once the yeast is ready, add the remaining dough ingredients and the flour mixture. Knead on low speed for 10 minutes, then add the softened butter and knead on medium speed for 2 more minutes.
4. Oil a large bowl, add the dough and turn it to coat, then cover and let it rise in a warm place until doubled, about 1.5 to 2 hours and up to 4 hours in a cool room.
5. Punch down the dough and cut it into 12 equal pieces. Roll each into a ball and place on two parchment-lined trays. Press an indentation into the middle of each ball.
6. Cover and let the balls rest for 30 to 40 minutes until puffy, without letting them double again.
7. Preheat the oven to 350°F (180°C).
8. For the pastry cream, heat the milk, half the sugar and the salt over medium heat until steaming hot.
9. Whisk the remaining sugar, egg yolks, cornstarch and heavy cream until smooth, then whisk in the hot milk.
10. Return the mixture to the pan and cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in the vanilla and cover the surface with plastic wrap.
11. Press the centres down again. Mix the egg yolks with the milk and brush over the dough.
12. Put a tablespoon of pastry cream or chocolate hazelnut spread in each centre, and top the cream with a dollop of jam. Scatter sliced almonds around the cream.
13. Bake for about 25 minutes, then cool for 15 to 20 minutes.
14. Whisk the glaze ingredients together until smooth, drizzle over the cooled rolls and serve.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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