Chocolate-Covered Tsoureki with Almond Filling

Yes, you read the title of this recipe correctly! I have to give thanks to the famous bakery Terkenlis for creating such beautiful bread. I mean chocolate-covered tsoureki with chestnut filling is super genius. If you haven’t had their tsoureki yet, what the heck are you waiting for? If you can’t get to Greece, then make your own stuffed tsoureki right here.

A few years ago I made my own stuffed tsoureki recipe using Nutella and it was such a hit. Why not try all of the stuffed tsourekia suggestions?! 🙂

Why I love this?

Chocolate and almond are such a good combination, especially in this fluffy brioche bread. You need to try it for yourself!

Tips & Notes:

• Almond flavoring works so well because it doesn’t get too messy. It is easy to roll and place inside the dough too.
• You will need white chocolate chips and dark chocolate chips for the “covered chocolate part” The Best brand to use in my opinion is Wilton white chocolate because I love the bright white color. For dark chocolate I love Ghiradelli.
• Make sure you melt the chocolates to the right consistency before pouring them over the bread.
• When you bake your bread at 300 degrees this is the perfect temperature because it bakes slow and steady. The bottom of the bread should be a light golden brown color.

Let’s bake!

Make Tsoureki Recipe

Servings: 2 loaves

• ¼ cup of warm water
• ¼ cup of full-fat milk
• 1 ½ tablespoons of active yeast
• 2 teaspoons of sugar
• 3 eggs at room temperature
• 2 â…” cup of all-purpose flour
• 2 teaspoons of salt
• ¼ cup of sugar
• 1 teaspoon of vanilla flavoring
• 1 teaspoon of grounded mahlepi
• 1 teaspoon of mastiha finely grounded
• 12 tablespoons of unsalted butter cut into cubes, at room temperature
• Filling: Almond paste 7 ounces “full tube”  I prefer the brand Odense but use what is available to you.

Method:

1. In a stand mixer bowl add the yeast, warm water, warm milk, and sugar. Mix slightly and rest for 10 minutes until light and foamy.
2. Mix the salt and flour on parchment paper and then add the flour mixture in two batches to the yeast mixture while the mixer is on low.
3. While the mixer is running add eggs one at a time. The dough should start to form but will be wet. Add the sugar, mahlepi, and mastiha to the mixer at low speed.
4. Add the butter, 1 tablespoon at a time while the mixer is on low and once you add the rest of the butter, then turn the mixer on medium speed. Mix for about 6 minutes until a fluffy dough starts to form.
5. Prepare a lightly greased bowl, and place dough inside. Cover with lightly greased plastic wrap and let rise for 2 hours. Place the bowl in a warm place so it can double in bulk.
6. Once the dough has doubled deflate the dough with hands and then let it rest for an additional 40 minutes covered in a bowl. While the dough is resting prepare the almond paste.
7. You want to take approximately 2 to 2 1/2 tablespoons of almond paste in your hands and gently roll it into a rope. Roll the paste approximately as long as your tsoureki rope but leave about 1 inch free of the almond paste around the edges. So roll it out to about 9 inches. If you need more almond paste, then add a bit more to the rope.
8. Lightly flour a large work surface and place 1 tsoureki rope on the surface. Shape your dough into a rectangular rope. You want to pat down the rope with your fingertips so it opens approximately 3 1/2 inches wide. Once it is open then place the almond paste rope over the tsoureki.
9. Now gently take the sides of the dough over the top of the top and seal the top by pinching. Make sure to seal over the almond paste. Gently roll into about 10 inches long. Repeat until all 3 ropes are filled with almond paste.
10. Prepare the braids. You will gently stretch each of the three ropes just a bit. Then, place each 3 ropes next to each other side by side and prepare to braid. Take the left strand and go over the middle strand repeat with the right strand then go to the middle and you will eventually have a braided dough.
11. Transfer dough to a baking sheet lined with parchment. Let the dough rest for 20 minutes covered.
12. Preheat the oven to 300 degrees. Prepare the egg wash and set aside.
13. Once the dough is ready brush with egg wash and sliced almonds. Place the baking sheet with parchment paper in the center rack and bake for 50-65 minutes or until the bread is golden brown and tested with a toothpick.
14. Remove from the oven and let cool.

Chocolate covered tsoureki steps:

To make the chocolate-covered part, follow these steps. Prepare a double boiler and place it over medium heat. Place the chocolate chips inside the bowl (double boiler) and gently stir to melt the chocolate. Make sure not to burn the chocolate as that is easy to do especially with a double boiler. If you find the chocolate too thick, and you need to thin it out add a little bit of oil like vegetable oil. It will have a lovely shine to it as well. Repeat with dark chocolate in a separate bowl. Set both chocolates aside.

Place the loaf of bread on a wired rack. Line a baking sheet with parchment paper and place baking tray underneath wired rack. This will help save the extra chocolate that drips down.

Pour the white chocolate over the top of the tsoureki making sure to cover the entire bread. Let the excess drip down. Let the white chocolate cool completely first before you use the dark chocolate.  Once the loaf is covered in white chocolate then drizzle dark chocolate over the top. I like to make fun lines with the dark chocolate.

You can switch up the fillings if you like. Here are my suggestions below:

• Almond filling
• Strawberry jam & marshmallow cream filling
• Pistachio filling
• Lemon curd filling
• Nutella & cardamon filling

Kali orexi! Enjoy.