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). Add the preferred fillings and mix at low speed for 1 minute until they are well blended. 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 1.800 gr portions (for 30 mini 60 gr “tsoureki” each). Round up the cut dough and allow it to rest for 10 minutes either by proofing or by leaving it on your working surface, covered with a plastic sheet.Cut each dough piece into 30 even parts either with a cutter or by hand and continue by moulding into preferable shapes.

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 200OC without steam for 10-14 minutes. Make sure to keep the damper open. Once they have cooled down, pack them up to preserve their condition.