Ingredients:
14 grams of dry yeast
240 grams of coconut milk, lukewarm
240 grams of freshly squeezed orange juice
120 grams vegetable oil
1/2 teaspoon mastic, grated
800 grams all purpose flour
200 grams lactose free dark chocolate, grated
100 grams white sugar
slivered almonds to sprinkle
Method:
1. In your mixer add sugar, vegetable oil, coconut milk, orange juice, mastic and yeast and mix for a few minutes. Add the flour and mix on high speed for about five minutes or until dough is soft and fluffy.
2. Place in a large bowl and cover well with cling wrap. Allow to sit at room temperature for about an hour and a half, or until it has tripled in size.
3. Knead again gently with hands and divide into six even pieces.
4. Roll out each dough piece into a rectangular sheet and sprinkle each with grated dark chocolate. Wrap it in to a tight roll and repeat the procedure for each piece.
5. Using three pieces, form the tsoureki into a braid and transfer onto a large baking tray layered with parchment paper.
6. Repeat the same procedure with the second tsoureki.
7. Allow them to sit for about 40 minutes to inflate and then sprinkle with slivered almonds.
8. Place in a preheated oven at 180°C and cook for about 30 minutes or until golden brown.
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