Bread of the week, 02/04/2016

Tsoureki, Greek Easter Bread

300 g bread flour

1/4 teaspoon instant yeast

100 g whipping cream

140 g soy milk/milk/water

2 tablespoons of sugar

1/4 teaspoon of table salt

1 teaspoon of mahleb powder (ground cherry stones)

zest from 1 medium orange

egg wash and seeds to decorate

lightly greased muffin tin

I used overnight fermentation method. To speed up the process, use more yeast (up to 1 teaspoon).