Brioche-style tsoureki filled with pistachio praline dark chocolate

1.To make tsoureki you'll need a stand mixer as you have to kneed it for around 35' to develop the right texture. Technically you can do it by hand but it will definitely be a workout!

2. Start by mixing the yeast, warm milk and one teaspoon of sugar in the mixer bowl. Let the yeast mixture rise for 15' and add the remaining sugar, eggs and flour. Mix at low speed for 10', until everything is well combined. 

3. Cut the butter in small cubes and gradually add it in the dough while mixing in between for another 20'. The dough should be smooth and not sticking to the sides of the bowl.

4. Form the dough in a ball and let it rest in the bowl covered with cling film and a kitchen towel until it doubles in size. This can take around 2-3 hours depending on how warm the temperature is.Keep checking every hour - it should double in size and become lighter before forming the tsoureki.

5. When the dough has doubled in size punch the air out and bring the sides together a few times until smooth. Cut it in three equal pieces and roll into three logs, bring the ends together and braid.

6.Line a cake pan with parchment paper and place your tsoureki inside. Cover again with cling film and a kitchen towel and leave it to rise again until it doubles in size. This should take another 1 hour. 

7. Brush the brioche gently with leftover egg wash (if you forgot to set aside some of the egg you can also use milk).

8. Bake uncovered for 15' at 180°C and then cover with foil and bake for another 20' (35' in total). The brioche should be golden brown. 

9. Take the brioche out of the pan to cool for 45' before slicing. Cut in the middle and add a generous amount of pistachio praline. Melt some dark chocolate and spread it on top. 

Enjoy!