Greek Syrup Almond Cake & The Speediest Greek Sweet Bread – Tsoureki | Baking With Akis | Episode 5

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🍰Baking With Akis: When baking becomes art and enjoyment!

Akis Petretzikis welcomes you to “Baking With Akis”, an original cooking show full of flavor! In each episode, the renowned Greek chef creates two delicious recipes that blend Greek and Mediterranean tradition with modern culinary artistry. From fluffy cakes and sweet treats to syrupy desserts and traditional breads, Akis guides you step by step, sharing secrets and tips that will transform your cooking into an experience. Discover the art of baking through authentic flavors in a journey that will fill your kitchen with aromas and tastes.

In Episode 5 , Akis Petretzikis prepares two classic Greek sweet recipes — one syrupy and nutty, the other fluffy and festive!
– Greek Syrup Almond Cake (Amygdalopita): A rich, moist almond cake soaked in aromatic syrup. A traditional Greek favorite full of texture and flavor!
– The Speediest Greek Sweet Bread – Tsoureki: Fluffy, aromatic, and ready in no time! Akis shares his fastest method for preparing this beloved sweet bread, perfect for holidays or any time of year.
Join Akis Petretzikis as he walks you through these two comforting and flavorful recipes, sharing all his tips for perfect results every time.

“Bake, Taste, Enjoy!”

📌 Get the full recipes here:
Greek Syrup Almond Cake: https://akispetretzikis.com/en/recipe/7819/amygdalopita
The Speediest Greek Sweet Bread – Tsoureki: https://akispetretzikis.com/en/recipe/7870/to-pio-grhgoro-tsoureki

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Credits:
Presented by Chef: Akis Petretzikis
Directed by: Pavlos Kerasidis
Director of Photography: Pavlos Kerasidis
Production Organization: Diamantis Arakas
Program Manager: Mary-Rose Andrianopoulou
Sous Chefs: Lambros Karapatsias, Markos Papakostantinou, Anna Maria Mitropoulou
Featured Partners: Marianthi Manoli, Eleni Kallianioti, Giannis Borobokas, Tatiana Serefa, Natalia Kallinteri
Production Assistant: Christos Aloupis
Camera Operators: Lina Stamati, Petros Katsorchis, Pavlos Kerasidis
Sound Engineer: Thanasis Choutos
Editing: Anastasios Amarantidis, Pavlos Kerasidis
Electrician: Christos Aloupis
Technical Support: Pavlos Kerasidis
Graphic Designer: Anastasios Amarantidis
Music Supervisor(s): Pavlos Kerasidis, Anastasios Amarantidis
Audio Post-Production (Sound Engineering & Mixing): Petros Katsorchis
Color Grading: Petros Katsorchis
Production Execution: Akis Petretzikis Ltd.
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[Music] hello guys and welcome to another episode of Baking with Akis today we will explore two classic Greek desserts each with its own unique flare first we will prepare a Greek syrup almond cake a moist and fragrant treat soaked in lassu syrup and then we are making the speediest Greek sweet bread Churki a quick and easy version of the beloved breaded bread get ready to fill your kitchen with the irresistible aroma of Greek baking let’s start with a dessert that is rich in tradition and flavor greek syrup almond cake or aalopita with its tender texture nutty flavor and syrupy goodness this cake is a must-have for any celebration or special gathering simple yet indulgent this recipe never fails to impress let’s see the ingredients greek syrup almond cake ingredients: 300 g ground almonds 10 eggs 200 g granulated sugar half a teaspoon vanilla powder one pinch of salt the zest of one lemon the juice of half a lemon 200 g fine seimolina plus extra for the pan 1 teaspoon baking powder butter for the pan for the syrup 1 kilogram lated sugar 500 gram water one cinnamon stick the juice of half a lemon to serve roasted almonds it is a migalopita time and I need my lemon here because I need the juice from half lemon to prepare my syrup i have a pot here i will add my water i will add my sugar with a cinnamon stick and because the amount of sugar is too much we need to add a little bit of lemon to keep our syrup runny and sexy now the lemon is in i will keep the other half because I will need it later and the syrup is on one job done let’s go for the next job now we have to prepare amigdalopita we are making amigdalopita with a specific way here I have my eggs i already separated them the whites and the yolks we have to make sure that uh we don’t have any yolks into the whites because first we have to beat the egg whites with a half of the sugar here until it becomes a marg okay for how long it depends on your mixer h about three to four minutes at least we need for this process and then we will carry on okay are you ready let’s go [Music] my mering is ready and my syrup is ready as well now take a spatula and as you can see the mering is perfect so we have to take it out this way just transfer to a big bowl the mering of egg whites and in the same bowl I will put back on mixer i will add my egg yolks with the remaining sugar this one I will add a pinch of salt i will add my vanilla powder and I will beat this mixer for about 2 to 3 minutes [Music] now the egg yolks are ready we want to break down the sugar nice if you don’t have this huge mixer I know that you have the small one it is working fine don’t worry about it and now what we are doing we have two mixers one with egg yolks and one with egg whites i will leave them on the side and I will prepare another more mixer with the dry ingredients here I have some ground almonds seimolina baking powder and I have to add all these ingredients here if I do that at once then probably the mixer will we don’t want that we want to keep this lovely air inside there and how we’ll do that if we add gradually the dry ingredients and the mering into the egg yolks now the first thing I have to do is to add a little bit of lemon zest [Music] and the juice of half lemon and what I’m about to do here I have in the middle my basic butter and one two and three okay I will mix the almonds with the semolina and the baking powder i will add one quarter of the mixture here along with one quarter of my mering mixy mix again one quarter of my dry ingredients here along with one quarter of my mering easy peasy right you got it we are almost done one quarter with one quarter come on get in there can you see the volume of the butter unbelievable it’s like cloud amazing now this is the last batch of dry ingredients and the last batch of mering and we are almost done you’re going back and it’s time for the last mixy mix see that fold gently [Music] and if you see some spots of h egg white mering and you want to break it don’t worry about it it’s better not to over whisk and keep the air in than to over whisk for the mering now I’m ready for the oven uh where is my tray my tray is here is 30 by 40 i already buttered it and dusted with seimolina and I will pour my lovely airy butter in look at that tell me really have you ever seen something like that in your life so very so lovely oh my god it is full of flavor now spread it it will be like a sponge lovely spread it and my oven is preheated to 180° Celsius set to fun and I will bake for 35 minutes in 35 minutes we want a soft hot almond cake and the cold syrup then I will pour my syrup in and the dessert is ready and that mixita is ready as you can see it shrunk don’t worry about it because it will expand after the syrup and my syrup is here and we want to pour it gently this way while it’s still hot lovely look at that my sponge at this time searching for a nice syrup and this is the best syrup that we can deliver [Music] lovely and we need to let it sit over there for at least 1 hour in 1 hour my dessert will look like this one before and after so I will leave that on the side and it’s time to cut this bad boy i need a spatula and you want the small piece or a big piece big big piece okay if you want the big piece then I will cut in three here and here I will cut in four one two three four lovely now I need a plate and let’s take out this lovely piece over here oh my god perfection can you see underneath the syrup is perfect everything is perfect and I like to serve this lovely dessert upside down because I want the syrup to go down at this point what do you think stunning amazing you want a piece of it i have good news because if you want a piece of it you saw that it is a very easy dessert to prepare only in 10 minutes you will have it straight into the oven and you have enough portion for 12 people okay now enjoy and let’s go to the next recipe [Music] next we are bringing you an easy twist on a classic favorite the speediest Greek sweet bread churi this no fast version manages to capture all the fluffy aromatic goodness of traditional churi without the long preparation time perfect for those moments when you need a little sweetness in a hurry let’s see our ingredients the speediest Greek sweet bread Turki ingredients: 200 g whole milk two eggs 120 g granulated sugar the zest of one orange 550 g hard flour half a teaspoon salt 14 g dry yeast 4 1/2 g mlab powder 1/2 g mastic powder 100 g butter at room temperature one egg yolk diluted with 1 tbsp of milk and 30 g of almond slivers so I told you that this churiki is the speediest recipe ever normally when we are making churi we have a process at mixer at least 20 25 minutes uh when we need to add all the ingredients in a specific order in this recipe we will add all the ingredients at once inside the mixer okay this is the easiest thing ever so uh I have my bowl here i will add my dry yeast a little bit of milk and a little bit of sugar sugar is an ally of the yeast salt is an enemy of the yeast that’s why we will use very little amount of salt now mixy mix everything until you dissolve the yeast and at this moment the yeast is so happy because there is a bath inside there with milk and sugar that yeast loves and it will wake up with a lovely pleasure now add all the other ingredients we need first the flavor here I have some mastic powder mahab the zest of one orange if you want more orange you can add one more just the zest and just the orange part okay do not add the white part because it’s quite uh bitter and we don’t want that in the in the recipe now uh the butter of course is going in and the flour we need to crack two eggs inside 100 g in total one two and the salt done phenito now the mixer will work for us beat the mixer for 15 minutes because we have a strong flour here and we need um the gluten to work on the mixer and become elastic and nice that’s why we need to beat for a long time with a hook attachment 15 minutes and then we will carry on [Music] and the dough is ready turki for Greeks is the most popular sweet bread and the smell right now is so intoxicating i can live with this smell i love turki and this is the easiest recipe ever now we need to let the dough rise until it doubles in size i have a bowl here i will add some oil to make sure that it will not stick to the bowl and the dough is in as you can see it is so elastic it is because we over bit the mixer to the mixer and uh we used the strong flour that’s why and in about an hour the dough will look like this one you got it now you have to be patient it depends from the heat of the room we want it to double in size you want to break this uh bubble this is mine okay now the dough is ready i will take it out and as you can see it is perfect we want to see these fibers can you see those fibers that means that the dough is perfect to make chka and with this dough I can have two chura and I will cut my dough in half and then in half two pieces for each sur okay and we need to roll out a nice strip like this one we roll out from the middle to the edges this way and the first strip is ready i will go for the next one too from the middle to the edges from the middle to the edges and a little bit more i am ready make a cross this way and easy it’s easy one two three four five six now point the edge over here put it underneath spread your chi push it a little bit and the first one is ready i will put it on my tray this is the first one and I will do the same process for the other one again from the middle to the edges roll out one what do you think easy process right yes you don’t have to be an expert maybe the first time it will be a little bit weird and difficult at the same time for you but trust me if you watching me very carefully and do exactly what I’m doing then your turka will be perfect now the first one is here the second one is there and it’s easy pulling the edge underneath and this is my second one now we need to let them rise again at this point they will need more than 1 hour probably again because it depends from the heat of the room we want to become like those what do you think as you can see when they start rising they’re becoming nice firm sexy beautiful you want to eat them straight ahead but they’re not ready uh we need to bake them first and here I have my egg wash this is just egg yolk with a little bit of water i will brush them and always when we are making chka we use some almond slivers okay on top on top voila finito my oven is preheated to 160° C set to fun we need the rack at the highest level and we are going to bake for about 25 to 30 minutes in 30 minutes turka will be ready and this is what I call the perfect turk look at this this is the best thing in life it is warm it is full of flavor it is something else and the good turki should be soft and chewy at the same time because it is not a bread it is not a cake it’s something in between that nobody can resist this is for me this is for you this is for everybody and as you can see it is just falling apart we can call it the Greek bio but it’s not bio oh my god you can literally serve it with anything just a little bit of butter and jam just a little bit of honey as it is toasted with some peanut butter chi is a staple food for the perfect breakfast bona petit and I hope you try it [Music] and that’s all for today’s sweet episode we created a beautifully moist and syrupy Greek syrup almond cake and a fast flavorful version of Greek sweet bread both recipes are brimming with Greek flavors and aromomas making them perfect for sharing with loved ones thank you for joining me on Baking with Aki see you next time and happy baking [Music]