The one thing I can tell you is that I made this one and a dark chocolate tsoureki at the same time and everyone preferred the cardamom hippie tsoureki over the chocolate version. Go figure. Cardamom and hemp seed are magical.
Recipe from About.com: Greek Food
- 1 envelope (2 1/4 teaspoons) of dry yeast
- 1/2 cup of lukewarm milk
- 8 cups of all-purpose flour
- 1 1/2 cups of sugar
- 4 eggs, separated
- 1 level teaspoon of sea salt
- 1 cup of butter, melted
- 1/2 cup of milk
- 3/4 teaspoon ground mastiha
- 2 teaspoons ground cardamom
- 1/4 teaspoon mahleb
- 1/3 cup hemp seeds
- baking parchment paper
- 1 egg yolk
- 1 teaspoon of water
Beat egg whites and salt to the stiff peak stage.
Beat together egg yolks and sugar and add to the yeast mixture and beat well. Beat in melted butter, remaining 1/2 cup of milk, ground mastiha, mahleb, and cardamom. Stir in egg whites to distribute thoroughly. Add flour slowly, mixing or kneading with hands until each addition is completely mixed in. The dough should be very dense, but don't use all the flour if not needed.
Form the dough into a ball, place in a bowl, cover with a clean towel, and set in a warm place to rise for about 3 hours, until doubled in size.
Poke the dough with fingers to deflate (do not "punch down") and knead for 5 minutes. Knead in extra hemp seeds if desired. Form into one or two round loaves and place in one large or two smaller round baking pans lined with buttered baking parchment paper. Cover with clean towels, set in a warm place, and allow to rise for 2 hours more, until doubled in size.
Preheat oven to 350°F (175°C).
With a fork, beat together the egg yolk and water, and brush the top of the loaf (or loaves) with this egg wash. Sprinkle hemp seeds on top. Bake at 350°F (190°C) for 30 to 40 minutes, until dark golden.