Choereg (Armenian Easter Bread)

Recipe View In a saucepan, combine milk, butter, and margarine over medium heat. Heat until butter and margarine are melted, being careful not to boil. Stir in 1 cup of sugar until dissolved. Remove from heat and let cool to lukewarm (approximately 10 minutes).

Recipe View In a small bowl, dissolve 2 teaspoons of sugar in lukewarm water. Sprinkle yeast over the surface and let stand until frothy (approximately 10 minutes).

Recipe View In a large bowl, lightly beat the eggs. Slowly pour in the lukewarm milk mixture while whisking constantly to temper the eggs and prevent them from cooking. Add the yeast mixture and stir until just combined.

Recipe View In a separate large bowl, whisk together flour, baking powder, mahleb, and salt. Make a well in the center and pour in the egg mixture. Stir until a sticky dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour as needed, until a smooth and elastic dough forms (approximately 10 minutes). Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (approximately 2 hours).

Recipe View Punch down the dough to release the air. Let it rise again until doubled in size (approximately 1 hour).

Recipe View Divide the dough into 5 equal portions. Divide each of those portions into thirds. Roll each piece into a rope about 12 inches long. Braid sets of three ropes together, pinching the ends to seal and tucking them underneath. Place the braided loaves onto baking sheets lined with parchment paper, spacing them about 4 inches apart. Let rise in a warm place until a gentle poke leaves a slight impression (approximately 30 minutes).

Recipe View Preheat oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg and sprinkle generously with sesame seeds.

Recipe View Bake in the preheated oven until golden brown all over (approximately 25 minutes). Let cool on a wire rack before serving.