This Armenian Easter Bread, or choereg, is made from a sweet, enriched dough perfumed with mahleb and fennel. It will be a sweet addition to your Easter brunch.
2teaspoonsdried yeast(up to 1 Tablespoon. See notes)
For the Dough
The yeast mixture
19.5ozby weight--about 4 1/2 cups all purpose flour (King Arthur preferred)
6oz1 1/2 sticks unsalted butter
4oz1/2 cup whole milk
3large eggslightly beaten
scant 2/3 cup granulated sugar(use 1/3-1/2 cup for a less sweet bread)
1Tablespoonfreshly ground mahleb(I blitzed mine in the blender. You can also use a spice grinder or mortar and pestle)
2teaspoonsground fennel(or anise)
2teaspoonskosher salt
To Finish and Bake
1egg white
1teaspoonwater
1Tablespoonmore or less sesame seeds
Instructions
To Proof
Combine the water, sugar and yeast and stir to combine.
Let sit for 10-15 minutes until nice and bubbly.
For the Dough
Warm the butter and milk together until the butter is melted. Let cool to warm.
Pour the proofed yeast in the bowl of your stand mixer followed by the flour, the milk mixture, the eggs, sugar, spices and salt.
Fit your mixer with the paddle attachment and bring the dough together on low speed. Increase speed to medium and knead for about 10 minutes. The dough will be soft and will clear the sides of the bowl to only about halfway down. That's okay.
When the dough is ready, it will be shiny, smooth, soft, and stretchy.
Spray the top with pan spray, cover with a lint-free towel, and let rise in a cozy place until doubled. This could take anywhere from 2 to 4 hours, depending on whether you use more or less sugar and/or more or less yeast. See Notes.
Once the dough has doubled, scrape it out onto a clean, smooth work surface, and gently press out the gases.
Weigh your dough and divide by 9. If you don't have a scale, I implore you to get one. If you don't want to be so exact, divide the dough into thirds and then divide each third into three pieces.
Press each of three pieces of dough into a rectangle and then roll up into a tight sausage. Roll out each into a rope about 12" long. Pinch the three ropes together at one end and braid fairly tightly. Pinch the dough together when you reach the other end. Tuck each end under the braid for a nice, polished presentation.
Form two more braids in the same way.
Place on a parchment-lined baking tray about 2-3 inches apart. Cover with plastic wrap and let rise i a cozy place until puffy, about 45 minutes.
While the dough is rising, set a rack in the center of your oven. If you have one, place a baking stone on the rack. Otherwise, don't worry about it.
Heat the oven to 350F.
To Finish and Bake
Whisk together the egg white and water.
Gently brush a thin layer evenly onto each braid. Sprinkle sesame seeds on each braid.
Bake for 20-30 minutes until lightly golden brown. The internal temperature of the bread should be 200F.
Remove to a rack to cool completely. Rewarm to serve or serve at room temperature. Butter and jam would not be unwelcome.
Enjoy!
Notes
You can speed the rise by using an extra 1 teaspoon of yeast and by decreasing the sugar by up to half.