Choreg

Ingredients

• 5 cups all-purpose flour
• 1 cup sugar
• 1 tsp salt
• 1 tsp ground mahlab (mahleb)
• 2 1/4 tsp instant yeast
• 1 cup warm milk
• 1 cup melted butter, cooled slightly
• 4 eggs
• 1 egg, beaten, for brushing
• 2 tbsp sesame or nigella seeds

Before you cook

• Warm the milk until lukewarm.
• Stir the yeast and a pinch of the sugar into the warm milk and let it sit until foamy, about 10 minutes.
• Melt the butter and let it cool slightly.

Steps

1. Whisk the flour, remaining sugar, salt, and ground mahlab together in a large bowl.
2. Pour in the foamy yeast mixture, melted butter, and eggs.
3. Knead the dough until smooth and elastic, about 10 minutes.
4. Cover the dough and let it rise in a warm place until doubled, about 1 1/2 hours.
5. Punch down the dough and divide it into 6 equal pieces.
6. Roll each piece into a rope about 14 inches long.
7. Take 3 ropes and braid them together into a loaf, pinching the ends to seal.
8. Repeat with the remaining 3 ropes to form a second loaf.
9. Place both loaves on a baking sheet and cover them loosely.
10. Let the loaves rise again until puffy, about 45 minutes.
11. Preheat the oven to 350°F (175°C).
12. Brush the loaves with the beaten egg.
13. Sprinkle sesame or nigella seeds over the top.
14. Bake until deep golden brown, about 25 minutes.
15. Cool on a wire rack before slicing.