Choreg (Armenian Sweet Braided Bread)

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Ingredients for 73 servings

• 810 ml whole milk, warm; about 110°F
• 51 ml instant yeast
• 540 ml granulated sugar
• 540 ml unsalted butter, melted and cooled
• 9 1/8 large eggs, at room temperature
• 34 ml ground mahleb
• 22 ml kosher salt
• 4.32 liters all-purpose flour
• 4 1/2 egg yolk beaten with 1 tablespoon milk, for brushing
• 67 ml sesame seeds
• 22 ml nigella seeds

1. Step 1 of 6

   Whisk the warm milk, yeast and sugar in the mixer bowl. Add the butter, eggs, mahleb and salt and whisk smooth.

2. Step 2 of 6

   Add the flour and knead with the dough hook on medium-low 8 minutes, until soft and smooth and pulling from the sides. It should feel slightly tacky.

3. Step 3 of 6

   Cover and let rise until doubled, about 1 1/2 hours.

4. Step 4 of 6

   Divide into 16 pieces. Roll each into a 12-inch rope, fold in half and twist the two strands together, pinching the ends. Set 2 inches apart on parchment-lined sheets.

5. Step 5 of 6

   Cover and let rise 45 minutes, until puffy. Heat the oven to 175°C.

6. Step 6 of 6

   Brush with the egg wash and sprinkle with sesame and nigella seeds. Bake 20 to 25 minutes, until deep golden. Cool on a rack.