Chuoereg (Armenian Easter Bread)

Ingredients:

725g strong white bread flour
200g butter, melted and cooled
250ml milk, warmed to body heat
100g sugar
3 eggs
1 1/2 tsp salt
2 sachets active, dried, yeast
1/2 tsp ground mahleb (or to taste)
1 tsp nigella seeds
1 egg yolk
sesame seeds, poppy seeds or coarsely chopped blanched almonds, to garnish

Method:

Dissolve the yeast in the warm milk then stir in the sugar and the melted butter.

Beat the eggs, then add to the yeast mixture along with the salt, ground mahleb and nigella seeds.

Gradually add the flour, 100g at a time, until the dough is sufficiently dense to begin coming away from the sides of the bowl.

Turn the dough onto a floured work surface and knead thoroughly for about 10 minutes, or until the dough is smooth and elastic and no longer tacky.

Shape the dough into a ball, then place in an oiled bowl, turning to coat. Cover with clingfilm, plastic wrap, then set aside in a warm place to rise for about 70 minutes, or until doubled in volume.

After this time knock the dough back, then divide into three equal-sized portions.

Divide each piece of dough into three pieces then roll each piece out into long ropes. Take three of the ropes and pinch the ends together, then braid the ropes loosely before pinching the tree strands together at the other end. Tuck the ends under the loaves then set on a greased baking tray as you prepare the other two loaves.

Cover the loaves loosely, then set aside to rise for about 45 minutes, or until doubled in volume.

After this time, glaze the tops with the beaten egg yolks, then scatter over the sesame seeds, poppy seeds or blanched almonds.

Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the tops of the loaves are golden brown and they sound hollow when rapped on the base.

Allow to cool on a wire rack before serving.