Braided choreg

A lightly sweet yeast bread with food-grade mahlab and a soft enriched crumb. Rising time changes with room temperature.

This recipe has not been kitchen-tested.

Prep: 150 min · Cook: 28 min · Serves: 4

Ingredients

• 500 g — wheat flour
• 180 ml — pasteurized milk
• 80 g — butter
• 80 g — sugar
• 2 pcs — eggs
• 7 g — instant baker's yeast
• 5 g — salt
• 3 g — food-grade ground mahlab

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Warm milk to lukewarm, not hot. Mix with yeast, sugar, one egg, melted cooled butter, flour, salt and mahlab. Knead 10 minutes. Cover and rise 75–90 minutes, until roughly doubled.
3. Divide into 8 pieces, braid or twist, and leave on lined trays 30 minutes. Brush with the second beaten egg. Bake at 180°C for 22–28 minutes until risen, golden and baked through.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Milk
• Egg
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.