Prep time: 15 minutes
Rising time for the dough: 2 + 1 + 1 hours (you can also prepare the choeregs a day ahead. For the last rising, leave at room temperature, covered with plastic wrap) 
Baking time: 70 minutes for 1 large choereg or 20-25 minutes for small ones 

Choereg, Techeureg, Chorag...

This is a traditional rich bread for Orthodox Easter, subtly flavored with mahlab and decorated with red-dyed hard-boiled eggs..

While choereg is often sweet, this version is much less so, highlighting instead the flavor of various spices.

Step 1

• Dissolve the yeast in 125 ml warm water with 1 tsp. sugar. Let stand until foamy.
• In a small saucepan, melt the butter over medium heat. Add the milk; heat until the milk just begins to simmer WITHOUT boiling. Let cool.
• In a small bowl, beat the eggs, then incorporate them into the cooled butter-milk mixture.

Step 2

• In a bowl, combine the dry ingredients: flour, mahleb, remaining sugar and salt. Create a well in the center and pour in the yeast and milk-butter-egg mixture. Gradually mix the dry ingredients into the liquid ingredients. Knead for 10 minutes or until a smooth, soft dough forms.

Step 3

• Place the dough into a buttered or oiled bowl and cover with plastic wrap. Let rise for 2 hours until the dough has doubled in volume.
• Punch down quickly; cover; let rise another hour.

Step 4

• Divide the dough into golf ball-sized pieces. Roll each one with your fingertips into a 30 cm long rope.
• Cut off 1/3 of the rope. Form the remaining piece into a “U” or horseshoe shape and place the smaller piece in the middle, pressing well to attach it to the “U.”
• Braid the three strands, then pinch the end of the braid so that it does not come undone when baked, folding it underneath for a neater presentation. Repeat with the remaining pieces of dough.
• Place the braids on a baking sheet lined with parchment paper. Use 2 sheets if needed to allow a 10 cm space between the braids.
• Let rise in a warm, draft-free location for another hour. To check whether the dough is sufficiently risen, poke it lightly with your finger. It should leave a slight indentation.

Step 5

• Preheat the oven to 180° C/350° F.
• Brush the loaves with beaten egg. Sprinkle with sesame seeds.
• Bake for 70 minutes for the large choereg or 20-25 minutes for the small ones, or until the choeregs are a nice golden brown.