Preparation time: 20 minutes
Rising time: 15 minutes + 6 + 2 hours
Baking time: 35 minutes
 

Traditional Armenian Easter bread

*Malheb
A popular Middle Eastern spice that is reminiscent of a mixture of bitter almond and cherry. 

Serving
For a real treat, we recommend warming the tcheurek for 10 minutes in the oven before serving. Slice it thickly at the table, slather with honey or raspberry jam and serve with a strong cup of Earl Grey tea.

It's best with lots of guests and some music: Doudouk for nostalgia, and Gypsy songs for gaiety. 

1. Prepare the starter by combining the three ingredients and letting sit for 15 minutes.
2. Melt the butter over low heat.
3. Make the dough: beat the eggs until pale and thick, in this order, add the sugar, melted butter, milk, cream, salt, mahleb, orange peel, flour and starter.
4. Knead well until the dough comes away from the sides of the bowl, adding more flour if necessary.
5. Cover with a cloth and let rise for 6 hours (the dough should double in volume).
6. Divide the dough into 6-8 balls as desired and roll each into a sausage shape. Braid three together to form a loaf, glaze with the two beaten egg yolks, sprinkle with sesame seeds or almonds, place on a baking sheet and let rise for 2 hours.
7. Heat the oven to 160-180° C (325-350° F) and bake for approximately 35 minutes. To check for doneness, insert a knife into the tcheurek: it should come out clean and dry.