Choereg (Armenian Easter Bread) Recipe

In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.

In a large mixing bowl, combine the flour, sugar, salt, ground mahlab (if using), ground cardamom, and ground nutmeg.

Make a well in the center of the dry ingredients and pour in the melted butter, beaten egg, egg yolk, vanilla extract, and yeast mixture.

Mix well until a soft dough forms.

Knead the dough on a lightly floured surface for about 10 minutes, until it is smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.

Preheat the oven to 350°F (180°C).

Punch down the risen dough and divide it into 4 equal parts.

Roll each part into a long rope shape and twist it into a braid.

Place the braided breads on a baking sheet lined with parchment paper.

Brush the tops of the breads with beaten egg and sprinkle sesame seeds on top.

Bake for 25-30 minutes, or until the breads are golden brown and sound hollow when tapped.

Remove from the oven and let them cool on a wire rack before serving.