Armenian Easter Bread
Ready In: 2 hrs 20 mins
Serves: 36
Yields: 2-3 loaves
Ingredients
- 6 cups flour
- 1 cup butter, melted
- 1 cup milk, warmed
- 1⁄2 cup sugar
- 3 eggs
- 1 1⁄2 teaspoons salt
- 2 1⁄4 teaspoons yeast
- 1 teaspoon mahleb, ground seeds (to taste)
- 1 teaspoon nigella seeds
- 1 egg yolk
- sesame seeds or poppy seeds (optional) or coarsely chopped blanched almond, for topping (optional)
Directions
- Dissolve yeast in warm milk in Kitchen Aide.
- Add sugar and melted butter.
- Beat eggs and add, along with salt, ground mahleb and nigella.
- Add flour gradually, one cup at a time until dough comes away from sides of bowl.
- Knead 10 minutes until shiny and no longer sticky.
- Place dough in oiled bowl, turn to coat outside with oil and cover. Put in a warm place to rise until doubled.
- Divide into two or three balls.
- Divide each ball into three and roll out with your hands to three long ropes.
- Pinch all three ends together and braid loosely. Pinch ends and tuck under.
- Cover and allow to rise again until doubled.
- Brush with beaten egg and sprinkle with sesame seeds or chopped blanched almonds.
- Bake for 20 minutes in preheated 375 degree oven. Every oven is different. You can check for doneness with an instant read thermometer. Center of bread should read around 195-200°F.
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