Choereg

Directions

1. Combine the milk, butter, and margarine in a saucepan and set it over medium heat until the butter and margarine melt. Do not let it boil.
2. Stir in 1 cup of sugar until dissolved and then set the mixture aside to cool.
3. Stir the 2 teaspoons of sugar into the warm water until dissolved. Sprinkle the yeast over the sugar water and let it rest for about 10 minutes, until frothy.
4. Crack 5 eggs into a large bowl, stirring a little to break up the yolks. Slowly add it to the milk mixture while whisking constantly in order to temper the eggs.
5. Add the yeast mixture, stirring just until blended.
6. Combine the flour, baking powder, mahleb, and salt in a large bowl. Make a well in the center and pour the wet mixture into it. Stir until a sticky dough forms.
7. Transfer the dough to a floured surface and knead it for about 10 minutes, adding additional flour if needed to make it less sticky.
8. Grease a large bowl using nonstick cooking spray, place the dough in the bowl, cover it loosely with plastic wrap, and let it rest in a warm, draft-free place for about 2 hours or until it has doubled in size.
9. Punch down the dough and let it rest for about 30 minutes or until it has doubled in size.
10. Divide the dough into five equal pieces and divide each of those pieces into three equal pieces.
11. Roll each piece of dough into a rope about 12 inches long.
12. Braid the ropes together in sets of three to make five loaves. Pinch the ends and tuck them underneath.
13. Place the loaves about 4 inches apart on baking sheets lined with parchment. Let the loaves rest in a warm place for about 30 minutes or until an impression remains after poking the dough with a finger.
14. Preheat the oven to 350°F.
15. Brush the loaves with the beaten egg and sprinkle them with sesame seeds.
16. Bake for 25 minutes or until golden-brown all over.