VIDEORECIPE Authentic Armenian Easter Bread "Choereg"

In a saucepan, combine the milk, butter, and margarine. Heat until butter and margarine are melted. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.

In a small bowl, dissolve 2 tsp of sugar in warm water. Sprinkle the yeast over the surface, and let it stand for 10 minutes.

Crack the eggs into a large bowl and stir. Slowly pour in the heated milk mixture while whisking constantly. Add the yeast mixture, and stir just until blended.

Combine the flour, baking powder, mahlab and salt in a large bowl. Make a hole in the centre, and pour in the wet mixture. Stir until it forms a sticky dough.

Pour onto a floured surface and knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours or until doubled in size.

When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.

Separate the dough into five even portions, then separate each into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal and tucking them under.

Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart.

Preheat the oven to 175°C. Brush the loaves with beaten egg and sprinkle with sesame seeds.

Bake for 25 minutes or until nicely golden brown all over. Let it cool and enjoy!