Turkish Easter Bread (Paskalya çöreği) | Episode 535

14:07

Turkish Easter bread from Istanbul called Paskalya çöreği is a braided bread with mahlep.

Mahlep or mahlebi is an aromatic spice made from a variety of cherry seed.

SERVES: MAKES 2 BREADS

PREP TIME: 1 H 50 M

COOK TIME: 25 M

TOTAL TIME: 2 H 15 M

Ingredients

100 ml milk, lukewarm
100 ml water, lukewarm
120g granulated sugar
7g active dry yeast
2 eggs
2 egg whites
425g all-purpose flour
1,5 tsp salt
1 tbsp mahlep
100 ml unsalted butter, melted
2 egg yolk to brush the top
almond shavings

Method

1. To make the dough: In a large mixing bowl, combine the lukewarm milk, water, yeast and sugar. Let sit for 5 minutes. Add the flour, salt and mahlep, knead until well combined. Knead in the eggs, egg whites and butter. Add more flour if needed. Knead until a smooth and soft dough begins to form, at least for 10 minutes.

2. Lightly flour a bowl, transfer the dough to the floured bowl. Dust the dough with flour, cover with plastic wrap and a clean kitchen towel. Allow to rise for about 60 minutes or until doubled in size.

3. Transfer dough to a lightly floured surface and divide into six equal balls. Roll each ball into 30 cm long 6 strips.

Place 3 dough strips next to each other side by side. Pinch, seal the top end of the 3 strips so they stay intact. Braid and seal the other end of the strips and transfer to a lined baking tray. Repeat the same procedure with the rest of the 3 dough strips to make your 2nd loaf and place on the lined tray. Cover the tray and allow to rise for 20 minutes.

4. Preheat the oven to 200 C / 390 F.

5. Brush the top of the loafs with the egg yolk and top with almond shavings.

6. Bake in preheated oven for about 25 minutes or until golden to deep brown.

7. Remove from the heat and allow to cool for at least 15 minutes before slicing.