Ingredients for Armenian Easter Bread
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How to Make Armenian Easter Bread
- In a stand mixer, dissolve 2 ¼ teaspoons active dry yeast in 1 cup warm milk (105-115°F).
- Add ½ cup granulated sugar and ½ cup melted unsalted butter. Mix well.
- Beat 2 large eggs and add them to the mixture along with 1 teaspoon salt, 1 teaspoon ground mahleb, and 1 teaspoon nigella seeds. Mix until combined.
- Gradually add 6-7 cups all-purpose flour, one cup at a time, until the dough pulls away from the sides of the bowl and forms a ball.
- Knead the dough in the mixer with a dough hook for 10 minutes, until it becomes smooth, elastic, and slightly shiny.
- Place the dough in a large, oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough and divide it into two or three equal-sized balls.
- Divide each ball into three equal pieces. Roll each piece into a long rope (about 12-15 inches long).
- Braid the three ropes loosely together.
- Pinch the ends of the braid together and tuck them underneath.
- Place the braided loaves on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled.
- Preheat oven to 375°F (190°C).
- Brush the loaves with 1 beaten egg and sprinkle generously with sesame seeds or chopped blanched almonds.
- Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
11g
Fat
18g
Carbs
6g
