A delightful twist on traditional Armenian Easter bread, enhanced with aromatic spices and a tender texture.
Warm the milk and dissolve the yeast in it.
Ensure the milk is warm, not hot, to avoid killing the yeast.
Mix the sugar and melted butter into the yeast mixture.
Stir until the sugar is fully dissolved for a smooth mixture.
Beat the eggs and add them to the mixture along with salt, mahleb, and nigella seeds.
Whisk the eggs separately before adding to ensure even mixing.
Gradually add the flour, one cup at a time, until the dough forms and pulls away from the bowl.
Use a stand mixer with a dough hook for easier kneading.
Knead the dough until smooth and elastic.
Knead by hand if preferred, for about 10 minutes.
Place the dough in an oiled bowl, cover, and let it rise until doubled in size.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Divide the dough into three portions and roll each into long ropes.
Ensure the ropes are of equal length for even braiding.
Braid the ropes and tuck the ends under.
Pinch the ends firmly to secure the braid.
Let the braided dough rise again until doubled in size.
Place the dough in a warm spot for a quicker rise.
Brush the dough with beaten egg and sprinkle with sesame seeds.
For a glossy finish, brush the egg wash evenly.
Bake in a preheated oven at 375°F for 20 minutes.
Check for a golden brown color to ensure doneness.
Cool the bread on a wire rack before serving.
Allow the bread to cool completely for the best texture.
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