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Choereg
submitted by Rosemarie Kalemkiarian
Escondido, CA
1/2 cup sugar, divided use
3 tablespoons dry yeast
1 1/2 cups lukewarm water
2 eggs
1 teaspoon salt
1 1/2 cups melted butter
6-7 cups all-purpose flour
1 teaspoon Mahlab (available at Middle Eastern stores)
2 teaspoons black caraway seeds (optional) (available at Middle Eastern stores)
Vegetable oil for coating dough
Topping
1 egg
1 tablespoon water
2 tablespoons or more sesame seeds
In a bowl, dissolve 1 teaspoon sugar in 1/2 cup lukewarm water ( a little hot when little finger is wiggled in the water); set aside until yeast foams.
In a mixing bowl, combine the eggs, salt, and remaining sugar. Add butter and yeast mixture. Stir with spoon to blend. Add flour 2 cups at a time; knead or beat with dough hook, adding the remaining flour until the dough is smooth and elastic. If using bread machine, follow manufacturer's directions for kneading the dough.
Rub dough with vegetable oil, cover with plastic and set aside in a warm draft-free area until doubled in bulk (about 50 minutes). Punch down and using a 3/4 cup measure to roll out 14-16 inch ropes, on a floured surface. Cut ropes in half, roll each to even out. Lap one end over the other and pull end up into the whole of each piece. Dough should not stick to your hands. Place on parchment lined baking sheet. Cover and let rise to double (20-25 minute).
Prepare topping in a small bowl. Beat one egg with 1 tablespoon water. Gently brush top of each choereg with topping. With a spoon, gently sprinkle sesame seeds on top of the choeregs (poppy seeds can also be used).
Bake at 375 until tops are lightly browned, about 20 minutes).
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