Every Eastern Mediterranean region has its own version of Brioche. The star ingredient in this recipe is a spice called mahleb. The aroma of this bread baking fills my entire building floor, making it a delightful treat to enjoy with string cheese or a simple toast with butter alongside a cup of coffee. Since my daughters were young, they have loved participating in shaping the dough into intricate braid designs.
Ingredients:
- ½ package dry yeast
- ¼ cup warm water
- ½ cup sugar
- 5-6 cups unbleached flour
- 4 TBS unsalted butter, at room temperature
- 2 large eggs, beaten
- 1 TBS powdered mahleb
- ½ tsp black sesame seeds (nigella seeds optional)
- ½ tsp salt
- 2 cups whole milk
- 2 TBS olive oil
Instructions:
- In a small ceramic bowl, dissolve the yeast in warm water and set aside.
- In a separate bowl, combine 5 cups of flour, sugar, ground mahleb, and salt. Mix well and then add the dissolved yeast.
- Heat the milk and butter in a saucepan until the butter just melts. Pour this warm mixture into the flour mixture and combine well before adding the beaten eggs and nigella seeds. Knead the dough for about 10 minutes. Add more flour if the dough is too sticky until it reaches a stiff consistency.
- Grease a deep bowl with olive oil, place the dough inside, and ensure it is completely coated with oil. Cover the bowl with plastic wrap or a kitchen towel and let it rise in a warm place for 1 ½ hours or until doubled in size.
- Punch down the risen dough and transfer it to a floured work surface. Divide the dough into halves, then further divide each half into about 12 equal pieces. Roll each piece into a rope about ½ inch thick. You can shape the dough into braids, cinnamon roll-style twists, or buns.
- Place the shaped dough pieces on a baking sheet and let them rest for another 20 minutes.
- Preheat the oven to 375°F. Brush the top of each roll with beaten egg and sprinkle sesame seeds over them. Bake in the middle of the oven for approximately 20 minutes or until golden brown.
