Paskalya Çöreği
(Turkish Easter Bread) Recipe

Origin: Turkey      Period: Traditional

This is a very common type of Turkish pastry and though it's termed 'Easter' bread it's served all year round as a typical accompaniment to afternoon tea or coffee.

Ingredients

1/2 tbsp dried active yeast
3 tbsp warm milk
1 tsp sugar

500g plain flour
1/2 tsp salt
125g unsalted butter, melted and cooled
1 tsp mastic powder
1 tsp mahlep powder (powdered sour cherry pits)
5 egg yolks
250ml warm milk
125g sugar

For the Topping:
1 egg yolk
3 tbsp slivered almonds (or chopped hazelnuts)

Paskalya Çöreği
(Turkish Easter Bread) Preparation:

Method:

Combine the yeast, milk and sugar in a bowl. Stir to combine then cover and set aside to activate for 15 minutes.

Sift the flour and salt into a large bowl then add the butter, mastic, mahlep powder along with the activated yeast mixture and combine into the flour. In a separate bowl whisk together the egg yolks, milk and sugar and pour into the flour mix. Combine to form a dough then turn this onto a lightly-floured work surface and knead thoroughly until the dough becomes smooth and elastic (about 10 minutes).

Lightly-grease a clean bowl and place the dough in this. Turn the dough to coat with the oil then cover with a damp towel and set aside in a warm place for about 3 hours, or until the dough has doubled in volume.

Turn the risen dough onto a lightly-floured work surface and knock back to remove all the air bubbles. Shape the dough with your hands into a rough rectangular prism (wider at the base than the top and flat on top). Cut the dough lengthways into four long sticks (a bit like the tines of a fork) but leave a little piece of dough whole at the base to hold the ends together. Now braid the four pieces of dough together and press the split ends together to attach.

Brush the top of the dough with the egg yolk and sprinkle the slivered almonds on top. Transfer to a lightly-greased baking tray and place in an oven pre-heated to 180°C. Bake for about 45 minutes, or until the top of the bread is golden. Allow to cool then slice and serve with coffee or tea.

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