- 2 packets dry yeast
- 1/3 cup warm water
- 2 cups salted butter
- 3 cups milk I used whole
- 5 lb bag King Arthur Flour
- 1 tbsp mahleb (optional--may add more if desired)
- 3 1/2 teaspoons salt
- 2 cups sugar
- 8 extra large eggs
For the tops:
- 1-2 eggs for egg wash
- about 2 tablespoons sesame seeds
In a small bowl, combine yeast and water and reserve. The yeast should start to bubble up. If it doesn't bubble, the yeast isn't good, and should be discarded.
In a saucepan on the stove, melt butter.
Once butter is melted, turn off heat and add milk to the melted butter, and set aside.
While butter is melting, in another very large bowl (I used a big lobster pot) combine flour, salt, and mahleb if using, and set aside.
In a large bowl, whisk sugar and eggs together, and set aside.
Add the butter/milk mixture, egg/sugar mixture, and yeast/water mixture with the flour in the very large bowl.
Knead ingredients until completely combined, about 5-10 minutes. Wrap the bowl with plastic wrap (wrap should completely touch your dough to prevent a skin from forming as it rises). Set aside in a warm place for 4 hours to overnight (I recommend overnight). The dough should double in size.
Once the dough has doubled in size, punch it down once and let it sit covered in a warm spot for an additional 30 minutes.
Line cookie sheets with parchment paper and preheat the oven to 375 F degrees.
Take a small handful of dough, and roll it out into a log about 1/2 inch thick. You can flour the surface or your hands to help if dough is sticky.
Tie the dough into a knot, and place it on a cookie sheet. Repeat with all the dough; depending on how big your choregs are, you will need to do this in batches, and need 5-6 cookie sheets. Leave at least 1-2 inches between choregs. Let choreg sit on cookie sheet for 30 minutes.
Beat 1-2 eggs with a splash of water or milk for the egg wash. Brush tops and sides of choreg with egg wash, and then sprinkle with sesame seeds. Bake for 20-25 minutes, rotating once, or until tops just turn brown.
Remove pan from oven. Carefully slide the parchment paper off the baking sheet, and cool choregs on parchment.
Once completely cooled, store in airtight storage bags or containers. They should keep for about 1 week at room temperature, or can be frozen for 3-4 months.
Cooking tip: cut enough parchment paper for all batches of choreg. After the first two baking sheets go in the oven, continue forming choregs and placing them on the parchment. This will allow them time to rest and rise while the other batch is cooking. When the other batch comes out of the oven, remove the choregs to a baking rack, and place the next parchment (carefully) on the baking sheet.