Turkish Sweet Breakfast Bread with Sesame and Nigella Seeds
Çörek Kahvaltı
This traditional Turkish breakfast bread offers a delicate sweetness balanced with aromatic spices, creating a soft, pillowy texture with a golden-brown crust. The braided loaves are beautifully adorned with sesame and nigella seeds that add a subtle nutty crunch. Perfect for leisurely weekend mornings or special breakfast gatherings with family.
Ingredients
Instructions
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Activate the yeast
Dissolve the yeast and 1 tablespoon sugar in warm milk (37°C). Let stand for 8-10 minutes until foamy and doubled in size. The mixture should bubble vigorously and smell yeasty. Do not use milk that's too hot as it will kill the yeast.
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Mix the dough
Combine flour, remaining sugar, salt, and mahlab in a large bowl. Add the yeast mixture, beaten eggs, melted butter, and vanilla. Mix for 2-3 minutes until a shaggy dough forms. The dough should be slightly sticky but manageable. Do not add too much flour at this stage.
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Knead the dough
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked and feel soft and supple. Do not over-flour the surface or the bread will be dense.
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First rise
Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 60-75 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-rise or it will lose structure.
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Shape the bread
Punch down the dough and divide into 3 equal portions. Roll each into a 30cm rope and braid them together, tucking the ends under. Place on a parchment-lined baking sheet. The braid should be tight but not stretched. Do not make the ropes too thin or they will tear.
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Second rise
Cover the shaped bread with a damp towel and let rise for 35-45 minutes until noticeably puffed and increased in size by half. The dough should feel soft when gently touched. Do not let it rise too long or it will collapse during baking.
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Prepare for baking
Preheat the oven to 180°C. Beat the egg yolk with 1 tablespoon water and brush over the bread surface. Sprinkle generously with sesame and nigella seeds, pressing gently to adhere. The egg wash should create a glossy coating. Do not skip this step or the bread will be pale.
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Bake the bread
Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped on the bottom. The internal temperature should reach 88°C. The crust should be firm and golden all over. Do not open the oven door during the first 20 minutes or the bread may collapse.
Tips
Cooking Tips
For the softest texture, use bread flour instead of all-purpose flour, which creates more gluten structure and a better rise. Also, covering the bread with foil halfway through baking prevents over-browning while ensuring the center cooks through.
Alternatives
If mahlab is unavailable, substitute with 1/2 teaspoon almond extract plus 1/2 teaspoon vanilla extract, though the flavor will be different. You can also replace nigella seeds with poppy seeds for a similar visual effect and mild nutty flavor.
Serving & Storage
Serve warm with Turkish tea, white cheese, olives, and honey for an authentic breakfast. Store covered at room temperature for up to 3 days, or freeze sliced portions for up to 1 month. Reheat briefly in a low oven to restore freshness.
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