Turkish Sweet Braided Bread (Çörek)
Çörek
This aromatic Turkish sweet bread has a tender, pillowy texture with hints of vanilla and mastic that create an almost floral fragrance. The golden-brown braided loaves have a glossy, egg-washed surface that's beautifully decorated with nigella seeds. It's the perfect accompaniment to Turkish tea and makes any ordinary morning feel special.
Ingredients
Instructions
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Activate the yeast
Dissolve yeast in warm milk (38-40°C) with 1 tbsp sugar. Let stand for 5-8 minutes until foamy and bubbly on surface. The mixture should smell yeasty and double in volume. Do not use milk that's too hot as it will kill the yeast.
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Mix wet ingredients
Beat eggs with remaining sugar, melted butter, vanilla, and ground mastic in a large bowl for 2-3 minutes until well combined and slightly pale. The mixture should be smooth with no lumps of mastic visible. Do not overmix once flour is added later.
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Form the dough
Add the foamy yeast mixture to egg mixture, then gradually fold in flour and salt. Mix for 8-10 minutes until a soft, slightly sticky dough forms that pulls away from bowl sides. The dough should be smooth and elastic when properly kneaded. Do not add too much flour or the bread will be dense.
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First rise
Place dough in greased bowl, cover with damp cloth, and let rise in warm place for 60-75 minutes until doubled in size. The dough should spring back slowly when gently poked with finger. Do not let it over-rise or the texture will be compromised.
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Shape and braid
Punch down dough and divide into 3 equal portions. Roll each into 40cm ropes on unfloured surface. Braid the ropes together, starting from center and working outward, then pinch ends to seal. The braid should be even and tight but not stretched. Do not flour the surface as you need grip for shaping.
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Second rise
Place braided loaf on parchment-lined baking sheet. Cover loosely with cloth and rise for 45-50 minutes until visibly puffed and 1.5 times original size. The dough should feel soft and slightly springy when gently touched. Do not let it over-proof or it will collapse during baking.
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Finish and bake
Preheat oven to 180°C. Brush loaf with beaten egg yolk and sprinkle with nigella seeds. Bake for 25-30 minutes until deep golden brown and internal temperature reaches 88°C. The bread should sound hollow when tapped on bottom. Do not open oven door during first 20 minutes of baking.
Tips
Cooking Tips
Grind whole mastic with a pinch of sugar using a mortar and pestle for the most aromatic flavor - pre-ground mastic loses its potency quickly and won't give the same fragrant result.
Alternatives
If mastic is unavailable, substitute with 1/2 tsp ground mahlab or anise extract, though the flavor will be different - mastic provides a unique resinous, piney note that's traditional to Turkish baking.
Serving & Storage
Serve warm with Turkish tea, honey, or jam for breakfast or afternoon snack. Store covered at room temperature for 3 days or freeze slices for up to 3 months - toast frozen slices directly for best results.
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