Armenians do a variety of sweets for Easter celebration. My favorite, well actually the whole family’s’ favorite, were my Aunties sweet brioche. We used to wait for them and, obviously, wouldn’t last for long. I got the recipe from her when I was very young and I have been making them every year. Now I only make a Kg..she used to make minimum 6 kg…for the whole family.
I always make the dough in the evening before going to bed and cover it carefully with many layers of kitchen towels and blankets to keep the warm so it rises properly…its always a joy to wake up the next day to a beautifully fluffy raised dough! I love these with my morning coffee or with fresh lemonade.
- 1 kg all purpose flour, sieved
- 6 eggs, at room temperature, plus extra to glaze
- 1 cup melted butter
- 1 cup milk
- 1 1/3 cup sugar
- 2 tablespoons of yeast
- 1 teaspoon of Mastic
- 1 tablespoon Mahlab
- Place the flour, mastic and mahlab in a big bowl and gently incorporate using your fingers.
- Place the milk and sugar in a small saucepan and on gentle heat stir till the sugar dissolves. Turn off the heat and add to this the melted butter. Stir gently and sprinkle the yeast on top. Set aside for 5 minutes.
- Let stand till lukewarm.
- In a separate bowl beat the eggs lightly and add to the milk and butter mixture.
- Make a well in the flour and pour the mixture in. Now knead into a smooth dough adding a bit of flour if necessary. The dough should be very soft but not sticky.
- Now place the dough in a big, clean slightly buttered bowl and cover loosely with plastic wrap. Place a kitchen towel on top of the wrap. Place a good throw on top and place in a warm place till doubled in size, 4-5 hrs.
- Taking pieces of the dough shape as desired.
- Place shaped brioche on baking tray. Let rest for 30 minutes. Brush tops with beaten egg and milk mixture.
- Bake in preheated oven (180) until nicely golden