An Armenian holiday bread, this braided loaf is made with yeasted dough scented with mahlab and anise. It is topped with sesame or poppy seeds and is a traditional part of Easter meals.
Knead the flour, yeast, lukewarm milk, sugar, 2 eggs, melted butter, mahlab, and salt into a soft dough. Cover and let it rise in a warm place for 1.5 hours.
Divide the dough into three equal pieces, roll each into a long strip, and braid the strips together.
Let the braided dough rest for 30 minutes.
Brush the top with the remaining egg and sprinkle with sesame seeds. Bake in an oven preheated to 180°C / 355°F for 25–30 minutes, until golden brown.
Slice and serve warm or cold.
Store in a covered container at room temperature for 4 days or in the freezer for 2 months.
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