Cheoreg (Traditional)

• There are a few key pointers in this recipe that make for a delicious cheoreg – the top two would be using freshly prepared mahlab mastic mix and bread flour instead of plain flour.

Mahlab Mastic Mix

• Mahlab is nice on its own, but mastic adds its own distinct flavour. These ingredients are available year-round from Middle Eastern or Greek grocers. Look for whole mahlab that has no dust at the bottom of the packet, is plump and as fresh as possible. Also look at the split mahlab in the packet and go for packets where the split ones look most white – like almonds. I usually buy double the mahlab that I need so that when I pick through it, I can be very fussy. I’m happy to discard half, if it means the taste is perfect!
  
• Mastic should be translucent and a pale yellow colour.
  
• Prepare the mahlab mastic mix in advance. Pick through the mahlab and discard any that are shrivelled, yellow or have a dark skin – I have allowed for 5 – 8 grams to be discarded. Image shows discards.
  50 grams whole mahlab
  
• Weigh the remaining mahlab and grind 42 – 45 grams in a coffee grinder. Mahlab that grinds to a yellow colour is stale and will result in a bitter taste – don’t use it. If uncertain, gently crush the mahlab in a mortar and pestle first and use only the white ones.
• As mastic is a gum, grind it together with the mahlab in the coffee grinder to avoid it sticking to the blades. When ground, pass the mixture through a sieve and discard the last yellow parts (they don’t grind as well as the fresher parts).
  1 gram mastic tears
  
• This mixture makes around 10 teaspoons and will keep for two years but must be refrigerated and kept out of light – put it in a dark jar wrapped in aluminium foil and in an area of the fridge that does not get much light.
• If pressed for time, use 20 grams of pre-ground mahlab – it takes a bit more to achieve the same taste as fresh mahlab. Mastic is not available in ground form. If using pre-ground mahlab you may omit the mastic or grind the ground mahlab and mastic together in a coffee grinder.

Dough

• In a clear glass, heat at least 3 tablespoons of the milk from the above quantity in the microwave for 10 seconds to lukewarm. Gradually add and dissolve yeast in the warm milk using a warm metal spoon with a long handle. Note: Yeast mixture will mix better once other ingredients are added. Add 1½ tablespoons of sugar and 1 tablespoon of flour from the above quantities and mix thoroughly. Ensure no dry yeast remains in a clump on the spoon after mixing. Leave the spoon in the glass, cover with cling wrap and place a rubber band around the glass level with the top of the mixture (to make it easy to see if it has risen). Leave the mixture to rise somewhere warm for around 40-45 minutes. Mixture is ready when it has risen by around a third to a half (half is better) and is frothy on top.
  3 teaspoons instant dried yeast
• Place the remaining sugar into a glass bowl, add the remaining milk, stir, then microwave for one minute (it should be lukewarm when used – keep in mind that eggs will be quite cold if used from refrigerator).
  1½ cups milk, 2 cups caster sugar
• Using a stand mixer, beat the eggs well, add dissolved lukewarm milk, most of the melted butter (set aside around 1 tablespoon) and sugar and mix.
  6 large eggs
• Sift flour into the mixing bowl. Using the dough hook, mix until well combined. Once mixed, add yeast mixture and mix thoroughly. Add mahlab mastic mix. Beat for around 5 to 10 minutes.
  1 kilogram bread flour, 1 tablespoon mahlab/mastic mix, 1½ cups unsalted butter
• Knead with hands, adding remainder of the butter, until mixture no longer clings to the hands (up to 30 minutes). There should be no need to add extra flour to this recipe (except perhaps when shaping). Leave the dough in a warm place to rise to at least double (~ 3 hours).
  
• Turn out the dough on a large dish on the scale. Divide into equal portions according to how many braids you want to make – we would normally make 6 from this recipe but you could do between 4 and 8. Divide each of these into three equal portions – these will be the strands of the braid.
  
• Shape each set of three equal portions into strands about 3cms thick, then braid together. Repeat for the other braids.
  
• The braiding or plaiting process.
• Place the braided cheoregs well apart from one another onto oven trays lined with baking paper.
  
• To complete the final rise, place the trays in a very warm small room and leave to rise for about 2 – 3 hours. Another option is to heat up a bedroom to very warm, place an electric blanket on the lowest heat setting on the bed, and place the trays on the blanket.
• When risen (around 1½ – 2 times its original size), preheat oven to 160°C (140° fan forced).

Glaze

• Beat together the egg and milk for the glaze. Don’t use more than 2 teaspoons of milk as more milk will create a matte finish.
  2 large eggs, 3 teaspoons milk
• As each batch is ready to go into the oven, brush very well with the glaze.
• Bake in a slow oven 160°C (140° fan forced) for about 20 minutes.
• Serve when cool. Cheoreg may be frozen when completely cool. Before freezing, double wrap each loaf in cling wrap.