Chorek (چورک) — Azerbaijani Sweet Egg-Glazed Holiday Bread

• 250 mlwhole milk (warmed to 38-40°C)
• 60 ggranulated sugar
• 7 gactive dry yeast (1 standard packet)
• 520 gall-purpose flour (plus 20 g extra for dusting)
• 8 gfine sea salt
• 2large eggs (about 100 g without shells)
• 70 gunsalted butter (melted and cooled to warm)
• 5 mlvanilla extract (optional but traditional in some homes)
• 1 tspground cardamom (freshly ground if possible)
• 1large egg yolk
• 12 gsesame seeds (about 1 tbsp)
• 6 gnigella seeds (about 1 tsp)

Instructions

1. 1

   Warm the milk to 38–40°C so it feels comfortably warm but not hot. Whisk in the sugar and yeast, then rest for 8–10 minutes until foamy and fragrant, which confirms the yeast is active.

2. 2

   In a large bowl, whisk together the flour, salt, and ground cardamom so the seasoning is evenly distributed. Make a well in the center and add the foamy yeast mixture, the 2 eggs, melted butter, and vanilla extract, then stir until a shaggy dough forms.

3. 3

   Knead the dough for 10 minutes by hand or 7 minutes with a stand mixer on medium-low until smooth, elastic, and slightly tacky. If it feels wet and smears on the bowl, add flour in 10 g increments, but keep the dough soft for a tender crumb.

4. 4

   Shape the dough into a ball and place it in a lightly buttered bowl, turning once to coat the surface. Cover and let rise at 24–27°C for 75–90 minutes, until doubled and airy when gently pressed.

5. 5

   Line a baking tray with parchment paper and set aside. Punch down the dough to release excess gas, then divide into 3 equal pieces (about 300 g each) and let them rest for 10 minutes so the gluten relaxes for easier shaping.

6. 6

   Roll each piece into a 40–45 cm rope with slightly tapered ends, keeping the thickness even for uniform baking. Braid the three ropes, pinch the ends firmly, and tuck them under so the loaf holds its shape during proofing and baking.

7. 7

   Transfer the braided loaf to the prepared tray and cover loosely. Proof for 35–45 minutes until noticeably puffy, and preheat the oven to 180°C during the last 20 minutes so it is fully heated.

8. 8

   Whisk the egg yolk with 15 ml milk until completely smooth, then brush a thin, even layer over the loaf without deflating it. Sprinkle the sesame and nigella seeds evenly so they adhere to the glaze and toast into a nutty crust.

9. 9

   Bake at 180°C for 25–30 minutes until deep golden brown and the internal temperature reaches about 93°C. Cool on a rack for at least 30 minutes before slicing, because cutting too early can compress the crumb and make it gummy.