Grecian Sweet Braid (Choreki)

By Grazor

Ingredients

• 5 to 5 1/2 cups bread flour
• 2 packages yeast
• 1 cup hot water
• 1/3 cup dry nonfat milk
• 1 tsp ground aniseed
• 1/2 cup butter, room temp
• 1/4 cup sugar, plus 2 TB to sprinkle
• 1 tsp salt
• 3 eggs, room temp
• 1 egg, beaten, mixed with 1 TB milk
• 4 TB sesame seeds
• sugar to sprinkle

Preparation

Step 1

In a mixer bowl measure 3 cups flour and add the yeast.
Stir to blend.
In a saucepan over low heat, add the water, dry milk, aniseed, butter, 1/4 cup sugar, and salt.
Mix and heat until butter is soft, about 110 degrees or warm to the touch. Stir well and pour slowly into the dry ingredients.
Beat for 2 minutes and then add the eggs. Add the remaining flour, 1/2 cup at a time, until the dough cleans the bowl. Knead 10 minutes with the dough hook.

Place the dough in a greased bowl and cover with plastic wrap. Let rise 1 hour.

Punch the dough down and divide into 4 pieces.

Cover with cloth and let it rest for 10 minutes.

To shape, divide each of the dough portions into 3 equal pieces. Roll each into long ropes and braid then. Pinch the ends together. Repeat for the remaining dough portions.

Place the loaves on a baking sheet and cover with a clean towel. Let rise 1 hour.

Preheat oven to 350F about 20 minutes before baking. Before loaves go into the oven, brush the egg glaze over the braids. Sprinkle with the sesame seeds, then the 2 TB sugar.
Bake in the oven until well browned, about 15-20 minutes.
Remove the bread and place on wire rack to cool. Enjoy!