Armenian Easter Bread

In a saucepan over medium heat, combine milk, butter, and margarine. Heat until the fats are melted (do not boil). Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.

In a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface and let it stand until frothy, about 10 minutes.

In a large bowl, crack eggs and stir slightly. Slowly pour in the cooled milk mixture while whisking constantly to temper the eggs. Add the yeast mixture and stir just until blended.

In a large bowl, combine flour, baking powder, mahleb, and salt. Make a well in the center and pour in the egg mixture. Stir until it forms a sticky dough. Knead on a floured surface, adding additional flour as needed to make a substantial dough. Knead for about 10 minutes. Place the dough in an oiled bowl and let it rise in a warm place for about 2 hours, or until doubled in size.

Once the dough has doubled, punch it down and let it rise until doubled again, which will take about half the time of the first rise.

Divide the dough into 5 equal portions, then divide each portion into thirds. Roll each portion into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper, spacing them 4 inches apart. Let the loaves rise in a warm place until your finger leaves an impression behind when you gently poke the loaf.

Preheat the oven to 350°F (175°C). Brush the loaves with beaten egg and sprinkle with sesame seeds.

Bake in the preheated oven until nicely golden brown all over, about 25 minutes.