Bolsagan Chorag

Takouhie's Bolsagan Chorag

Ingredients:

• 6 Eggs
• 1 1/2 Cups Sugar
• 1 1/2 Cups Milk
• 1 Cup Unsalted Butter, room temperature
• 1/4 Cup Vegetable Oil
• 1 Tbls Yeast, Proofed with 1 tsp sugar and 1/2 cup lukewarm water
• 1/4 Tsp Mastic powder
• 1 Tsp Mahleb
• Enough All-purpose flour to make a soft but not sticky dough (around 7 to 8 cups)

Egg wash:

• 2 Egg yolks + 1 Tsp Sour cream or Yogurt, beaten

Directions:

1. In the bowl of a stand mixer, fitted with the whisk attachment, beat the eggs and gradually add the sugar.
2. Whisk the mixture until you achieve a light and fluffy consistency.
3. Lower the speed on the mixer and gradually add the room temperature Milk until all incorporated, in order add the Mastic powder, Mahleb and the yeast continuing to beat on medium to low speed.
4. Change to the paddle attachment and gradually start adding the flour in increments until it starts to clump together.
5. Change to the dough hook attachment and knead until you get a nice soft pliable dough. Now as the mixer is running on low speed, gradually add the butter in few small pieces at a time and drizzle the oil in slowly in between adding the butter until all the butter and oil is used up. At this stage you should have a nice sturdy but pliable dough.
6. Place in a large bowl. Using a heating pad if available, place the bowl on top of the heating pad set to low heat then cover the bowl with a big rag to avoid draft.
7. After an hour check on the dough and punch down, cover and let it rise again.
8. You have to do this procedure twice.
9. Separate the dough into 2 parts.
10. Set one piece aside covered while you work the other piece.
11. Divide the dough into 3 balls.
12. Roll out each ball into an elongated piece and attach one end, then start braiding as you would braid hair.
13. Place in parchment paper lined baking sheet and let it rise again in a draft free area.
14. Brush with egg wash mixture and bake in a 350F preheated oven until golden brown.