Çörek

Method

1. In a mixing bowl whisk together 150 g strong white bread flour, 20 g caster sugar, 3 g instant yeast, 0.5 tsp finely ground mahlep and 0.25 tsp fine salt, keeping the salt and yeast on opposite sides of the bowl until they are combined with the flour.
2. Beat the egg in a cup and set 1 tablespoon of it aside, covered, for the glaze. Make a well in the flour, pour in 55 ml lukewarm whole milk and the remaining beaten egg, and bring together with your hand into a shaggy, slightly sticky dough.
3. Turn out onto an unfloured surface and knead 5 minutes, then smear in 15 g softened unsalted butter a little at a time and keep kneading a further 5 minutes, until the dough is smooth, glossy and elastic enough to stretch into a thin membrane without tearing. Round it up, return it to the oiled bowl, cover and leave in a warm place for about 1 hour, until doubled.