Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, March 14, 2008

Turkish Easter Bread

(Paskalya Coregi)

Paskalya Coregi
1 package dry yeast, active, 7 gr
3 tbsp warm milk
1 tsp sugar

4 cup + 1 tbsp flour, all purpose
1/2 tsp salt
125 gr (1 stick) unsalted butter, melted
1 tsp mastic, roll glass on the mastic to make it powdery (or use mortar)
1 tsp mahlep
5 egg yolks, room temperature
1 cup milk, warm
3/4 cup sugar

On Top:
1 egg yolk
2-3 tbsp almond or hazelnuts, sliced

In a small bowl, mix the yeast, sugar and 3 tbsp warm milk. Stir well so the yeast dissolves. Let it rest for 15 minutes.

In a large bowl, sift the flour and salt. Add the butter, mastic, mahlep and the bubbly yeast mixture in the flour. Whisk the egg yolk, milk and sugar, and pour into the flour. Mix and place the dough on the lightly (1 tbsp) floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and spread another tsp of olive oil with your hands all over the dough. Then cover it with a clean, damp towel. Put aside for about 7-8 hours at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Give a rectangular prism shape to dough. Cut the dough in four long sticks like a fork, without separating one end (picture). "Braid" the four pieces as seen in the (picture) and connect the other end. Brush egg yolk and sprinkle sliced almonds on top. Leave for about 40 minutes to rise at a warm place.

Preheat the oven to 350 F (175 C) and bake for about 50 minutes until the top is golden. You can find Paskalya Çöreği at every Patisserie in Türkiye. You can have this very tasty pastry with your afternoon tea or coffee:)

2 Turkish Easter Bread

Paskalya Coregi



At 1:06 AM, Anonymous Anonymous said...

how many coregs does this make?

At 10:53 AM, Blogger Binnur said...

The dough makes 2 Paskalya Coregi.

At 9:13 AM, Anonymous Anonymous said...

i didn't know Turkish people celebrate Easter

At 2:36 PM, Blogger Binnur said...

Turkey is a multi-ethnic and multi-religious country because of her history.
So many non-muslim people have been living in Turkey and attending their church or Synagogue and celebrating their culture since 1299 when The Ottoman
Empire was established. Turkey is a secular country and the people have
freedom of their religion and beliefs.
Turks don't celebrate Easter but bake and eat Paskalya Coregi which
has been made in our way. Like it contains mahlep and mastic, we don't put coloured eggs between the braid:) You can always find Paskalya Coregi at every Patisserie in Türkiye and any time, not only during the Easter.
Take care,

At 4:24 PM, Anonymous Anonymous said...

where can I find mastic and mahlep? I'm living in Ottawa.


At 1:27 PM, Blogger Binnur said...

I don't know about the stores in Ottawa:) You should try Middle Eastern or Mediterranean stores....

At 8:44 AM, Blogger Angie said...

I live on the east coast and I got my Mahlab from the Spice House

At 10:04 PM, Anonymous minty said...


Can I replace/omit the mastic powder? What does this add to the dough?

Also, what is a cup of flour in metric? Is it 140g?

I make bread at home so am surprised the dough does not rise after this correct?

Thank your for your recipes! They are brilliant. There's a local Turkish restaurant in the UK which does really, really good authentic Turkish food like the things I had in Turkey - if they disappeared I would be lost. Without your site, I would not know where to begin making my own Turkish things at home! :)

At 5:31 PM, Blogger Binnur said...

Hi Minty,
Thank you:) Mastic has a pine tree aroma with a flavor similar to licorice. It will rise for about 40 minutes at a warm place:)
All the measurements and ingredients are already North America-adjusted:) For measurement; I use a glass or plastic cup with a handle which you can find at the markets. One cup is equal to 250 ml. I have a "Measurements" section on the right side of the website, you can check it there.
Take care,

At 5:11 PM, Anonymous minty said...

Thanks for replying :)

I am not sure how easy it is to find mastic in the UK. I have mahlep, I hope this will provide enough flavour.

Sorry to ask about the flour. I use the same cups, but find bread recipes can be particular about weighing, so.... When I weigh, usually a cup is 140g flour.

Is the dough sticky to knead?

At 8:37 PM, Blogger Binnur said...

Hi Minty,
Yes, 1 cup of flour is equal to 140 gr. The dough is not sticky (as seen in the prep picture) otherwise it would be hard to braid it:)

At 3:21 PM, Anonymous Cheryl said...

I've made this bread many times and just want to thank you for the recipe! Every time I make it my house smells wonderful and my husband is thrilled to come home to the smell and taste this beautiful bread. It turns out beautifully. Thanks again!


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