Combine yeast, 1 tbsp of the sugar, 1 tbsp salt and 125 ml lukewarm water. Set aside for 10 minutes or until mixture bubbles.
Sift flour with mahleb into a bowl and make a well in the centre. Pour yeast mixture, oil, eggs and remaining 310 g sugar into the well. Mix for 5 minutes or until a soft dough forms.
Place dough in a greased stockpot, cover with a lid, then wrap stockpot tightly in a blanket. Stand in a warm, draught-free place overnight or until dough triples in size.
Turn dough out onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic. Divide into 6 and roll out to 30 cm logs.
Preheat oven to 160°C. Lay 3 logs side by side and pinch together at one end to seal. Plait logs, then tuck the ends under to seal. Repeat with remaining 3 logs and place on 2 lined oven trays. Set aside in a warm, draught-free place for a further hour or until doubled in size.
Brush choregs with the extra beaten egg and bake for 1 hour and 10 minutes or until golden brown. Serve with cheddar cheese, if desired.


  • 14 g (2 x 7 g sachets) dried yeast
  • 330 g (1½ cups) caster sugar
  • 1 kg plain flour
  • ½ tsp ground mahleb (see Note)
  • 250 ml (1 cup) canola oil
  • 5 eggs, lightly beaten, plus 1 extra, to glaze
  • cheddar cheese, to serve (optional)