Why It Works Nigella and mahlab create an intoxicating layered citrusy, cherry-almond aroma in the loaf. Including tangzhong (cooked flour paste) creates a tender, fluffy crumb while slowing down staling. Starting with cold butter streamlines mixing and helps the dough develop without overheating. A long, cold fermentation builds flavor while making the high-hydration dough easy to shape. Choreg—sometimes spelled choroeg, cheoreg, or chorek in English—is an Armenian sweet bread that has a distinctive, intoxicating aroma thanks to inclusion of nigella and mahlab . It's traditionally served around Easter, since it's meant to be an indulgence after winter and Lent, but many Armenians eat it year-round as well. It can be formed into individual round or knotted rolls, and—more commonly—into long braided loaves, and the braids are often made with three strands of dough, to represent the Holy Trinity.…