I've had my eye on this recipe for a couple of years now, and finally got around to making it. The flavor is great—I'd never baked with mahleb before. I didn't like working with the dough, though. I found it to be greasy and sticky, almost like braiding cookie dough. I think that the next time I make this recipe (and I do plan to make it again) I'll try bread flour instead of all-purpose and use the method for mixing brioche: letting the dough mix and the gluten structure form before adding room temperature butter, a tablespoon or so at a time, until fully incorporated.
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I've had my eye on this recipe for a couple of years now, and finally got around to making it....