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That looks really good. The description of the mahleb powder sounds really interesting.

I’m going to try this recipe for Easter:
Easy Italian Easter Bread

Ingredients
2½ cups all purpose flour
1 zest lemon
¼ teaspoon salt
2½ tablespoons granulated sugar
1½ teaspoons active dry yeast
1 large egg (room temperature)
2 tablespoons butter (softened)
1 teaspoon vanilla
½ cup + ½ tablespoon milk - lukewarm (I used whole)

EGG WASH
1 egg
1 tablespoon water
2 tablespoons nonpareils

Instructions
In a large bowl or stand up mixer, whisk together the flour, zest, salt and sugar, add the yeast and mix gently, make a well in the middle and add the egg, butter, vanilla and milk.
Mix with a fork until it is almost combined. Then with the dough hook on speed 2, knead the dough for 7 minutes, until smooth slightly sticky, (this dough can also be kneaded by hand for about 10 minutes).
Move the dough to a lightly floured flat surface and form into a ball, wrap it in plastic wrap and refrigerate for 40 minutes.
Remove the dough from the fridge and form into 3 ropes (approximately 14 inches/30 cm long each), join the 3 ends and braid, starting with the one on the right into the middle, then left into the middle, until you have a finished braid. Gently squish the braid to make it smaller and more compact to fit the pan, then place it into a lightly greased loaf pan (9 -9.5 inch / 22-24cm), cover and let rise in a warm draft free area until doubled about 1 1/2 - 2 hours.
Pre-heat oven to 350F (180C).
Brush the dough with an egg wash and sprinkle with nonpareils. Bake for 30-40 minutes or until golden and cooked through. Immediately move the bread to a wire rack to cool.

EGG WASH
Beat together the egg and water.

Notes
If you find the bread is browning too much before it is baked through, then cover it with foil and continue baking.

https://allthingsbread.com/easter-bread/

This stuffed savory one looks pretty interesting too:
https://anitalianinmykitchen.com/casatiello-napoletano/