Choreg, or Armenian Easter bread, is a soft, sweet bread that's rich in flavor and is a bit like the cool cousin of brioche. It's traditionally made during Easter but is so delicious that I like to enjoy it year-round.
What makes choreg so special? Mahleb. This unique spice, made from ground cherry pits, adds a subtle, aromatic, almond-like flavor to the bread. But perhaps the most appealing aspect of choreg is its comforting aroma that fills the kitchen as it bakes. There's something truly magical about the scent of warm bread wafting through the air, promising a cozy and satisfying treat.
Whether you enjoy it fresh out of the oven with a smear of butter or toasted the next day for breakfast, choreg never fails to disappoint. Its soft texture and subtly sweet taste make it perfect for pairing with a cup of coffee or tea, or even as a snack on its own.
Plus, making choreg is a wonderful way to connect with Armenian culture and traditions. Many families have their own cherished recipes passed down through generations, adding a sense of nostalgia and warmth to each batch.
So, if you're looking to add a little sweetness to your life, why not give choreg a try? Whether you're celebrating Easter or simply craving a delicious homemade treat, this beloved bread is sure to satisfy and leave you coming back for more. Trust me, once you take that first bite, you'll be hooked!
Ingredients
6 - 7cup flour
1 cup softened butter
1/2 cup water
1 cup warm milk
1 tablespoon olive oil
1 1/2 cup sugar + 1 teaspoon for yeast
6 eggs
1 tablespoon yeast
1 tablespoon mahleb
1 teaspoon baking powder
egg yolk for glaze
sesame seeds for topping (optional)
Method
In a cup dissolve 1 tablespoon sugar in 1/2 cup warm water. Mix in the yeast and let sit for 5-10 minutes until foamy.
Meanwhile, in the bowl of a stand mixer with paddle attached, beat the butter and remaining sugar together. Add in the eggs and beat again until incorporated. Next (on slow speed so the mixture doesn't splash out of the bowl) beat in the milk, olive oil, mahlab, and yeast mix one at a time. Switch to a dough hook and mix in the flour and baking powder. Kneed in mixer for 10 minutes. Add additional flour if needed but don't over-do it or you will end up with a dry hard bread, If you do not have a stand mixer you can use a hand beater for the wet ingredients then mix in the flour with a wooden spoon and some elbow grease then kneed by hand. Cover and rise in a warm spot for 3-5 hours, or until doubled. You can place the dough in the oven with the light on for a bit of warmth and this usually takes 3 hours.
Once risen, punch down dough, turn out onto a lightly dusted surface. This will still be a very sticky dough. If you are making two loaves then divide the dough in two, and divide each half into three. Roll each portion into a long rope and braid the dough into two loaves, pinching the ends and tucking underneath. Otherwise you can make smaller choreg buns by using handful size potions of dough and braiding or coiling them. Place the finished choregs on a sheet pan lined with parchment paper. in a bowl beat the egg and a splash of water together. Brush the tops with glaze and sprinkle with sesame seeds if using. Cover and set aside for 45 minutes to rise.
While rising, Preheat oven to 350°F/175°C. Place sheet pan in the oven one at a time, bake 20 minutes for small buns and 35 for the loaves. Cool on a wire rack.
These freeze well. Simply place them in the oven or toaster oven at 350°F/175°C till warm.