Choreg is a traditional Armenian sweet bread that is often made during holidays and special occasions. Here’s a delicious Armenian Easter bread recipe for Choreg:
Ingredients:
1 cup warm milk
1 tablespoon active dry yeast
1/2 cup sugar
1/2 cup unsalted butter, melted
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon ground mahlab (optional)
1 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
4 1/2 – 5 cups all-purpose flour
1 egg yolk mixed with 1 tablespoon water, for egg wash
Sesame seeds, for topping
Instructions:
In a large mixing bowl, combine the warm milk and yeast. Then stir until the yeast dissolves and let the mixture sit for about 5 minutes, until it starts to bubble.
Add the sugar, melted butter, eggs, salt, mahlab (if using), cardamom, and cinnamon to the bowl. Mix well.
Gradually add the flour, 1 cup at a time, stirring after each addition. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8-10 minutes, until the dough is smooth and elastic.
Place the dough in a greased bowl and cover it with a clean kitchen towel. Let the dough rise in a warm place for about 1-2 hours, until it doubles in size.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Punch down the dough and divide it into 16 equal portions. Roll each portion into a 12-inch rope and form it into a coil, tucking the end underneath.
Place the coils onto the prepared baking sheet, leaving some space between each one. Brush the tops of the coils with egg wash and sprinkle sesame seeds over the top.
Bake the choreg for 20-25 minutes, until they are golden brown. Transfer them to a wire rack to cool.
Serve the choreg warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
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