Choereg – Armenian Easter Bread recipe
This sweet and addictive Braided Choereg (Armenian Easter Bread) can be made all year round, not only for Easter! Choereg, or choreg, is like many other celebration bakes in that it uses an enriched dough. This does mean that it takes a little more time to make, but don’t be put off – it tastes delicious and looks amazing with its beautiful braided appearance!
The secret ingredient to Choereg is mahleb, an aromatic spice made from ground cherry seeds. If you can’t get hold of it, try cardamom or fennel seeds instead, or a little ground cinnamon mixed with ground cloves.
Just follow the recipe carefully and you’ll soon be enjoying this tasty Armenian classic!
To make Braided Choereg (Armenian Easter Bread), you will need the following ingredients:
So, how to make Braided Choereg (Armenian Easter Bread)?
Steps to make Choereg – Armenian Easter Bread
- 1
Prepare the yeast
10
Add the warm water and 2 teaspoons of sugar to a small bowl and stir until the sugar has dissolved. Scatter the yeast over the water and leave for about 10 minutes, until the yeast is frothy.
- 2
Melt the butter, margarine, and milk together
2
Add the butter, margarine, and milk to a pan over a medium heat and heat until melted. Do not let it boil.
- 3
Add the sugar
1
Add 1 cup of sugar and stir in until dissolved. Remove from the heat and leave to cool.
- 4
Add the eggs to the milk mixture
2
Crack 3 of the eggs into a large bowl, and lightly whisk. Add the cooled milk mixture a little at a time, beating constantly.
- 5
Add the yeast mixture
1
Pour in the yeast mixture and stir until just combined.
- 6
Combine the dry ingredients
1
Sift together the flour, baking powder, mahleb, and salt
- 7
Combine the wet and dry ingredients
5
Make a dip in the center of the flour and pour in the egg mixture. Incorporate the flour a little at a time, stirring until all the flour is incorporated and you have a sticky dough.
- 8
Knead the dough
10
Dust a work surface with flour. Knead the dough, incorporating the flour until you have a less sticky dough, then continue to knead for a further 10 minutes.
- 9
Leave to rise
2h
Lightly oil a bowl. Place the dough inside, cover, and leave in a warm place until doubled in size, about 2 hours.
- 10
Knock the dough, then leave to rise again
1h
When the dough has risen, knock it a few times to punch the air out, then cover and leave to rise until doubled in size again, about 1 hour.
- 11
Roll the dough into strands
5
Divide the dough into 4 equal balls, then divide each of those balls again into 3. Roll each portion into a rope about 12 inches long.
- 12
Braid the strands
5
Take 3 strands at a time and braid them together, pinching the ends and tucking them under to seal, so that you have 4 braids.
- 13
Prepare the braids for baking
20
Lay the loaves onto lined baking trays, with about 4 inches between each braid. Leave to rise once more until your finger leaves an indentation when you lightly press the dough.
- 14
Heat the oven
5Preheat the oven to 350°F.
- 15
Brush the braids with egg wash
2
Brush the braids with the beaten egg, before sprinkling the sesame seeds over the top.
- 16
Bake the braids
25
Bake for 25 minutes, until golden brown.
Recipe Reviews
Mahleb can be found at middle eastern grocery stores.
Mahleb is an aromatic spice made from ground cherry seeds.
Can anybody tell me in English what Mahleb is? I tried to translate but I cannot get to under stand this word meaning. This recipe looks so delicious!
Thank you!
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