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:
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.
Add the butter, margarine, and milk to a pan over a medium heat and heat until melted. Do not let it boil.
Add 1 cup of sugar and stir in until dissolved. Remove from the heat and leave to cool.
Crack 3 of the eggs into a large bowl, and lightly whisk. Add the cooled milk mixture a little at a time, beating constantly.
Pour in the yeast mixture and stir until just combined.
Sift together the flour, baking powder, mahleb, and salt
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.
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.
Lightly oil a bowl. Place the dough inside, cover, and leave in a warm place until doubled in size, about 2 hours.
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.
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.
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.
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.
Preheat the oven to 350°F.
Brush the braids with the beaten egg, before sprinkling the sesame seeds over the top.
Bake for 25 minutes, until golden brown.
This Braided Choereg (Armenian Easter Bread) is well worth the effort for the tasty brioche-like loaf it produces! Enjoy on its own, or with jam and preserves. Give it a try and tag #cookmerecipes so I can share your baking success!
Mahleb is an aromatic spice made from ground cherry seeds.
Thank you!
