Hello and welcome to my recipe for Armenian Easter Bread (also known as Choreg or Choereg). I’m Ehud, an Israeli chef with a passion for exploring the diverse culinary history of the region. This sweet bread is a traditional Armenian Easter dessert that is perfect for sharing with family and friends.
If you’re looking to impress your guests with an authentic and delicious Easter dessert, then you’ve come to the right place! Armenian Easter Bread is a staple in many homes and brings warmth and joy to every gathering. Its soft and flavorful interior, complemented by a crunchy crust of sesame seeds, poppy seeds, and nigella seeds, make for an unforgettable dessert experience.
When I first discovered this recipe, I was intrigued by its rich history and unique combination of flavors. The use of aromatic spices like mahleb and the incorporation of eggs symbolizing new life make it a truly special Easter treat. The Soosik family armenian recipe I use was passed down from generation to generation, ensuring that with each bite, we connect to our culinary heritage.
This recipe may seem intimidating at first, but with attention to detail and some patience for the dough to rise correctly, you can achieve restaurant-level results at home. Trust me; this bread is worth the effort!
So grab your apron and let’s get started!
Why You’ll Love This Recipe
Are you searching for an Easter dessert that will make your taste buds dance with joy? Look no further than this traditional Armenian Easter Bread, also known as Choreg Armenian Easter Bread.
At Ehud’s kitchen, we have perfected the secret recipe for making the Armenian sweet bread so that it is both chewy and soft at the same time. With the perfect blend of eggs, milk, sugar, flour, and butter, this bread is guaranteed to satisfy anyone’s sweet cravings.
What makes this recipe truly special is the addition of fragrant mahleb and a hint of nuttiness from sesame seeds, poppy seeds, and nigella seeds, which gives the bread a unique flavor and aroma. This bread has been baked by our family at every Easter celebration since generations; making it a well-loved tradition for years.
Not only is this recipe delicious on its own, but it is also incredibly versatile. You can serve it with tea or coffee, eat it as a snack, or even use it in French toast. Plus, don’t forget about how stunningly beautiful it looks once braided and baked!
And if you need more reasons to love this recipe? It is easy to make with readily available ingredients at your supermarket while also perfectly fitting for baking beginners to intermediate bakers.
Trust me when I say once you try this Choreg Armenian Easter Bread recipe from Ehud’s kitchen, you will be baking it again and again.
To make traditional Armenian Easter Bread, also called Choreg, you will need:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (or 2 1/4 teaspoons) active dry yeast
- 1 teaspoon mahleb (optional)
- 1 teaspoon salt
- 1 cup whole milk, warmed
- 3 ounces unsalted butter, melted and cooled
- 1 large egg, at room temperature
For the topping:
- A mixture of equal parts: sesame seeds, poppy seeds, and nigella seeds
Note: For an Armenian Sweet Bread variation, add an extra cup of sugar to the recipe.
Mahleb is a spice made from ground cherry pits that gives the bread its characteristic aromatic flavor. If you don’t have access to it, you can leave it out or substitute it with a few drops of almond extract.
The Recipe How-To
Now that we have all the ingredients in place, it’s time to start making the Armenian Easter Bread or Choreg. Follow these simple yet detailed steps to get your bread to turn out perfect every time.
- 4 cups of purpose flour
- 1 cup of unsalted butter
- 1 cup of whole milk
- 2 eggs
- 4 teaspoons of active dry yeast
- 1 cup sugar
- 2 teaspoons of ground mahleb
- 1/2 teaspoon salt
- 3 tablespoons of black and white sesame seeds, poppy seeds, and nigella seeds
Step 1: Activate the Yeast
In a large bowl, combine the yeast, a teaspoon of sugar and 1/2 cup of warm water. Mix gently and let sit for 10 minutes until the yeast is foamy.
Step 2: Make The Dough
Add the flour, sugar, salt,mahleb to the yeast mixture. Give it a gentle mix then add softened butter. Mix well with hands or a stand mixer until a dough forms. Gradually pour in milk as needed while continuing to knead.
Step 3: Let it Rise
Cover the dough with a clean kitchen towel and leave it in a warm place for at least one hour or until it has doubled in size.
Step 4: Add Seeds
Preheat your oven to 350 degrees F (180 degrees C). Knead your risen dough again for about five minutes on a well-floured surface. Shape into elongated rounds covered with sesame seeds or as preferred by you.
Step 5: Bake The Bread
Place the rounds on baking trays, cover them lightly and set aside for an additional 20 minutes. Afterward, brush them with egg wash . Finally, bake for about 15-20 minutes, or until they turn golden brown.
Enjoy your delicious Armenian Easter Bread or Choreg! Serve it fresh from the oven or do some cool decorations such as topping with colorful sprinkles or drizzling chocolate on top.
Substitutions and Variations
One of the great things about the Armenian Easter Bread recipe is its versatility. You can easily adjust the recipe according to your preference or substitute some ingredients with what you have on hand. Here are some substitutions and variations you can try:
– Seeds: If you don’t have sesame seeds, poppy seeds, or nigella seeds on hand, feel free to omit them or use a different type of seed like chia or flaxseeds.
– Mahleb: This spice adds an aromatic flavor to the bread, but if you can’t find it in stores, you can skip it or replace it with almond extract.
– Milk and Butter: You can substitute whole milk with low-fat milk, almond milk, or soy milk – just make sure they’re unsweetened. If butter isn’t your thing, you can use margarine or vegetable oil instead.
– Flour: While the traditional Armenian Easter Bread recipe uses bread flour, you can also use all-purpose flour for a lighter texture. You may need to adjust the amount of flour accordingly.
– Sugar: The amount of sugar in this recipe creates a mildly sweet bread that’s perfect for breakfast or dessert. However, feel free to increase or decrease the amount according to your preference.
– Vegan Options: To make this recipe vegan-friendly, swap out the regular eggs and butter for flax eggs and vegan butter respectively.
These substitutions may alter the characteristics of the bread slightly but don’t hesitate to experiment until you get the taste and texture you’re looking for. With a little creativity and personal touch added to this timeless recipe, you can turn out an entirely new easter delicacy that everyone will adore.
Serving and Pairing
Now that you’ve baked your delicious Armenian Easter Bread or Choreg, it’s time to serve it up and pair it with some tasty treats. This sweet bread is perfect for a special occasion or holiday, and pairs well with many different foods.
For breakfast or brunch, serve slices of the warm Choreg with a dollop of butter and your favorite jam or jelly. You can also pair it with some fresh fruits like strawberries, raspberries, or blueberries, which will balance out the sweetness of the bread.
If you’re serving Choreg as an afternoon snack or dessert, pair it with a hot cup of tea or coffee. The aroma and flavors of the sesame seeds, poppy seeds and nigella seeds will complement the aroma of the hot beverage. You can even drizzle some honey over the bread for extra sweetness.
Choreg also goes well with savory spreads like hummus, tzatziki or baba ganoush. Its slightly sweet flavor pairs nicely with salty dips to make a taste sensation on your palette.
Finally, if you have any leftovers (although there may not be much left), try using them to make some decadent French toast. Simply soak slices in a mixture of eggs and milk, then cook them in butter until lightly browned.
Armenian Easter Bread is versatile and can be served in many ways. So give it a try and let your creativity shine!
Make-Ahead, Storing and Reheating
Now that you’ve made the delicious Armenian Easter bread, you may be wondering about the best way to store it. Don’t worry, I have some great storage and reheating tips to ensure your bread remains fresh and tasty.
If you do have leftovers or are making the bread in advance, it’s always best to slice it and store it in an airtight container or a resealable plastic bag. This will keep it from drying out or going stale too quickly. Stored properly, choreg can last up to a week.
To reheat your choreg, there are a few different methods you can try. One of the easiest is to heat it up in the oven wrapped loosely in foil for about 10-15 minutes at 300°F. This will warm it through without drying it out.
Another option is to toast slices of the bread under the broiler until lightly golden brown. This adds a nice crunch and enhances the flavor of the sesame seeds and other delicious ingredients.
For a quick breakfast on-the-go or midday snack, refrigerating pre-sliced bread can be an excellent option. You can pop slices into the toaster whenever you’re ready; just make sure you slice the bread evenly to avoid uneven browning.
By following these simple storing and reheating techniques, your choreg will remain fresh and tasty for days after baking, so everyone can get their fill of this sweet Armenian Easter bread!
Tips for Perfect Results
Creating the perfect Armenian Easter bread has become somewhat of an art form for me. Over the years, I have gathered some tips and tricks that will help you make the perfect Choreg Armenian Easter bread.
One of the most important tips is to ensure your yeast is fresh. Using expired yeast can lead to a lack of rise during proofing. Another tip is to not skimp on the sugar or butter ratios. Adding these ingredients generously helps to create a fluffier texture and a richer taste.
Next, using high-quality flour will make a major difference as well. The bread flour should be fresh and not old, else it may prevent proper rising during baking. I suggest using a good brand of all-purpose flour for best results.
Furthermore, I recommend that you follow the recipe’s instructions accurately as each step plays an important role. Overkneading the dough may cause it to become tough and less fluffy, resulting in an unpleasant texture.
To maintain consistency throughout the dough, it’s important to add each ingredient slowly and allow sufficient time for them to blend well. Making sure that each ingredient is at room temperature before adding them in will assist with this too.
Lastly, don’t be afraid to work on perfecting your braids! Rolling each piece of dough tightly into ropes brings in all those signature layers into every bite. Brushing sesame seeds onto the finished shaped loaf will give it that authentic and visually appealing touch.
Follow these tips, and you’re sure to get great results when making your Armenian Easter bread!
In conclusion, the Armenian Easter bread recipe, also known as “Choreg” or “Choereg,” is a delightful sweet bread that will be the highlight of your Easter desserts. With its traditional Armenian roots and flavorful combination of ingredients, it is easy to see why so many people adore this bread.
By following the instructions in this article and incorporating the tips and recommendations provided, you will be able to create a mouth-watering loaf of choreg that will impress your friends and family. You can even experiment with substitutions and variations to put your personal touch on it.
So what are you waiting for? Get started on making this amazing Easter bread recipe and add it to your holiday traditions. Trust me; your taste buds will thank you!
Armenian Easter Bread Recipe
- 6 cups flour
- 1 cup butter, melted
- 1 cup milk, warmed
- 1/2 cup sugar
- 3 eggs
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons yeast
- 1 teaspoon mahleb, ground seeds (to taste)
- 1 teaspoon nigella seeds
- 1 egg yolk
- poppy seeds (optional) or coarsely chopped blanched almond, for topping (optional)
- Dissolve yeast in warm milk in Kitchen Aide.
- Add sugar and melted butter.
- Beat eggs and add, along with salt, ground mahleb and nigella.
- Add flour gradually, one cup at a time until dough comes away from sides of bowl.
- Knead 10 minutes until shiny and no longer sticky.
- Place dough in oiled bowl, turn to coat outside with oil and cover. Put in a warm place to rise until doubled.
- Divide into two or three balls.
- Divide each ball into three and roll out with your hands to three long ropes.
- Pinch all three ends together and braid loosely. Pinch ends and tuck under.
- Cover and allow to rise again until doubled.
- Brush with beaten egg and sprinkle with sesame seeds or chopped blanced almonds.
- Bake for 20 minutes in preheated 375 degree oven.
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