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Armenian Easter Bread (Choreg)

<p><a href="http://en.wikipedia.org/wiki/File:Choereg.jpg">Image Credit</a></p>
Ingredients
  Active dry yeast 2 Tablespoon
  Warm water 1⁄2 Cup (8 tbs) (105 F To 115 F)
  Sugar 1 Teaspoon
  Butter 1 Cup (16 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Eggs 6
  Warm milk 1 Cup (16 tbs) (105 F To 115 F)
  Olive oil 2 Tablespoon
  Black caraway seeds 2 Teaspoon
  Salt To Taste
  Ground mahleb 1 Tablespoon
  Ground mastica 1⁄4 Teaspoon
  Flour 6 1⁄2 Cup (104 tbs)
  Baking powder 1 Teaspoon
  Egg yolk 1 (Beaten With 1 Tablespoon Cream)
Directions

In a small bowl sprinkle the yeast over the warm water.
Stir in the one teaspoon sugar and set aside for ten minutes.
Meanwhile, in a separate bowl beat the butter with the sugar until creamy.
Add the eggs and beat well.
Blend in the milk, olive oil, yeast mixture, caraway seeds, if used, salt, mahleb and mastica, stirring well.
Sift the flour with the baking powder, make a well in the center and pour in the beaten egg mixture.
Stir to mix, then knead with your hands for about ten to fifteen minutes until a smooth, satiny dough is formed.
Place in a greased bowl.
Turn once.
Cover and place in a warm area for six to seven hours or until doubled in bulk.
Punch the dough down and divide into four balls.
Divide each ball into three portions.
Roll each portion into a long rope.
Braid the three pieces and pinch the ends together and tuck underneath.
Arrange the choreg on ungreased baking sheets three to four inches apart.
Glaze tops with the beaten egg and cream.
Sprinkle with the sesame seeds, or press the colored eggs into the tops, if used.
Let rise again in warm place for about thirty to forty minutes or until doubled in size.
Bake at 350 degrees for about twenty minutes, or until golden brown.
Cool.
Choreg freezes very well.
You can reheat while still frozen at 350 degrees until warm and soft.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread

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5 Comments

Eugenie from LA's picture
I really loved this recipe the instructions are very clear and so delicious. I did it 3 times already and was enjoyed by everyone. The ingredients are just right for the recipe. I will do this again and again with less sugar.
Anonymous's picture
choreg, you mean "Corek" in turkish which means rounded? Pfff..
Anonymous's picture
you wouldn't know, you're not ARMENIAN
pskinforte's picture
I am in the middle of making this recipe right now and I am using my kitchenaid mixer. I am finding I needed to add a lot of extra flour.
Anonymous's picture
Hi..probably your liquid proportion has become too much please masure and use it. Also it is not advised to make doughs in electric mixers as they tend to over keand the dough making it very soft and sticky thus the flour requirement increases.