How to Bake Choereg: A Step-by-Step Guide to this Armenian Easter Bread

Choereg is an Armenian version of the Easter bread. It is a symbol of hope and renewal, representing the resurrection of Christ and the rebirth of nature in spring.

As you mix the dough, knead it with care and let it rise, you are reminded of the patience and perseverance required to achieve greatness. And as the aroma of the baking bread fills your home, you are reminded of the warmth and comfort that comes from sharing traditions with loved ones. Remember that just like the choereg, life may require effort and time, but the end result is worth it. May this Easter season bring you joy, peace, and a renewed spirit. Happy baking and Happy Easter!

choereg
Picture source: Pixabay

Prep Time: 2 hrs 30 mins

Cook Time: 25 mins

Course: Breads, Breakfast

Cuisine: European

Keyword: Breads, Easter Breads, Easter Recipe

Servings: 3 loaves

Ingredients

  • 1 cip whole milk
  • 1 cup unsalted butter
  • 1 cup butter
  • 1 cup white sugar
  • 1/2 cup lukewarm water
  • 2 teaspoons white sugar
  • 2 (0.25 ounce) envelopes active dry yeast
  • 5 eggs
  • 6 cups all-purpose flour, or as needed
  • 1 1/2 teaspoons baking powder
  • 1 1/2 tablespoons ground mahleb (optional)
  • 1 1/2 teaspoons salt
  • 1 egg, beaten
  • Sesame seeds

Direction

  1. In a saucepan over medium heat, combine the milk and butter. Heat until butter is melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, set aside to cool to lukewarm.
  2. Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy (about 10 minute)s.
  3. Next, crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the milk mixture while whisking constantly. Add the yeast mixture, and stir just until blended.
  4. In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, pour in the wet mixture, and stir until it forms a stickly dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes then place the dough in an oiled bowl. Set in a warm place to rise for about 2 hours, or until doubled in size. When the dough has doubled, punch down again, and let rise until doubled. it will only take another half as long this time.
  5. Separate the dough into 5 even portions, then separate each of the portion into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
  6. Preheat the oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg, and sprinkle with sesame seeds. Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.

Click the link to download PDF version of this recipe.

Choereg (Armenian Easter Bread)

Prep Time2 hours 30 minutes
Cook Time25 minutes
Course: Breads, Breakfast
Cuisine: European
Keyword: breads, easter recipe
Servings: 3 loaves
Calories:

Ingredients

  • 1 cup whole milk
  • 1 cup unsalted butter
  • 1 cup butter
  • 1 cup white sugar
  • ½ cup lukewarm water
  • 2 teaspoons white sugar
  • 2 (0.25 ounce) envelopes active dry yeast
  • 5 eggs
  • 6 cups all-purpose flour, or as needed
  • teaspoons baking powder
  • tablespoons ground mahleb (optional)
  • teaspoons teaspoons salt
  • 1 egg, beaten
  • Sesame seeds

Instructions

  • In a saucepan over medium heat, combine the milk and butter. Heat until butter is melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, set aside to cool to lukewarm.
  • Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy (about 10 minute)s.
  • Next, crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the milk mixture while whisking constantly. Add the yeast mixture, and stir just until blended.
  • In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, pour in the wet mixture, and stir until it forms a stickly dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes then place the dough in an oiled bowl. Set in a warm place to rise for about 2 hours, or until doubled in size.
  • When the dough has doubled, punch down again, and let rise until doubled. it will only take another half as long this time.Separate the dough into 5 even portions, then separate each of the portion into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation.
  • Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
  • Preheat the oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg, and sprinkle with sesame seeds. Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.
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