Choreg (Armenian Sweet Braided Bread)
Soft, rich braided rolls scented with mahleb and topped with sesame and nigella seeds, the bread of Armenian Easter.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Serves
- 16
Contains: Milk Egg Wheat Tree nuts Sesame Worked out from the ingredient list. Check your labels.
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Ingredients
- 2 cups whole milk, warm; about 110°F Buy whole milk on Amazon (opens a new tab)
- 2 tablespoons instant yeast Buy instant yeast on Amazon (opens a new tab)
- 1 1/3 cups granulated sugar Buy granulated sugar on Amazon (opens a new tab)
- 1 1/3 cups unsalted butter, melted and cooled Buy unsalted butter on Amazon (opens a new tab)
- 5 1/4 large eggs, at room temperature Buy eggs on Amazon (opens a new tab)
- 1 1/3 tablespoons ground mahleb Buy mahleb on Amazon (opens a new tab)
- 2 5/8 teaspoons kosher salt Buy kosher salt on Amazon (opens a new tab)
- 10 1/2 cups all-purpose flour Buy all-purpose flour on Amazon (opens a new tab)
- 2 5/8 egg yolk beaten with 1 tablespoon milk, for brushing Buy milk on Amazon (opens a new tab)
- 2 5/8 tablespoons sesame seeds Buy sesame seeds on Amazon (opens a new tab)
- 2 5/8 teaspoons nigella seeds Buy nigella seeds on Amazon (opens a new tab)
You will need
- Stand mixer Shop for Stand mixer on Amazon (opens a new tab)
- Rimmed baking sheet Shop for Rimmed baking sheet on Amazon (opens a new tab)
- Spice grinder Shop for Spice grinder on Amazon (opens a new tab)
Method
- Whisk the warm milk, yeast and sugar in the mixer bowl. Add the butter, eggs, mahleb and salt and whisk smooth.
- Add the flour and knead with the dough hook on medium-low 8 minutes, until soft and smooth and pulling from the sides. It should feel slightly tacky.
- Cover and let rise until doubled, about 1 1/2 hours.
- Divide into 16 pieces. Roll each into a 12-inch rope, fold in half and twist the two strands together, pinching the ends. Set 2 inches apart on parchment-lined sheets.
- Cover and let rise 45 minutes, until puffy. Heat the oven to 350°F.
- Brush with the egg wash and sprinkle with sesame and nigella seeds. Bake 20 to 25 minutes, until deep golden. Cool on a rack.
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