Best 6 Choereg Armenian Easter Bread Recipes

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Choereg, often referred to as Armenian Easter Bread, is a traditional delicacy deeply rooted in the cultural heritage of Armenian communities worldwide. This delectable bread holds immense significance during the Easter celebrations, where it takes center stage as one of the most beloved culinary symbols of the holiday. Choereg boasts a rich history dating back centuries, with its origins intricately intertwined with the ancient traditions and beliefs of the Armenian people. As a testament to its enduring popularity, numerous variations of Choereg recipes have emerged over time, each embodying the distinct culinary traditions and preferences of different regions and families. From the classic egg-shaped Choereg, adorned with intricate braids and symbolic decorations, to modern interpretations that incorporate unique flavor combinations and fillings, this versatile bread continues to captivate the hearts and palates of Armenians everywhere. Join us on a culinary journey as we explore the world of Choereg, unraveling its historical significance, discovering the nuances of various recipes, and ultimately indulging in the irresistible flavors of this cherished Easter delicacy.

Here are our top 6 tried and tested recipes!

ARMENIAN EASTER BREAD



Armenian Easter Bread image

This Armenian Easter Bread, or choereg, is made from a sweet, enriched dough perfumed with mahleb and fennel. It will be a sweet addition to your Easter brunch.

Provided by adapted from Kitchen Parade by me

Categories     Bread and Rolls Recipes

Time 5h45m

Number Of Ingredients 15

The yeast mixture
19.5 oz (by weight--about 4 1/2 cups) all purpose flour (King Arthur preferred)
6 oz (1 1/2 sticks) unsalted butter
4 oz (1/2 cup) whole milk
3 large eggs, lightly beaten
scant 2/3 cup granulated sugar, (use 1/3-1/2 cup for a less sweet bread)
1 Tablespoon freshly ground mahleb, (I blitzed mine in the blender. You can also use a spice grinder or mortar and pestle)
2 teaspoons ground fennel, (or anise)
2 teaspoons kosher salt
1/4 cup tepid water
1/2 teaspoon sugar
2 teaspoons dried yeast, (up to 1 Tablespoon. See notes)
1 egg white
1 teaspoon water
1 Tablespoon (more or less) sesame seeds

Steps:

  • Combine the water, sugar and yeast and stir to combine.
  • Let sit for 10-15 minutes until nice and bubbly.
  • Warm the butter and milk together until the butter is melted. Let cool to warm.
  • Pour the proofed yeast in the bowl of your stand mixer followed by the flour, the milk mixture, the eggs, sugar, spices and salt.
  • Fit your mixer with the paddle attachment and bring the dough together on low speed. Increase speed to medium and knead for about 10 minutes. The dough will be soft and will clear the sides of the bowl to only about halfway down. That's okay.
  • When the dough is ready, it will be shiny, smooth, soft, and stretchy.
  • Spray the top with pan spray, cover with a lint-free towel, and let rise in a cozy place until doubled. This could take anywhere from 2 to 4 hours, depending on whether you use more or less sugar and/or more or less yeast. See Notes.
  • Once the dough has doubled, scrape it out onto a clean, smooth work surface, and gently press out the gases.
  • Weigh your dough and divide by 9. If you don't have a scale, I implore you to get one. If you don't want to be so exact, divide the dough into thirds and then divide each third into three pieces.
  • Press each of three pieces of dough into a rectangle and then roll up into a tight sausage. Roll out each into a rope about 12" long. Pinch the three ropes together at one end and braid fairly tightly. Pinch the dough together when you reach the other end. Tuck each end under the braid for a nice, polished presentation.
  • Form two more braids in the same way.
  • Place on a parchment-lined baking tray about 2-3 inches apart. Cover with plastic wrap and let rise i a cozy place until puffy, about 45 minutes.
  • While the dough is rising, set a rack in the center of your oven. If you have one, place a baking stone on the rack. Otherwise, don't worry about it.
  • Heat the oven to 350F.
  • Whisk together the egg white and water.
  • Gently brush a thin layer evenly onto each braid. Sprinkle sesame seeds on each braid.
  • Bake for 20-30 minutes until lightly golden brown. The internal temperature of the bread should be 200F.
  • Remove to a rack to cool completely. Rewarm to serve or serve at room temperature. Butter and jam would not be unwelcome.
  • Enjoy!

Nutrition Facts : Calories 157 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/20, Sodium 229 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CHOEREG - ARMENIAN EASTER BREAD



Choereg - Armenian Easter Bread image

Choereg - Armenian Easter Bread is an egg rich bread, similar to challah. However, with a twist flavored with a mahleb, a spice made from cherries.

Provided by Chef Mireille

Categories     Bread

Number Of Ingredients 11

1 cup warm milk (115 - 120 F)
1 tablespoon sugar
2 1/4 teaspoons dry active yeast
5 eggs
1/2 cup melted butter
3/4 sugar
1 tablespoon vanilla extract
1 1/2 teaspoons ground mahleb
1/2 teaspoon salt
6 1/2 cups bread flour
egg wash (1 egg beaten with 1 tablespoon water)

Steps:

  • In a shallow bowl, combine milk with the 1 tablespoon of sugar. Mix and sprinkle yeast on top.
  • Leave to rest for 5-10 minutes, until foamy.
  • In the bowl of an electric mixer, beat eggs well until frothy.
  • Add butter, sugar, vanilla and mahleb. Mix well until thoroughly combined. SEE NOTE
  • Add salt and flour.
  • Knead for 10 minutes, until dough is smooth, soft and elastic. Dough should be soft, but not sticky.
  • Place in a greased bowl and cover with plastic wrap sprayed with non stick spray.
  • Cover with a kitchen towel and leave to dry in a warm place for about 5 hours, until doubled in volume.
  • Divide dough into 3 equal portions, each weighing approximately 1 lb. 3 oz.
  • Roll each portion into a long rope, about 17".
  • Braid the 3 ropes into one long braid.
  • Place diagonally on a cookie sheet lined with parchment paper or sprayed with non stick spray. SEE NOTE #2
  • Cover and let dough rise again for 1 hour.
  • Preheat oven to 350 F.
  • Brush loaf with egg wash.
  • Bake for 40-45 minutes until golden and crusty on top.

Nutrition Facts : Calories 219 kcal, Carbohydrate 31 g, Protein 7 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 121 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHOEREG - ARMENIAN EASTER BREAD



Choereg - Armenian Easter Bread image

This Choereg (Armenian Easter Bread) Recipe Can Be Made All Year Round, Not Only for Easter! it Tastes Delicious and Looks Amazing with its Beautiful...

Provided by Dasha Vakulova

Categories     Bread Recipes, Dessert Recipes, Easter Recipes, Pastry Recipes, Vegetarian Desserts

Time 4h20m

Yield 20

Number Of Ingredients 12

Plain flour 6 cups
Active dry yeast 0.5 oz
Whole milk 1/2 cup
Butter 1 cup
Sugar 1/2 cup
Eggs 3
Water 1/4 cup
Sesame seeds 1 tbsp
Baking powder 1 tsp
Mahleb 1 tbsp
Salt 1/2 tsp
Eggs 1

Steps:

  • 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.

Nutrition Facts : Calories 248, Fat 13.8g, Carbohydrate 26.8g, Protein 4.5g, Cholesterol 54mg, Sodium 230mg

CHOEREG (ARMENIAN EASTER BREAD)



Choereg (Armenian Easter Bread) image

Ok...so my mother would just kill me if she knew I made our family recipe for Choereg public. But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem. You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices. Please do not omit it, as this is what gives it its distinctive flavour and aroma.

Provided by Ani

Categories     Bread     Yeast Bread Recipes

Time 6h25m

Yield 30

Number Of Ingredients 14

1 cup whole milk
1 cup unsalted butter
1 cup margarine
1 cup white sugar
½ cup lukewarm water
2 teaspoons white sugar
2 (.25 ounce) envelopes active dry yeast
5 eggs
6 cups all-purpose flour, or as needed
1 ½ teaspoons baking powder
1 ½ tablespoons ground mahleb
1 ½ teaspoons salt
1 egg, beaten
1 tablespoon sesame seeds

Steps:

  • In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then 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 minutes.
  • Crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. 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, and pour in the wet mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and 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 about half as long this time.
  • Separate the dough into 5 even portions, then separate each of those 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.

Nutrition Facts : Calories 248 calories, Carbohydrate 26.8 g, Cholesterol 54.3 mg, Fat 13.8 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 229.6 mg, Sugar 7.5 g

CHOREG (ARMENIAN EASTER BREAD) RECIPE



Choreg (Armenian Easter Bread) Recipe image

This eggy, aromatic, and plush Armenian bread is traditionally made to celebrate Easter, but it's delicious enough to enjoy any time of year.

Provided by Andrew Janjigian

Categories     Snack     Side Dish     Rolls     Yeast Bread     Bread

Time P1D

Yield 12

Number Of Ingredients 17

For the Tangzhong:
80g (2.8 ounces; a little over 1/3 cup) whole milk
40g (1.5 ounces; about 1/4 cup) bread flour
For the Dough:
60g (2 ounces; 1/4 cup) whole milk
3 large eggs (165g)
70g (2.3 ounces; about 1/3 cup) sugar
325g (11.25 ounces; about 2 1/2 cups) bread flour
9g (2 1/2 teaspoons) instant yeast
5g (1 1/2 teaspoons) whole nigella seeds
5g (1 1/2 teaspoons) mahlab seeds, ground
9g (1 tablespoon) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
85g (3 ounces; 6 tablespoons) unsalted butter, cold, cut into 1/2-inch dice
To Finish and Bake:
1 large egg (55g), beaten with a pinch of kosher salt and 1 teaspoon (5ml) water
1 tablespoon (9g) hulled sesame seeds
1 teaspoon (3g) nigella seeds

Steps:

  • For the Tangzhong: In a 2-quart stainless steel saucier or 10-inch skillet, whisk together 80 grams milk and flour. Set over medium heat and cook, whisking constantly, until mixture comes together in a thick, mashed potato-like paste, about 2 minutes. Remove from heat, and using a rubber spatula, scrape into a stand mixer bowl (do not set bowl into stand mixer yet); set aside.
  • For the Dough: Add milk, eggs, and sugar to flour paste and whisk vigorously until thoroughly combined. Add flour, yeast, nigella, and mahlab. Set bowl onto stand mixer, and, using a dough hook, mix on low speed until just combined and no dry flour remains, 2 to 4 minutes. Cover and set aside for 30 minutes.
  • Add salt and mix on low speed until thoroughly incorporated, about 1 minute. Add butter, increase speed to medium, and mix until butter is fully incorporated into dough and dough just starts to clear sides of bowl (it will remain webby, sticky, and attached to bottom of bowl), 12 to 15 minutes.
  • Transfer dough to a lightly-oiled medium bowl, cover loosely with plastic wrap, and let sit at warm room temperature (75°F/24°C) for 45 minutes.
  • Using lightly moistened hands, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 4 more times (total of 6 turns). Cover again with plastic wrap and let sit for 45 minutes.
  • Repeat folding as described in step 5, cover, and let rest until dough is risen by about half, 30 to 90 minutes. Cover tightly and refrigerate for 12 to 18 hours. If making a large choereg loaf, proceed to step 7; if making rolls, proceed to step 9.
  • For a Large Choereg: Turn dough onto a clean, lightly-floured surface, but do not deflate. Flour top of dough and cut into 3 equal portions (about 280g or 9.75 ounces each). Roll and shape each portion into an even 5-inch log. Cover with plastic wrap, and rest for 30 minutes.
  • Lightly flour work surface. Using hands, roll each log from center into a 15-inch rope (do not taper ends). Repeat with remaining dough balls. Arrange strands in parallel, with short ends of ropes facing you, and then gently press together ends of ropes farthest from you, with center rope on top. Separate ends of ropes closest to you in fan shape, leaving center rope in place. Lift right rope over center rope and set it to the right of the left rope. Lift center rope and set it in the rightmost position, where right rope was originally positioned. Lift left rope over now-center rope (originally right rope) and set it in center position. Repeat braiding process until ropes of dough are entirely braided, then gently press ends together to seal. Transfer to parchment-lined baking sheet, cover loosely with plastic wrap, and allow to rise at warm room temperature (75°F/24°C) until almost doubled in size, 1 1/2 to 2 hours. Proceed to step 11.
  • For Rolls: Turn dough onto a clean, lightly-floured surface, but do not deflate. Flour top of dough and cut into 12 equal portions (70g or 2.5 ounces each). Roll and shape each portion into an even 2-inch log. Cover loosely with plastic wrap and rest for 30 minutes.
  • Using hands, roll each log from center into a 10-inch-long rope. Form rope into loop, leaving 3 inches of overhang on top end. Form into knot by pulling overhang under lower strand and through center of loop. Transfer to parchment-lined baking sheet, arranging rolls in a 4-by-3 pattern. Repeat with remaining logs. Cover loosely with plastic wrap, and allow to rise at warm room temperature (75°F/24°C) until almost doubled in size, 1 1/2 to 2 hours.
  • To Finish and Bake: 30 minutes before baking, adjust oven rack to middle position for a large choereg, or upper-middle position for rolls, and preheat oven to 325°F (165°C). Brush surface of dough (loaf or rolls) with egg wash and let rest for 5 minutes. Brush again with egg wash, and sprinkle with sesame and nigella.
  • For a Large Choereg: Bake until golden brown, 30 to 40 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let cool for 5 minutes. Using a spatula, remove loaf from baking sheet and return to wire rack. Let cool at least 2 hours before slicing and serving. For Rolls: Bake until golden brown, 20 to 25 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let rolls cool on baking sheet at least 15 minutes before serving.

Nutrition Facts : Calories 226 kcal, Carbohydrate 30 g, Cholesterol 83 mg, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 328 mg, Sugar 7 g, Fat 9 g, ServingSize Makes one large braided loaf or twelve 2 1/2-ounce rolls, UnsaturatedFat 0 g

CHOEREG (BREAD MACHINE)



Choereg (Bread Machine) image

Choereg (Bread Machine) Choereg is an Armenian sweet bread. You can find mahleb and caraway seeds at your local Middle Eastern grocery store.

Provided by ohcarolita

Categories     Breads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

2 eggs
1/2 cup salted butter, softened
1 cup whole milk
4 1/2 cups bread flour
3/4 cup sugar
2 teaspoons yeast
1 teaspoon mahleb (ground cherry seeds)
1 teaspoon caraway seed
1 tablespoon sesame seeds

Steps:

  • 1. Put ingredients in bread machine as per directed by manufacturer. Use the dough setting on your machine. Divede the dough into 24 pieces to shape into a braid. Let rise for 30 - 60 minutes once braided to rise and increase in size. Line pans with parchment paper and coat with egg wash and sprinkle on sesame seeds. Bake for approximately 15 - 20 until golden brown. Enjoy!

Tips:

  • Use fresh ingredients for the best flavor and texture.
  • Make sure the active dry yeast is fresh and active before using it.
  • Proof the yeast according to package instructions before adding it to the dough.
  • Knead the dough until it is smooth and elastic, about 5 minutes.
  • Let the dough rise in a warm place until it has doubled in size, about 1 hour.
  • Punch down the dough and divide it into two equal parts.
  • Roll out each piece of dough into a rope about 18 inches long.
  • Braid the two ropes of dough together and place them on a greased baking sheet.
  • Let the dough rise again in a warm place until it has doubled in size, about 30 minutes.
  • Bake the choereg in a preheated oven at 350°F for 30-35 minutes, or until golden brown.
  • Enjoy the choereg warm or at room temperature.

Conclusion:

Choereg is a delicious and festive bread that is perfect for Easter or any other special occasion. It is easy to make and can be enjoyed by people of all ages. The combination of sweet and savory flavors is sure to please everyone. So next time you are looking for a special bread to make, give choereg a try. You won't be disappointed!

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