Armenian Choreg (Easter Sweet Bread)

Historical facts about Choreg

Historically, choreg was made for special occasions, with its braided shape symbolizing interwoven faith and eternity. Some families shaped choreg into round loaves, representing the circular nature of life and resurrection.

Ingredients:

For the dough:

• 400g all-purpose flour

• 7g instant dry yeast

• 110ml warm milk (about 40°C / 105°F)

• 80g unsalted butter (melted)

• 70g sugar

• 150g eggs

• 6g salt

• 100g dried raisins (optional)

• ½ tsp ground cardamom (optional)

For the topping:

• 1 egg yolk + 1 tbsp milk (for egg wash)

• 2 tbsp sesame seeds (optional)

Instructions:

• Activate the yeast:

In a large bowl, mix warm milk, eggs, yeast, butter, salt and sugar.

Mix well until dissolved.

• Prepare the dough:

Add flour, mixing until a dough forms.

• Knead & rise:

Knead the dough for 8-10 minutes until smooth and elastic.

Place in a greased bowl, cover, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.

• Shape the choreg:

Punch down the dough and divide into small balls.

Roll each into thin ropes, then braid them into traditional choreg shapes.

• Second rise:

Place braids on a baking sheet lined with parchment.

Cover and let them rise for 30-40 minutes.

• Bake:

Preheat the oven to 175°C (350°F).

Brush the tops with the egg wash and sprinkle with sesame.

Bake for 20-25 minutes until golden brown.

• Cool & Serve