Armenian Sweet Easter Bread Recipes

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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

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

ARMENIAN SWEET EASTER BREAD



Armenian sweet Easter bread image

My grand mother bake this Easter bread every year while i was growing up ,I learn from her . now that she is no longer with us, i bake this bread year round to remember her, all my friend love it , specially is good for brunches or afternoon tea or coffee. pass to me and to my daughters. I like to share with my friends. enjoy...

Provided by Araxy Aykanian

Categories     Sweet Breads

Time 4h35m

Number Of Ingredients 15

2 envelopes active dry yeast
1/2 c warm water (105 to 115f)
1 tsp sugar
1 c butter, melted
1 1/4 c sugar
6 eggs
1 c milk warm (105 115f)
2 tsp black caraway seeds (optional
1/4 tsp salt
1 tsp mahlab ground *
1/4 tsp mastic *
1 tsp baking powder
6 1/2 c flour
seasame seeds and hard color eggs (optional)
1 egg yolk beaten with 1 tablespoon milk or water

Steps:

  • 1. 1- In a small bowl sprinkle the yeast over warm water, stir in 1 teaspoon sugar and set aside for 15. min.
  • 2. 2- Meanwhile in a separate mixing bowl beat the butter with the sugar until creamy. Add the eggs and beat well . Blend in milk, yeast, caraway seeds, mastic(if using) Mahlab, salt stirring well.
  • 3. 3- Sift the flour with baking powder, make a well in the center and pour beaten egg mixture . Stir to mix, then knead with your hands about 10-15 min. until is smooth. Place in a big grease bowel, turn once . then cover and place in a warm area ( not in the oven) for about 5-6 hrs. until its doubled in bulk. Punch the dough down and divide 4 balls , divide each ball 3 portions. roll in a long rope. Bread 3 pieces pinch the end of together and tuck underneath.
  • 4. Arrange the breaded bread on the baking tray,3 or 4 inches a part . Glaze tops with the beaten egg. Sprinkle with sesame seeds, or press color egg into the tops.( as shown on the picture). let rise again in warm place about 30 or 40 min. or until double in size. Bake a 350 degrees for about 25 min. or until golden brown. Cool. Bread can be freeze very well up to 6 months. You can reheat while is frozen at 350 degrees until warm and soft. Then seat back with cup of coffee or tea and enjoy it.

ARMENIAN EASTER BREAD



Armenian Easter Bread image

Very tasty and addicting sweet bread. Secret ingredients are mahleb, seeds which can be purchased in any Middle Eastern grocery, and nigella, black seeds. Makes two large or three small loaves. Passive work time includes rising time and baking time.

Provided by manushag

Categories     Yeast Breads

Time 2h20m

Yield 2-3 loaves, 36 serving(s)

Number Of Ingredients 11

6 cups flour
1 cup butter, melted
1 cup milk, warmed
1/2 cup sugar
3 eggs
1 1/2 teaspoons salt
2 1/4 teaspoons yeast
1 teaspoon mahleb, ground seeds (to taste)
1 teaspoon nigella seeds
1 egg yolk
poppy seeds (optional) or coarsely chopped blanched almond, for topping (optional)

Steps:

  • Dissolve yeast in warm milk in Kitchen Aide.
  • Add sugar and melted butter.
  • Beat eggs and add, along with salt, ground mahleb and nigella.
  • Add flour gradually, one cup at a time until dough comes away from sides of bowl.
  • Knead 10 minutes until shiny and no longer sticky.
  • Place dough in oiled bowl, turn to coat outside with oil and cover. Put in a warm place to rise until doubled.
  • Divide into two or three balls.
  • Divide each ball into three and roll out with your hands to three long ropes.
  • Pinch all three ends together and braid loosely. Pinch ends and tuck under.
  • Cover and allow to rise again until doubled.
  • Brush with beaten egg and sprinkle with sesame seeds or chopped blanced almonds.
  • Bake for 20 minutes in preheated 375 degree oven.

Nutrition Facts : Calories 144.3, Fat 6.1, SaturatedFat 3.6, Cholesterol 34.6, Sodium 151.9, Carbohydrate 19.1, Fiber 0.6, Sugar 2.9, Protein 3.1

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