Armenian Easter Bread Recipes

ARMENIAN EASTER BREAD

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!

CHOEREG (ARMENIAN EASTER BREAD)

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.

UKRAINIAN EASTER BREAD

Steps:

• In a medium bowl, combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and warm water. Mix until smooth. Set bowl aside until mixture is bubbly, 10 minutes.
• Add 4 cups flour and milk to yeast mixture. With a wooden spoon, mix until well combined. Cover with plastic wrap, and let rise at room temperature until doubled in size, about 30 minutes.
• In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 whole eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes. Add the yeast mixture. Add salt, vanilla extract, lemon and orange zests, rum or brandy, melted butter, and vegetable oil. Whisk on medium speed until combined.
• Remove whisk attachment from machine, and fit with the dough-hook attachment. With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl. Transfer dough to a clean work surface. Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes. Transfer dough to a large bowl, and cover with a cloth or plastic wrap. Place in a warm spot away from drafts, and let it rise until doubled in size, 1 to 2 hours.
• Place rack in lower two-thirds of oven, and heat to 350 degrees. Butter two 9-inch ovenproof saucepans. Cut a piece of wax paper about 2 inches longer than the circumference of the saucepan. Fold this in half crosswise to make a double thickness. Place inside the saucepan, patting it to adhere to the butter. The collar should extend 3 to 4 inches above the rim of the saucepan. Seal the 2-inch flap with more butter.
• When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations. Divide remaining two-thirds dough evenly between saucepans. Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
• On a clean work surface, shape reserved dough into desired motifs: suns, crosses, rosettes, birds, braids, scrolls, etc. Keep any dough that is not being used covered with plastic to prevent it from drying out. Brush surface of risen dough in saucepans with 3 lightly beaten egg whites. Attach decorative dough ornaments, using a toothpick if necessary to secure to loaves. Place in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
• In a small bowl, whisk together remaining 3 egg yolks with 1 tablespoon water. Brush egg wash on surface of loaves. Bake for 10 minutes; lower the oven temperature to 325 degrees, and bake for an additional 50 minutes. Cool paska in pans for 30 minutes. When bread has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.

ARMENIAN EASTER BREAD

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.

CHOREG (ARMENIAN EASTER BREAD) RECIPE

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.

CHOEREG (BREAD MACHINE)

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!