Choereg Armenian Coffee Rolls Recipes

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.

ARMENIAN CHOEREG (BREADSTICKS)

Steps:

• Dissolve yeast in warm water.
• Heat milk and turn off heat. Add butter and Crisco to melt and cool milk.
• If you have a large Kitchen Aid Mixer, add all ingredients except beaten egg and sesame seeds. If not, you will need to mix all in a large bowl and knead by hand.
• Add enough flour to make a soft slightly sticky dough.
• Knead 10 minutes in mixer or with oiled hands.
• Allow to rise until double in bulk. Around 2 hours.
• Oil hands and punch down. Pull off a hunk of dough and roll out with your hands to a long rope.
• Slice on the diagonal in 5 inch pieces. Make sticks or circles or braid three pieces together, if desired.
• Place on a cookie sheet an inch apart.
• Brush with beaten egg and sprinkle with sesame seeds.
• Bake at 350 degrees for 30 minutes until light brown.

CHOEREG - ARMENIAN COFFEE ROLLS

Steps:

• 1. Preheat your oven to 350oF. 2. Pour the warm water into a large bowl, and sprinkle it with the yeast. Let the mixture stand a few minutes; then stir to dissolve the yeast. 3. Add the milk, 2 eggs, melted butter, olive oil, sugar, salt and baking powder and blend well. Stir in the flour, a little at a time, until a soft dough is formed. 4. Turn the dough out onto a lightly floured surface and knead 3 or 4 minutes, or until smooth. Place the dough in a lightly oiled bowl, turning it over to grease the top. Cover with plastic wrap, and allow the dough to rise about 2 hours, or until doubled in bulk. 5. Line a cookie sheet with parchment paper. Punch down the dough that has risen, and transfer to a lightly floured surface. Divide the dough into 32 equal pieces. Braid the dough like small challahs. 6. Carefully arrange the rolls 2 inches apart the cookie sheet. Cover and allow to rise about 50 or 60 minutes, or until they have almost doubled in volume. 7. Brush the topes of the rolls with the beaten egg, and sprinkle with sesame seeds. 8. Bake for 20 minutes, or until a rich golden brown color. 9. Turn onto a rack to cool, and serve at room temperature.

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.

NAZOOK OR CHOREG (ARMENIAN SWEET PASTRY)

Steps:

• In a large bowl, stir together the flour, salt and mahleb.
• In a medium saucepan, heat milk until hot. Add butter,
• shortening and sugar, and stir until sugar is dissolved.
• Remove from heat and set aside.
• Dissolve yeast in 1/2 cup warm water. Add a bit of
• sugar to activate the yeast. The mixture should become foamy.
• Make a well in the center of the flour. Add the eggs and the
• milk mixture to the flour.
• Pour in the activated yeast. Stir to blend well.
• Turn out dough on a lightly floured surface and knead until
• the dough is smooth and elastic. The dough should be slightly
• sticky, not dry.
• Place the dough in a large greased bowl. Pat top of dough with
• a bit of oil to prevent sticking to aluminum foil. Cover the
• bowl with foil and then a dish towel. Let rise in a warm place
• for 2 hours.
• Break off a small amount of dough and shape into pretzels or braids.
• Put rolls on a baking sheet and allow to rise for 30 minutes. Brush
• with egg wash and sprinkle with sesame seeds and/or nigella (black
• seeds, see note).
• Bake in a 350-degree oven for 20 minutes or until golden brown.