Best Armenian Sweet Easter Bread 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

Time 5h45m

Number Of Ingredients 15

Ingredients

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

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

Ingredients

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.

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Armenian sweet Easter bread, also known as Choereg, is a traditional bread made for the Armenian Easter celebration. This sweet bread is enjoyed by Armenians all around the world during the Easter holiday. An Armenian household is incomplete without this delicious bread. Choereg is a symbol of the rebirth and renewal of life, which is the emphasis of the Armenian Easter celebration. The recipe for Armenian sweet Easter bread has been passed down through generations, making it a truly traditional recipe. It is not just a regular bread recipe, but a sacred part of the Armenian culture that has been cherished for centuries. The process of making choereg is not an easy one, as it requires a lot of patience, skill, and attention to detail. The bread is rich in flavor and is decorated with colorful sprinkles of sesame seeds, which adds to its visual appeal. One of the primary ingredients in Armenian sweet Easter bread is Mahleb, which is a unique spice that’s distinct to the Middle East. This spice is extracted from a cherry stone and has an earthy and distinctive flavor that enhances the taste of the bread. In addition to Mahleb, other ingredients that make up this delicious bread are flour, sugar, butter, eggs, milk, yeast, and salt. The bread dough is prepared by combining these ingredients and then left to rise before it is shaped into small balls or braids. After that, the dough is baked to perfection, resulting in a golden crust on the outside and a soft, fluffy, and sweet center. There are a lot of variations concerning how to make choereg. Each family has their own recipe that they treasure and pass on to their children. Some families might add nuts, raisins, or other flavors to their Easter bread to make it even more delicious. The bread is usually served during Easter breakfast or brunch and is consumed with coffee or milk. Armenian sweet Easter bread is not just a bread recipe; it is a reflection of the Armenian culture and traditions. This bread signifies unity, family, and togetherness. It is a symbol of love and affection that binds the Armenian community together. To make Armenian sweet Easter bread, one requires precision, attention to detail, and patience. This is why it’s mostly baked by women, who take pride in the culinary skills that their mothers and grandmothers have passed down to them. In conclusion, Armenians are so passionate about their sweet Easter bread recipe because it’s a connection to their ancestry and culture that they hold dear to their hearts. Choereg is not just a bread recipe; it symbolizes the rebirth of life and the eternal cycle of nature. This bread is a testament to the tight-knit traditions that the Armenian people continue to uphold, making them a proud and unique group of people.

Valuable tips when making Armenian sweet Easter bread recipes

Easter is a festive season that is celebrated in many parts of the world, including Armenia. During this time, families come together to celebrate, share meals and enjoy some traditional delicacies like Armenian sweet Easter bread. This bread is usually flavored with traditional Armenian ingredients like mahlab and mastic, which give it a unique flavor and aroma. If you want to make your own delicious Armenian sweet Easter bread, these tips will come in handy.

1. Use the right flour

The first tip for making great Armenian sweet Easter bread is to use the right flour. You want to use a strong flour like bread flour, which will help the bread rise and give it a nice texture. All-purpose flour may work, but it may not give you the same results as bread flour. If you can, try to get your hands on some specially-milled Armenian flour, which is known for its superior quality.

2. Don't rush the kneading process

Kneading is an important step in making Armenian sweet Easter bread. You want to knead the dough until it becomes smooth, elastic and slightly sticky. This process may take anywhere from 10-15 minutes. Don't be tempted to rush the process. Good things take time. The more you knead the dough, the better the gluten will develop, which will help the bread rise and give it a better texture.

3. Add traditional ingredients like mahlab and mastic

To give your Armenian sweet Easter bread that authentic flavor, you will need to add some traditional Armenian ingredients like mahlab and mastic. Mahlab is a spice that is made from grinding cherry stones. It has a unique aroma and flavor that is hard to replicate with any other spice. Mastic, on the other hand, is a resin that is obtained from the mastic tree. It has a slightly sweet flavor and is often used in traditional Armenian desserts. Adding these two ingredients to your bread will give it a unique flavor, and you will be able to taste the difference.

4. Let the dough rise in a warm place

After you have kneaded the dough, you will need to let it rise. The dough should double in size, which may take anywhere from 1-2 hours, depending on the temperature of your kitchen. You want to let the dough rise in a warm place, away from drafts. Cover the bowl with a clean towel to keep the dough from drying out. If you are in a hurry, you can place the bowl in a warm oven (not turned on) or a warm spot in your kitchen.

5. Don't overbake the bread

When baking Armenian sweet Easter bread, it is important not to overbake it. You want the bread to be golden brown on the outside and soft and fluffy on the inside. Overbaking the bread can cause it to become dry, tough, and crumbly. Keep an eye on the bread as it bakes and make sure to take it out of the oven as soon as it is ready.

6. Use a bread thermometer

Using a bread thermometer is an easy way to make sure that your bread is fully cooked. The internal temperature of the bread should be around 190-200°F (88-93°C). If the bread is undercooked, it may be doughy and gummy. Overcooked bread, on the other hand, may be dry and crumbly. A bread thermometer will help you achieve perfect results every time.

7. Let the bread cool before slicing

After the bread is baked, you will need to let it cool before slicing. Cutting the bread while it is still hot can cause it to become soggy and lose its shape. Ideally, you should let the bread cool on a wire rack for at least 30 minutes before slicing. This will allow the bread to settle and help it maintain its shape.

8. Store the bread properly

To keep your Armenian sweet Easter bread fresh and tasty, you need to store it properly. The bread should be wrapped in plastic wrap or placed in an airtight container. This will help to keep the bread from drying out or becoming stale. You can also freeze the bread for later use. Just make sure to wrap it tightly in plastic wrap or aluminum foil. Making your own Armenian sweet Easter bread can be a rewarding experience. With these tips, you can make a loaf that is soft, fluffy, and full of flavor. Just remember to take your time, use quality ingredients, and follow the recipe closely. Happy baking!