Armenian Easter Bread Recipe

Armenian Easter Bread Recipe
Almost every country has its own traditional Easter bread that is served annually during this important Christian holiday. Many are time consuming and require a lot of work to make. However, the dough for some can be made in the automatic bread machine, which makes it much easier and quicker to make. One delicious Easter bread is called Choreg or Armenian Easter Bread. This rich, eggy, and slightly sweet bread is actually so good, you’ll want to make it year round. The dough can be easily made in the automatic bread machine, and shaping into three braids is quick and easy.
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Because this is a unique bread, you’ll need to visit a middle eastern grocery store, or, much easier, order two ingredients online. These ingredients give the bread the unique taste that makes this bread so good: Nigella Seeds and Mahleb Seeds Although you can make the bread without these two spices, and it will still be delicious, but without the distinctive taste from the special spices, it won't be authentic. This bread also has an extra step, a tangzhong, which makes all the difference in the tender crumb and lightness of the loaves. It also makes the bread stay fresh longer.

12 Servings


Tangzhong:
1/2 cup whole milk
1/4 cup flour

Dough:
1/2 cup whole milk
6 tablespoons softened butter
3 eggs
3 cups flour
1/3 cup sugar
1 1/2 teaspoons nigella seeds (also known as charnuska, black cumin, & kolanji)
1 1/2 teaspoons found in middle eastern grocery stores or online
1 1/2 teaspoons salt
1 tablespoon dry yeast

Topping:
1 egg, beaten with a teaspoon of water and pinch of salt
1 tablespoon sesame seeds
1 teaspoon nigella seeds

  1. Tangzhong: Mix the tangzhong ingredients in a bullet blender or whisk until smooth. Place the mixture in a non-stick skillet and cook over medium heat, stirring constantly and scraping the sides, until the mixture is thickened. Dump the mixture into the pan of an automatic bread machine.
  2. Dough: Pour the milk over the tangzhong along with the eggs and butter (to cool it and melt the butter). Add the flour, sugar, nigella seeds, ground mahlab, salt, and yeast.
  3. Set the machine to the dough setting and start.
  4. After the machine has run 5 minutes, check to see if the ingredients have formed a soft ball. If the dough is too stiff, add a little more milk; if the dough is too soft (it should be slightly sticky), add additional flour sparingly.
  5. When the cycle has finished, transfer the dough to a lightly floured surface; smooth out and divide into three equal pieces.
  6. Divide each piece into 3 pieces, roll them into ropes, and braid the ropes together.
  7. ””””
  8. Place the braids on a baking sheet. Cover and let rise until doubled in bulk.
  9. Heat the oven to 350°.
  10. Brush the loaves with the egg wash and sprinkle with the sesame seeds and nigella seeds.
  11. Bake 25-30 minutes or until golden brown.

Amount Per Serving
Calories 238 Calories from Fat 80
Percent Total Calories From: Fat 34% Protein 11% Carb. 55%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 89 mg
Sodium 381 mg
Total Carbohydrate 33 g
Dietary Fiber 0 g
Sugars 6 g
Protein 7 g

Vitamin A 7% Vitamin C 0% Calcium 0% Iron 5%











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Content copyright © 2022 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.