Choreg – A Sweet Armenian Easter Bread Full of Memories

By Daniel Koobatian (inspired by my grandmother “Mamie’s” recipe with a little help from whitecoatpinkapron).

Baker’s Notes:

• Unfortunately, nobody in my family has Mamie’s recipe. Mamie herself does not remember the recipe. I tested a few recipes and adjusted until I got the flavor and consistency I remembered. 
• Choreg comes in many shapes, sizes, and patterns. Some are braided like challah, while Mamie would shape them into knots like in the photo above. The dough is really forgiving, so feel free to experiment! 
• Likewise, traditional choreg usually includes mahleb, a cherry pit paste. My grandmother did not have access to this in suburban 1960s New Jersey, where she raised my mom’s family, so she did not use it. Experimentation clearly runs in the family. I’ve included it in case you want a more ‘authentic’ experience. 
• All of the ingredients (except the water and yeast) work best if they are combined at room temperature. Leaving the milk, eggs, and butter out for half an hour before you start will make things a lot easier.
• Finally, most online recipes yield between 40 and 70 knots of choreg, which is ridiculous if you are just baking for your household and not (for example) your entire church congregation. This recipe is much more tenable for the average home baker!

Tools:

• Measuring cups/spoons
• 1 small bowl
• 1 large bowl
• 1 very large bowl
• Medium Saucepan
• 1 whisk
• Clingwrap or plastic wrap
• Parchment Paper
• 1-3 sheet trays
• Stove
• Oven
• Pastry Brush
• Cooking Thermometer (optional but recommended)
• Kitchen Scale (optional but recommended)
• Mesh strainer (optional but recommended)
• Gloves (optional)

Instructions:

1. Wash your hands with soap and warm water. Not only is it sanitary and important, but it helps get your water up to temperature for the next step!
2. In a small bowl, add water between 105-115 F and combine with yeast. A kitchen thermometer helps determine this temperature. If the yeast doesn’t bubble, it is likely dead and should be discarded.
3. In a saucepan on the stove, melt the butter over low heat.
4. Once butter is melted, turn off the heat, add the milk, and set aside.
5. While butter is melting, in a very large bowl, combine flour, salt, and mahleb (if using), and set aside.
6. In a large bowl, whisk sugar and eggs together, and set aside.
7. Add the butter/milk mixture, egg/sugar mixture, and yeast/water mixture to the flour in the very large bowl.
8. Knead ingredients by hand until completely combined, about 5-10 minutes. Wrap the bowl with plastic wrap (wrap should completely touch your dough to prevent a skin from forming as it rises). Set aside in a warm place for 2 hours to overnight. The dough should double in size.
9. Once the dough has doubled in size, punch it down once and let it sit covered in a warm spot for an additional 30 minutes.
10. Line sheet trays with parchment paper and preheat the oven to 375 F degrees.
11. Take a small handful of dough, and roll it out into a log about 1/2 inch thick. You can flour the surface or your hands to help if the dough is sticky.
12. Tie the dough into a knot, and place it on the sheet tray(s). Repeat with all the dough; depending on how big your choregs are, you will need to do this in batches. Leave at least 1-2 inches between choregs. Let the choreg sit on the sheet for 30 minutes.
13. Beat 1 egg with a splash of water or milk for the egg wash. Brush the tops and sides of the choreg with egg wash, and then sprinkle with sesame seeds. Bake for 20-25 minutes, rotating once, or until tops just turn brown.
14. Remove pan from oven. Carefully slide the parchment paper off the baking sheet, and cool the choregs on parchment.
15. Once completely cooled, store in airtight storage bags or containers. They should keep for about 1 week at room temperature, or can be frozen for 3-4 months.

Photo credits: https://amaa.org/easter-choreg-2021/