Armenian Easter Bread (Choereg)

Armenian Easter Bread ~ Choereg

No, I don't have my holidays confused! OK, so this is considered an Easter bread, but it's just that good that our tradition has been to have this for Christmas morning every...single...year! Really, ever since our first Christmas after my son was born (oh my gosh...20 years ago!), we've had this for Christmas morning. It was perfect when the kids were little and all they wanted to do was rip into their gifts. This keeps you sitting by the tree with them enjoying one of the best mornings of the year, instead of fussing in the kitchen.

Choereg is an eggy, rich and brioche-like bread. It's got a bit more density to it than brioche or challah. I like that about it. It's also enhanced by an unusual spice used a lot in the Middle East and Greece, mahleb. Mahleb is the little seed inside of the sour cherry pit. It's got the most unusual scent and flavor.  It is warm, sweet and nutty with a hint of almond and cherry. It adds so much to this bread. You can find mahleb at any Middle Eastern grocer, but honestly, if you don't have it, the vanilla alone is fine. I've made this plenty of times without it and it's still amazing. If you find the mahleb, buy it whole and grind it at home if you have a coffee grinder. The flavor is much more intense when you grind it yourself.

Armenian Easter Bread (Choereg)

1 C. milk

1 T. sugar

1 pkg. yeast or 2 1/4 t. active dry yeast from the jar

1/2 C. (1 stick) butter

5 eggs + 1 yolk (for egg wash)

3/4 C. sugar

1 T. vanilla extract

1 1/2 T. ground mahleb

6 1/2 C. flour

In a 2 cup measuring cup, heat the milk in the microwave for a minute and a half. Stir in the sugar to dissolve, then the yeast. In a small bowl, microwave the butter until melted. Let both mixtures stand for 30 minutes.  

In your largest mixing bowl, beat the 5 eggs, add the sugar, vanilla, mahleb, butter and milk mixture and whisk lightly to combine. Using a sturdy wooden spoon, mix in the flour until the dough starts to come together. Once it has, turn it out onto your counter and knead the dough for 3 to 5 minutes, until the dough has become elastic and smooth.

Wash out the mixing bowl, dry it well, then butter the interior. Place the dough in the buttered bowl and cover it well with either plastic wrap or foil and top off with a dish towel. Keep the bowl in a draft free spot on your counter for 5 hours.

At this point the dough should be doubled in size. Turn it out onto your counter. I do not flour the surface. If your dough is too sticky (it shouldn't be) you could probably use the tiniest amount of flour. The reason is, once it's floured, it becomes really difficult to roll the dough out into ropes. Divide the dough into 3 equal loaves. Now divide each loaf into 3 equal parts. Roll each dough ball out into a rope measuring about 16 inches. Once rolled, braid the ropes and pinch each end and tuck it under. Repeat for the remaining two loaves. Place the loaves on a baking sheet (preferably one without sides) greased with butter. Cover the loaves with a towel and let sit for 20 minutes to rest.

Preheat your oven to 350 degrees.  

In a small bowl, beat the egg yolk with about 1 teaspoon of water to create an egg wash. Brush each loaf with the egg wash. Place the loaves into the oven and bake for about 25 minutes. Start checking around 20 minutes (that's just me being paranoid).

Once done, remove from the oven, place on a wire cooling rack and cool completely before wrapping for Christmas morning.

Makes 3 loaves (2 meant for Christmas morning, 1 for taste-testing as soon as it's cool enough to handle!)

Notes:

• We serve this bread with soft butter and a variety of jams, jellies and preserves.