Total Time
24mins
Prep 20 mins
Cook 4 mins

Very tasty and addicting sweet bread. Secret ingredients are mahleb, seeds which can be purchased in any Middle Eastern grocery, and nigella, black seeds. Makes two large or three small loaves. Passive work time includes rising time and baking time.

Ingredients Nutrition

Directions

  1. Dissolve yeast in warm milk in Kitchen Aide.
  2. Add sugar and melted butter.
  3. Beat eggs and add, along with salt, ground mahleb and nigella.
  4. Add flour gradually, one cup at a time until dough comes away from sides of bowl.
  5. Knead 10 minutes until shiny and no longer sticky.
  6. Place dough in oiled bowl, turn to coat outside with oil and cover. Put in a warm place to rise until doubled.
  7. Divide into two or three balls.
  8. Divide each ball into three and roll out with your hands to three long ropes.
  9. Pinch all three ends together and braid loosely. Pinch ends and tuck under.
  10. Cover and allow to rise again until doubled.
  11. Brush with beaten egg and sprinkle with sesame seeds or chopped blanced almonds.
  12. Bake for 20 minutes in preheated 400 degree oven.
Most Helpful

I tryed this recipe for Easter and it came out very good. However, I used 2 1/4 Tbs. of yeast not ounces. That would have been way too much, enough for about three of this recipe. Also I used 1 Tbs. of ground mahleb instead of 1/2 tsp. It came out just like the Easter bread we used to buy from the Armenian bakery years ago minus the hard boiled egg.

5 5

This is really good! I made it with my grandmother, who is 100% Armenian. The Armenian name for this delightful bread is "Chuoereg" but pronounced 'Chud-egg". Its one of my many favorite Armenian recipes. Thanks for posting.

5 5

Mmmmm, my house smells like my grandmother's. What else is there to say? This is a good choereg recipe. I made rolls and they are light and fluffy right out of the oven. I made the dough in my bread machine. I halved the recipe and put the ingredients in the machine in this order: milk; butter; sugar; eggs (2); salt; flour; yeast (2 tsp). I skipped the mahleb and nigella seeds because I always picked those out anyway. ;) Although I think my grandmother might have used poppy seeds. Of course they had to be topped with sesame seeds! That's non-negotiable. :) I formed them into rolls by breaking off a bit of dough, forming into a rope and tying into a knot. I baked for 20 minutes at 350. The half recipe made 2 dozen choereg rolls.