Armenian Easter Bread

Submitted by manushag

"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."

 

• Ready In: 2hrs 20mins
• Ingredients: 11
• Yields: 2 loaves
• Serves: 36

ingredients

• 1419.54 ml flour
• 236.59 ml butter, melted
• 236.59 ml milk, warmed
• 118.29 ml sugar
• 3 eggs
• 7.39 ml salt
• 11.09 ml yeast
• 4.92 ml mahleb, ground seeds (to taste)
• 4.92 ml nigella seeds
• 1 egg yolk
• poppy seeds (optional) or coarsely chopped blanched almond, for topping (optional)

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 blanched almonds.
12. Bake for 20 minutes in preheated 375 degree oven. Every oven is different. You can check for doneness with an instant read thermometer. Center of bread should read around 195-200°F.

Reviews

[Denise O.]

I am of Armenian descent and I have fond memories of my grandmother making these gatahs or as she liked to call them cafgahs. This recipe tastes very much like hers however, I don't remember her using the Nigella or Matlab probably because they were difficult to find. The only reason I didn't give it 5 stars was because I think the baking directions were a little off. At 20 minutes at 375 mine my first batch was a little too brown , I think it should be a 350 oven at 15 to 20 minutes. I would definitely make them again!

 

[tpalmer1194]

I looked for a choereg recipe because my grandmother's recipe doesn't mention letting the dough rise but I knew that my mother used to let it set before she baked it. This recipe was the most like my grandmother's, although hers does not call for the mahleb or Nigella and it is baked at 350°. My grandmother was 100% Greek married to an Armenian, spoke Armenian and cooked Armenian. My mother married American, but thank goodness passed on to her children the traditions and succulent dishes of the culture she was raised in. Thank you Mom! Yum yum yum

 

[nayla]

Delicious, Tx for a great recipe. Had great fun creating different shapes ?

 

[r_garabedian]

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.

 

[Chef SusanNicole]

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.