Posted by Umm Abdurahman | No Comments yet
Yesterday we decided to do some baking with the kids. One of their favorite recipes is choereg. Choereg is a traditional Armenian bread which husband grew up making with his mother and then she handed down the recipe to us. My kids love playing with bread dough’s much more than play dough and whenever I make pizza dough I always make extra and let them play with it, so choereg is a perfect treat to bake with them. It is slightly sweet, and very very tasty.
Here is my mother in laws recipe for making choereg
1 packet (about 2 ½ tsps.) of dry yeast dissolved in ¼ cup warm water and 1tsp sugar
1 cup butter melted
1 cup milk lukewarm
3 eggs beaten
1 tsp vanilla
3/4 cup sugar (I like to make it sweeter so add about ¼ to ½ cup)
1 tsp salt
5 to 5 ½ cups flour
2 tsp baking powder
Whites of 1 egg beaten for brushing the top of the rolls (I add about 1 tbsp. of water)
- Mix the butter with the milk, eggs, sugar, salt, vanilla and dissolved yeast.
- Slowly add the flour and baking powder to the mixture to make a soft dough. Cover the bowl and let it rise until it has doubled in size. (My mother in law often lets it rise overnight. If it doesn’t rise enough your breads will not turn out well.)
- Punch down and let rise again. (I don’t do this).
- Roll the dough into the desired shapes and put on baking trays. Allow the breads to rise and brush them over with the beaten egg whites. If you wish you can sprinkle them with sesame seeds.
- Bake in preheated oven at 350°F (176°C / Gas Mark 4) until golden brown for about 15 minutes. (I usually lower this as my oven doesn’t have a fan and let it cook a little longer then for the last two or three minutes turn on only the top plates to get the browning on top.)
This recipe is supposed to make 32 to 35 rolls, but really depends on the size of your breads mine are bigger and chunkier so make around 20-25 rolls.
The hardest and most time consuming part is shaping the breads. My husband had to teach me how to do this! You will need a small handful of dough, then roll it between your hands or on a floured surface until it is about 8-9 inches long. Lay it down in an upside down u shape, then roll out another piece of the same thickness but half the length. Attatch the top part of that piece under the U shaped dough and then just braid as you would a French braid.
We hope you try to bake some with your kids and enjoy them a much as we do!