Holidays & Special Occasions
Choreg (Armenian Easter Sweet Bread)
Ingredients
- - 500g (4 cups) plain flour
- - 100g (1/2 cup) sugar
- - 7g (2 1/4 tsp) instant yeast
- - 250ml (1 cup) warm milk
- - 2 eggs, plus 1 egg for egg wash
- - 100g (7 tbsp) butter, melted
- - 1 tsp ground mahleb
- - 1/2 tsp salt
- - Sesame or nigella seeds, for topping
- - Dyed red hard-boiled eggs (optional, for decoration)
Method
- Dissolve yeast and 1 tbsp of the sugar in warm milk; let stand 10 minutes until foamy.
- Combine flour, remaining sugar, salt and mahleb in a large bowl.
- Add the yeast mixture, 2 eggs and melted butter; knead into a soft, smooth dough for 10 minutes.
- Cover and let rise in a warm place for 1.5 hours until doubled.
- Punch down the dough and divide into three equal strands; roll each into a long rope.
- Braid the three ropes together and shape into a ring or a straight loaf, tucking ends underneath.
- If making the traditional Easter version, nestle a dyed red hard-boiled egg into the braid before the final rise.
- Cover and let rise a further 30-40 minutes.
- Brush generously with beaten egg wash and sprinkle with sesame or nigella seeds. 10Bake at 180C (350F) for 25-30 minutes until deep golden brown and hollow-sounding when tapped. 11Cool on a wire rack before slicing and serving.
Introduction: Choreg is a soft, lightly sweet braided bread fragrant with mahleb (ground cherry pit spice) and mahlepi or nigella, traditionally baked in the days before Easter and often shaped into rings cradling a dyed red egg, symbolising Christ’s resurrection.
Cultural Background: Choreg is a soft, lightly sweet braided bread fragrant with mahleb (ground cherry pit spice) and mahlepi or nigella, traditionally baked in the days before Easter and often shaped into rings cradling a dyed red egg, symbolising Christ’s resurrection. Families across Armenia and the diaspora bake large batches to share with neighbours and church congregations during Holy Week.
Tips: Mahleb is essential to choreg’s distinctive aroma; it can be found at Middle Eastern or Armenian grocers and should be used freshly ground for the best flavour. Braiding tightly but not too tautly allows the bread to rise evenly without distorting the pattern.
Variations: Some families add raisins or chocolate chips to the dough for a modern variation. A simpler, unbraided round shape is also common for everyday choreg, without the ceremonial egg.
Storage: Keeps wrapped at room temperature for up to 4 days, or frozen for up to 2 months.
Reheating: Warm briefly in a low oven (150C/300F) for 5 minutes to refresh, or toast slices lightly.
Nutrition: Per slice (of 12): approx. 240 kcal, 6g protein, 8g fat, 36g carbohydrates, 1g fibre.
FAQs:
Q: What is mahleb? A: Mahleb is a fragrant spice made from ground cherry pits, giving choreg its distinctive slightly floral, nutty aroma; it is a defining flavour of the bread. Q: Why is a red egg baked into choreg? A: The dyed red egg, symbolising the blood of Christ and resurrection, is a traditional Easter decoration nestled into the braided dough before baking.
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