Breads
Shirin Chorek Sweet Milk Bread
Ingredients
- - 500 g (4 cups) plain flour
- - 1 tsp active dry yeast
- - 80 g (1/3 cup) sugar
- - 1/2 tsp salt
- - 200 ml (3/4 cup plus 1 tbsp) warm milk
- - 2 eggs
- - 80 g (1/3 cup) butter, softened
- - 1/4 tsp ground cardamom
- - 1 egg yolk, beaten, for egg wash
- - 1 tbsp sesame or nigella seeds
Method
- Dissolve yeast and a pinch of the sugar in warm milk, and rest 10 minutes until foamy.
- Mix flour, remaining sugar, salt and cardamom in a large bowl.
- Add the yeast mixture, eggs and softened butter, and knead for 10 minutes into a soft, smooth dough.
- Cover and prove in a warm place for 1-1.5 hours until doubled.
- Knock back the dough and shape into rolls or a single braided loaf.
- Prove a further 30 minutes, then brush generously with egg yolk and scatter with seeds.
- Bake at 180C (350F) for 20-25 minutes until deep golden brown.
- Cool slightly before serving warm or at room temperature.
Introduction: This soft, golden, faintly sweet bread appears on breakfast and teatime tables throughout Azerbaijan, its enriched dough and glossy egg-washed crust making it a gentler, more festive counterpart to the everyday tandoor loaf.
Cultural Background: This soft, golden, faintly sweet bread appears on breakfast and teatime tables throughout Azerbaijan, its enriched dough and glossy egg-washed crust making it a gentler, more festive counterpart to the everyday tandoor loaf.
Tips: Do not rush the two proving stages — a well-risen dough gives shirin chorek its soft, pillowy crumb. Brushing with egg yolk (rather than whole egg) gives a richer, deeper golden colour.
Variations: A version with a swirl of poppy seed paste inside is popular in some regions. Small individual rolls are often made for children’s lunchboxes.
Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: Warm briefly in a low oven or toaster to refresh before serving.
Nutrition: Approx. 230 kcal, 6 g protein, 8 g fat, 34 g carbohydrate per roll.
FAQs:
Q: Can I make this into rolls instead of a loaf? A: Yes, dividing the dough into 10-12 rolls works well and reduces the baking time slightly. Q: Is cardamom essential? A: It gives the bread its distinctive fragrance, but can be reduced or omitted for a plainer flavour.
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