Shirin Chorek Sweet Milk Bread

Name: Shirin Chorek Sweet Milk Bread
Prep time: 1 h 45 min
Cook time: 25 min
Total time: 2 h 10 min
Yield: 9
Cuisine: Azerbaijan
Ingredients: Plain flour — 500 g (4 cups); Active dry yeast — 1 tsp; Sugar — 80 g (1/3 cup); Salt — 1/2 tsp; Warm milk — 200 ml (3/4 cup plus 1 tbsp); Eggs — 2; Butter, softened — 80 g (1/3 cup); Ground cardamom — 1/4 tsp; Egg yolk, beaten, for egg wash — 1; Sesame or nigella seeds — 1 tbsp

The Quirky Foodster Team

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1 hr 45 min

Prep

25 min

Cook

Servings

Ingredients

Plain flour — 500 g (4 cups)
Active dry yeast — 1 tsp
Sugar — 80 g (1/3 cup)
Salt — 1/2 tsp
Warm milk — 200 ml (3/4 cup plus 1 tbsp)
Eggs — 2
Butter, softened — 80 g (1/3 cup)
Ground cardamom — 1/4 tsp
Egg yolk, beaten, for egg wash — 1
Sesame or nigella seeds — 1 tbsp

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.