Cheoreg
(Armenian Sweet Bread) Recipe

Origin: Armenia      Period: Traditional

This is a traditional Armenian leavened bread that makes use of Mahlab (ground sour cherry kernels).

Ingredients

775g flour
1 sachet yeast
700g butter, melted
6 eggs
1 tbsp salt
1 tsp ground Mahlab
480ml warm milk
220g sugar
100g aniseed (optional)
1 egg yolk

Cheoreg
(Armenian Sweet Bread) Preparation:

Method:

Sift the flour into a large bowl and form a well in the centre. Dissolve a quarter of the sugar in the milk and add the yeast. Leave to prove for ten minutes. Meanwhile melt the butter. Add the yeast solution, butter and the beaten eggs into the well in the flour. Add the salt and sugar (and aniseed if using) then blend into a dough. Knead for half an hour (by this point the dough should not stick). Cover and place in a warm spot to raise for about 4 hours.

When the dough has risen, divide into 4 equal parts then cut each ball into three portions. Roll the balls into long sausage shapes and use these to braid. Repeat the process with the other three dough balls then set the four braided loaves on a greased baking tray and allow to stand, covered, for another two hours to prove.

Bake for 20 minutes in an oven pre-heated to 200°C until golden brown. Serve with coffee.

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