Chorek is a special holiday Easter bread from Armenian tradition that brings a deliciously sweet smell to the house as it's baking. It's amazing while still warm (did someone just say Nutella?) and still amazing after it has cooled down. I love having a piece for breakfast with some cheese and jam or even as a little afternoon snack. I personally always tear away at this bread instead of cutting slices. There's something about tearing pieces off that just makes it taste better.
I have decided to include the full recipe, which makes 6 loaves, and also a half recipe in case you're not inclined to make such a big batch. Or if you don't have an extra large bowl to mix the dough! The full recipe is great to give away a loaf or two to family or friends and freeze the rest to enjoy at a later date.
And if you read the ingredients, you're probably wondering, "what the what is mahleb?" Mahleb, mahlab or mahlepi (depending on where you come from) is a spice made from the seeds of the St-Lucie Cherry. The cherry stones are cracked and the seeds inside are ground up to a fine powder. It's commonly used in Middle Eastern baked goods. It has a particular taste that I can't describe but it really gives the bread its uniqueness and should not be omitted. You can find it in Middle Eastern grocery stores.
Chorek: Armenian Easter bread
Yields 6 loaves (or more if you make smaller braids)
Ingredients (full recipe)
12 cups all-purpose flour (1700 g)
3 cups (6 sticks) unsalted butter
2 cups milk (500 ml)
2 cups granulated sugar (400 g)
6 large eggs
1 tbsp salt
2 envelops (16 g) active dry yeast
1/2 cup lukewarm water (for yeast) (125 ml)
1 tbsp ground mahleb
2 egg yolks (for egg wash)
Procedure
Sift flour, salt and ground mahleb into an extra large bowl and set aside. Place lukewarm water into a small bowl and sprinkle yeast on top with about 1/2 teaspoon of sugar. Whisk until blended and leave to rise, about 10 minutes. Note: when dissolving yeast, the water should never be hotter than 35 degrees Celsius. If the water is too hot, the yeast will die, but if it's too cold then it will not rise. If you're unsure, use a food thermometer. Also, always remember that sugar feeds yeast, but salt is its enemy! Never pour salt directly on top of yeast or it will die.
Meanwhile, melt the butter, sugar and milk in a large sauce pan until the butter is melted and the sugar is dissolved. The mixture should only be warm and not too hot. If it's too hot, leave to cool slightly or transfer to a bowl to cool down. (If you stick your finger in it, it should be lukewarm). Beat eggs in a separate bowl.
Make a well in the centre of the flour and add the yeast, eggs and melted butter/milk. Gradually blend everything with a wooden spoon. Once you have a more solid dough, start kneading it by hand. Knead the dough until everything comes together and your hands stay free of dough. It should not be sticky, BUT it will be oily. Check if it's ready by sticking your finger or fist into the dough and seeing if it springs back after removing it. This can take about 10-15 minutes of kneading by hand. Form a nice ball and cover bowl tightly with plastic film. Leave to rise until it doubles in size, about 4-5 hours.
Line two or three baking sheets with parchment paper or silicone baking mats (they will expand quite a bit so I prefer to put two braids on each baking sheet). When the dough is ready, slowly punch down and divide into 6 equal balls (use a scale if you feel like being super accurate). Cut each ball into 3 slices, roll each slice with the palm of your hands until it is a long piece and braid the 3 pieces together. Transfer onto a baking sheet and continue with the other balls. Let the braids stand for about 1/2 hour on the baking sheets until they rise some more. Then brush the tops with egg yolk (make sure you get the cracks).
Bake at 350°F for 35-45 minutes until golden brown and bottoms are lightly browned. Preferably, bake one tray at a time in order to allow each tray to bake evenly. Leave to cool on baking sheets (or if you're anything like me and my brother, start picking at it while it's warm and oh so tasty).
For longer storage: wrap tightly in plastic film or in an airtight freezer bag and freeze up to 3 months. Let it thaw about an hour before consuming.
Ingredients (half recipe)
Yields 3 loaves
6 cups all-purpose flour (850 g)
1 1/2 cups (3 sticks) unsalted butter
1 cup milk (250 ml)
1 cup granulated sugar (200 g)
3 large eggs
1/2 tbsp salt
1 envelop (8 g) active dry yeast
1/4 cup lukewarm water (for yeast) (65 ml)
1/2 tbsp ground mahleb
1 egg yolk (for egg wash)
Follow same procedure as above.
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