Armenian Sweet Easter Bread Food

CHOEREG (ARMENIAN EASTER BREAD)

Steps:

• In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
• Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
• Crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add the yeast mixture, and stir just until blended.
• In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, and pour in the wet mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
• When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
• Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg, and sprinkle with sesame seeds.
• Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.

CHOEREG - ARMENIAN EASTER BREAD

Steps:

• Add the warm water and 2 teaspoons of sugar to a small bowl and stir until the sugar has dissolved. Scatter the yeast over the water and leave for about 10 minutes, until the yeast is frothy.
• Add the butter, margarine, and milk to a pan over a medium heat and heat until melted. Do not let it boil.
• Add 1 cup of sugar and stir in until dissolved. Remove from the heat and leave to cool.
• Crack 3 of the eggs into a large bowl, and lightly whisk. Add the cooled milk mixture a little at a time, beating constantly.
• Pour in the yeast mixture and stir until just combined.
• Sift together the flour, baking powder, mahleb, and salt
• Make a dip in the center of the flour and pour in the egg mixture. Incorporate the flour a little at a time, stirring until all the flour is incorporated and you have a sticky dough.
• Dust a work surface with flour. Knead the dough, incorporating the flour until you have a less sticky dough, then continue to knead for a further 10 minutes.
• Lightly oil a bowl. Place the dough inside, cover, and leave in a warm place until doubled in size, about 2 hours.
• When the dough has risen, knock it a few times to punch the air out, then cover and leave to rise until doubled in size again, about 1 hour.
• Divide the dough into 4 equal balls, then divide each of those balls again into 3. Roll each portion into a rope about 12 inches long.
• Take 3 strands at a time and braid them together, pinching the ends and tucking them under to seal, so that you have 4 braids.
• Lay the loaves onto lined baking trays, with about 4 inches between each braid. Leave to rise once more until your finger leaves an indentation when you lightly press the dough.
• Preheat the oven to 350°F.
• Brush the braids with the beaten egg, before sprinkling the sesame seeds over the top.
• Bake for 25 minutes, until golden brown.

ARMENIAN EASTER BREAD

Steps:

• Dissolve yeast in warm milk in Kitchen Aide.
• Add sugar and melted butter.
• Beat eggs and add, along with salt, ground mahleb and nigella.
• Add flour gradually, one cup at a time until dough comes away from sides of bowl.
• Knead 10 minutes until shiny and no longer sticky.
• Place dough in oiled bowl, turn to coat outside with oil and cover. Put in a warm place to rise until doubled.
• Divide into two or three balls.
• Divide each ball into three and roll out with your hands to three long ropes.
• Pinch all three ends together and braid loosely. Pinch ends and tuck under.
• Cover and allow to rise again until doubled.
• Brush with beaten egg and sprinkle with sesame seeds or chopped blanced almonds.
• Bake for 20 minutes in preheated 375 degree oven.