Choereg Armenian Coffee Rolls 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.

CHOREG (ARMENIAN EASTER BREAD) RECIPE

Steps:

• For the Tangzhong: In a 2-quart stainless steel saucier or 10-inch skillet, whisk together 80 grams milk and flour. Set over medium heat and cook, whisking constantly, until mixture comes together in a thick, mashed potato-like paste, about 2 minutes. Remove from heat, and using a rubber spatula, scrape into a stand mixer bowl (do not set bowl into stand mixer yet); set aside.
• For the Dough: Add milk, eggs, and sugar to flour paste and whisk vigorously until thoroughly combined. Add flour, yeast, nigella, and mahlab. Set bowl onto stand mixer, and, using a dough hook, mix on low speed until just combined and no dry flour remains, 2 to 4 minutes. Cover and set aside for 30 minutes.
• Add salt and mix on low speed until thoroughly incorporated, about 1 minute. Add butter, increase speed to medium, and mix until butter is fully incorporated into dough and dough just starts to clear sides of bowl (it will remain webby, sticky, and attached to bottom of bowl), 12 to 15 minutes.
• Transfer dough to a lightly-oiled medium bowl, cover loosely with plastic wrap, and let sit at warm room temperature (75°F/24°C) for 45 minutes.
• Using lightly moistened hands, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 4 more times (total of 6 turns). Cover again with plastic wrap and let sit for 45 minutes.
• Repeat folding as described in step 5, cover, and let rest until dough is risen by about half, 30 to 90 minutes. Cover tightly and refrigerate for 12 to 18 hours. If making a large choereg loaf, proceed to step 7; if making rolls, proceed to step 9.
• For a Large Choereg: Turn dough onto a clean, lightly-floured surface, but do not deflate. Flour top of dough and cut into 3 equal portions (about 280g or 9.75 ounces each). Roll and shape each portion into an even 5-inch log. Cover with plastic wrap, and rest for 30 minutes.
• Lightly flour work surface. Using hands, roll each log from center into a 15-inch rope (do not taper ends). Repeat with remaining dough balls. Arrange strands in parallel, with short ends of ropes facing you, and then gently press together ends of ropes farthest from you, with center rope on top. Separate ends of ropes closest to you in fan shape, leaving center rope in place. Lift right rope over center rope and set it to the right of the left rope. Lift center rope and set it in the rightmost position, where right rope was originally positioned. Lift left rope over now-center rope (originally right rope) and set it in center position. Repeat braiding process until ropes of dough are entirely braided, then gently press ends together to seal. Transfer to parchment-lined baking sheet, cover loosely with plastic wrap, and allow to rise at warm room temperature (75°F/24°C) until almost doubled in size, 1 1/2 to 2 hours. Proceed to step 11.
• For Rolls: Turn dough onto a clean, lightly-floured surface, but do not deflate. Flour top of dough and cut into 12 equal portions (70g or 2.5 ounces each). Roll and shape each portion into an even 2-inch log. Cover loosely with plastic wrap and rest for 30 minutes.
• Using hands, roll each log from center into a 10-inch-long rope. Form rope into loop, leaving 3 inches of overhang on top end. Form into knot by pulling overhang under lower strand and through center of loop. Transfer to parchment-lined baking sheet, arranging rolls in a 4-by-3 pattern. Repeat with remaining logs. Cover loosely with plastic wrap, and allow to rise at warm room temperature (75°F/24°C) until almost doubled in size, 1 1/2 to 2 hours.
• To Finish and Bake: 30 minutes before baking, adjust oven rack to middle position for a large choereg, or upper-middle position for rolls, and preheat oven to 325°F (165°C). Brush surface of dough (loaf or rolls) with egg wash and let rest for 5 minutes. Brush again with egg wash, and sprinkle with sesame and nigella.
• For a Large Choereg: Bake until golden brown, 30 to 40 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let cool for 5 minutes. Using a spatula, remove loaf from baking sheet and return to wire rack. Let cool at least 2 hours before slicing and serving. For Rolls: Bake until golden brown, 20 to 25 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let rolls cool on baking sheet at least 15 minutes before serving.

CHOEREG (BREAD MACHINE)

Steps:

• 1. Put ingredients in bread machine as per directed by manufacturer. Use the dough setting on your machine. Divede the dough into 24 pieces to shape into a braid. Let rise for 30 - 60 minutes once braided to rise and increase in size. Line pans with parchment paper and coat with egg wash and sprinkle on sesame seeds. Bake for approximately 15 - 20 until golden brown. Enjoy!

ARMENIAN CHOEREG (BREADSTICKS)

Steps:

• Dissolve yeast in warm water.
• Heat milk and turn off heat. Add butter and Crisco to melt and cool milk.
• If you have a large Kitchen Aid Mixer, add all ingredients except beaten egg and sesame seeds. If not, you will need to mix all in a large bowl and knead by hand.
• Add enough flour to make a soft slightly sticky dough.
• Knead 10 minutes in mixer or with oiled hands.
• Allow to rise until double in bulk. Around 2 hours.
• Oil hands and punch down. Pull off a hunk of dough and roll out with your hands to a long rope.
• Slice on the diagonal in 5 inch pieces. Make sticks or circles or braid three pieces together, if desired.
• Place on a cookie sheet an inch apart.
• Brush with beaten egg and sprinkle with sesame seeds.
• Bake at 350 degrees for 30 minutes until light brown.

NAZOOK OR CHOREG (ARMENIAN SWEET PASTRY)

Steps:

• In a large bowl, stir together the flour, salt and mahleb.
• In a medium saucepan, heat milk until hot. Add butter,
• shortening and sugar, and stir until sugar is dissolved.
• Remove from heat and set aside.
• Dissolve yeast in 1/2 cup warm water. Add a bit of
• sugar to activate the yeast. The mixture should become foamy.
• Make a well in the center of the flour. Add the eggs and the
• milk mixture to the flour.
• Pour in the activated yeast. Stir to blend well.
• Turn out dough on a lightly floured surface and knead until
• the dough is smooth and elastic. The dough should be slightly
• sticky, not dry.
• Place the dough in a large greased bowl. Pat top of dough with
• a bit of oil to prevent sticking to aluminum foil. Cover the
• bowl with foil and then a dish towel. Let rise in a warm place
• for 2 hours.
• Break off a small amount of dough and shape into pretzels or braids.
• Put rolls on a baking sheet and allow to rise for 30 minutes. Brush
• with egg wash and sprinkle with sesame seeds and/or nigella (black
• seeds, see note).
• Bake in a 350-degree oven for 20 minutes or until golden brown.

CHOEREG - ARMENIAN COFFEE ROLLS

Steps:

• 1. Preheat your oven to 350oF. 2. Pour the warm water into a large bowl, and sprinkle it with the yeast. Let the mixture stand a few minutes; then stir to dissolve the yeast. 3. Add the milk, 2 eggs, melted butter, olive oil, sugar, salt and baking powder and blend well. Stir in the flour, a little at a time, until a soft dough is formed. 4. Turn the dough out onto a lightly floured surface and knead 3 or 4 minutes, or until smooth. Place the dough in a lightly oiled bowl, turning it over to grease the top. Cover with plastic wrap, and allow the dough to rise about 2 hours, or until doubled in bulk. 5. Line a cookie sheet with parchment paper. Punch down the dough that has risen, and transfer to a lightly floured surface. Divide the dough into 32 equal pieces. Braid the dough like small challahs. 6. Carefully arrange the rolls 2 inches apart the cookie sheet. Cover and allow to rise about 50 or 60 minutes, or until they have almost doubled in volume. 7. Brush the topes of the rolls with the beaten egg, and sprinkle with sesame seeds. 8. Bake for 20 minutes, or until a rich golden brown color. 9. Turn onto a rack to cool, and serve at room temperature.