This Armenian Easter Bread is The Perfect Festive Treat | Choreg
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Another great addition to the Breads of Easter playlist. This Armenian choreg will make the Easter Bunny come to your house for sure! It may look like other festive breads because making a braided loaf for festivities is traditional in many cultures. But don’t let its simple looks deceive you.
What sets this choreg apart is its flavour. The main spice that distinguishes this bread from others is mahlab. It is made from ground cherry pits. The taste is hard to describe as it is so unique. It can taste kind of almondy and sweet. The only other time I used this spice was when I made a Greek Christmas bread called christopsomo.
Other ingredients which I added were nigella aka onion seeds which also have a very distinct flavour. Also, ground fennel seed to tie it all together. I feel that the fennel seed really brings the mahlab and nigella together and rounds off the flavour of this bread.
There are sweet and savoury versions of this bread. This one is kind of in between. Although it has a fair amount of sugar it is not overly sweet and the spices while being super aromatic and sweet smelling are also on the savoury side. To make this a true sweet loaf you could skip the nigella seeds and perhaps increase the sugar by ¼.
Choreg can be shaped into various shapes. Swirls, snails, knots. It is usually made into many smaller rolls instead of being one large loaf. You can experiment and see what you like best. Make one batch and shape it into many different shapes.
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As an Armenian, this is one of my favorite dishes!
Is mine made correctly? Or have I missed something? Would be great to get some feedback from a native :)
@@ChainBaker i actually don’t know how to make it, we always buy it, but yours looks VERYYY good!
@@ChainBaker I'm third gen immegrant, the only thing my family does differently is we don't weigh it or use any measurements, but I'm sure that our way is a less efficient way of doing it. This is definitely delicious bread, probably the best I've ever made. I first made it during a middle school/junior high school baking competition and the teacher definitely enjoyed it, it's quite unique and one of my favorite breads for sure.
I'm Armenian and this is my favorite pastry. "Chor" means "dry" in Armenian, hence the name of the dry pastry "choreg"
In Turkiye we call this "Paskalya çöregi" (basically Easter Buns), my mother used to bake it time to time when I was a child, but I did not know it was originally an Armenian recipe. I love the smell during the baking process. Thank you and thanks Armenian chiefs.
Who knows where it originated! :) Breads similar to this one can be found all over the place :)
Not sure if this was already on the books or if it was because of my recommendation but so glad to see this regardless after having mentioned it. As always, perfect content!
I always love 3 strand braided loaves.
It looks just like wheat.
Just made a batch of these. Absolutely peng!
Thank you so much!!!! for you channel, instructions, recipes and sharing your knowledge!
extremely important for us!
🙏
Im making this for an English proyect in my high school, we needed to choose a country make an exposition and bring traditional food, i chose Armenia so im making this ❤
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In Greece we have choreg too but we spell it like τσουρεκι / tsoureki. It is a traditional bread for Easter as in Armenia. I really like to eat it all year long.
Today Easter week begun and tomorrow I will make tsoureki with my mother. Cant wait to eat them😁
I've learned so much since coming across your channel about a month ago! I'm fairly new to working as a baker in a care home and I've used so many of your methods. Thank you so much and I love the content you make!
That is so cool! I bet it must be rewarding to bake for the old folks :)
This was great man thank you.
Thank you! :)
We have the same Easterbread in Greece, we called it Tsoureki
I am about to do your Banh Mi recipe, hope it turns out well
Thank you for sharing
This is the 3rd time in less than a week that I have encountered recipes using mahleb. This bread looks wonderful, and I now have another reason to find mahleb. Love your recipes and all the shared techniques.
Thank you. Plan to try it!
It never ceases to amaze me how you can start with a normal looking dough, knead it and have it turn super sticky and as you continue to knead it it goes back to manageable again. Similarly, I have seen you make what looks like a very dry dough and have it turn just right by kneading it. It's almost like no matter what, kneading will make your dough just right. Before coming across your channel, if a dough got sticky like this, I would have given up and put it into a loaf pan. One thing you have taught me is to keep working with it, and it will come out okay. Great episode, thanks!
Unless it's at extreme ends of the hydration spectrum, then it should always come together. I will publish a video soon in which I make a dough with equal parts butter and flour. Even that came together in the end ;D
Oh!!! I'm Armenian and though I love your whole channel, it's really exciting to see this. :) Thanks for all you do
Thank you so much! :)
Fabulous bread. Didn't have all seeds so I used fennel, caraway, sesame both roasted and black, and cinnamon.
Nice one! :)
coming from an armenian, you absolutely nailed the texture! we always try to achieve that “stringy” texture when you pull it apart
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As an Armenian I approve
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May I ask how it is traditional to eat them? Do they go with a specific time of day, or other foods and drinks?
They look wonderful!
@@oldvlognewtricks We usually eat them around easter and you slice a piece off, put some brick cheese and or Jelly and eat it
@@RobbK94 Sounds amazing -Thank you!
I said before that cardamom and saffron were my two favourite spices but actually it depends on what I’m using them for. Nigella seeds have been a more recent discovery of mine and they absolutely blew my mind when they rocked up - so much so that I designed two savoury dishes around them! But never used them in a sweet. The aromatics must be phenomenal! Can’t wait to try these in place of my annually failing hot crossed buns. 😂👍🏻
The hot cross loaf recipe is coming next sunday 😉
@@ChainBaker oh yes I know, matey! I’m hangin’ out for that one, don’t you worry! 😂
WOW I'll do it thank you
I am so excited to learn about a new ingredient! When I was a child I used to crack open cherry and apricot pits and eat the kernels, but the idea of using them to flavour bread is a revelation.
Thank you for another wonderful video!
Thank you for the great recipe. A few days ago I asked you help for my egg yolk Paska-kulich, I followed your videos and learnt alot👍
I'm making this baby for Easter Weekend. Just bought the mahlab today from a turkish grocery store here in Rotterdam. Really looking forward to tasting this alternative to challah!
Let me know how they turn out :)
Wow this looks really unique. I really want to try this but I’m not sure if all the ingredients are available here.
Wonderful bread as always!
man, i appreciate your tutorials so much. very inspiring. so looking fwd to your vital wheat gluten video. and making choreg!
Another great recipe video!
Beautiful, and unique! TY
The color and the texture are amazing. It could benefit from longer fermentation though, such asd 12 to 24 hours.
Sure thing. Use less yeast and ferment for as long as you want ✌️
@@ChainBaker Thanks for the reply. You had demonstrated on another video the advantage of using just egg yolks instead of whole eggs. Would you also suggest the same in making choreg?
It's light enough as it is for me. But you could definitely try it out.
Love it. And just yesterday I told my gf that I'm gonna make easter bread but wasn't yet sure what to make exactly. Problem solved I guess :D
I've never heard of mahlab before but it sounds quite interesting and like something that can be incorporated into other things like raisin rolls and such as well.
Check out the Breads of Easter playlist on my channel for more Easter recipes. There will be two more new ones coming this week, so you may want to see them before picking your Easter bake ;D
How interesting.... the Greek version of this is called Tsoureki, almost the same sound as the Armenian one.... and the traditional version uses mahleb, as well as mastixa/mastiha... which is a natural gum resin from the mastixa bush and mostly cultivated on the Island of Chios.... these two breads, both made for Easter...or Pascha... and both braided and both using the same spice(s) which are rare in other dishes, must be related in my opinion....
Thank you for sharing... !!!
Choreg is also commonly made with mastiha :) So, I guess it's basically the same bread.
@@ChainBaker Oh? Very cool.... I guess they are very similar then, if it is also made with mastiha.... but then again, good recipes do get shared, and the older they are, the more widely spread they become... Thanks for the reply and for the info...🥰
I must say, you are also very easy on the eyes!! Handsome man and love your voice... 😘❤💝
❤🔥❤🔥❤🔥
Making me blush over here 🤭 thank you 😁
@@ChainBaker You are very welcome sexy!! :)
Super close relative of Greek Tsoureki :) Mahleb + Chios mastic
Love your channel and your recipes! Would be great to see you make jidase (jidáše), sweet bread glazed with honey, the traditional pastry made at Czech Easter.
Thank you :) It looks great! I've added it to my projects list :)
😊
They look fantastic.... how would you traditionally eat them, with butter or anything else?
I have read that it is commonly eaten with black coffee. But they're great which any way! :) Butter, jam, or even on its own.
Charlie, very close to my mom's recipe, perhaps little more sugar and no seeds in the dough but that's to taste, the other ingredient we add is Mastiha (very little 1g), it brings out this incredible aroma. Sometimes I add raisins as that's my sister's favorite.
I have seen it mentioned a couple of times. Gonna have to try it out :)
Idea for an experiment:
Adding different kinds of vitamin c to a dough to see how it effects the texture and the taste.
Maybe: orange juice, lemon juice, lime juice und vitamin c powder
That is a great idea! I have ordered some vitamin C powder, but did not think of comparing it to the juices. Thanks 😉
I've, unknowingly, introduced too much acidity to a dough and it killed my yeast.
I'm sure you both know what you're and I did not, the time I did this.
Last month I bought some freshly ground mahlep powder when I was in Turkey, it is very popular and common to use them in their pastries. Even the name “ Çörek” is widely used. Now it is time to bake some Armenian version of Corek. Thank for the recipe.
I believe, not to be rude here, but it was actually originally an Armenian bread but then Turkey adopted it quite a bit during the Armenian genocide, but I don't know the complete history
Chor means "dry" in Armenian hence the name "choreg". Turks were Asian nomads when they came to the Caucasus and learned most things from Armenians and Greeks who had already lived on those lands for thousands of years before Ottoman butchers arrived
@@hye7777 just Googled and chorek is widely consumed in Middle East and west Asia. May be during the mighty Ottoman Empire distributed to the area.
I travelled all around Turkey with my family and it is a wonderful country. Turks are the best and the friendliest people I have ever met. I worked with them last 20 years and always grateful to them.
I once met with a Turkish - Armenian gentleman in Istanbul and he was a really nice guy too but never talked about Armenian culture, May be he was assimilated into Turkish culture .
Looks amazing
When incorporating the butter, it's going to be very messy and impressive, you'll feel like you'll never gonna reach the expected result but keep on working and it'll eventually come right.
This looks like the guy that an Everything Bagel's girlfriend tells him not to worry about. Such an intricate flavor profile. I'll have to keep an eye out at the store for the ingredients.
Video suggestion: Over fermentation. What is it, what's bad about it?
It didn't come up in this video, but you refer to it a lot, and I still haven't heard you explain it in detail yet.
That is a great idea! I've added it to my projects list. Cheers :)
The other day my dough was clearly overfermented. I guess. It was practically flat. The texture seemed nice though. The taste was fine. Next time i will be more careful with my spelt and oats bread!
Spelt flour is quite weak in terms of gluten so it might have been flat because of that.
@@ChainBaker usually my rolls are better looking. But i'm learning! I think you pointed out that speltrolls don't need a lot of proofing time. One day...i should follow a recipe to the letter! That'll teach me
Some of the ingredients cannot be found in my area 😭. But I really enjoy watching you make them 😀
Fantastic! We're going to try these today, thank you. Any chance of a Gluten Free Millet Bread in the near future? The trials for the perfect GF Millet has been extremely challenging so far..
That looks pretty interesting. I have added it to my projects list. Can't promise when I'll get to it though 😄
I'm also waiting on this. I made your spelt bread, and it was my first time using any non traditional flours. I've never developed a crumb structure that nice, before or since!! keto the content coming!
This texture reminds me of cinnamon rolls. *Do you have a video on making cinnamon rolls?* I could totally go for cinnamon rolls and a strong Turkish coffee ☕🥐
1) th-cam.com/video/pBACqJiH1EQ/w-d-xo.html
2) th-cam.com/video/LnJG2FlxtzU/w-d-xo.html
3) th-cam.com/video/o-bnOarhjak/w-d-xo.html
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@@ChainBaker 🙏🏼🙏🏼🙏🏼🙏🏼 Thank a million Charlie! Going watch them all! Cinnas, here I come ❤️❤️❤️
My ancestors traditional Easter bread
Would you please list the exact recipe, with the weights of each of the ingredients. Thanks.
I am a big fan of all your videos. Your bread making tips have helped me in my sourdough bread baking!!
You can find the written recipe in the link in the video description :)
Thanks
Have you ever try Swedish saffron bun? Not an easter thing but a santa lucia bread. Might wanna check that out in deccember (I suddenly have a craving that's why I mentioning it. )
Have never tried it, but I definitely will! It's been added to my projects list. Cheers for the suggestion :)
@@ChainBaker Thank you. Santa Lucia is in December so you got tons of time. Rhanx for all your great vids.
I'm excited to see some Easter bread recipes! We've got a family recipe that's a glazed sweet bread that I haven't been able to place, which means it's probably not traditional. Always love seeing how others make their own Easter bread.
Also, if it's not rude to ask, what accent do you have? I'm American, which means (among many other things) I'm terrible at placing accents. Your channel info says you're in the UK, so is it a regional UK accent I'm unfamiliar with, or is it from somewhere else?
Love the videos, and I can't wait to see what comes next!
Check out the Breads of Easter playlist on my channel for a few more unique bread from around the world. There will be two more recipes coming this week too! :)
The accent is Latvian + UK.
@@ChainBaker Thanks for the reply! There are so many breads on this channel that I want to bake that I'm having decision paralysis, so I'm going to have to put them in a table and roll a die lol
Gotta start somewhere 😆
One of the other 2 Easter breads better be Bulgarian :D . On a serious note if you intend to try it, you can do the filling with anything. Turkish delights is just the basic recipe. Combining stuff like preserves, walnuts, halva, turkish delights gives very nice results.
Otherwise nice video as always. Easter always brings nice food along
It's gonna have to wait till next year because I've already filmed all the Easter episodes ;D There will be two more Easter recipes coming this week.
@@ChainBaker Well... Guess you can never have a long enough recipe list 😁😃 The more the merrier
Hey hi Im just wondering what bread flour you use? It is the King Arthur flour fr your amazon site? Im in Italy and am trying to find a comparable one here ...it's a nightmare as there are so many types of flour here. Thanks so much
It is pretty much the same protein percentage. That is what you should look for ideally. My flour is 13% protein. Find something that is close to it. If you can't, then you will need to lower the amount of milk to 100g or even 90g.
is it the same for flour for cinnamon rolls too?
I use the same flour for all my recipes. So, if you want to make my cinnamon roll recipe with lower protein flour, then you should lower the amount of liquid in the dough. That way it will be easier to work :)
Hey, ChainBaker, I've got a question if you ever get around to this comment.
I've made these twice now, over the past 7 months, they're a bit harder to make than plain bread so I only do them on occasion. However both times I've tried adjusting the liquid percentage and both times I've gotten a veeery sticky result. I'm using around 10.5g protein "bread flour" It's listed as bread flour, but I feel like it's more all purpose with such low protein content.
I've tried 50g sugar with 60g butter (turned out great, but it was impossible to knead) and then today I tried 30g sugar with 50g butter, and yet still it took around 30-35min of hand kneading to get it even remotely combined, let alone looking like my normal bread doughs, I also adjusted the milk to 95g and eggs to about 140g, with 400g of flour. Do you know if this could be down to the butter, the flour or perhaps both? Should I try lowering the liquid ratio even further?
Keep lowering the liquid. That is the main issue. My flour has 13% protein, so it's quite a lot stronger. Lowering the butter will also help.
@@ChainBaker thanks for taking the time to read friend, much love
I am looking for Easter treats from different countries to try, so thank you for the recipe. These are very similar to Greek tsourekia and I know how to make those because I grew up in Greece where many of us learn how to cook and bake from a young age. How did you learn how to make choreg?
It's just a bread which is made with the same principles as any other bread. I just found the ingredients list and wrote the recipe to fit my style. If you are interested in more Easter recipes, then do check out the Breads of Easter playlist on my channel :)
Hey Charlie! The temperature in my kitchen too hot and humid, that the fermentation is extremely fast and rapid, and its too hard for me to get the dough right. In most of my previous bread attempts the bread was not rising in the oven, I guess due to this reason. Any suggestions? Do you think proofing in an air conditioned room might help?
An air conditioned room would definitely help. You can chill down the ingredients even more. Use stone cold water and even chill the flour.
the only thing I don't have is the mahleb...but I've got several afghan groceries les than 15 minutes away....failing that, a major Greek store not far from work....
One of those is bound to have it! :)
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I wanted to ask you if you know of a good Paska bread recipe? (Also known as Kulich I think). It's a Ukrainian/ Russian easter bread. Often made with dried fruits and topped with a sugar glaze.
I haven't been able to find much on TH-cam.
I have not made one of those yet though I have eaten it many times since I'm from that part of the world. Definitely going to put it on my Easter list for next year :)
@@ChainBaker Please do! I'll watch that for sure!
The videos I have seen often use very different methods and amounts so I'm going in a bit blind. I am going to attempt to make it this year for my wife (she's Ukrainian). Fingers crossed!
Mahlab is bitter if used in big spoon always use as little as 1/2 tea spoon in a standard recipe
If you say 7 minutes of hand kneading... how long does that translate to for a standing mixer?
Give it 5 - 6 on medium speed and then see if it needs longer.
Wouldn't this be poisonous? I thought that cherry pits contain lots of cyanide. Is it possible to exchange for sweet almond paste or flour? Looks good tho.
It's a different kind of cherry. You could swap it I guess.
Greeks have been using this for their Easter bread for centuries... no one has died from it yet... so I think it must be safe..... :)
If I only had flour to make these :/
You can use all purpose flour too. Just lower the amount of liquid by about 20g.
@@ChainBaker Not even that is available where I live. It has been 2 weeks since I saw any flour in the stores. People are crazy
Just here for the algorithm
Hey! :)
Come for the algorithm; stay for the bread.
Welcome to the channel 🙏
This is great!But we shouldn't call it choreg, that word is Azerbaijani for bread.Try "zatiki hats", its Armenian for easter bread.
But that is what everyone calls it though.
@@ChainBaker Youre right