Last Updated on April 8, 2020 by Chef Mireille
Choereg – Armenian Easter Bread is an egg rich bread similar to challah. Not only for Easter, but maybe you want to switch out the challah and try something new for your Shabbat meal!
Whether you celebrate Easter or Passover, sweet egg rich breads are part of the Spring season in both Christian and Jewish traditions. Although since this has butter, it will have to be kept as part of a Vegetarian Jewish meal.
Very similar to challah, but with a twist. This bread is flavored with mahleb.
What is mahleb?
Mahleb is a spice used in Near Eastern and Middle Eastern cuisines. Greece, Turkey, Cypress, Iran, Armenia and beyond…
It is made from a local breed of cherries.
Do you ever multi task and then make mistakes? Well the first time I made this bread, I was chatting on the phone while making it and completely forgot to add the butter. Surprisingly, it still came out delicious.
Although it did start to dry out after just 1 day and tasted a tad yeasty, I still enjoyed it. When toasted, the dryness became moot. But I knew I had to update this post for you with the way it is supposed to be made,
So now here is the traditional version rich in butter and eggs and oh so delicious to add to your Easter table this year.
How To Make Choereg – Armenian Easter Bread
Now this bread is an all day affair, with a 5 hour waiting time.
…but I promise you it is so worth the wait when you bite into the sweet, tender, rich bread!
…now divide the dough into 3 equal portions
Braid and Bake!
This bread is so soft and tender, but with a nice golden crust.
It’s so easy to slice!
Who can resist?
Now during the 2020 pandemic, a lot of people are doing a lot more bread baking than they normally do, so check out some of these other bread recipes to add to your table.
- Houska – Czech Sweet Bread
- No Knead Whole Wheat Bread
- Semolina Bread
- Chalka – Polish Crumble Easter Bread
- Spice & Herb French Bread
- Pita Bread
- Gubana – Italian Sweet Bread
- Walnut Wheat Bread
Choereg – Armenian Easter Bread
- 1 cup warm milk 115 – 120 F
- 1 tablespoon sugar
- 2 1/4 teaspoons dry active yeast
- 5 eggs
- 1/2 cup melted butter
- 3/4 sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground mahleb
- 1/2 teaspoon salt
- 6 1/2 cups bread flour
- egg wash 1 egg beaten with 1 tablespoon water
- In a shallow bowl, combine milk with the 1 tablespoon of sugar. Mix and sprinkle yeast on top.
- Leave to rest for 5-10 minutes, until foamy.
- In the bowl of an electric mixer, beat eggs well until frothy.
- Add butter, sugar, vanilla and mahleb. Mix well until thoroughly combined. SEE NOTE
- Add salt and flour.
- Knead for 10 minutes, until dough is smooth, soft and elastic. Dough should be soft, but not sticky.
- Place in a greased bowl and cover with plastic wrap sprayed with non stick spray.
- Cover with a kitchen towel and leave to dry in a warm place for about 5 hours, until doubled in volume.
- Divide dough into 3 equal portions, each weighing approximately 1 lb. 3 oz.
- Roll each portion into a long rope, about 17".
- Braid the 3 ropes into one long braid.
- Place diagonally on a cookie sheet lined with parchment paper or sprayed with non stick spray. SEE NOTE #2
- Cover and let dough rise again for 1 hour.
- Preheat oven to 350 F.
- Brush loaf with egg wash.
- Bake for 40-45 minutes until golden and crusty on top.
You can also have your breakfast Armenian style – with Choereg, honey, yogurt and a fresh white cheese (Mannouri in the photo below)
If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at [email protected]
Here’s our International Easter/Passover/Spring Bread Basket…
- Bacci Bread by A Day in the Life on the Farm
- Casatiello by Culinary Adventures with Camilla
- Colomba Pasquale (Easter Dove Bread) by Cook’s Hideout
- Cornish Saffron Easter Bread by Pastry Chef Online
- Folar (Portuguese Easter Bread) by Passion Kneaded
- Hot Cross Buns by En la Cocina de Caro
- Hornazo De Salamanca – Spanish Easter Bread by Ruchik Randhap
- Hungarian Egg Twist by Hostess at Heart
- Hungarian White Bread by Magnolia Days
- Individual Braided Easter Bread by Hezzi-D’s Books and Cooks
- Italian Easter Bread by La Cocina de Aisha
- Lambropsomo – Greek Easter Bread by Spice Roots
- Lithuanian Easter Raisin Bread by My Catholic Kitchen
- Matzo by A Shaggy Dough Story
- Mennonite Paska by Food Lust People Love
- Pääsiäisleipä – Finnish Easter Bread by Bakers and Best
- Pane di Pasqua – Italian Easter Bread Wreath by Karen’s Kitchen Stories
- Polish Bobka Easter Bread by Seduction in the Kitchen
- Russian Kulich by That’s My Home
- Springtime Sweet Bread by Cooking club
- Strawberry Fritters by Cindy’s Recipes and Writings
- Tsoureki (Greek Easter Bread) by Simply Veggies
ARE YOU EXCITED TO TRY THIS RECIPE? PLEASE HELP ME CONTINUE TO PROVIDE YOU WITH DELICIOUS RECIPES BY SHARING IT AND SHOPPING FOR YOUR FAVORITE PRODUCTS WITH INCLUDED AFFILIATE LINKS!
PIN IT FOR LATER
DO YOU YUM? SAVE IT BELOW!Yum
NEED MORE INSPIRATION? CHECK OUT MY RECIPE INDEX WITH OVER 1000 INTERNATIONAL RECIPES FROM AROUND THE WORLD
….did you forget to subscribe?
DISCLAIMER: This website includes affiliate links. You don’t pay a penny more, but I earn a small commission to keep this site going with delicious content!