Easter is the time of braided loaves. Be it large Greek style tsuoreki, little Armenian choreg or anything in between. This recipe is inspired by the classic Armenian Easter bakes. I’ve changed a few things here. Instead of mahlab I decided to add ground anise seed and some extra lemon zest. The juice from that lemon is used for making a sweet syrup that is brushed over the bread once it comes out the oven making is shiny, extra sweet, and lemony.
It’s a great little example of a braided bread. Very easy to handle, so it’s perfect for a beginner. But even if you are experienced you will enjoy this bake as it is effortless. You can flavour the dough with other ingredients. Swap the ground seeds for mixed spice or cinnamon. Swap the lemon zest for orange or leave it out altogether. You can leave the seeds off the top to show the braids a little better too.
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27 Comments
I have made all of your earlier Easter recipes, including the choreg – will be making this to share with family! Thanks, Charlie!
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Looks amazing – I'm going to try this recipe soon😍
Loving the fact that you are making and adapting from Armenian recipes! By the way, in Istanbul at least, Armenians also add mastic to choreg dough.
Thanks Charlie, for this updated and simplified recipe for your version of the Armenian Choreg. I baked your original recipe as small braided buns for Easter brunch that year. I think I may shape as a single large braided loaf to share at Easter brunch this year.
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How do you make a wet dough easier to braid? I like high amounts of butter in brioche (80%) but I don't like the thick, crunchy crust so I increase the hydration to about 70% to get a thinner crust. The problem is that the dough strands stick to the table and each other almost immediately, making it very hard to braid and even harder to correct any mistakes during braiding (I braid brioche for aesthetics when baking in a loaf tin). Do I just have to go faster or is there a trick to making the strands not stick?
If there is no trick please tell me if there's another way to use a lot of butter while still getting a thin crust
Yum!
They are beautiful.
Looks very good. I'll have to try it.
Can you teach us how to bake authentic black Borodinsky bread one day? I bought a Ukrainian version of Borodinsky from an online seller (damn expensive, but my soul suddenly demanded it), but apart from cardamom, it was banal pumpernickel😵💫. Thanks in advance🍻
In Greece we use Mastic, Cardamom, Mahleb and a bit of orange zest. This looks great too!
Mahlepi or mahlab isn't hard to find if you are in a cosmopolitan city. It's used in Lebanese, Syrian, Greek, Armenian, Egyptian, Turkish and Palestinian cuisine. It's a flavour that cannot be replicated. In the original (Greek) recipe, personally, I would say the problem is the mastic gum which is a rip off (too expensive) even in Greece now. It just adds a bit of pine flavour which can come from rosemary. Aside from that, great recipe 😜
Like y comentario para el algoritmo
I am often amazed with your knowledge of bread baking. I watch every video you post whether I make it or now. It increases my knowledge at the same time. Thanks for all the hard work you put into your content every week. I want you to know that I appreciate what you do. Again, thank you so much for all you do.
I'll bake this in some other time.Thank you!!!
They look so good and stretchy. I really miss my baking, too exhausted from work to try new recipes, but I hope things will get better soon.
I’ve added this to my baking list. Thanks Charlie.
Looks tasty 😊
Punctuated by a fold halfway through… These phrases are entering my subconscious. Ha ha
Lovely! I always make challah for Easter. This recipe is somewhat similar. I use a combination of 3 strand and 4 strand braids. I learned a simple and beautiful 4 strand basket weave (find a version at King Arthur). I make challah 3 strand logs and wrap them around a 4 strand white bread basket weave, It makes a wonderful presentation. Very tasty, too! I top with poppy seeds. I just like the look…
My Greek mother finds it difficult to find malhepi and mastic where she lives so she instead adds allspice and lemon or orange zest to flavor her tzoureki. Happy Easter.
They look amazing Charlie
Great looking challah!
How beautiful!
Looks fabulous, thanks for posting Charlie.
They're so beautiful!!!
Wow this looks amazing. 😮 I’d love to see your take on a Jamaican Easter bun. The ingredients are flour, yeast, salt, sugar, browning, cinnamon, nutmeg, vanilla, mixed spice, colored mixed peel which are(candied orange and or papaya peels) raisins, chopped maraschino cherries and vegetable shortening or vegetable oil. It’s a brown sweet bun that is moist and delicious with a crumb that is not too tight or loose. The top is usually brushed with a sweet syrup to moisten the crust. It’s usually paired with processed cheese. I’d love to see you recreate this. ❤❤❤❤