Choreg is a soft, sweet Armenian bread that we eat for dessert or breakfast or with appetizers. This recipe isn’t exactly like my great-grandmothers, but it’s close and it’s delicious.
5 cups flour
1 cup melted butter
1/3 cup sugar
3 eggs + 1 egg separated, beaten
2 packets of yeast
1/2 cup warm water
1/2 cup milk
1 1/2 tsp. kosher salt
sesame seeds for sprinkling over the top
Dissolve the yeast in the warm water and set aside. Melt the butter and beat the 3 eggs. Mix together the flour, sugar and salt well. Add in the butter, 3 eggs, yeast mixture and milk and mix together. You can knead it right in the bowl just until the dough comes together and isn’t sticking to the sides of the bowl anymore. Clean the bowl, coat it with butter or oil and put the dough back in. Cover with plastic wrap and let rise 2 hours.
Now it’s time to shape the dough. Take a key lime sized piece and roll it out with your hands into a long worm shape. Bend into a horseshoe shape and then braid the two sides. Place on a greased aluminum baking sheet. Do not use teflon, non-stick or any other dark bottom pan or they will burn on the bottom.
Let rise 30 more minutes. Brush with beaten egg and top with sesame seeds. Bake in a 375 F oven for 13 minutes. Take out and eat warm. If you’re not going to eat them all at once, you can freeze them and microwave them to heat them back up.