Choreg — also spelled cheorek — is the Armenian sweet bread made every year for Zatik (Armenian Easter). The scent of it baking, perfumed with mahlab (ground pit of a wild cherry) and vanilla, is one of the most distinctive aromas in Armenian cooking. Soft and pillowy inside, glazed golden-brown on top, scattered with sesame — this is the bread that appears on every Armenian Easter table alongside dyed eggs and string cheese.
Ingredients
Makes 3 loaves or 24 rolls:
Dough: 5 cups all-purpose flour, 2¼ tsp active dry yeast, ¾ cup warm milk, ½ cup warm water, ½ cup sugar, ½ cup butter (softened), 3 eggs (room temperature), 1 tsp salt, 1 tsp mahlab (ground — find at Armenian grocery stores), 1 tsp vanilla extract.
Glaze: 1 egg yolk + 1 tbsp milk.
Topping: 3 tbsp sesame seeds.
Activate yeast
Mix warm milk, warm water, 1 tbsp sugar, and yeast. Wait 10 minutes until foamy. If it doesn't foam, your yeast is dead — start with fresh yeast.
Make the dough
Beat eggs and remaining sugar until combined. Add softened butter, salt, mahlab, and vanilla. Add yeast mixture. Gradually incorporate flour and knead 10–12 minutes until smooth and elastic. This is a rich, soft dough — don't add too much flour. Place in a greased bowl, cover, rise 1.5–2 hours until doubled.
Shape and second rise
Punch down dough. Divide into 3 portions. Divide each into 3 ropes and braid. Place on a parchment-lined baking sheet. Rise again 45–60 minutes until puffy.
Bake
Brush gently with egg wash. Scatter sesame seeds generously. Bake at 350°F for 22–28 minutes until deep golden brown. Cool 20 minutes before pulling apart. Serve with butter, Armenian string cheese, and tea.