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
- For the dough: 5 cups all-purpose flour
- 2¼ tsp active dry yeast
- ¾ cup warm milk
- ½ cup warm water
- ½ cup sugar, divided
- ½ cup butter, softened
- 3 eggs, room temperature
- 1 tsp salt
- 1 tsp ground mahlab (find at Armenian grocery stores)
- 1 tsp vanilla extract
- For the glaze: 1 egg yolk + 1 tbsp milk
- For the topping: 3 tbsp sesame seeds
Instructions
- Activate the yeast. In a small bowl, mix the warm milk (about 105–110°F), warm water, 1 tablespoon of the sugar, and the yeast. Let sit 10 minutes until the surface is foamy — if it doesn't foam, the yeast is dead and you need to start over with a fresh packet.
- Mix the wet ingredients. In a large bowl or stand mixer, beat the eggs with the remaining sugar until combined and slightly pale. Add the softened butter, salt, mahlab, and vanilla extract, and mix until smooth. Pour in the activated yeast mixture and stir to combine.
- Knead the dough. Gradually add the flour, one cup at a time, mixing after each addition. Once the dough comes together, knead by hand or with a dough hook for 10–12 minutes until smooth, elastic, and slightly tacky. This is a rich, soft dough — resist the urge to add extra flour, which will make the finished bread dense.
- First rise. Place the dough in a large greased bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot for 1.5–2 hours, until doubled in size.
- Punch down and divide. Gently punch down the risen dough to release the air. Divide it into 3 equal portions for loaves (or into 24 small pieces for rolls).
- Braid the loaves. Divide each of the 3 portions into 3 equal ropes, each about 14 inches long, and braid them together, pinching the ends to seal. Place each braided loaf on a parchment-lined baking sheet, spaced well apart.
- Second rise. Cover the shaped loaves loosely and let rise again for 45–60 minutes, until visibly puffy and nearly doubled.
- Egg wash and bake. Preheat the oven to 350°F (175°C). Brush the loaves gently but thoroughly with the egg yolk and milk glaze, taking care not to deflate the dough, then scatter sesame seeds generously over the top. Bake for 22–28 minutes, until deep golden brown and the loaves sound hollow when tapped on the bottom.
- Cool and serve. Let the loaves cool on a wire rack for at least 20 minutes before pulling apart or slicing — cutting too early makes the crumb gummy. Serve with butter, Armenian string cheese, and tea.
Tips for the Best Choreg
Don't skip the mahlab — it's the ingredient that makes choreg taste like choreg, and there's no real substitute for its distinctive floral-cherry aroma. Make sure your milk and water are warm, not hot, when activating the yeast; anything above about 115°F will kill it. Baked loaves freeze beautifully wrapped tightly in foil and a freezer bag for up to 2 months — thaw at room temperature and warm briefly in the oven before serving.