How to make the best Armenian Easter Bread

How to make the best Armenian Easter Bread - Mom’s fantastic Armenian Easter Bread recipe is delicious for the Easter Holiday and all year long! You don't have to wait for Easter to try my moms recipe! In fact my family enjoys it all year long and I usually have a loaf in the fridge to serve for brunch for a special overnight guest or my sweetie Dave. I hope you enjoy this episode for the best Armenian Easter bread (choreg) you will ever taste! I assure you the effort will be worth it when you taste the light fluffy textured, slightly sweet delicious bread. Enjoy it with your morning coffee or tea, perfect for brunch, with butter and jam, your favorite cheese of course a great snack on the go, on the beach or anytime.
We enjoy it with Armenian string cheese and I love dipping it in my morning coffee or tea. I hope you enjoyed the video as much as we did making it. I have to most wonderful childhood memories of my mom and grandmother baking, even the smell of the mahlab, (love that smell) brings a smile to my face to this day! A big thanks and much love to my family and my mom in heaven for inspiring me to cook and bake, as well as my older sisters Paula, Sossy and Maro (you will see Maro in a future episodes) are now the new matriarchs of our family, I'm not far behind I guess, Lol!
During this holy week, we are thinking about and praying for those who are less fortunate around the world! With renewed hope and the beauty of spring, I pray for peace and health for the U.S. and the world in the coming year! Have a blessed Easter Sunday!
If you enjoyed this video, please give me a big thumbs up above, and let me know in the comments below, if you try this recipe and love it as much as we do!

Chapters:
0:00 This video is dedicated to my mom, Vehanoush Lehimdjian
0:28 Begin preparing the bread dough and let rise
03:32 Begin forming dough balls and let rise
03:45 Begin shaping breads
04:35 Brush with egg wash, sprinkle sesame seeds and bake
05:04 Bake until golden brown and enjoy

Anna's Armenian Easter Bread recipe
Ingredients
9 cups flour
6 eggs
1 - cup of sugar (we made this with 1 cup of sugar, if you like a sweeter bread, add an extra ½ cup of sugar.
3 sticks melted unsalted butter, brought to room temp, slightly warm
3/4 cup evaporated milk
1 1/4 cup whole milk1/2 tsp. mahlab - mahlab powder is derived from ground cherry stones. It is sometimes available in larger markets in the U.S., and you can often find it in specialty groceries that cater to Mediterranean and/or Middle Eastern cuisines, particularly around Easter. Ground mahlab is also available online. It may be marketed as "St. Lucie cherry kernels," "St. Lucy cherry kernels" or "ground cherry stones." I ordered mine from Amazon, https://amzn.to/3fIFL8L.
1 tsp. baking powder
1/2 tsp. salt
1 ½ Tbsp. active dry yeast
1 egg beaten with 1 Tbsp. of water for egg wash
Sesame seeds optional for sprinkling on top of breads before baking

Directions
Note: Start early in the day, to account for the two rising times needed for the bread.
Melt three sticks of unsalted butter and bring to room temp to slightly warm, (temp. of baby bottle, is how I can describe it).
After preparing the dough as shown in the video, let rise for three hours in the oven with the light on (the light warms the oven a bit), Note: OVEN NOT TURNED ON.
After it has doubled in size, punch down slightly and begin forming dough (as shown in video) slightly larger than golf size balls. Line them on a Silpat baking liner or parchment paper (my baking best friend), on a baking sheet. Cover baking sheets with plastic wrap and towel on top of that. Let rise for one hour.
Begin shaping dough balls in various shapes shown in the video. You can also create large braided breads to slice, which by the way is so good to use for French toast.
When they are all placed on the trays, brush the tops of breads completely with egg wash. (1 egg and Tbsp. water beaten). Sprinkle sesame seeds on top if you like them.
Bake in a 350'F oven (convection setting is fine as well) for 20 - 30 minutes until golden brown. Yield: approximately 4 dozen, or 4 lb. large braided loaves.
You can freeze the baked bread in large zip-lock bags for up to 6 months. Just bring to room temp and enjoy or heat it for just a bit. See you next time on Anna’s Coastal Kitchen!
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Видео How to make the best Armenian Easter Bread канала Anna's Coastal Kitchen