Armenian Choreg / Easter Bread

Recipe:
1 kg Flour (35oz)
250 g Melted butter (1/2 pound)
250ml Milk (1 cup)
300 g Sugar (1 ½ cup)
5 Eggs (and 2 egg yolks to brush)
7 g Dry yeast (1 ½ teaspoon)
5 g Mahlep (1 teaspoon)
100 g Shaved almonds (for decoration)

This is a recipe of my Horakuyr (my aunt) and is the best that I have ever tried. This is the way Armenians in Istanbul make Choreg during easter. It’s similar like the Greek eastern bread.
I always start in the evening (Maundy Thursday, after church).
The dough can proof overnight and in the morning of Good Friday, the house smells delicious like Choreg.
Tips:
Be very gentle with the dough, don’t mix it too heavily, just enough to get rid of any lumps.
Mahlep is a crucial ingredient, a small amount is enough to give the Choreg it’s typical smell.
Be careful with the braiding, it should not be too tight. Give the dough room to expand.

Each oven is different, please be careful that you don’t burn the Choreg but also it should not stay too long or it will be dry and hard. In my convection oven I bake between 25 and 30 minutes 175oC (350oF)

Видео Armenian Choreg / Easter Bread канала Alin's Kitchen