Choereg (Armenian Easter Bread)
Prep time
Cook time
Total time
Choereg is a traditional bread made at Easter and Christmas.
Serves: 5 loaves
  • 6¾ c All Purpose Flour (860 g)
  • 1 c Sugar (200 g)
  • 2 t Instant Yeast
  • 2 t Ground Mahleb
  • ¼ t Salt
  • 5 Eggs (large) room temperature
  • 1 c Milk (warmed to 90 d F)
  • 2 Sticks of Unsalted Butter (1 c)
  • 1 Egg
  • 1 T Water
  1. Grind the mahleb in a mortar and pestle or in a spice grinder.
  2. Melt your butter so that it cools a bit before it is added. Then heat up the milk, about 45 seconds in the microwave so that it is around 90 d F.
  3. In the bowl of your stand mixture, with the paddle, combine 4.5 c (540 g) flour, sugar, yeast and ground mahleb. Give it a short spin so the yeast is coated then add the salt and give it another mix.
  4. In a separate bowl whisk the eggs together, then whisk in the melted butter followed by the warmed milk.
  5. Add the egg mixture to the flour mixture that is in your stand mixture and mix with paddle for 2 minutes (4 on KitchenAid)
  6. Switch to dough hook and add 2 c flour (260 g) (keep extra ¼ c if needed) to bowl and knead for 7 minutes until it clears sides, start slow then increase speed to 3-4 on a KitchenAid. You may need to add the additional ¼ cup of flour.
  7. Turn the dough out onto a very lightly floured surface and give a few turns, until you have a nice smooth dough.
  8. Place dough into an oiled bowl, flip over so the top is coated and then cover with plastic wrap. Let the dough rise in a warm draft free area for until doubled in size, about 1.5 to 2 hours.
  9. After the dough has risen it can now be shaped. There should be about 1800 g of dough, divide into 5 360 g pieces for 5 loaves. Each of these 360 g pieces is then divided into 3 120 g balls, that you will then roll into 10-12 inch ropes, about 1 inch in diameter.
  10. For a fancier braid you can divide the 360 g piece of dough it into 8 45 g balls, that you will then roll into 10-12 inch ropes.
  11. After shaping, place the loafs on a parchment lined baking pan and let them rise for another 45 – 60 minutes.
  12. Set oven to 350 d F to warm up.
  13. After the final rise, mix together the 1 egg and 1 T water thoroughly to make the egg wash.
  14. Brush each loaf with egg wash.
  15. Bake for 14-16 minutes until golden, let cool on wire rack until completely cool.
  16. Enjoy
Recipe by La Bonne Vie at