We love this bread! You can easily tell when this bread is being baked, there is a most wonderful aroma emanating from the kitchen, a sweet buttery smell with a hint of exoticness that you can’t place. That last bit comes from the spice Mahleb, which comes from the kernel of the St. Lucy cherry pit. The aroma and flavour conjures thoughts of almonds and roses, but very subtle.
My wife tells me of growing up and almost camping out in the kitchen waiting for the choereg to come out of the oven. I know why, this bread is so delicious, I am so glad to have discovered this bread, and also for learning to how to make it from my mother in law, who is an amazing cook. The bread itself has similar qualities as brioche and other sweet breads from other cultures with the generous use of milk, eggs and butter. Having a rich bread like this for Easter makes perfect, as part of the celebration, and the ending of lent that often entails fasting or giving up of luxuries. (we also make this bread at Christmas too!)
Mahleb – whole and ground
The first thing you need to do is make sure you have all of your ingredients – especially the mahleb. We tried a few places for this make, but no luck, thankfully my mother in law had some! It is best to get the whole mahleb, and then grind it in a mortar and pestle or in a spice grinder.
Next melt your butter so that it cools a bit before it is added to the eggs. You can also heat up the milk too, I usually give it about 45 seconds in the microwave so that it is around 90 d F. In the bowl of your stand mixer combine the 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. In a separate bowl whisk the eggs together, then whisk in the melted butter followed by the warmed milk. Add the egg mixture to the flour mixture and mix for a couple of minutes to combine. The dough is now ready for the addition of the final flour.
After the mixture is well combined, you will add the remaining flour and switch to the dough hook, and knead until the dough is clearing the sides. Depending on humidity you may need to add a tablespoon or 2 of extra flour, but do not add too much or the dough will become dry.
The Choereg dough being kneaded with the dough hook Choereg dough already to rise
Turn the dough out onto a very lightly floured surface and give a few turns, until you have a nice smooth dough. Place it into your 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.
After the dough has risen you are now faced with the choice on how to shape it! You can make simple loaves, or you can do a more traditional braided loaf. I usually make a braid, as they look great, and I get to handle this wonderful dough some more! You should have about 1800 g of dough, this I usually divide the dough into 5 – 360 g pieces for 5 loaves. Each of these is then divided to make the ropes for your braid. For a traditional braid with 3 ropes you will make 3 – 120 g balls, that you will then roll into 10-12 inch ropes, about 1 inch in diameter.
3 choereg dough balls to make the traditional braid Join each of the ropes at the top Take rope 3 and bring over rope 2 Then take rope 1 and bring over rope 2 Continue alternating rope 3 and 1 over rope 2 until done Simple braid done, tuck ends underneath and pinch
For a fancier braid you divide the dough into 8 – 45 g balls, that you will then roll into 10-12 inch ropes – these are obviously much thinner than the 3 braid ropes. This braid has 8 ropes, that need to be moved in a certain order to get the desired effect. The fancy braid will likely take a few tries, I am still trying to get this perfected. The steps are as follows, with the ropes numbered 1 to 8 left to right, and the number changing each time you move the rope:
It’s an octopus! After following all the steps you should end up with a loaf like this
The fancy braid will likely take a few tries, I am still trying to get this perfected. The steps are as follows, with the ropes numbered 1 to 8 left to right, and the number changing each time you move the rope:
- Rope 8 under 7 then over 1, then repeat the following 4 steps until done
- Rope 8 over 5
- Rope 2 under 3 and over 8
- Rope 1 over 4
- Rope 7 under 6 and over 1
After your loaves are all made, you will place them on a parchment lined baking pan and let them rise for another 45 – 60 minutes. You will brush with egg wash and then bake until golden, and yes you must let them cool before you try them!
Choereg ready to be enjoyed!
Simple braid Fancy braid
Choereg
Ingredients
- 6 3/4 c All Purpose Flour 860 g
- 1 c Sugar 200 g
- 2 t Instant Yeast
- 2 t Ground Mahleb
- 1/4 t Salt
- 5 Eggs large room temperature
- 1 c Milk warmed to 90 d F
- 2 Sticks Unsalted Butter 1 c
- 1 Egg
- 1 T Water
Instructions
- Grind the mahleb in a mortar and pestle or in a spice grinder.
- 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.
- 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.
- In a separate bowl whisk the eggs together, then whisk in the melted butter followed by the warmed milk.
- Add the egg mixture to the flour mixture that is in your stand mixture and mix with paddle for 2 minutes (4 on KitchenAid) Switch to dough hook and add 2 c flour (260 g) (keep extra 1/4 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 1/4 cup of flour
- Turn the dough out onto a very lightly floured surface and give a few turns, until you have a nice smooth dough.
- 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.
- 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.
- 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.
- After shaping, place the loafs on a parchment lined baking pan and let them rise for another 45 – 60 minutes.
- Set oven to 350 d F to warm up.
- After the final rise, mix together the 1 egg and 1 T water thoroughly to make the egg wash.
- Brush each loaf with egg wash.
- Bake for 14-16 minutes until golden, let cool on wire rack until completely cool.
- Enjoy