Only for the serious baker as this is a very time consuming recipe but is great for family gatherings and to give as gifts.
This is a favorite holiday recipe in our family. We tend to make it every Easter (as it is often called Easter Bread) but we often make it at Christmas time because it is a delicious addition to a holiday meal or a delicious gift to give out to friends and family. They’ll want the recipe and when given will be highly impressed by your attempt at such a recipe.
Cheoreg (pronounced Cher -egg)
Cheoreg is an Armenian recipe. This specific recipe is my great-grandmothers recipe and I’m told my great-grandfather had at least one Cheoreg everyday. #1 It is a miracle he lived into his 90s and #2 my great-grandmother must have spent every waking moment baking but then in an Armenian family all the woman get together to cook so she had help.
What You’ll Need
12 to 15 cups flour
1 tsp baking powder
3 cups melted butter
2 cups milk or half and half (lukewarm)
2 cups sugar
10 eggs (beaten)
2 tsp. ground and dried orange rind
2 pkg yeast (dissolve in 1/2 cup water approx 100 degrees and 2 tbs sugar)
Bake Your Day Away
1. Sift flour and baking powder together into a large bowl. Forming a hole in the center.
2. Dissolve yeast and pour into center.
3. Add other ingredients.
4. Knead the dough for ½ hour (seriously it says that).
5. Cover and let rise (must be it a warm area). We often put it in a small room with a heater running but next to a wood stove for fireplace will do the trick.
6. Shape as desired:
Small cheoreg make ping pong ball sized balls. Roll dough with hands on floured (conservatively floured) bread board to form a long bread stick, twist into a knot. (We usually just roll them between our hands until they are a long stick.
Make ping pong ball sized balls and roll out like making knots. Braid together three sticks to make braids.
7. Once knots or braids are made brush with egg yolks and let rise for 30 minutes.
8. Bake on 375 for approximately 10-12 minutes until light golden brown. (time may very as we usually check them constantly rather than timing them – Armenian cooking at it’s finest)
9. Take out of oven and brush with melted butter. You can sprinkle with sesame seeds if so desired. We normally do half with and half without.
This is my favorite of anything Armenian because it is so disgustingly bad for you and so deliciously good at the same time.
PS: I’ve bribed teachers with these!