Choereg Bread Machine
Bring the enticing aromas of Armenian baking into your home with this easy Choereg Bread Machine recipe! This traditional sweet bread, known for its airy texture and subtle sweetness, is perfect for breakfast, brunch, or as a delightful snack. Using a bread machine simplifies the process, while optional mahleb powder—a signature spice with a hint of cherry and almond—delivers authentic flavor. The dough is braided or knotted into charming shapes, brushed with an egg wash, and sprinkled with sesame or black seeds for a golden, aromatic finish. Ready in under 3 hours, it’s a foolproof way to enjoy the rich cultural heritage of this soft, slightly sweet bread. Perfect for holidays, celebrations, or everyday indulgence, Choereg pairs beautifully with coffee or tea.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 0.5 cup Unsalted butter
- 3 Large eggs
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 4 cups All-purpose flour
- 1.5 teaspoons Mahleb powder (optional but recommended)
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Sesame seeds or black seeds (optional, for topping)
Instructions
Heat the milk in a microwave or small saucepan until it is warm but not boiling (about 110°F). Add the butter to the warm milk and stir until melted. Set aside to cool slightly.
Crack two eggs into a small bowl and beat lightly. Reserve the third egg for an egg wash later.
In the bread machine pan, add the milk and butter mixture, the beaten eggs, granulated sugar, and salt.
Sprinkle the all-purpose flour over the liquid ingredients in an even layer. Make a small well in the center of the flour and add the active dry yeast.
Add the mahleb powder to the flour for the authentic choereg flavor.
Set your bread machine to the 'Dough' setting and start it. Allow the bread machine to knead and proof the dough according to the machine program. This typically takes 90 minutes to 2 hours.
Once the dough is ready, transfer it to a lightly floured surface. Divide the dough into 12 equal portions.
Roll each portion into a rope about 10 inches long. Shape each rope into a braid or knot, tucking the ends underneath to secure the shape.
Place the shaped breads onto a baking sheet lined with parchment paper or a silicone mat. Cover loosely with a towel and let rise for 30 minutes, or until slightly puffy.
Preheat your oven to 350°F (175°C).
Beat the reserved egg with a teaspoon of water to make an egg wash. Brush the tops of the rolls with the egg wash and sprinkle with sesame or black seeds, if desired.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the bread is cooked through.
Let the choereg cool on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 488.4 g | 178% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 113.0 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 644 mg | 50% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 1331 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
