RCI-BR.001.0052.001
Choreg Armenian Sweet Pastry
From my Grandmother's collection. Date on card says this is a family favorite and one made for bridal showers. Dated 1924.
Prep10 min
Cook50 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 7 cups
- 3 teaspoons
- mahleb spice1 teaspoon
- 1-1/4 cup
- 1/2 cup
- 1/4 cup
- 1 cup
- 2 packages
- 1/2 cup
- 4 large
- 1 unit
Method
1
Combine 1/2 cup warm water with 2 packages of rapid-rise yeast and let sit for 5 minutes until foamy.
2
Mix 7 cups flour, 3 teaspoons salt, and 1 teaspoon mahleb spice in a large mixing bowl.
3
Warm 1-1/4 cup milk until lukewarm, then blend with 1/2 cup unsalted butter and 1/4 cup vegetable shortening until well combined.
4
Add 1 cup sugar and 4 large eggs to the milk mixture and whisk until smooth.
5
Combine the yeast mixture with the milk and egg mixture, stirring until blended.
6
Gradually add the wet ingredients to the dry flour mixture, stirring until a stiff dough forms.
5 minutes
7
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
10 minutes
8
Shape the dough into 4 equal balls and place on a parchment-lined baking sheet, spacing them 3 inches apart.
9
Cover the shaped dough with a clean cloth and let rise in a warm place for 30 minutes until puffy.
30 minutes
10
Preheat the oven to 375°F (190°C).
11
Brush the top of each choreg with an egg wash (beaten egg) and sprinkle generously with sesame seeds.
12
Bake in the preheated oven for 25 minutes until golden brown and a skewer inserted in the center comes out clean.
25 minutes