Traditional Armenian Easter Bread - Choreg/Guluria/Tsoureki/Panettone

11. April 2009 by Azat.

Today I will be making Choreg.  Its the traditional Armenian Easter bread very similar to the Greek Tsoureki as well as the Italian Panettone except we dont put dried fruit in the bread. I have seen it be called Guluria as well. For Easter Armenians and Greeks will also put cooked and colored egg in the pastry and knit it but I like to do the easy way.  the traditional bread shape.

The recipe comes from my mom and she use to make it for us every single Easter.  My sister and I get together and make it now since she passed away 5 years back. I went shopping for the ingredients this AM and every time I do that I keep thinking this cannot be health or taste good but it really is Very tasty. Im sure not too good for you as its so rich

Here is her recipe. I will take pics tonight and add them later but for now I’m including couple of pics from another site…

Choreg
Preparation of the yeast
1 Liter warm milk
2 Packages of yeast
2 Table spoons of sugar
Add flour such that the mixture has the consistency more watery of biscuit dough

Leave it in a warm place for 40 minutes

Dough
1 Kilo sugar
Pinch of salt
Tea spoon of vanilla extract
16 Eggs
Mix all together and add on top of the sugar
1.1to 1.2 Kilo of Butter(take majority out) add to the egg mixture
Add yeast mixture
3 Kilograms of flour add slowly to the mixture while mixing.
Add the extra butter fistful at a time for the next 40-60 minutes
Leave it overnight

Prior to cooking the balls should allow to rise for 2-3 hours.

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