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Azadig Bidanian’s Village Choreg
Azadig’s Village Choreg is my husband’s favorite. This version of the classic Armenian breakfast bread contains no sugar, but you won’t miss it because the mahaleb (mahleb) adds wonderful flavor. And of course, there’s also the flavor of love – imparted by the hands that mix, knead, and shape the dough. As Azadig says, “the hand is the taste.” Learn from the master herself at ValleyPBS.org/JulsArmenianKitchen. Season 1, Episode 4: Pearls of Wisdom.
Azadig Bidanian’s Village Choreg
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Yield:
60 Choreg
Prep time:
5 Hours
Cook time:
20 minutes per tray
Total time:
Go ahead and give yourself a full day!
INGREDIENTS
Dough
| 3 | eggs, beaten |
|---|---|
| 1 | cup butter, melted |
| 1.5 | cup vegetable oil |
| 2.5 | cup whole milk |
| 1.5 | cup of sugar |
| 5 | lbs. flour, sifted |
| 1.5 | tbsp active dry yeast (approximately two packs) |
| 1 | tbsp mahaleb (mahleb), ground |
Topping
| 1 | egg |
|---|---|
| 1 | tbsp millk |
| 1 | dash of vanilla |
| 1 | tsp sugar |
| white and black sesame seeds | |
EQUIPMENT
- Large mixing bowl
- Measuring cups and spoons
- Baking sheets
- Pastry brush
INSTRUCTIONS
| 1. | Proof the yeast in a glass measuring cup according to the package directions. |
|---|---|
| 2. | In a large mixing bowl, combine all of the liquid ingredients except the yeast, mixing well with your hands. |
| 3. | Add the sugar and mix well. |
| 4. | Add the flour, reserving about 2 cups in case you do not need it all. |
| 5. | Add the mahaleb (mahleb) and mix it in with your hands. |
| 6. | Add the yeast and mix thoroughly. |
| 7. | As you knead, gradually work in the vegetable oil by pouring small amounts into your hands. |
| 8. | If the dough feels too sticky or loose, add the remaining flour 1 cup at a time. |
| 9. | Continue kneading until all of the vegetable oil is incorporated and the dough is soft and smooth. |
| 10. | Cover the dough, store in a dark room, and allow two-three hours for the dough to rise. |
| 11. | After the dough has risen, cut it in 2-ounce pieces, and roll each piece into a ball. |
| 12. | After cutting, allow at least 15 minutes for the dough to rest. |
| 13. | If using black sesame seeds, sprinkle as many as you like onto your rolling surface (e.g., baking mat, wooden cutting board, or even your clean, bare countertop), so they can be incorporated into your choreg pieces as you roll each one out. |
| 14. | Roll the balls into 10-inch strips, form a circle, and use the pressure of your index finger to seal the circle into place. |
| 15. | Place on parchment-lined baking pans. |
| 16. | Make the egg wash by whisking together the egg, milk, vanilla, and sugar. |
| 17. | Brush with the egg wash and sprinkle with the white sesame seeds. |
| 18. | Bake at 350 degrees for approximately 20 minutes, depending on your oven. |
| 19. | To achieve a golden brown top and bottom, start with your tray on the bottom rack and rotate it to the top rack at the 10–15-minute mark. |
NOTES
| 1. | If you can’t find mahaleb (mahleb) locally, order it online. It comes ground or whole. |
|---|---|
| 2. | Depending on the relative humidity of your locale, the amount of flour needed will vary. Rather than going by exact cup measurements, Azadig lets the dough’s texture be her guide. You want the dough to be smooth, soft and supple – not overly sticky or loose. Watch Jul’s Armenian Kitchen, Season 1, Episode 4: Pearls of Wisdom to see exactly how it should look, and remember Azadig’s wise words: “You can’t mess it up. Every mistake is a design.” |