Armenian Choreg
A traditional Armenian Easter bread, flavored with mahleb (ground cherry pits), ground fennel, & nigella (black cumin) seed
Makes 6 small braided loaves
400g bread flour (I used half Granite Mills sprouted Red Fife whole grain & half Doves Farm Strong White Bread Flour)
150g beaten egg (3 large eggs)
110 g Milk @ room temperature
60g sugar
7g instant yeast
7g salt
3g ground fennel seeds (grind in coffee grinder or mortar & pestle)
Combine; dough will be very sticky; knead using the stretch & fold method for 7 minutes
Knead in 80g softened butter
Raise to double; 1 hour
Fold
Raise to double; 1 hour
Weigh & divide into 18 equal pieces; pre-shape 18 balls; will be very sticky
Cover & refrigerate 30 minutes
Roll out 3 dough balls (46g) to 8” (20cm) logs with tapered ends for braiding
Braid, (alternately, tie in an overhand knot or twist into heart shapes or other shapes for small buns) & place on a parchment- or silicone sheet-lined baking tray
Cover & raise, 30 minutes; finger imprint fills slowly
Brush with beaten egg, sprinkle with white sesame & nigella seeds
Bake 20 minutes @ 350 F
