Choreg (Armenian Sweet Bread)

I am proud to present, to you, another 1st place recipe. This time I am showcasing my Choreg. Choreg is an Armenian recipe, similar to brioche. It is traditionally served at Easter, but I love it, anytime! There are many recipes for Choreg. Some use mahleb, ground cherry seeds. Others use anise, for a licorice taste. Some are sprinkled with black sesame seeds. My recipe is plain, in that it doesn't have a spice component. It is the way my Grandmother made it, and her mother, before her. I am in a large town, with a huge Armenian community. For this recipe to get a 1st place, shows that you don't need those other spices, to be a winner.

I modified my Grandmother's recipe. I reduced the amount of butter, and opted for a lighter evaporated milk, when available. I also use the bread machine. I always use the bread machine. It gives consistent results. Baking bread can be tricky. If you are not an expert, you tend to add too much flour. The bread machine simplifies everything. There is no chance of your recipe getting tough, by adding too much flour.

Another tip, when making bread, is to refrigerate the dough overnight. This gives the dough, a nice consistency. You can work it, on the counter, without having to add flour, and throw off your measurements. I am bringing this recipe, to you, in the simplest form; to guarantee success. 

Now that your dough is ready to roll, you will need to oil your hands, lightly, with cooking oil. This is going to keep the dough from sticking. Also, it is going to make your dough roll smoothly. We don't want to have lumpy dimply rolled buns. 

You need two balls of dough: the size of a cherry, and the size of a walnut.

Roll the small ball into a 6" log. Roll the larger ball into a 12" log.

Then braid. You want to braid loosely, and not stretch the dough. It will be 3 to 4 braids. Press the strands, at the bottom, with your thumb. 

Brush braided choreg with left over evaporated milk. Sprinkle with sesame seeds, if desired. They will bake at 350, approximately 30 minutes, until golden brown.

CHOREG (BREAD MACHINE)

Ingredients:
1 Cup non-fat evaporated milk
3 Eggs
1 Teaspoon salt
4 1/2 Cups all purpose flour
1/2 Cup sugar
1 Tablespoon dry yeast
1/2 Cup butter, room temperature, chopped
3 Tablespoons dehydrated butter flakes
Topping:
Left over evaporated milk
Sesame seeds, optional

Directions:
Put ingredients, in the bread machine, in the order given. Set bread machine to the dough cycle. Let mix for 15-20 minutes, without heat. If you can not adjust the heat option, on your bread machine: once the dough has started to form, open the lid, so the dough does not get warm. Place in an airtight container, that has been lightly greased with oil. Or use a gallon sized freezer bag. Refrigerate overnight. To shape: Oil hands, lightly, with cooking oil. Roll two balls of dough: 1 the size of a cherry. 2 the size of a walnut. Roll the cherry sized ball into a 6" log. Roll the walnut sized ball into a 12" log. To start the braid: Lay the 12" log, on the counter, to form a small "n". Place the 6" log, at the top of the "n", and in the middle. You will have three strands of dough. Braid loosely. You want the braid to be even. Braid, 3-4 braids. Pinch bottom dough pieces together. Place on a lightly greased baking tray, or a tray lined with parchment. Space 3 - 4" apart. Brush with evaporated milk. Sprinkle with sesame seeds, if desired. Let rise. While the braided dough is rising; heat oven to 350, and have a baking rack, in the middle, of the oven. Bake for 30 minutes, or until choreg is golden brown. Makes 16 - 17 braided buns.

 

Hershey's Chocolate Cake

Every once in a while a cake comes along, that stands the test of time. This is that cake! The first time our family tried it, was a birthday celebration, where my mother-in-law made the cake. She had a knack for trying new recipes, and this became a family favorite.

I must confess, this is the base, of most of my chocolate cake creations. I hope to share more on this blog: Chocolate Mousse Cake, Chocolate Cake with a Cheesecake Layer, Chocolate Ganache Cupcakes, to name a few.

I, always, take the time to prepare my cake pans. That means: greasing, lining with parchment, and dusting with flour. I know it sounds like a chore, but I've never had a cake stick, when I make the effort, to prepare the pans. 

Start by sifting the dry ingredients, into a large mixing bowl.

Beat in: eggs, milk, oil and vanilla.

Stir in boiling water.

The batter will be thin. 

Bake at 350, for 30 to 35 minutes; or until cake tester, inserted in center, comes out clean.

This is a small cake I made for my niece, in addition to a larger cake, the family shared. She thought if she swiped her finger through the frosting, no one would want to eat the cake. I wonder how that worked out. 

HERSHEY'S CHOCOLATE CAKE

INGREDIENTS:

2 Cups sugar

1 3/4 Cups all-purpose flour

3/4 Cup Hershey's cocoa powder

1 1/2 Teaspoons baking powder

1 1/2 Teaspoons baking soda

1 Teaspoon salt

2 Eggs

1 Cup milk

1/2 Cup vegetable oil

2 Teaspoons vanilla extract

1 Cup boiling water

Hershey's Chocolate Frosting (See Recipe)

DIRECTIONS:

Heat oven to 350. Grease and flour two 9" round baking pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30 - 35 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove pans to wire racks. Cool completely. Frost with Hershey's Chocolate Frosting. 

Bake your choice: 

2 layer 9" cake 

9 x 13" Sheet Cake

24 Cupcakes

Cooking times will vary. Use your cake tester, to check for doneness.