This Armenian Easter Bread is The Perfect Festive Treat | Choreg

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and adds a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener that enhances flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

Prepare a tray with non-stick paper, a bowl, scales, a dough scraper, a temperature probe, and a brush.

In a large bowl, add warm milk, eggs, yeast, salt, sugar, nigella seeds, ground fennel seed, and mahlab. Mix well to dissolve salt and sugar.

Add white bread flour to the mixture and use a dough scraper to combine until no dry flour remains.

Knead the dough using the stretch and fold method for about 7 minutes to develop gluten.

Add butter to the dough and continue kneading for another 10 minutes until smooth and cohesive.

Place the dough in a bowl, cover, and let it rise for 1.5 hours until doubled in size.

Dust the dough with flour and perform a fold to strengthen it, then let it rise for another 1.5 hours.

Divide the dough into 18 equal pieces for braiding, pre-shape each piece, and let them rest in the fridge for 30 minutes.

Shape each piece into a strand about 8 inches long and braid three strands together.

Place the braids on the prepared tray, cover, and let them proof for 1.5 to 2 hours.

Preheat the oven to 320°F (160°C).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens