| Prep: 2 hours | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 605 | 18g | 10g | 98g |
| sugars | fibre | protein | salt |
| 36g | 4g | 14g | 0.3g |
When it comes to wholesome and nourishing food, I wholeheartedly believe that simplicity is key. And that’s why I absolutely love this Armenian Easter Bread with Mahleb recipe. It wonderfully combines essential ingredients of basic bread with the lovely fruitiness of currants, raisins and apricots with a dash of mahleb, a unique spice derived from the wild cherry pits most widely used in Middle Eastern and Mediterranean cuisines. This bread is the perfect merge of tradition with a twist, reminding me of my experience of fusing Afro-Southern cooking.
A bond with tradition and health
Armenian Easter Bread with Mahleb, often also known as Choereg, is a beautifully flavored and textured bread that is a proud tradition of the Armenian cuisine. It’s not just the taste of this bread that enamored me, but also its associated health benefits. This recipe uses ingredients that are a rich source of nutrients. Additionally, dried fruits like apricots, raisins, and currants are known to fulfill essential dietary fiber requirements and are packed with vitamins and antioxidants.
The unique element of this bread, mahleb, is claimed to have several medicinal properties including pain relief and digestive benefits. Moreover, it’s made with whole milk, a good source of calcium, and eggs, offering essential proteins and vitamins. You can read more about the health benefits of this nuanced spice here.
Pairing ideas and culinary adventures
The Armenian Easter Bread with Mahleb has an innate sweetness and a subtle spice hint that allows it to pair wonderfully with many dishes, just like the versatility in the fusion of Afro-Southern cuisine. Light teas like a Darjeeling or Genmaicha could be sublime partners. It may also be enjoyed as a breakfast or a snack with some unsalted butter or fresh fruit jams. For an elaborate brunch, it pairs quite well with egg dishes like an Spanish tortilla.
While the Armenian Easter Bread is a delightful standalone dish, I am excited about the culinary adventures it can lead to. The recipe lends itself to variations – the addition of different dried fruits, nuts, or maybe even a dab of cocoa powder or cinnamon. That’s the beauty of a flexible recipe and the joy of cooking – it’s a never-ending journey of delicious explorations, much like my ongoing journey with Afro-Southern cuisine fusion.
What You’ll Need
- 5 cups of all-purpose flour
- 1 cup of sugar
- 1 tablespoon of mahleb, ground
- 1 packet (or 2 1/4 teaspoons) of active dry yeast
- 1/2 cup of warm water
- 1 cup of whole milk
- 1/2 cup of unsalted butter
- 3 large eggs
- 1/2 teaspoon of salt
- 1 tablespoon of vanilla extract
- 1 tablespoon of orange zest
- 1 cup of mixed dried fruits (such as currants, raisins, or chopped apricots)
- 2 tablespoons of melted butter, for brushing
- 1 tablespoon of sugar, for sprinkling
Method
Step One
In a large mixing bowl, combine the 5 cups of all-purpose flour, 1 cup of sugar, and the tablespoon of ground mahleb.
Step Two
In a separate bowl, combine the yeast with the 1/2 cup of warm water. Let this mixture sit for about 5 minutes until the yeast is frothy on top. Then, add the yeast mixture to the flour mixture.
Step Three
Warm up the cup of milk and 1/2 cup of unsalted butter until the butter is melted and the milk is warm but not hot. Add this to the flour and yeast mixture.
Step Four
Beat the 3 large eggs, then add them to the mixture along with the 1/2 teaspoon of salt, the tablespoon of vanilla extract, and the tablespoon of orange zest.
Step Five
Gradually blend the ingredients until a dough is formed. Knead the dough until it is smooth and elastic, adding a bit of flour if needed.
Step Six
Knead in the cup of dried fruits until they are well-distributed in the dough. Place the dough in a greased bowl, cover it with a kitchen towel, and set it in a warm place to rise for about 2 hours until it has doubled in size.
Step Seven
Preheat your oven to 350 degrees F (175 degrees C). Shape the risen dough into two loaves and place them on a parchment-lined baking sheet.
Step Eight
Brush the top of each loaf with the melted butter, then sprinkle with sugar.
Step Nine
Bake the loaves for about 35-40 minutes, or until the bread has a golden color and sounds hollow when tapped. If the loaves are browning too quickly, you can cover them loosely with aluminium foil.
Step Ten
Let the loaves cool on a wire rack before slicing. Enjoy your Armenian Easter Bread with Mahleb fresh out of the oven, or store it in an airtight container to keep it fresh for a longer period.
