Armenian Salty Choreg

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Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 89.5
  • Total Fat: 4.3 g
  • Cholesterol: 7.7 mg
  • Sodium: 98.2 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.7 g

View full nutritional breakdown of Armenian Salty Choreg calories by ingredient


Introduction

The sugarless version of Armenian Easter Brioche. This variety is made with oil instead of butter and you can omit the egg for a vegan version that is also suitable for Lenten fasting when no dairy is consumed. The sugarless version of Armenian Easter Brioche. This variety is made with oil instead of butter and you can omit the egg for a vegan version that is also suitable for Lenten fasting when no dairy is consumed.
Number of Servings: 50

Ingredients

    Oil (olive and canola
    crisco shortening
    water
    salt
    flour
    eggs (optional)
    yeast
    sugar (for yeast)
    warm water (for yeast)
    nutmeg
    mastic gum (available at middle eastern grocery stores)
    black sesame seeds

Directions

In a cup, pour the 2TBSP warm water, 3/4 Tsp. sugar and yeast. Stir and set aside to bubble and rise.

Next, start adding the liquid ingredients in a large bowl (make sure it is big enough to leave room for it to rise) and then add in the spices. Note: The mastic gum comes in tiny packets and looks like little crystals. You need to grind them into a powder before adding to dough mixture. At this time, also add in your 2 Tbsp of black sesame (called black cumin seeds - also available at middle eastern grocery).

At the very end before all the ingredients have been added, pour in your yeast mixture and stir into the rest with your hands. Then, start adding in the flour. Here's where it gets messy. You need to get in there with your hands and start mixing everything togeher.You can add more flour if your dough is too runny but this amount works for me. You need to mix it until it reaches a pizza dough like consistency. At that time you knead it into a round ball and cover your container with a towel or lid and put it in the oven (turned off) to let the dough proof. After two hours, punch it down once and leave it in the oven for another hour. At this point you punch it down again and are ready to make the cookies.

You can either make long twists or rounds like donuts. If you like you can brush the tops with milk or eggwash so that it bakes up glossy and not dull and matte. Once the cookies are formed, place on parchment paper on your cookie sheet and let sit with a towel over it for about half an hour till they've risen some more.

Preheat oven to 350C and once the cookies have risen again, put in oven and bake for about 20 minutes or until the tops are a golden colour. After the first batch of cookies, turn oven down to 325C so cookies don't burn on the outside and remain raw on inside. 20 minutes should about do it but it depends on your oven.

This recipe yeilds about 48-50 3-4" long twists. You can enjoy on it's own or with some mild cheese for breakfast.

Number of Servings: 50

Recipe submitted by SparkPeople user SILVVOS.

TAGS:  Snacks |