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Choreg Armenian Sweet Pastry

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Description Edit

From my Grandmother's collection. Date on card says this is a family favorite and one made for bridal showers. Dated 1924.

Ingredients Edit


Directions Edit

  1. In a large bowl, stir together the flour, salt and mahleb. In a medium saucepan, heat milk until hot.
  2. Add butter, shortening and Sugar, and stir until Sugar is dissolved.
  3. Remove from heat and set aside. Dissolve yeast in 1/2 cup warm water.
  4. Add a bit of Sugar to activate the yeast. The mixture should become foamy.
  5. Make a well in the center of the flour.
  6. Add the eggs and the milk mixture to the flour. Pour in the activated yeast. Stir to blend well.
  7. Turn out dough on a lightly floured surface and knead until the dough is smooth and elastic.
  8. The dough should be slightly sticky, not dry.
  9. Place the dough in a large greased bowl.
  10. Pat top of dough with a bit of oil to prevent sticking to aluminum foil.
  11. Cover the bowl with foil and then a dish towel.
  12. Let rise in a warm place for 2 hours.
  13. Break off a small amount of dough and shape into pretzels or braids.
  14. Put rolls on a baking sheet and allow to rise for 30 minutes.
  15. Brush with egg wash and sprinkle with sesame seeds.
  16. Bake in a 350-degree oven for 20 minutes or until golden brown.

Contributed by Edit

Cat's Recipes Y-Group

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