WHEAT MONTANA FARMS BAKERY & DELI • FAMOUS HOMEMADE TASTE • HEALTHY INGREDIENTS • SINCE 1985

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Armenian Cheoreg

Ingredients

Proof together:
¼ cup warm water
2 Tbsp. active dry yeast
1 tsp. sugar

Combine:
1 cup warm milk
1 cup melted butter
Yeast mixture as above
1 cup sugar
6 eggs, beaten
1-2 tsp. salt
2 Tbsp ground mahleb (an Armenian spice from a chokecherry native to the Caucuses)
6-8 cups Wheat Montana Prairie Gold flour (hard white spring wheat flour-amount depends on humidity, phase of the moon and your experience as an Armenian cook who doesn’t measure very precisely)

Knead to a very soft dough. Let rise until double, punch down and let rise until double again.

Maraschino cherries, well drained (optional)
Additional sugar (optional)
Sesame seeds (optional)
1 egg, beaten with 1 Tbsp water

Directions

New Style (developed by Armenian grand daughter born in America): If using cherries, divide dough into thirds and then divide each third into one tennis-ball sized portion and 27 smaller balls. Flatten each small ball and wrap around a cherry. Arrange to look like a bunch of grapes. Use the tennis ball sized piece to make grape leaves and a stem. Brush all over with egg wash and arrange leaves and stem. Sprinkle with sugar if desired. Let rise until doubled. Bake at 300 degrees for 40 minutes. If browning too quickly, cover with foil.

Traditional (like my Mamoos/grandmas used to make): If not using cherries, divide into eight portions and braid as desired. You can get fancier and stack two braids. Brush with egg wash and sprinkle with sesame seeds. Let rise until doubled. Bake at 300 degrees for 30-35 minutes and cover with foil if browning too quickly.

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