Jennie's Famous Choreg

Description

A traditional sweet Armenian bread always baked with love

I. Combine 1 cup warm water and 1 tablespoon Sugar with 3 envelopes Rapid Rise Yeast and let foam
II. In a saucepan, melt 1 cup Crisco, two sticks unsalted butter; add those ingredients to 1 can evaporated milk and enough water so that this liquid measures to three cups
III. Brown and crush two tablespoons Mahlab*, found at any Middle Eastern store ( Jennie says its not "choreg" without Mahlab)
IV. In a very large bowl combine ... • 9 (nine) eggs • 2 1/2 cups sugar • 2 tablespoons Baking powder • 1 tablespoon Salt • crushed Mahlab
V. Now combine I & II and add a 5 lb. Bag of King Arthur flour to IV alternating flour with the liquid mixture until both are incorporated ending with flour.

Dough should be elastic -- knead for 2-3 minutes adding flour to desired consistency. Coat hands with oil as dough is sticky and form large ball of dough coating top lightly with oil. Cover with foil, then a towel and let rise in slightly warmed oven for 2 hrs. Punch down risen dough and let rise again. After 2nd rising, roll and shape dough into large or small braids and knots. Let rise on parchment lined sheets for 20-30 minutes, brush with egg wash and sprinkle sesame seeds (optional). Bake at 350-375° for 20-30 minutes

Serve with a hug or deliver them to someone and think fondly of Jennie Markarian Barsamian.