Choreg (1)

Description

6 cups flour - add more if needed
5 eggs
1 cup melted butter
1 ½ cups milk - Lukewarm
¾ cup sugar
2 teasp. salt
1-2 yeast
Sesame seeds
1. Mix eggs and sugar together
2. Add butter, milk and yeast (Dissolve yeast in 1-2 Tablespoon water), salt and mix well.
3. Add flour and mix well and leave a little sticky.
4. Let rise (6 hours) covered.
5. Shape and let rise - 1 hour.
6. Bake at 350° - 15 minutes.
7. Don’t put extra flour on table when shaping, instead, rub oil on hands or table. This is the secret to the lightness of the choreg texture.
8. Beat whole egg and brush on before last rising. Sprinkle with seeds.

I put in about 1 Tablespoon of mahleb into the dough when mixing. I also add a little mazoon to the egg before brushing onto the shaped form; it gives a richer finish and a good taste.

These are hard to shape, but they puff up in the oven beautifully.