Mis Kokulu Asırlık Tarif: Orijinal Ermeni Usulü Paskalya Çöreği 🥖🐰 #çörek #paskalya

In this video, I will show you step-by-step how to make traditional Armenian Chorek (Easter Bread), flavored with mastic and mahleb, which will fill your entire house with an incredible aroma. 🤤 🤌🏻 For a soft texture and perfect fibrous crumbs, make sure to pay attention to the kneading and long fermentation times. Enjoy! Subscribe for more: [ABONE_OLMA_LINKINIZ] What's in This Video? 🔍 00:00 - Intro & Chorek Heritage 00:27 - Dry vs. Fresh Yeast & Prepping Fresh Yeast 00:45 - Melting Milk, Sugar & Butter 00:59 - Combining the Ingredients 01:38 - Stand Mixer & Hand Kneading Tips 02:53 - Wrapping in a Blanket ("Bride Making") & Fermenting 03:07 - Alternative Dry Yeast Recipe 04:02 - Dividing & Braiding the Breads 05:17 - Egg Wash, Sesame & Nigella Seeds 05:34 - Oven Settings & Baking Secrets 06:10 - Freshly Baked Golden Chorek from the Oven 06:30 - Fresh vs. Dry Yeast Comparison & Outro Ingredients 🧑‍🍳 1 kg all-purpose flour 4 eggs (room temperature) 250 ml milk 350 g sugar 250 g butter 1 tsp ground mahleb 1.5 tsp ground mastic (mastic gum, powdered) For Fresh Yeast users: 40 g fresh yeast Warm water (same level) 1 tbsp sugar For Dry Yeast users: 1.5 tsp dry yeast 1 tsp sugar Warm water (just enough to cover) How to Make 👩🏻‍🍳 1. Activation: Mix yeast, sugar, and warm water in a bowl, cover with a plate, and set aside to activate. 2. Wet Mixture: In a saucepan, warm the milk, butter, and sugar until melted (do not boil). 3. Kneading: In a large bowl, combine flour, mahleb, mastic, eggs, the warm butter-milk mixture, and the activated yeast. Mix well. If kneading by hand, knead until completely homogeneous. If using a stand mixer, mix well and then knead briefly by hand to shape it into a ball. 4. Fermentation: Place the dough in a large bowl, cover with a towel, wrap it in a warm blanket, and place it in a warm spot (like next to a radiator). Let it ferment for 5 hours. 5. Shaping: After 5 hours, gently knead again to degas. Divide into equal portions and roll them into long ropes. Braid 3 ropes together. 6. Tray Rise & Garnish: Place on a baking sheet leaving space between them. Dilute egg yolk with a little water and brush it over the breads. Sprinkle with sesame seeds and nigella seeds. 7. Baking: Bake at 180°C (350°F) in static (no fan) mode (adjust between 180°C and 200°C depending on your oven). Bake until both top and bottom are golden brown! Follow me: Instagram: @lianavizinyank 📌 Ingredients: 1 kg flour 4 eggs (at room temperature) 250 ml milk 350 g granulated sugar 250 g butter 1 tsp mahlab 1.5 tsp mastic gum (powdered) For those using Fresh Yeast: 40 g fresh yeast Warm water (just enough to cover it) 1 tbsp granulated sugar For those using Dry Yeast: 1.5 tsp active dry yeast 1 tsp granulated sugar Warm water (just enough to cover it) 👩🏻‍🍳 Preparation: 1. In a small bowl, mix the yeast, sugar, and warm water. Cover with a plate and set aside to activate. 2. Melt the butter, milk, and sugar in a saucepan over low heat (do not boil, just melt). 3. In a large bowl, combine flour, mahlab, mastic, eggs, the warm butter/milk/sugar mixture, and the activated yeast. Mix well. If kneading by hand, knead until completely smooth. If using a stand mixer, mix thoroughly and give it a final knead by hand to shape. 4. Cover the dough with a towel, wrap the bowl in a blanket, and place it in a warm spot (like near a radiator). Let it rise for 5 hours. 5. After proofing, punch down the dough and divide it into equal pieces. Roll each piece into long logs. Braid three logs together to form the traditional shape. 6. Place the braided bread on a baking sheet lined with parchment paper. Brush the tops with diluted egg yolk and sprinkle with sesame and nigella (black cumin) seeds. 7. Bake in a preheated oven at 180°C (350°F) on static (no-fan) mode. (In my oven, 200°C works best, so adjust according to your oven). Once the top and bottom are golden brown, it is ready! Bon Appétit! . . . #easterbread #armenianfood #choerek #sweetbread #holidaybaking #yeastdough #traditionalrecipe