EASTER CHOREG: Armenian traditional Easter Bread

#86 EASTER CHOREG: Armenian traditional Easter Bread STARTER DOUGH I suggest you start this process in the morning 1 cup lukewarm milk 3 tablespoons of homemade yeast (or one package of dry yeast) 4 tablespoons of flour 2 tablespoons of sugar Mixt it and let it proof for an hour or longer until it doubles in volume and a lot of bubbles appear on the surface. In the afternoon continue making the dough In a big bowl add 6 eggs 1 cup of sugar 1 cup of oil Add the yeast that was proofing earlier Add as much flour it takes to make a sticky dough Cover it with plastic and kitchen towel and let it proof. After it is proofed and doubled in volume you can start shaping. After you shape it let it proof again and cook at 350 degree oven. *If you decide you want to cook the next day you can put it in the refrigerator and cook the next morning. NEXT MORNING Take it out of the refrigerator Let it adjust to room temperature for an hour Shape it Let it proof Add one tablespoon yoghourt to one egg yolk and apply it on top of the Choreg and cook. Enjoy!!! THANKS FOR WATCHING AND SUPPORTING MY CHANNEL If you enjoy my presentation, I hope you’ll leave a comment and will hit the like button and the bell. Please write your comments. I love to hear from you. Have a wonderful day, wonderful week, wonderful like!!! YOU CAN FIND ME ON: YouTube https://www.youtube.com/channel/UCPe9... Instagram   / margaret_laliks_kitchen   Facebook   / margaret_laliks_kitchen   TikTok https://www.tiktok.com/@margaretlalik... Խնդրեմ բաժանորդագրվեք և տարածեք։ Գրեք ինծ ես սիրով կը պատասխանեմ։ Սպասում եմ ձեզ։ with love, Margaret Lalikian