#choreg

Here's a photo from this website to show what it looks like but feel free to google it for more pics!

I'll definitely be showing you guys what mine looks like

A lot of the people I see making this in the Armenian cooking groups I'm part of on FB make it in the shape on a cross. Here's some info from the wikipedia if you're interested :)

Choreg is typically made during Easter as a braided loaf.  I've made the loaf style in the past, but never made the bzdig (small) choregs before. We used to order them from a woman at church who I've nicknamed The Choreg Lady, but she stopped making it. So, it became my turn to make it.

My day started at 6am. I took out the milk and eggs, so they wouldn't be cold.  I had taken out the butter the night before. I prepared the yeast and while it was proofing gathered everything I needed. The wet items all went into the bowl with the sugar. I felt the bowl get very cold so I took a towel and placed it underneath the bowl to keep it warm.  After the yeast proofed I started by adding three-quarters of the flour needed.  I mixed well and the dough was too sticky, so I knew I could add more flour. I kept adding 1/2 a cup for flour until the dough was smooth and not sticky. I rolled the dough into a ball and covered the bowl with plastic wrap. The dough needs to rise in a draft free place and it needs to stay warm. I put two dishtowels on top and kept the towel under the bowl. The dough then went into the oven to rise.

2 hours later my dough was ready.

I cut the dough into pieces and made little balls of dough.  Then I rolled out each ball into thin 8 to 12 inch strips and shaped the strips into pinwheels (or snails). The dough needs to rise a second time once it's in this shape. Most Armenian Khmoreghen (things made from dough) rise twice. I've come to the conclusion this is to allow for time to clean dishes, cook other things and take care of the children. 

The choregs then get an egg wash, sesame seeds and caraway seeds.  They bake at 350 degrees for about 25  minutes, or until they are a little darker than golden brown.

  The first batch of choregs came out very big and poofy. I was upset because The Choreg Lady's did not look like that. I tried to fix the other choregs and they all came out poofy. They smelled delicious and tasted delicious so my Mom and neighbor decided that this will be my shape.