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Choereg (Armenian Easter Bread)

Rated as 4.81 out of 5 Stars

" my mother would just kill me if she knew I made our family recipe for Choereg public. But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem. You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices. Please do not omit it, as this is what gives it its distinctive flavour and aroma."
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6 h 25 m servings 248
Original recipe yields 30 servings (5 loaves)


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  1. In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
  2. Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
  3. Crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add the yeast mixture, and stir just until blended.
  4. In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, and pour in the wet mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
  5. When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
  6. Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
  7. Preheat the oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg, and sprinkle with sesame seeds.
  8. Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.


  • Hint
  • You may preheat the oven to 200 degrees F (95 degrees C) while mixing, and then turn it off and let it cool down to about 100 degrees. Place your dough in there to proof with the oven light on, and it will rise much faster.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 248 calories; 13.8 26.8 4.5 54 230 Full nutrition

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  1. 67 Ratings

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Most helpful positive review

Ani, God Bless you for sharing this coveted recipe! I lost my grandmother's recipe for choereg :( No doubt I was thrilled to find this, which turned out as good as I remember grandma's. I had ...

Most helpful critical review

When it comes to baking my cooking skills drop considerably so I may have done something wrong. I had to add almost 3 cups of flour because the dough was not a dough but the consistency of th...

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Least positive

Ani, God Bless you for sharing this coveted recipe! I lost my grandmother's recipe for choereg :( No doubt I was thrilled to find this, which turned out as good as I remember grandma's. I had ...

Thank you bunches for sharing your mother's recipe. I'm sure she won't be upset once she learns that it has received so many stars ; ) WHERE TO PURCHASE MAHLEB: you can purchase it on-line by go...

This recipe was wonderful and easy to follow. I used all butter instead of half butter and half margarine. My husband requested I make this as his grandmother is Armenian and many of his Aunts...

You can replace the mahleb with 2 tbsp. freshly ground orange peel and decorate the top after brushing with egg with whole almonds.

Ani's mother would probabably kill her for divulging the formula... my grandmother never wrote them out! This is a great recipe. Only problem was the dough was too soupy, I had to add about 1 ...

Added about 2 extra cups of flour, otherwise perfect!

Being of Armenian descent I've had my fair share of Choereg, and I must say, this is truly a wonderful recipe. My mother too would kill me because she gave me her recipe last year (which I lost...

I have not made this particular recipe. However, I spent an entire weekend trying to duplicate my grandmother's recipe which of course was not written down. I found several recipes...this one ...

I've had my eye on this recipe for a couple of years now, and finally got around to making it. The flavor is great—I'd never baked with mahleb before. I didn't like working with the dough, thoug...