Nazook or Choreg (Armenian Sweet Pastry)
- Ready In:
- 2hrs 25mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 7 cups flour
- 2 -3 teaspoons salt
- 1⁄2 - 1 teaspoon mahleb (see note)
- 1 1⁄4 cups milk
- 1⁄2 cup butter
- 1⁄4 cup vegetable shortening
- 1 cup sugar
- 2 1⁄4 ounces fast rise yeast
- 1⁄2 cup warm water
- 4 large eggs
- sesame seeds, and
- nigella seeds, black seeds (to garnish)
directions
- In a large bowl, stir together the flour, salt and mahleb.
- In a medium saucepan, heat milk until hot. Add butter,
- shortening and sugar, and stir until sugar is dissolved.
- Remove from heat and set aside.
- Dissolve yeast in 1/2 cup warm water. Add a bit of
- sugar to activate the yeast. The mixture should become foamy.
- Make a well in the center of the flour. Add the eggs and the
- milk mixture to the flour.
- Pour in the activated yeast. Stir to blend well.
- Turn out dough on a lightly floured surface and knead until
- the dough is smooth and elastic. The dough should be slightly
- sticky, not dry.
- Place the dough in a large greased bowl. Pat top of dough with
- a bit of oil to prevent sticking to aluminum foil. Cover the
- bowl with foil and then a dish towel. Let rise in a warm place
- for 2 hours.
- Break off a small amount of dough and shape into pretzels or braids.
- Put rolls on a baking sheet and allow to rise for 30 minutes. Brush
- with egg wash and sprinkle with sesame seeds and/or nigella (black
- seeds, see note).
- Bake in a 350-degree oven for 20 minutes or until golden brown.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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