Armenian Sweet Easter Bread Recipes

Steps:

• 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.
• 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.
• 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.
• 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.
• When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
• 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.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg, and sprinkle with sesame seeds.
• Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.

Steps:

• Dissolve yeast in warm milk in Kitchen Aide.
• Add sugar and melted butter.
• Beat eggs and add, along with salt, ground mahleb and nigella.
• Add flour gradually, one cup at a time until dough comes away from sides of bowl.
• Knead 10 minutes until shiny and no longer sticky.
• Place dough in oiled bowl, turn to coat outside with oil and cover. Put in a warm place to rise until doubled.
• Divide into two or three balls.
• Divide each ball into three and roll out with your hands to three long ropes.
• Pinch all three ends together and braid loosely. Pinch ends and tuck under.
• Cover and allow to rise again until doubled.
• Brush with beaten egg and sprinkle with sesame seeds or chopped blanced almonds.
• Bake for 20 minutes in preheated 375 degree oven.

Steps:

• 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.

Steps:

• In a medium bowl, combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and warm water. Mix until smooth. Set bowl aside until mixture is bubbly, 10 minutes.
• Add 4 cups flour and milk to yeast mixture. With a wooden spoon, mix until well combined. Cover with plastic wrap, and let rise at room temperature until doubled in size, about 30 minutes.
• In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 whole eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes. Add the yeast mixture. Add salt, vanilla extract, lemon and orange zests, rum or brandy, melted butter, and vegetable oil. Whisk on medium speed until combined.
• Remove whisk attachment from machine, and fit with the dough-hook attachment. With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl. Transfer dough to a clean work surface. Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes. Transfer dough to a large bowl, and cover with a cloth or plastic wrap. Place in a warm spot away from drafts, and let it rise until doubled in size, 1 to 2 hours.
• Place rack in lower two-thirds of oven, and heat to 350 degrees. Butter two 9-inch ovenproof saucepans. Cut a piece of wax paper about 2 inches longer than the circumference of the saucepan. Fold this in half crosswise to make a double thickness. Place inside the saucepan, patting it to adhere to the butter. The collar should extend 3 to 4 inches above the rim of the saucepan. Seal the 2-inch flap with more butter.
• When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations. Divide remaining two-thirds dough evenly between saucepans. Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
• On a clean work surface, shape reserved dough into desired motifs: suns, crosses, rosettes, birds, braids, scrolls, etc. Keep any dough that is not being used covered with plastic to prevent it from drying out. Brush surface of risen dough in saucepans with 3 lightly beaten egg whites. Attach decorative dough ornaments, using a toothpick if necessary to secure to loaves. Place in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
• In a small bowl, whisk together remaining 3 egg yolks with 1 tablespoon water. Brush egg wash on surface of loaves. Bake for 10 minutes; lower the oven temperature to 325 degrees, and bake for an additional 50 minutes. Cool paska in pans for 30 minutes. When bread has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.