Date Filled Choereg
Choereg is an Iraqi cardamom-spiced sweet bread, traditionally enjoyed with tea and often evoking memories of warm family gatherings.
Ingredients
- ¼ cup lukewarm water
- 1 tbsp instant yeast
- ½ cup Sugar + 1 tbsp for yeast
- 3 cups all purpose flour
- 1 large egg
- ¾ cup lukewarm milk
- 2 tbsp corn oil
- ½ tsp salt
- 1 tsp cardamom
Filling
- Date Paste
- Corn oil
Topping
- 1 egg yolk
- Sesame Seeds
Instructions
- In small bowl add in the yeast, sugar and the lukewarm water. Let it sit for about 10 minutes until it becomes frothy.
- In a large bowl, combine flour, Cardamom, and salt.
- Slowly incorporate the yeast mixture, oil, and egg into the flour mixture. Gradually add milk and Knead for about 10-12 minutes, or until it's smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for about 2 hours or until double in size.
- Gently deflate it to release any air bubbles. Divide the dough into small balls. roll a ball into a long rope, about 1 inch in diameter.
- Flatten the rope gently with your fingers or a rolling pin. Spread a thin layer of date paste along the center of the flattened rope, leaving a margin on the edges.
- Fold the rope over the date paste, sealing the edges by pinching them together.
- take the filled rope and fold it in the middle, then twist the two halves around each other.
- Starting from one end, roll the twisted rope around itself, forming a spiral shape. Tuck the end beneath to secure.
- Place the Choereg buns on a baking sheet lined with parchment paper, leaving space between each. Cover with a cloth and allow to rise for another 30 minutes.
- During the second rise, preheat your oven to 350°F (180°C).
- Gently brush each Choereg bun with the yolk wash, ensuring an even coating.
- Sprinkle sesame seeds generously over the top of each piece.
- Bake for 15-18 minutes or until Choereg is golden brown.
- Once baked, remove from the oven and allow them to cool covered with towel for about 20 minutes before serving.
Notes
- Storage: Store the Choereg in an airtight container to keep it fresh. If you plan to consume it over several days, you can reheat it slightly before serving to revive its freshness.
- Freezing: If you wish to make a bigger batch, Choereg freezes wonderfully. Once cooled, individually wrap them in plastic wrap and store in a freezer-safe bag. When ready to eat, thaw at room temperature and warm slightly in the oven.
- Experimentation: Feel free to experiment with the filling. Walnuts, pistachios, or even a hint of orange zest can add a delightful twist to the traditional recipe.