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Cheoreg Armenian Easter Bread Print E-mail

We joined the Armenian language class at the Armenian General Benevolent Union (AGBU) in Chicago for a special holiday event.

In the Armenian Church, fasting for Lent means abstaining from all animal products. The devote become vegans from Ash Wednesday to Easter. Cheoreg is the bread that traditionally breaks the fast on Easter morning. It is loaded with eggs, milk and butter. It tastes especially good after not having any of those ingredients for weeks and weeks.

The children from the Armenian language class all helped form these yummy Armenian breads. You can make them, too. Here's the recipe:

{Makes 7 dozen rolls. This recipe may be halved.}

You'll need:

  • 5 pounds of flour
  • 8 eggs
  • 2 cups of sugar
  • 3 packages of dry yeast
  • 1/2 cup warm water
  • 1 pound of butter, melted
  • 1 - 13 ounce can of evaporated milk
  • 1 - 13 ounce can of warm water
  • 1/2 cup of Wesson oil
  • white and black sesame seeds
  • 1 egg
  • 3 tablespoons of oil
  • A little adult help


  • A heavy duty mixer and bowl
  • A whisk
  • A dinner knife
  • 2 cookie sheets
  • Parchment paper
  1. Proof the yeast by putting in 1/2 cup of warm water (100-110 degrees F), set aside for 5 to 10 minutes to dissolve.
  2. In the mixer, beat the 8 eggs, add the sugar and cream together. Add butter. Empty the evaporated milk into the bowl, then refill the can with warm water. Put the water and Wesson oil in the bowl.
  3. Add the yeast and beat in 3-4 cups of flour. Mix for about 5 minutes.
  4. Slowly add the remaining flour to the mixing bowl, until the dough will not take up anymore.
  5. Turn the dough out onto the counter and continue to add flour until you have a SOFT dough. (Less flour is better.)
  6. Let the dough rise until doubled in size.
  7. Meanwhile prepare your cookie sheets by lining them with parchment paper.
  8. Preheat the oven to 325 degrees F.
  9. When the dough has doubled, punch it down. Then cut it into 50 gram pieces.
  10. Form the dough into your favorite shape. You can twist it, braid it or form it into a spiral.
  11. Arrange the bread on the parchment paper, cover with plastic wrap and let rise again.
  12. Whisk 1 egg until well beaten and add 3 tablespoons of oil. Beat until mixed.
  13. Uncover the breads, brush with egg/oil mixture and sprinkle on the seeds.
  14. Adult task - place the cheoreg in the 325 degree F oven for 16 to 17 minutes. Start the sheets on the lowest rack and move up to the middle rack for the last 5 minutes so the cheoreg turns golden brown.