Shirin Chorek #EattheWorld #SundayFunday

This sweet bread from Azerbaijan is traditionally served during their holidays of New Year or Ramadan.  It is slightly sweet and with a deep golden brown exterior and a beautiful yellow interior.  It would be a perfect addition to your Holiday Brunch Buffet.

The Sunday Funday Bloggers are sharing Yeast Breads today and the Eat the World Group is visiting Azerbaijan.  I doubled the fun by combining these groups and baking up this Sweet Milk Bread.

Our Sunday Funday group is being hosted by Amy of Amy's Cooking Adventures who invited us to share a Yeast Bread recipe saying;

Break out the flour and make a yeast bread! Make loaves or buns or even croissants or homemade pizza dough - if it's got yeast, it's fair game!

Let's take a look at what everyone baked up today.......

• Basil Garlic Bread by Mayuri's Jikoni
• Buckwheat Dinner Rolls (Gluten-Free) by Cook with Renu
• Cinnamon Raisin Bread by Food Lust People Love
• Keto Eggless Almond Four Yeasted Bread by Sneha's Recipe
• No Knead Ciabatta Bread by Karen's Kitchen Stories
• Shirin Chorek by A Day in the Life on the Farm
• Sweet Turmeric Milk Bread (Shirin Chorek) by Amy's Cooking Adventures

Juli of Pandemonium Noshery is hosting Eat the World and chose Azerbaijan formerly of the Soviet Republic and located on the Caspian Sea bordering Eastern Europe and West Asia.  It has a large Muslim population and is surrounded by Georgia, Dagestan, Armenia, and Turkey.

The food is pulled from all of these sources and features an abundance of seafood.  Since our Sunday Funday Yeast event and our Eat the World event landed on the same day, I went in search of Azerbaijani Yeast Breads.

Let's see what foods the other members are serving up today......

• Pandemonium Noshery: Lamb Piti
• Sneha's Recipe: Qutab / Kutab – Azerbaijan Stuffed Flatbread
• A Day in the Life on the Farm: Shirin Chorek
• Amy's Cooking Adventures: Sweet Turmeric Milk Bread (Shirin Chorek)
• Culinary Cam: Üç Bacı (Three Sisters) - Azerbaijani Dolma

 

As you can see, many of us belong to the same groups so bread was a popular choice this month.  I wasn't sure that I was going to be sharing this recipe with you when I was making the bread.  The dough is wet.  After the first rise, I punched down the dough and plopped it onto a silicone lined baking sheet.  I patted the it into a circular shape and thought to myself "this is never going to work".  

I put brushed it with an egg wash and put it in the oven with fingers crossed.  Imagine my delight when that blob of wet dough turned into the golden brown loaf of bread.  I cut a slice and took a bite and did a little happy dance.  It was delicious!!!

This recipe is adapted from one found on Family Spice.  The original recipe was for 2 loaves of bread.  I halved it and only made one loaf.  I was wishing I had made both because the first was gone in no time flat.

Breads, Sweet Breads, Turmeric, PoppySeeds, Breakfast, Brunch, Holidays

Breads

Azerbaijani

Yield: 14 servings

Author: Wendy Klik

Shirin Chorek

This sweet bread from Azerbaijan is traditionally served during their holidays of New Year or Ramadan. It is slightly sweet and with a deep golden brown exterior and a beautiful yellow interior. It would be a perfect addition to your Holiday Brunch Buffet.

Prep time: 20 MinCook time: 30 MinInactive time: 3 HourTotal time: 3 H & 50 M

Ingredients

• 1 1/8 t. active dry yeast
• 1 c. warm milk (105-110*), divided
• 3 1/2 c. flour
• 1 c. sugar
• pinch of salt
• 1/2 t. turmeric powder
• 2 eggs
• 7 T. butter, melted and cooled
• 1/2 t. poppyseeds plus more for sprinkling

Instructions

1. Sprinkle 1/2 cup of the warmed milk with the yeast in a small bowl and set aside for 5 minutes, until foamy.
2. In large bowl of stand mixer, fitted with the dough hook, combine the flour, sugar, salt, turmeric and poppyseeds. Make a well in the center.
3. Pour the yeast mixture, remaining, 1/2 cup of milk, 1 egg, and the butter. Mix on low speed until combined and then increase speed to medium and knead for 10-15 minutes, until dough is elastic. It will still be quite wet.
4. Cover the bowl with a damp clean towel and let rise in a warm area for 2 hours, until doubled in size.
5. Punch down the dough and transfer to a baking sheet that has been lined with parchment or a silicone mat. Shape into a 9" round about 1" thick, cover with a damp towel, and let rise for another hour.
6. Mix the remaining egg with a little water and brush onto the loaf. Use a fork to make a criss cross pattern on the top of the bread and sprinkle with some more poppyseeds, if desired.
7. Bake in a preheated 375* oven for about half an hour, until golden brown.

Notes

Adapted from a recipe found at Family Spice.

Nutrition Facts

Calories

241

Fat (grams)

7 g

Sat. Fat (grams)

4 g

Carbs (grams)

39 g

Fiber (grams)

1 g

Net carbs

38 g

Sugar (grams)

15 g

Protein (grams)

5 g

Sodium (milligrams)

65 mg

Cholesterol (grams)

41 mg

Similar Recipes

Japanese Milk Bread Rolls

Pide Ekmek (Turkish Flatbread)

Sweet Milk Dinner Rolls

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