If you are looking for a soft, fragrant and show-stopping pastry to bring to the table without stress, the çörek is the recipe you will love at the first bite.
I came across this braided brioche typical of Turkish tradition several times online and I just had to make it 😂 It’s cloud-soft and perfect for breakfast, a snack or a sweet cuddle to share with someone you love. 💖
It’s one of those pastries that makes you want to bake it again right away.
If you want a dessert that combines aesthetics, softness and tradition, the çörek is the perfect choice.
Give it a try too! 😊
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients
- 1 7/8 cups Manitoba flour
- 1 7/8 cups Type 0 flour
- 0.4 oz fresh yeast
- 2 eggs
- 3/4 cup milk
- 5 1/2 tbsp soft butter
- 1 tsp vanilla extract
- 1 tsp honey
- 1/4 cup unsweetened cocoa powder
- 1 3/4 tbsp milk
- 1 egg yolk
- 2 tbsp milk
- to taste hazelnut spread
- to taste chocolate chips
Tools
- 1 Cutting board cutting_board
- 1 Knife knives
- 1 Cake pan pan
Steps
In a bowl (or stand mixer) combine the flours, sugar and yeast.
In a bowl beat the eggs with vanilla and honey. Add this mixture to the dry ingredients and mix until incorporated.
Add the milk and knead until the dough starts to come together.
Add the salt and then the soft butter, a little at a time.
Work until you obtain a smooth, elastic and soft dough.
Divide into two equal parts.
Into the other piece incorporate cocoa + milk until you obtain a dark, homogeneous dough.
Place the two doughs in two covered bowls and let rise for 2 hours, or until doubled in size.
(I put them in the oven turned off with the light on.)
Once risen, deflate the doughs and roll each one out to about 20 x 16 in and then stack them.
From the longer side spread the hazelnut cream and the chocolate chips and then roll up until halfway across the rectangle.
Cut the remaining half of the dough into strips, braid them and then continue rolling the log.
Join into a ring and place it in a buttered pan. Let rise 1 hour in the oven turned off with the light on.
Once risen, brush with an egg wash made from yolk and milk.
If desired, garnish with chocolate chips or sugar sprinkles and bake at 356°F for 25–30 minutes
Variations
Haşhaşlı Çörek: with poppy seed paste.
All cocoa: completely dark dough.
Fillings: raisins, chocolate chips, spreads, jam.
FAQ (Questions and Answers)
Can I use dry yeast?
Yes: about 1 1/4 tsp (4 g) of active dry yeast is perfect for about 3 3/4 cups (450 g) of flour.
How do I know if the dough has risen enough?
It should double in volume and feel soft and light to the touch. If you press with a finger and the indentation slowly bounces back, it’s ready.
Can the çörek be filled with other ingredients?
Absolutely yes. It’s delicious with hazelnut cream, jam, tahini and sugar, raisins, or chocolate. Just spread the filling between the two dough layers before rolling.
Can I make the çörek without milk?
Yes, you can use plant-based milks like soy or oat. The texture will still be soft.
Can I make single-serving çörek?
Of course: divide the dough into 8–10 balls, braid them individually and bake for 15–18 minutes.
