Armenian Sweet Bread or Choereg #Easter @TinaKashian

Hello from TINA KASHIAN! Happy Easter Monday! Whether you celebrated Easter this past Sunday or celebrate Orthodox Easter on April 16, I wish you a happy holiday. Today, I’m sharing a special Easter recipe. Armenian sweet bread, known as choereg, is an Easter tradition. It can also be served throughout the year. Choereg and cheese is often served for fellowship after Armenian church service. It smells wonderful coming out of the oven! It’s a tasty morning time sweet bread with your coffee or tea as well. I shared this recipe in my Easter cozy mystery, On the Lamb.

Ingredients:

 ¼ oz package of active dry yeast

¼ cup lukewarm water

¾ cup sugar

4 eggs

1 teaspoon salt

¾ cup melted butter

1 cup lukewarm whole milk

7 cups flour

White sesame seeds

3 Hershey chocolate bars (optional)

Directions:

In a small bowl, combine yeast, water, teaspoon of sugar and stir until mixture is dissolved. Set aside. In large bowl, combine three of the eggs, salt, and remaining sugar. Add yeast mixture, butter, and milk. Mix with an electric mixer or by hand until blended. Add flour, a cup at a time, and mix with a dough hook of an electric mixer or by hand. Knead dough until it is smooth (about ten minutes).

 Cover bowl with a towel and set aside to rise for two hours. The dough should double in size.

 

Preheat oven to 375 degrees. Shape dough into long/short braided pieces and/or small buns.

Optional: When shaping dough into small buns, insert two squares of chocolate into the bun, then seal the bun until it is closed.

 

Beat the remaining egg and brush the tops of buns with the egg wash. Sprinkle with sesame seeds. Bake for fifteen minutes until the tops of buns are golden brown. Makes about three dozen buns. *Warm the buns in a toaster oven, oven, or microwave before serving for delicious, warm sweet bread. Enjoy!

 

What is your favorite Easter dish? Please share!

MURDER AT SEA COMING MAY 23, 2023!

I’m participating in an upcoming anthology with seven talented mystery authors, including our own MLK, Leslie Budewitz. My story is “A Sail of Two Continents.”

When the murder of a Greek tycoon mars a sail on a luxury yacht on the way to Greece, amateur sleuth, Lucy Berberian, has to solve the crime before all the evidence washes out to sea…

Available for Pre-Order Now!
https://books2read.com/mas2023

 

Do you read historical romance? I have a book releasing on April 25, and I write under the pen name Tina Gabrielle! “How Not to Marry a Duke” has received fabulous reviews from both Library Journal and Publisher’s Weekly.

Gabrielle's fast-paced second Daring Ladies Regency (after One Night with an Earl) pairs a stoic white duke and the strong-willed, mixed-race daughter of an earl. Fans of the fake relationship trope and anyone looking for diverse historical romance should check this out. Publisher's Weekly

A great stand-alone addition to the "Daring Ladies" series in which the romance sizzles...An enjoyable read with a great dynamic between the two main characters and a refreshing blend of cultures rarely seen in historical romances. Library Journal

Available for Pre-Order Now!
Amazon: https://amzn.to/3qu6eLi
Barnes & Noble: https://bit.ly/3Rxv7Sj
Apple Books: https://apple.co/3L3Wj8E
Google Play: https://bit.ly/3B3oq3f

 

 

“Clever and charming . . . A culinary delight that will have readers salivating over the food and hungry for literary answers.” —RT Book Reviews, 4 Stars, on Hummus and Homicide

“A series that will prove delightful for cozy fans.” —Parkersburg News & Sentinel

Amazon: https://amzn.to/2PP9nEd
Barnes & Noble: http://bit.ly/32xK10y

Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

You can also connect with Tina at:
Website: www.tinakashian.com
Facebook: https://www.facebook.com/TinaKashianAuthor/
Twitter: https://twitter.com/TinaKashian1
Instagram: https://www.instagram.com/tinakashian/