Shirin chorek is a sweet Azerbaijani milk bread.
It can be eaten as it is along with some sweet tea. But it also makes for an awesome sandwich bread. Come to think of it this could be a nice burger bun too! The possibilities are endless when making bread.
Turmeric in the dough gives it a bright yellow colour. If you do not like turmeric, then you can add a little less. You will taste it if you use the amount stated in the recipe. If you add less, then it will only provide colour and maybe just a little taste. I know some people do not fancy it that much.
But regardless of what you choose to do, the texture and flavour of this bread is amazing. It is so soft and puffy and super light.
Make sure to let it proof for long enough as it must be well puffed up before baking otherwise you risk it tearing as it rises in the oven.
I am using a relatively large amount of yeast. This is to make up for the sugar slowing down fermentation.
This recipe makes one medium sized loaf. You can multiply the amount of ingredients to make more loaves or to make it larger.
Watch the video down below for detailed instructions.
For the dough –
300g (10.6oz) strong white bread flour
30g (1oz) soft butter
6g (0.2oz) salt
40g (1.4oz) sugar
6g (0.2oz) instant dry yeast or 7.2g (0.25oz) active dry yeast or (0.6oz) 18g fresh yeast.
3g (0.1oz) turmeric
1 egg, around 50g (1.75oz)
130g (4.6oz) cold* milk. The egg and milk should total 180g (6.35oz). Weigh your egg first, then make up the difference with milk.
*To learn more about dough temperature control click here.
To decorate –
1 egg yolk mixed with 1 teaspoon of milk
Poppy seeds to sprinkle
- In a bowl combine the milk, egg, yeast, salt, sugar, butter, and turmeric. Mix well to dissolve any large salt and sugar crystals and to hydrate the yeast.
- Add the flour and mix to a dough.
- Tip the dough out on your table and knead it for 5 minutes. *Desired dough temperature 25-26C (77-79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
- Cover & ferment for 1 hour.
- Ferment for 1 more hour.
- Flatten the dough to fit your tray.
- Place in on non-stick paper. Cover and ferment for 1 – 1.5 hours or until well puffed up. *During this time preheat your oven to 160C (320F) fan on.
- Brush the loaf with the egg glaze. Leave it to dry for 5 minutes and brush again. Sprinkle with poppy seeds all over. Drag a fork to draw lines across the loaf.
- Bake it for around 25 – 30 minutes.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Watch the video here