My wife's family is both Greek and Armenian so we've made both choreg and tsoureki every year around Easter time. My plan for this upcoming year was to try your choreg recipe as is and then for the tsoureki make a second batch flavored with orange zest, mahleb and mastic. Cool to learn more about the spice and despite the fact it's just a change in spices was happy to see you were thinking of trying it in your choreg recipe too. Panettone advice is also quite timely as well - hoping to make my first foray into panettone/pandoro making this year.
On the topic of baking cinnamon rolls with heavy cream prior to baking, it was a GAME changer for me. Basically, I pour .5 cup of cream into the swirls of the whole pan. Starting the recipe with a Tangzhong was the start of my journey. The cream was almost emotional.
My wife's family is both Greek and Armenian so we've made both choreg and tsoureki every year around Easter time. My plan for this upcoming year was to try your choreg recipe as is and then for the tsoureki make a second batch flavored with orange zest, mahleb and mastic. Cool to learn more about the spice and despite the fact it's just a change in spices was happy to see you were thinking of trying it in your choreg recipe too. Panettone advice is also quite timely as well - hoping to make my first foray into panettone/pandoro making this year.
Thanks so much, Andrew!
On the topic of baking cinnamon rolls with heavy cream prior to baking, it was a GAME changer for me. Basically, I pour .5 cup of cream into the swirls of the whole pan. Starting the recipe with a Tangzhong was the start of my journey. The cream was almost emotional.