Monday Morning Open Thread: 12/6/21
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Monday Morning Open Thread: 12/6/21
Braids and Other Fancy Shapes
As I mentioned on Instagram yesterday, though choreg is technically an Easter bread, Armenians make it pretty much whenever a special occasion comes around, including at Christmastime. (If you want to make the one pictured above, the recipe is located here.)
That choreg was made using a simple three-strand braid, something that anyone can pull off easily. I’m going to share a za’atar wreath bread soon that looks complicated to make, but is actually a snap.
What are some of your favorite fancy-pants ways to gussy up breads through shaping (easy or complicated)? Share links to online versions if you can find them!
—Andrew
When making choreg rolls, I twist the strand from closed end to open end. I have also placed the braided loaf into a loaf pan. Not very exciting, but I have relied heavily on my bannetons and loaf pans for most projects. I am interested to see everyone's ideas today. There are probably some great ideas to share, especially with holiday baking.
I don’t do a lot of fancy shaping but I really enjoyed making the Swedish cardamom buns in a recent issue of Milk Street. I’ve been a fan of the ones from Lost Larson in Chicago and it was a lot of fun making a batch myself. The link at Milk Street isn’t accessible to non subscribers so here’s a free version that looks pretty similar. https://www.swedishfood.com/swedish-food-recipes-biscuits-cakes/509-cardamom-buns