Kıbrıs Çöreği (Çörek)
My favourite bread ever; it’s so easy to make and the smell that invades the kitchen while the dough is proving and the bread baking is just heavenly. It tastes of Cyprus, and has been one of my popular recipes, and I have loved seeing all your remakes.
I love using a higher milk to water ratio to get an even more fluffy bread (although milk isn’t used in traditional village çörek recipes) but 225ml water and 100ml milk still works beautifully if you prefer – you can also use a dairy-free milk alternative in place of cow’s milk. You can watch the recipe video on my IGTV Kıbrıs Çöreği IGTV
500g strong white bread flour
225ml lukewarm milk
100ml lukewarm water
1 sachet (7g) instant dry yeast
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 tbsp olive oil
1 1/2 tsp salt
1 tsp sugar
1 tbsp flour
1 tsp water
1 tsp milk
4 tbsp sesame seeds
1 tsp Nigella seeds
1/4 tsp aniseed
In a measuring jug mix together the milk, water and oil, and stir in the yeast. Leave to one side for 5 minutes.
Meanwhile, sift the flour into a large mixing bowl and stir in the salt, sugar, ground cinnamon and ground cloves.
Gradually pour the wet ingredients into the dry ingredients and start to bring it together with clean hands. Once it starts to come together, pour the dough onto a clean surface and start the knead (you shouldn’t need anymore flour at this point) and keep kneading by hand for 10-12 minutes until you form a nice smooth dough N.B. Alternatively, place everything in a stand mixer and mix with dough hooks for 10 minutes.
Spread a little oil over the dough, place back in the bowl and cover the bowl with clingfilm and a clean tea towel. Leave somewhere warm / room temperature (but not in a cold room) to prove for an hour until it doubles in size.
After an hour, take the dough out of the bowl and gently punch down on it a little for a few seconds.
Roll the slightly flattened dough into a long (30cm) chunky sausage shape, slightly pointed at each end. Using a dough cutter / saucer, cut horizontally through the dough in 8 separate places to create 8 segments. Gently push the pieces back together and brush with the flour, water and milk mixture.
Carefully lift up the shaped dough and place on the tray of seeds, coating the bread all over so that no seeds remain.
Place the dough on a deep baking tray lined with baking paper and cover with a tea towel. Leave it somewhere warm again to prove for another hour.
While the dough is proving, preheat your oven to 215C (fan) / 230C.
Once the dough has finish proving for the second time, place the tray onto the middle shelf, and thrown in a little water from a cup at the bottom of the oven (to create steam) and quickly close the oven door. Bake for around 25 minutes until beautifully golden brown, and let it cool a little before breaking right in there!