|
|||||||||||||||||
|
Lenten Recipes: Petites Choregs (Manr Choregner)
2 1/4-ounce packages active dry yeast
2 1/2 cups warm water
3/4 cup, plus 1 teaspoon, sugar
3/4 pound margarine
2 pounds, plus 1 1/2 cups, all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup non-dairy creamer (such as Coffee Mate)
2 tablespoons Ener-G Egg Replacer (press down firmly when measuring)
Glaze:
1/4 cup orange or grapefruit juice
1/4 cup sesame seeds, optional
1. Add yeast to ý cup of the water, stir in the 1 teaspoon sugar, then set aside in a warm place, covered to proof a few minutes. Melt the margarine.
2. Measure the 2 pounds plus 1 cup flour into a large bowl. (Reserve the 1/2 cup flour for later.) Add baking powder, salt, and remaining sugar. Mix until well incorporated.
3. Make a well in the center and add the proofed yeast, melted (not hot) margarine, non-dairy creamer, remaining water and egg replacer. Mix until well blended -- it will be a soft dough. Now use the remaining 1/2 cup flour to scrape the sides of the bowl and your hands clean of the dough. Blend all the excess flour into the dough.
4. Cover with a plastic wrap, then cover well with towels or a sweater and set aside in a warm place to rise, about 1 1/2 to 2 hours.
5. When dough has risen, punch down once, then, taking a handful of dough at a time, roll or pat out to a 1/2-inch thickness. Cut into 6 x 1/2-inch strips. Twist some into rounds and some into a loose, overhand knot. (When baked, these shapes will resemble small snails and turtles.)
6. Place them on baking trays about 1/2-inch apart. (A 12 x 16-inch baking tray will hold 35 of these.)
7. Let rise a 1/2 hour, then brush tops with the juice, sprinkle with sesame seeds and brush again with juice. Bake in preheated 350 degree over for 15-20 minutes, turning try around once to give it an even golden color.
Yields: About 140 pieces.
Notes: (1) For a decided orange flavor, substitute 1 cup orange juice for 1 cup warm water in step 3. (2) During non-lenten occasions, substitute 1 5-oz can of evaporated milk for the non-creamer, reduce water to 1 1/4 cups, substitute 4 well-beaten eggs for the Ener-G Egg Replacer, and for the glaze, use 1 egg yolk and 1 egg, well beaten together. (3) The Ener-G Egg Replacer is sold in health food stores and can be ordered directly through the company's website, www.ener-g.com.
Order from St. Vartan Gift and Book Store |
Try these other Lenten recipes:
Armenian Potato Salad (Haygagan Kednakhuntzori Aghtsan)
Stuffed Grape Leaves (Derevi Patooyt or Yalanchi)
Broiled Fish Kebob (Khorovadz Tsoog)
Rice Pilaf with Eggplant (Sumpoogov Prinzi Yeghintz)
Peas in Tomato Sauce (Loligov Volorn)