Armenian-style Pan Trenza

Ingredients

In the Armenian-style Pan Trenza, we incorporate Armenian flavors and ingredients to give it a unique twist. The addition of cumin and coriander adds a warm and earthy taste, while dried apricots and walnuts provide a delightful sweetness and crunch. These flavors are not typically found in the original Colombian version, making this adaptation a fusion of both cuisines. We alse have the original recipe for Pan trenza Colombiano, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 5g (1 tsp) ground cumin 5g (1 tsp) ground cumin
• 5g (1 tsp) ground coriander 5g (1 tsp) ground coriander
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 60ml (¼ cup) olive oil 60ml (¼ cup) olive oil
• 100g (¾ cup) dried apricots, chopped 100g (¾ cup) dried apricots, chopped
• 100g (¾ cup) walnuts, chopped 100g (¾ cup) walnuts, chopped
• Egg wash (1 egg beaten with 1 tbsp water) Egg wash (1 egg beaten with 1 tbsp water)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 1.5g
• Carbohydrates (total, sugars): 47g, 8g
• Protein: 7g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, salt, cumin, and coriander.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and knead in the chopped dried apricots and walnuts until evenly distributed.
6. 6.
   Divide the dough into three equal portions and roll each portion into a long rope.
7. 7.
   Braid the ropes together, tucking the ends under to seal.
8. 8.
   Place the braided dough on a baking sheet lined with parchment paper. Cover with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Brush the braided dough with the egg wash.
11. 11.
    Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Dried Apricots — Soak the dried apricots in warm water for 10 minutes before chopping them. This will help soften them and make them easier to incorporate into the dough.

Tips & Tricks

• For a sweeter version, you can drizzle honey over the baked bread before serving.
• If you prefer a spicier flavor, you can add a pinch of Aleppo pepper or paprika to the dough.
• Serve the Armenian-style Pan Trenza warm with a spread of Armenian cheese or butter for an authentic experience.
• This bread is best enjoyed fresh on the day it is baked, but you can store it in an airtight container for up to 2 days.

Serving advice

Armenian-style Pan Trenza is best served warm. Slice it and serve it as a centerpiece on your Armenian table. It pairs well with a variety of Armenian dishes and can be enjoyed as a snack or as part of a meal.

Presentation advice

To enhance the presentation of Armenian-style Pan Trenza, sprinkle some powdered sugar over the top before serving. This will add a touch of elegance and make it even more visually appealing.