Jump straight to the Greek Easter Bread recipe or some baking tips.

greek easter bread

Look, even if you’re intimidated by bread, Greek Easter Bread is crazy easy and crazy delish.

I do get that bread can intimidate. There’s the rising, and the fact that yeast is a little temperamental. There’s the kneading, which needs to be done enough, and yet not too much. In this case, there’s the braiding, but that’s kinda fun.

In fact, it’s all pretty fun. This particular recipe hails from the April 2004 issue of Bon Appetit, and was part of a big Greek Easter feast. Without the red eggs, you just have a spectacularly yummy bread braid. You could also do any color eggs you want. Whatever way you bake it, you will end up with a fragrant, barely sweet, buttery puffy loaf. You don’t need more butter, but you can add some if you’re feeling especially decadent.

greek easter bread with labneh and coffee

My son, who likes few things better than ripping a piece of bread off a freshly-baked loaf, couldn’t quite get over this one. “What’s in this, Mom?”

The grated citrus peel, both lemon and orange, adds a lot of flavor. But the true secret of a wonderfully enigmatic Greek Easter Bread is mahlepi, or mahleb, aka ground dried cherry pits. You will have to venture to a Middle Eastern or Mediterranean market to find it, but you can substitute a teaspoon for 2 teaspoons of vanilla extract in any baked good. While you’re there—if you’re there in the spring—look for the special red Easter egg dye. It’s stronger than the mix of beet juice, turmeric, and red food coloring that I used.

Greek Easter Bread: A Few Tips

  • 2-3 days ahead, dye hard-boiled eggs in deep red dye. Let them sit in the dye until you’re ready to bake the bread. I use 3 eggs in the bread, but to have some extra deep red eggs on hand is cool. They are really beautiful and unusual.
  • Whisk a package of yeast into 1/4 cup of warm (about 100-110º) water. Let it rest undisturbed until it gets thick and a little bubbly. If this doesn’t happen, your yeast done bit the dust. Do not proceed until you find some working yeast.
  • Exact proportions are listed in the recipe. Get out your hand held electric mixer to cream soft butter and sugar together. You’ll then beat in an egg, the citrus peel and mahleb or vanilla, warm milk, and flour. Once you get the egg in and as you add the milk, the mixture may look “broken.” In other words, the butter won’t be so smooth any more. Don’t worry; as you add the flour, first with the mixer, then with a spatula, it will all come back together in a lovely soft dough.
  • You need the dough til it’s smooth and satiny, then let it rest to rise. In theory, this should take about 1 and 1/2 to 1:45. Mine took closer to 2 1/2 hours. Don’t despair; if your yeast is live, the bread will rise. Just give it time, and keep it in a warmish place (but not the oven).
  • Gently knead the risen bread down, then separate it into 3 pieces. To make the bread into ropes, you kind of roll and pinch until you have a 24-inch rope, three times.
greek easter bread separated into ropes
  • Braiding the braid is a little more like a French braid; the video shows how I got to kind of a false start, and frankly the end is a little messy. So tweak that to your hearts content.
  • Then make the indentations for the eggs. Blot the eggs like crazy; they’ll still bleed a little, but don’t worry. Press them into the little dents you’ve made in the bread. Let rise a second time, till lovely and puffy.
greek easter bread after the second rise
  • Bake at 350º for 20 minutes, then turn the bread and bake another 10. The finished bread should be golden and make a nice hollow sound when you tap the bottom.
  • You can definitely eat this bread all by itself, but a little butter, jam, honey, quark, or labneh is also lovely. And Greek coffee on the side makes it even better. Here, it’s part of a table of Greek appetizers including Greek salad and spanikopita.

Greek Easter Bread: The Recipe

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Greek Easter Bread
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
loaf
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
loaf
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare 3 hard-boiled white eggs. Using a strong red dye, let the eggs stand in the dye at least overnight or longer, until deep red. Buy Greek Easter egg dye at a Mediterranean or Middle Eastern market, or use gel dye.
  2. Whisk the yeast into the warm water and let stand until it is thick and bubbly.
  3. Beat softened butter in a large bowl until fluffy. Add sugar and beat til blended. Beat in egg, citrus peels, salt, and mahleb. Beat in milk, then yeast. Don't worry if the mixture seems to "break" or be a little less smooth; it will come back together as you add the flour. Beat in 1 1/2 cups flour 1/2 cup at a time. Add remaining flour, about 1 cup, using a spatula. The dough should be soft and slightly sticky. Knead in the bowl, then turn onto lightly floured surface. Knead about 5 minutes; you want a nice soft, satiny dough in the end; add small amounts of flour if needed.
  4. Place in an oiled bowl, turning to coat. Allow to rise in a warm place until doubled, between 2 and 3 hours. Gently knead dough, then divide in 3 pieces. Roll each piece into a 24-inch rope. Place 3 ropes side by side, and braid (see video above). Form rope into a ring, making 3 indentations. Place dyed eggs (thoroughly blotted dry after removing from dye) in equidistant indentations in the braid. Cover and let rise in warm area until puffed and light, about 1 hour and 15-30 minutes.
  5. Preheat oven to 350º. Brush with beaten egg or egg white, then place in middle of oven. After 20 minutes baking, turn the bread for even heating and bake an additional 10 minutes. Bread is done when golden and when a tap on the bottom produces a hallow sound. Cool. Can be made ahead one day.
Recipe Notes

Based on a recipe in the April 2004 edition of Bon Apetit magazine.

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