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Easter Sweet Bread

A sweet bread that is traditionally served on Easter Sunday
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: Mediterranean
Servings: 8 slices
Author: Joanna


  • 35 gr Sheep Milk Butter
  • 35 gr Cow Milk Butter
  • 100 ml Cow Milk
  • 160 gr Powdered Sugar
  • 4 eggs, divided
  • 5 gr Ground Mahlep
  • 100 ml luckwarm water
  • 40 gr Wet Yeast
  • 800 gr Bread Flour


  • I a small sauce pot place both butters, milk, sugar and mahlep. Heat over low heat until butters are melted. Do NOT boil.
  • In a small bowl dissolve the wet yeast in the luck-warm water. Pour in the small sauce pot.
    In the previous bowl crack and whip the eggs. Pour all wet ingredients in the bowl of a stand mixer. Attach the dough hook and stir to combine.
  • With the mixer running on low speed add the flour cup by cup until well incorporated. Knead the dough for 7 min. Place the mixer bowl in the oven. The oven should be OFF. Let the dough rise until double in size. (30-60 min).
  • Punch the dough down and divide it in 6 equal parts. Roll out 6 strands and form two 3-strand braids. Cover them and let them rise in a draft free space until double in size.
  • Preheat oven in 180C (360F). Before baking, thoroughly egg-wash the loaves. If desired sprinkle them with slivered almonds.
  • Bake until brown. ~20 min.