Follow our simple steps to master Greek Easter bread in your kitchen this Easter, or try it as a weekend treat.
Serves1212
Cook time45 mins45 minutes
Prep time30 mins30 minutes, + cooling & rising time
+ cooling & rising time
Ingredients
2 tsp (1 sachet/7g) dried yeast
1/4 cup (60ml) lukewarm water
1/2 cup (110g) caster sugar
3/4 cup (185ml) milk
80g butter, chopped
4 1/2 cups (675g) plain flour
1 tsp salt
2 tsp finely grated orange rind
1 tsp finely grated lemon rind
2 tsp almond extract
1 tsp ground star anise
1 tsp fennel seeds, crushed
2 eggs
1 egg yolk
1 tbs milk, extra
2 tbs flaked almonds
Dyed eggs, to decorate
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the yeast, water and 2 tsp of the sugar in a small bowl. Set aside for 5 mins or until the mixture is frothy.
Step 2
Meanwhile, place the milk, butter and remaining sugar in a small saucepan over low heat. Cook, stirring, for 1-2 mins or until butter melts and mixture is just heated through. Set aside for 5 mins to cool.
Step 3
Place flour, salt, orange rind, lemon rind, almond extract, star anise and fennel seeds in a large bowl. Make a well in the centre. Add the yeast mixture, milk mixture and eggs. Stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Step 4
Preheat oven to 180°C. Line a baking tray with baking paper. Punch down dough. Turn onto a lightly floured surface. Gently knead until smooth. Divide the dough into 3 even portions. Roll each portion into a 40cm log. Place the dough logs on the lined tray and braid them together. Loosely cover with plastic wrap. Set aside for 30 mins to rise.
Step 5
Whisk egg yolk and extra milk in a small bowl. Lightly brush the egg yolk mixture evenly over the dough and sprinkle with the almond.
Step 6
Gently nestle dyed eggs in dough.
Step 7
Bake for 35-40 mins or until loaf sounds hollow when tapped on base. Cool slightly. Serve warm or at room temperature.
Prep time30 mins30 minutes, + cooling & rising time
+ cooling & rising time
Ingredients
2 tsp (1 sachet/7g) dried yeast
1/4 cup (60ml) lukewarm water
1/2 cup (110g) caster sugar
3/4 cup (185ml) milk
80g butter, chopped
4 1/2 cups (675g) plain flour
1 tsp salt
2 tsp finely grated orange rind
1 tsp finely grated lemon rind
2 tsp almond extract
1 tsp ground star anise
1 tsp fennel seeds, crushed
2 eggs
1 egg yolk
1 tbs milk, extra
2 tbs flaked almonds
Dyed eggs, to decorate
Description
Follow our simple steps to master Greek Easter bread in your kitchen this Easter, or try it as a weekend treat.
Method
Step 1
Combine the yeast, water and 2 tsp of the sugar in a small bowl. Set aside for 5 mins or until the mixture is frothy.
Step 2
Meanwhile, place the milk, butter and remaining sugar in a small saucepan over low heat. Cook, stirring, for 1-2 mins or until butter melts and mixture is just heated through. Set aside for 5 mins to cool.
Step 3
Place flour, salt, orange rind, lemon rind, almond extract, star anise and fennel seeds in a large bowl. Make a well in the centre. Add the yeast mixture, milk mixture and eggs. Stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Step 4
Preheat oven to 180°C. Line a baking tray with baking paper. Punch down dough. Turn onto a lightly floured surface. Gently knead until smooth. Divide the dough into 3 even portions. Roll each portion into a 40cm log. Place the dough logs on the lined tray and braid them together. Loosely cover with plastic wrap. Set aside for 30 mins to rise.
Step 5
Whisk egg yolk and extra milk in a small bowl. Lightly brush the egg yolk mixture evenly over the dough and sprinkle with the almond.
Step 6
Gently nestle dyed eggs in dough.
Step 7
Bake for 35-40 mins or until loaf sounds hollow when tapped on base. Cool slightly. Serve warm or at room temperature.
