If you’re looking to bring a little slice of Greece to your kitchen, this Easy Greek Easter Bread is exactly what you need. It’s soft, buttery, and has that irresistible sweet flavor that’s so comforting. Braided with a beautiful deep golden hue, topped with colorful sprinkles, and traditionally baked with dyed eggs, this bread is the perfect blend of texture and tradition. The sweet aroma that fills your kitchen while it’s baking is enough to make anyone feel right at home. Trust me, this one’s a showstopper, and it’s simpler than you think to make!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love This Recipe
Traditionally Delicious: This Greek Easter bread is rich in tradition, perfect for celebrating Easter or any special occasion.
Simple to Make: You don’t need any fancy techniques for this recipe—just a few easy steps for an impressive result.
Soft and Sweet: The dough is fluffy and just the right amount of sweet, making it perfect for breakfast or a dessert.
Customizable: You can tweak the recipe to your liking, adding raisins, nuts, or even a little orange zest for extra flavor.
A Beautiful Bread: The braided design and colorful eggs make this bread a showstopper on any holiday table.
Ingredients in Easy Greek Easter Bread
This bread is as simple as it is beautiful. Here’s what you’ll need:
Flour: All-purpose flour provides the perfect base for this soft, airy bread.
Active Dry Yeast: Essential for that lovely rise and soft texture.
Warm Water: Helps activate the yeast for a fluffy dough.
Sugar: Just the right amount of sweetness to balance the flavors.
Butter: Makes the bread rich and tender, with a slight buttery flavor.
Eggs: Adds richness and color to the dough.
Milk: For a soft texture and to help bind the dough together.
Vanilla Extract: A fragrant addition to complement the bread’s sweetness.
Orange Zest: Adds a fresh, citrusy kick.
Salt: A pinch to bring all the flavors together.
Dyed Eggs (Optional): Traditional for Greek Easter bread, the eggs are baked into the dough for a festive touch.
Sprinkles (Optional): For that pop of color and sweetness on top.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make this festive, delicious Greek Easter bread!
Activate the Yeast: In a small bowl, combine the warm water, yeast, and a tablespoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy and bubbly.
Make the Dough: In a large bowl, mix the flour, the remaining sugar, eggs, melted butter, milk, vanilla extract, orange zest, and salt. Add the yeast mixture and stir until a dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead for about 6-8 minutes, or until it’s smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to overdo it.
Let the Dough Rise: Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
Shape the Dough: Punch down the dough and divide it into three equal portions. Roll each portion into a long rope and braid them together. Form the braided dough into a circle and pinch the ends together to seal.
Prepare for Baking: Place the braided dough on a parchment-lined baking sheet. If you’re using dyed eggs, gently nestle them into the braid (one egg for each section of the braid). Cover the dough with a cloth and let it rise for another 30 minutes.
Bake the Bread: Preheat the oven to 350°F (175°C). Brush the risen dough with a beaten egg wash (egg mixed with a tablespoon of water) to get that golden finish. Optionally, sprinkle the top with colorful sprinkles. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve: Let the bread cool on a wire rack for about 10 minutes before serving. Enjoy it fresh out of the oven, or let it cool completely before slicing.
How to Serve Easy Greek Easter Bread
This bread is perfect for so many occasions:
Breakfast or Brunch: Serve it alongside some butter and jam, or even with a cup of coffee.
At Easter Gatherings: It’s a traditional Easter bread, so it’s perfect for the holiday table.
Snack Time: Enjoy a slice in the afternoon with tea or milk for a sweet treat.
As a Gift: This makes a wonderful homemade gift, especially if you wrap it up beautifully for friends and family.
Additional Tips
Give the Dough Time to Rise: Don’t rush the rising process; it ensures the bread will be fluffy and soft.
Customize the Flavor: Feel free to add raisins, almonds, or extra citrus zest for a personalized touch.
Storage Tips: Store leftovers in an airtight container at room temperature for 2-3 days. You can also freeze it for longer storage.
Egg Variations: If you don’t want to bake the eggs into the bread, you can use them as a decorative topping after baking.
FAQ Section
Q1: Can I make this bread ahead of time?
A1: Yes, you can prepare the dough the night before and let it rise overnight in the fridge. Let it come to room temperature before braiding and baking.
Q2: Can I use instant yeast instead of active dry yeast?
A2: Yes! Instant yeast can be used directly in the flour without needing to be activated first.
Q3: Can I add nuts or dried fruit to the dough?
A3: Absolutely! Feel free to add raisins, currants, or chopped nuts like almonds or walnuts to the dough for added texture and flavor.
Q4: How do I store leftovers?
A4: Store leftover bread in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze it for up to a month.
Q5: Can I use a bread machine for this recipe?
A5: Yes! You can use a bread machine to mix and knead the dough, then proceed with the shaping and baking steps.
Q6: Can I double the recipe?
A6: Yes! If you’re hosting a larger gathering, doubling the recipe ensures you’ll have enough for everyone.
Q7: How do I make this bread gluten-free?
A7: You can use a gluten-free flour blend, but be aware that the texture may differ slightly from the original.
Q8: Can I freeze this bread?
A8: Yes! Let the bread cool completely, then wrap it tightly in plastic wrap and freeze for up to a month.
Q9: How long will the bread stay fresh?
A9: This bread is best enjoyed within 2-3 days, but it can be frozen for later use.
Q10: What’s the best way to reheat the bread?
A10: Reheat the bread in the oven at 300°F (150°C) for 10-15 minutes to warm it up without drying it out.
Final Thoughts
This Easy Greek Easter Bread is a beautiful, festive, and delicious bread that will brighten any holiday or special occasion. With its soft texture, sweet flavor, and traditional appeal, it’s a bread worth making every year. Whether you’re sharing it with loved ones or enjoying it solo, this bread will definitely become a favorite in your kitchen.
Print
Easy Greek Easter Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 45 minutes
- Yield: 1 large loaf (16 slices) 1x
- Category: Bread,
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Greek Easter Bread (Tsourike) is a sweet, brioche-like yeast bread traditionally made for Easter. This fluffy and dense braided loaf is adorned with red-dyed hard-boiled eggs, representing renewal and resurrection. The subtle anise flavor adds a unique touch, making it a delightful centerpiece for your holiday table!
Ingredients
- 2 1/4 tsp active dry yeast (1 envelope)
- 5 1/2 cups all-purpose flour (more for dusting)
- 1/2 cup sugar
- 1 1/3 cups milk
- 5 tbsp unsalted butter
- 1 tsp fine salt
- 2 large eggs, beaten
- 1 egg, beaten with 1 tsp water (for egg wash)
- 2 tbsp anise seed
- 1/4 tsp vanilla extract
- 3 hard-boiled eggs, dyed red and fully dried
- Olive oil
- 2 to 4 tbsp toasted sesame seeds (optional)
Instructions
-
Activate the Yeast:
In the bowl of a stand mixer, combine 1/3 cup hot water (about 110°F) with the yeast, 1 tbsp of flour, and 1 tbsp of sugar. Whisk gently, cover with a towel, and leave aside for 10 minutes until bubbly. -
Prepare Milk Mixture:
Heat the milk in a saucepan over medium heat until the edges begin to bubble (about 4–6 minutes). Remove from heat and stir in butter, remaining sugar, and salt. Let it cool for 5 minutes. -
Mix the Dough:
Add the milk mixture into the yeast mixture in the stand mixer. While stirring with the paddle attachment, gradually add the 2 beaten eggs. Then, mix in flour, anise seed, and vanilla extract. Beat until a soft dough forms. Increase speed to medium-high until the dough pulls away from the sides of the bowl. -
Knead the Dough:
Transfer the dough to a lightly floured surface (it will be sticky). Knead by hand for about 5 minutes until smooth. Place the dough into a lightly oiled bowl, cover, and let it rise for 1 1/2 hours in a warm, closed space until doubled in size. -
Shape the Loaf:
Punch down the dough, transfer it to a floured surface, and divide it into 3 equal portions. Roll each portion into a long 16-inch rope. Place the ropes on a parchment-lined baking sheet and braid them loosely. Form the braided dough into a circle and pinch the ends together. Stretch the circle to about 10 inches across with a 3 1/2-inch wide hole in the center. -
Second Rise:
Cover the loaf with a clean towel and let it rise for 1 hour in a warm space until doubled in size. -
Prepare the Eggs:
Rub the dyed hard-boiled eggs with olive oil and buff with a paper towel. Gently insert the eggs into three evenly spaced spots in the dough. Cover and return to the warm space for 1 more hour until the dough rises again. -
Bake:
Preheat the oven to 350°F (175°C). Brush the loaf with the egg wash and sprinkle with toasted sesame seeds, if desired. Bake for 45 minutes, or until the loaf turns golden brown and sounds hollow when tapped. -
Cool and Serve:
Let the bread cool for about 30 minutes before serving. Enjoy with additional boiled eggs, honey, or other breakfast items!
Nutrition
- Serving Size: 1 slice (approx. 1/16 of the loaf)
- Calories: 250 kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: ’35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg