Recipe: Easter Egg Bread

Recipe: Easter Egg Bread

Hopefully you’ve listened to Episode 02 of Drunk Dish where we dig into the history of Easter, Easter Eggs, and the Catholic Church. We spoke on the episode about the Easter Egg Bread dish common in Greek Easter celebrations. You can find the recipe we used below!


1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups whole milk
6 tablespoons butter, cubed
4 large eggs
3 -6 hard-boiled large eggs, unpeeled
Assorted food coloring OR Red Onions
Canola oil
2 tablespoons water


  1. In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups of flour.
  2. In a small saucepan, heat milk and butter. Add to dry ingredients; mix together until well incorporated.
  3. Add 3 eggs. Mix again.
  4. Add remaining flour until a soft dough forms. This stuff will be sticky–not a stiff dough.
  5. Turn dough onto a floured surface and knead the life out of it for 6-8 minutes.
  6. Place the dough in a greased bowl, turning it to evenly coat in grease.
  7. Cover with plastic wrap and let rise in a warm place until doubled in size. Usually takes about 30-45 minutes
  8. Meanwhile, dye hard-boiled eggs. You can use food coloring, or doing the 100% Greek way and use red onions when you are hard boiling them.
  9. When dough is ready, give it a good punch.
  10. Turn it onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. strand resembling a rope.
  11. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal.
  12. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.
  13. Cover with a kitchen towl and let it rise a second time until doubled. Usually about 20 minutes. Preheat oven to 375°.
  14. In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

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