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• Total Time 90 min
• Yield 1 Serving
• Level Medium

This brioche-like sweet bread, braided into a pattern and decorated with dyed eggs, is an Easter specialty although it is also made at other times of the year.
 

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Ingredients

• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/4 cup butter
• 1/2 cup milk
• 3 cups all purpose flour
• 1 packet active dry yeast
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 teaspoons lemon peel, grated
• 5 eggs, hard boiled and dyed red
• 1 egg yolk whipped with 1 tablespoon water

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Directions

1. 1. Note: Traditional Greek Easter bread calls for red eggs although the bright color sometimes bleeds into the dough during baking. For that reason you may prefer to use other colors, or even pastels, for the eggs.
2. 2. In a pan add the salt, sugar, butter and milk; bring temperature up to between 105 and 115 degrees F.
3. 3. In a large bowl combine one cup of flour with the yeast; add the heated milk mixture, eggs, vanilla, and lemon zest.
4. 4. Beat on low speed for five minutes, then with a spoon beat in the rest of the flour to make a stiff dough. Knead for 20 minutes then let rise for 45 minutes.
5. 5. Punch down the dough and divide it into three equal parts. Roll each part into a rope and place on a greased baking sheet.
6. 6. Braid the ropes and, at evenly spaced intervals, press the colored eggs into the dough. Cover and let rise for 30 minutes, press eggs into the dough again if necessary.
7. 7. Preheat oven to 350 degrees F.
8. 8. Brush the egg yolk mixture over the dough but not on the colored eggs.
9. 9. Bake for 25 to 35 minutes or until golden brown. Let bread cool completely on wire rack.