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Greek Easter Bread


"This is a very nice bread to serve anytime of the year not just at Easter. My mother always made this at Easter time, and I was finally able to get the recipe out of her. Now I want to share it with you. This recipe makes 2 loaves."
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3 h 45 m servings 312 cals
Original recipe yields 16 servings (2 loaves)

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  1. Mix 2 cups flour and yeast together in the bowl of a stand mixer.
  2. Stir milk, butter, sugar, and salt together in a saucepan; heat and stir over medium-low heat until the mixture is smooth and the temperature is between 90 degrees F (32 degrees C) to 100 degrees F (37 degrees C).
  3. Pour the milk mixture into the flour mixture, add eggs, and beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes more. Add 1 cup flour and 3 tablespoons orange juice to the mixture; mix on high for 3 minutes more.
  4. Fit the mixer with a dough hook. Add remaining flour to the mixture; beat with dough hook until the flour is completely incorporated.
  5. Grease a glass bowl. Put dough into the bowl. Let dough rise until doubled in volume, 3 to 4 hours.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Punch dough down. Divide the dough into two halves. Split each half into three even pieces, roll each piece into a cylinder, and braid into loaves. Put loaves onto a baking sheet.
  8. Bake in preheated oven until the middle is baked, 25 to 30 minutes.
  9. Stir confectioners' sugar and 1 tablespoon orange juice together in a bowl; brush onto the tops of the loaves.

Nutrition Facts

Per Serving: 312 calories; 6.7 g fat; 31.2 g carbohydrates; 28.4 g protein; 40 mg cholesterol; 202 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Great recipe. Moist and really good. It would be great with or without the glaze. I recommend letting the bread cool before eating it, and letting the glaze set, or the texture is a bit too m...