Polish Egg Bread


This Polish Easter bread recipe came from a friend and is fantastic. I was in Poland in August and enjoyed the bread there, so I was glad to receive this recipe. Everyone asks me for the recipe.

Prep Time:
45 mins
Cook Time:
45 mins
Additional Time:
2 hrs
Total Time:
3 hrs 30 mins
6 loaves


  • 5 packages active dry yeast

  • 2 cups lukewarm water, divided

  • 1 quart whole milk

  • 1 cup butter, cut into pieces

  • 1 ½ cups superfine sugar

  • 2 tablespoons salt

  • 1 teaspoon salt

  • 10 eggs, room temperature

  • 5 pounds bread flour


  1. Dissolve yeast in 1 cup lukewarm water in a bowl; set aside.

  2. Bring milk to a boil in a saucepan over medium-high heat. Remove from heat; add remaining 1 cup lukewarm water, butter, and 2 tablespoons plus 1 teaspoon salt; stir until butter melts. Pour in sugar and stir until dissolved.

  3. When milk mixture has cooled to lukewarm, stir in dissolved yeast.

  4. Beat eggs in a separate bowl until combined. Whisk milk mixture into eggs. Gradually mix in flour.

  5. Transfer dough to a floured work surface; use a serrated knife to divide dough in half. Shape each half into a ball and place dough into 2 large greased bowls. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours.

  6. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease 3 baking sheets or line with parchment paper.

  7. Turn dough out onto a well-floured surface and divide into 6 equal portions. Shape each portion into balls. (Dough will be very sticky and soft at this point.) Keep covered with greased plastic wrap.

  8. Working with one portion at a time, divide one dough ball into 3 pieces. Shape each piece into 3 ropes, braid together, and place onto the prepared baking sheet. Repeat with remaining dough balls. You should be able to fit 2 loaves per baking sheet.

  9. Bake loaves in the preheated oven until hollow-sounding when tapped on top, 35 to 40 minutes. Let cool before slicing.

Editor's Note:

For a shiny, glossy, deep-brown crust, brush the braided loaves with egg wash (1 egg beaten with 1 teaspoon cold water) before baking.

Nutrition Facts (per serving)

413 Calories
10g Fat
67g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 413
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 26%
Cholesterol 81mg 27%
Sodium 651mg 28%
Total Carbohydrate 67g 24%
Dietary Fiber 2g 8%
Total Sugars 12g
Protein 13g
Calcium 60mg 5%
Iron 4mg 22%
Potassium 170mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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