Easy Greek Easter Bread with Dyed Hard-Boiled Eggs Recipe

Introduction

Celebrate Greek Easter with this easy and aromatic Greek Easter Bread recipe. Soft, slightly sweet, and flavored with anise seeds, this braided loaf is traditionally decorated with dyed red eggs for a festive touch. Perfect for sharing with family and friends.

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 cup milk
• 5 tbsp unsalted butter
• 1 tsp fine salt
• 2 large eggs, beaten, PLUS 1 egg beaten with 1 tsp water (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

1. Step 1: In the bowl of a stand mixer, combine 1/3 cup hot water (about 110°F) with the yeast, 1 tbsp flour, and 1 tbsp sugar. Whisk gently, cover with a towel, and set aside for 10 minutes until bubbly.
2. Step 2: Heat the milk in a small saucepan until the edges begin to bubble, about 4 to 6 minutes. Remove from heat and stir in the butter, remaining sugar, and salt. Let cool for 5 minutes.
3. Step 3: Using the paddle attachment, stir the milk mixture into the yeast mixture. While stirring, add the 2 beaten eggs. Gradually add the flour, anise seed, and vanilla extract. Beat until a soft dough forms. Increase speed to medium until dough pulls away from the bowl sides.
4. Step 4: Transfer dough to a lightly floured surface. Knead by hand for about 5 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 1/2 hours until doubled.
5. Step 5: Punch down the dough and return to floured surface. Divide into 3 equal parts and roll each into a 16-inch rope. Place on a parchment-lined baking sheet, pinch one end together, braid loosely, then form into a 10-inch circle with a 3 1/2-inch hole.
6. Step 6: Cover with a clean towel and let rise in a warm place for 1 hour until doubled.
7. Step 7: Rub the dyed eggs with olive oil and dry with a paper towel. Insert eggs evenly around the dough circle. Cover and let rise for 1 more hour until doubled.
8. Step 8: Preheat oven to 350°F. Brush the bread with the egg wash and sprinkle with toasted sesame seeds if using. Bake for about 45 minutes until golden brown and hollow sounding when tapped.
9. Step 9: Cool for 30 minutes before serving. Enjoy with additional boiled eggs, honey, or your favorite breakfast sides.

Tips & Variations

• For a richer flavor, substitute half the milk with whole milk or add a tablespoon of orange blossom water.
• If you don’t have anise seed, you can use fennel seeds or omit for a plain slightly sweet bread.
• To make the bread dairy-free, replace butter with coconut oil and use a plant-based milk.
• For a shinier crust, brush with extra egg wash halfway through baking.

Storage

Store the bread at room temperature wrapped in foil or an airtight container for up to 3 days. To keep longer, freeze wrapped tightly for up to 1 month. Reheat in a low oven until warmed through to restore freshness and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a stand mixer?

Yes, you can mix and knead the dough by hand, though it may take more time and effort to achieve the same smooth texture.

Why are the eggs dyed red?

Red eggs symbolize the blood of Christ and are a traditional part of Greek Easter celebrations, making this bread both delicious and meaningful.

Easy Greek Easter Bread with Dyed Hard-Boiled Eggs Recipe

---

★★★★★

4.5 from 82 reviews

• Author: Hugo
• Total Time: 4 hours 40 minutes
• Yield: 1 large braided loaf (serves about 10-12) 1x

Pin Recipe

Print Recipe

Description

This Easy Greek Easter Bread is a soft, fragrant, braided loaf enriched with anise seeds and studded with traditional red-dyed hard-boiled eggs. Perfect for Easter celebrations or any festive occasion, this bread combines the warm flavors of vanilla, anise, and butter, resulting in a beautifully golden, slightly sweet loaf that pairs wonderfully with honey or breakfast spreads.

---

Ingredients

Scale 1x2x3x

Yeast Mixture

• 2 1/4 tsp active dry yeast (1 envelope)
• 1 tbsp all-purpose flour
• 1 tbsp sugar
• 1/3 cup hot water (about 110°F)

Main Dough

• 5 1/2 cups all-purpose flour, more for dusting
• 1/2 cup sugar
• 1 1/3 cup milk
• 5 tbsp unsalted butter
• 1 tsp fine salt
• 2 large eggs, beaten
• 2 tbsp anise seed
• 1/4 tsp vanilla extract

For the Egg Wash and Decoration

• 1 egg, beaten with 1 tsp water (egg wash)
• 3 hard-boiled eggs, dyed red and fully dried
• Olive oil (for rubbing eggs)
• 2 to 4 tbsp toasted sesame seeds (optional)

---

Instructions

1. Activate the yeast: In the bowl of a stand mixer, combine 1/3 cup hot water (about 110°F) with the yeast, 1 tablespoon of flour, and 1 tablespoon of sugar. Whisk gently, cover with a towel, and let it sit for 10 minutes until bubbly and activated.
2. Prepare milk mixture: Heat the milk in a small saucepan over medium heat until edges start to bubble, about 4 to 6 minutes. Remove from heat and stir in the butter, remaining sugar, and salt. Allow to cool for 5 minutes before using.
3. Make the dough: Attach the paddle to your stand mixer and stir the cooled milk mixture into the yeast mixture. While mixing, slowly add the 2 beaten eggs. Gradually add the flour, anise seeds, and vanilla extract. Beat until a soft dough forms. Increase mixer speed to medium or medium-high until dough pulls away from the bowl sides.
4. Knead and first rise: Transfer the sticky dough onto a floured surface and knead by hand for about 5 minutes until very smooth. Lightly oil a bowl, place the dough inside, cover, and set in a warm, draft-free place for 1 1/2 hours, or until doubled in size.
5. Shape the bread: Punch the dough down and return to the floured surface. Divide into three equal pieces and roll each into a 16-inch rope. Place on a parchment-lined baking sheet, press ropes together at one end, braid loosely, then form into a 10-inch circle with a 3 1/2 inch hole in the center, pressing the other ends together.
6. Second rise: Cover the braided dough with a clean towel and let rise again in a warm space for 1 hour, until doubled in size.
7. Insert eggs and final rise: Rub the red-dyed hard-boiled eggs with olive oil and pat dry with paper towels. Evenly space and gently insert the eggs into the dough ring at three spots. Cover and let rise for an additional hour until the dough doubles in size once more.
8. Prepare to bake: Preheat the oven to 350°F. Brush the surface of the bread with the egg wash and sprinkle with toasted sesame seeds, if using.
9. Bake the bread: Bake for about 45 minutes until the bread turns a deep golden brown and sounds hollow when tapped on the bottom. Remove from oven.
10. Cool and serve: Allow the bread to cool for about 30 minutes before serving. Enjoy with additional boiled eggs, honey, or your favorite breakfast accompaniments.

Notes

• Ensure the milk mixture is not too hot before adding to yeast to prevent killing the yeast.
• Kneading by hand after the mixer step helps develop gluten for a soft, elastic bread.
• The red-dyed eggs are traditional for Greek Easter bread, but you can omit or substitute if preferred.
• Using a warm, draft-free place helps the dough rise properly; a warmed, turned-off oven works well.
• Cover dough during rises to prevent drying out the surface.
• Optional toasted sesame seeds add a nutty flavor and decorative finish.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: Greek

Keywords: Greek Easter bread, Tsoureki, braided bread, anise bread, holiday bread, traditional Greek bread