Prep 2 mins
Cook 35 mins
This recipe was passed down to me from my Greek aunt. Traditionally the bread was made exclusively for Easter celebrations and had red-dyed hard boiled eggs nestled in the braids of the loaf. Nowadays the bread is popular at breakfast and is served all year round, without the hard boiled eggs.
- 1 cup milk
- 4 1⁄2-5 1⁄2 cups flour
- 3⁄4 cup sugar
- 1 1⁄2 tablespoons yeast
- 3 eggs
- 1 egg yolk
- 1 teaspoon salt
- 1⁄2 cup butter, softened
- 2 tablespoons orange juice
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- Heat milk and whisk in 1½ cups flour, sugar, and yeast.
- Cover with plastic and let stand for ~30 minutes.
- Add eggs one at a time.
- Add another cup flour, orange zest, and salt. Then add butter, vanilla, and orange juice. Gradually add remaining flour, kneading until smooth.
- Coat a bowl with oil and roll dough in it to coat. Cover with plastic and let rise for 1½ hour. Preheat oven to 400.
- Make braids with the dough (2 loaves).
- Mix egg yolk with 1 tablespoon water. Brush loaves with mixture.
- Bake 15 minutes. Reduce heat to 350 and bake 20 minutes. Let stand 5 minutes.