European Easter Bread Recipe Recipe

Easter Breads are a huge part of Easter in most parts of Europe, probably just as important as the Easter Bunny in US. People bake loads of bread and share them among each other.

This recipe is a European variant of our favorite Easter Bread recipe. The bread itself is as soft as cotton candy and when it bakes, the whole house feel like a bakery, for a moment.

When I baked this bread, my dad was at our house and was telling me how much it reminded him of his childhood. He ended up sharing a ton of stories with us how he use to buy this bread as a little boy. Food is such a comfort in our life, as it brings up so much great memories.

Serving size:
45 min
45 min
Ready in
1 hr 30 min


This are the ingredient you would need. Note: if you plan on adding raisins, soak them in hot water for about 10 minutes. Add raisins in the end to the kneaded dough.
Combine warm milk together with yeast and two cups of flour. Combine by whisking all ingredients together. Cover the bowl with a towel and set it aside in a warm place for about 30 minutes.
While the dough is rising, separate egg yolks form egg whites. Whisk egg yolks together with 1 cup of sugar. In a separate bowl, whisk whites until they turn into a foamy mixture.
Mix in egg yolks to the dough, followed by butter, vanilla extract and egg whites.
If you are using your mixer, mix in the rest of the flour in small portions. Knead the dough until it becomes elastic. In the picture, you can see how smooth the dough will turn out. Cover the dough with a towel and set it aside to rise for about an hour.
Get a piece of a dough, separate it into three equal pieces. On a very lightly floured surface, roll out each piece into a rope. Join the ends of the ropes together and braid them.
Place each braid on a baking sheet and let it rise for about 30 minutes. Brush all bread with whisked eggs and sprinkle them with poppy seeds.
Bake at 350F, for bout 30 minutes, depending on the size of your bread.

Note: Depending on the flour brand you use, you may need to add more or less of the flour. Dough should be elastic and not very sticky.

natalya's picture

Posted on