Greek Easter Bread Recipe

Warm milk and bloom yeast

Gently warm the milk until it reaches about 105–110°F (warm to the touch). Stir in 1 tablespoon of the sugar and the instant yeast. Let sit 5–8 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large bowl), combine 4 1/2 cups of the flour, remaining sugar, and salt. Whisk to distribute.

Combine wet and dry

Add the foamy yeast-milk, softened butter (room temperature or melted and cooled slightly), 2 eggs, vanilla, lemon zest, and 1 cup drained ricotta to the flour mixture. Mix on low until incorporated, then increase speed to medium and knead 6–8 minutes until a smooth, slightly tacky dough forms. If dough is too sticky, add remaining 1/2 cup flour a tablespoon at a time; if too dry, add up to 2 tablespoons milk.

First rise

Turn dough into a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled, about 1 to 1 1/2 hours.

Prepare ricotta filling

While dough rises, combine 1 cup ricotta, powdered sugar, and 1/4 cup honey in a bowl. Stir until smooth and slightly spreadable. If mixture is too loose, chill 15–20 minutes.

Portion and roll

After the dough has doubled, gently deflate and turn it out onto a lightly floured surface. Divide the dough into three equal portions (for a classic 3-strand braid) or six equal portions for a double braid. For a filled braid: roll each portion into a long rectangle about 10–12 inches long and 4 inches wide. Spread a thin layer of the ricotta filling down the center third of each rectangle, leaving 1/2 inch border along edges.

Seal and shape strands

Fold the dough edges over the filling so the filling is enclosed, then roll each into a rope about 12–14 inches long. Pinch seams to seal. Repeat for remaining portions. If making a double braid, make three ropes for one braid and three for the second.

Braid and second rise

Place the three ropes side-by-side on a parchment-lined baking sheet. Pinch the top ends together and loosely braid, pinching the bottom ends to seal. Tuck ends under. Cover with lightly oiled plastic wrap or a damp towel and let rise 30–45 minutes until puffy.

Egg wash & toppings

Preheat the oven to 350°F (175°C). Whisk the remaining egg with 1 tablespoon milk. Gently brush the braid with egg wash. Sprinkle sesame seeds, coarse sugar, and toasted pine nuts as desired.

Bake

Bake in the preheated oven for 28–34 minutes, rotating the pan halfway through, until the crust is deep golden and an instant-read thermometer inserted in the center reads about 190–200°F (88–93°C). If the braid browns too quickly, tent loosely with foil.

Make honey syrup

While the bread bakes, combine 1/2 cup honey, 1/4 cup water, and lemon juice in a small saucepan. Warm over low heat, stirring until honey thins and syrup is glossy—do not boil hard; just warm to combine, about 3–5 minutes. Keep warm.

Brush with syrup

When the bread comes out of the oven, let rest 5 minutes on the baking sheet, then generously brush the warm loaf with the warm honey syrup so it soaks into the crust. Transfer to a wire rack to cool. For a shinier finish, brush a second time once loaf has cooled slightly.

Serve

Let the bread cool at least 30 minutes before slicing to allow crumb to set. Serve at room temperature with extra honey on the side.