Yields two loafs or one big round bread.
Recipe by The Food Kooky on March 26, 2026
Prep time: PT40M
Cook time: PT40M
Total time: PT200M
butter, dried fruit, Easter, Eggs, flour, lemon zest, milk
- Separate 1 egg. Place the yolk in a small bowl and the egg white in the mixing bowl. Mix the egg yolk with 2 tablespoons milk. Set aside for later.
- In the mixing bowl with the egg white add two more eggs, lukewarm milk, sugar, vanilla extract, yeast, 3 cups flour and salt. If using active dry yeast: Add the yeast to the milk mixture. Let it sit for 5 minutes until it becomes foamy. If using instant yeast: Add it directly to the bowl with the flour (no waiting needed).Mix on low speed until a sticky dough forms.
- Gradually add the remaining ½ cup flour, a little at a time. Continue mixing on low until the dough forms a soft, slightly sticky ball.
- Add melted butter 1 tablespoon at a time while mixing on low speed.
- Allow each addition to fully absorb before adding the next.This step is key for developing the soft, stringy texture.
- Add the lemon zest. Continue kneading until the dough is smooth, elastic, and soft.
- Cover the dough with plastic wrap or a towel. Let it rise in a warm place for 1 to 1½ hours, or until doubled in size. If it doesn't want to proof move it in a slightly warm oven (110℉) to speed up the process.
- Transfer the dough to flat surface.Divide into 2 portions (or keep whole for one large loaf). Shape as desired. Braid into strands. Fill each strand with jam or chocolate. Roll to a rectangle and shape a log or a wreath with fillings (jam, chocolate, nuts, or dried fruit). Place into greased and lined loaf pans.
- Brush the shaped dough with the prepared egg wash. Sprinkle with sugar, nuts, or dried fruit.
- Place the loaves in a warm environment (I like to proof them in a slightly warm- 110°F oven). Let them rise for 30–40 minutes, or until doubled in size.
- Bake at 355°F for 30–35 minutes, or until golden brown. Check around the 25-minute mark to prevent overbaking.
- Carefully remove the loaves from the pans and transfer to a wire rack. Let them cool completely before slicing to keep the texture light and fluffy.
- Store in a bread box for 2 days or in the fridge for 4-5 days. This bread dries out fast.