Greek Easter Bread

Eggs:

250 ml Boiling water

15 ml Vinegar

Food colouring

3 Eggs

Bread:

380 g Bread flour

60 ml Sugar

10 g Instant Yeast

180 ml Milk

60 ml Butter/ Lemon flavoured oil

2,5 ml Salt

1 egg

15 ml Aniseed

2,5 ml Vanilla

Method

1. Colouring eggs: Mix boiling water, vinegar and food colouring. Pour into a tall glass container.

2. Carefully drop eggs into colour mixture. Let sit for about 5 min. Take out and let dry. Heat Oven to 200°C

3. Bread: Mix flour, sugar, salt together. Add yeast and mix in.

4. Slowly melt butter in milk. Add milk mixture, egg, aniseeds and Vanilla to flour mixture.

5. Mix until a soft dough. Turn to a floured surface and knead until smooth and elastic.

6. Place in a clean bowl and cover. Let rise until double the volume.

7. Punch down and divide into 3 sections.

8. Roll into 40 cm long snakes.

9. Place the 3 strands together and braid it. Bring the two ends together to create a crown.

10. Brush eggs with a little oil and nestle into braid.

11. Place on floured baking tray and bake for 20 min of until golden brown and cooked.

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#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria