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Loading...Celebrated across Greece at Orthodox Easter, this softly enriched braided loaf is perfumed with the unique floral resin called mastic and brightened with orange zest. Red-dyed eggs nestle into the dough and bake right into the bread, turning it into a striking centerpiece for the holiday table. The crumb stays pillowy-soft for days, thanks to plenty of butter, milk, and a patient double proof.
Prep Time30 mins
Cook Time40 mins
Total Time70 mins
Servings8
Yield1 large braided loaf (8 servings)
Nutrition Facts
Per serving (estimated)
- 345 kcalCalories
- 13 gFat
- 7 gSaturated Fat
- 50 gCarbs
- 2 gFiber
- 18 gSugar
- 10 gProtein
- 310 mgSodium
- 145 mgPotassium
- 75 mgCalcium
- 2.5 mgIron
- 1 mgVitamin C
- 115 mcgVitamin A
Ingredients
For the dough
- 4 cups (520 g) bread flour, plus more for dusting
- 2 1/4 tsp (7 g) instant yeast
- 1/2 cup (100 g) granulated sugar, divided
- 1 tsp fine sea salt
- 1 tsp ground mastic resin (or 1/2 tsp ground cardamom)
- 3/4 cup (180 ml) whole milk, lukewarm (about 110°F/43°C)
- 1/2 cup (115 g) unsalted butter, softened and cubed
- 2 large eggs plus 1 yolk, plus 1 tsp vanilla extract and finely grated zest of 1 orange
For assembly and topping
- 4-5 raw eggs, dyed deep red with food coloring or onion skins
- 1 tbsp warm water
- 1 large egg, beaten (for egg wash)
- 2 tbsp toasted sesame seeds or slivered almonds
- 1/4 cup (50 g) sugar plus 1/4 cup water for an optional syrup glaze
Directions
- Bloom the yeast: Stir the yeast and 1 tablespoon of the sugar into the lukewarm milk; let stand 5-8 minutes until foamy on top.
- Build the dough: In a large bowl, whisk together the flour, remaining sugar, salt, and ground mastic. Add the bloomed yeast mixture, eggs, egg yolk, vanilla, and orange zest, and stir until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead 10-12 minutes, gradually working in the softened butter, until the dough is smooth, elastic, and pulls cleanly from the counter (it should feel slightly tacky, not sticky).
- First rise: Place the dough in a greased bowl, cover, and let rise in a warm spot 1 1/2 to 2 hours, until doubled in size.
- Shape the braid: Punch the dough down, divide into 3 equal pieces, and roll each into a 16-inch rope. Pinch the ropes together at one end, braid loosely, and tuck the ends underneath; transfer to a parchment-lined baking sheet.
- Nestle the red eggs: Press 4-5 red-dyed raw eggs firmly into the crevices of the braid so they are held snugly by the dough and will not roll during baking.
- Second rise: Cover loosely and proof 40-45 minutes, until puffy and visibly grown.
- Bake: Preheat the oven to 350°F (175°C). Brush the loaf with egg wash mixed with 1 tbsp water and sprinkle with sesame seeds. Bake 35-40 minutes, tenting with foil after 25 minutes if the top browns too fast, until deeply golden and an instant-read thermometer reads 190°F (88°C) in the thickest part.
- Optional glaze: While the bread is still warm, brush with a quick syrup (simmer the 1/4 cup sugar and 1/4 cup water for 3 minutes until dissolved) for a glossy, soft crust.
- Cool on a wire rack at least 20 minutes before slicing; serve warm or at room temperature.
Cook’s Notes
- Grind mastic crystals with a pinch of sugar in a mortar and pestle; the sugar keeps the sticky resin from clumping and helps release more aroma.
- Mahlepi (ground wild cherry pits) gives the traditional floral note—if unavailable, substitute with 1/2 tsp ground cardamom plus a small pinch of cinnamon.
- For the deepest red shells, soak raw eggs overnight in 1 cup water with 1 tbsp vinegar and several drops of red gel food coloring; pat dry before placing on the loaf.
- Tent the loaf loosely with foil during the last 10 minutes of baking if the crust darkens too quickly, so the aromatic spices do not scorch.
- Wrap cooled bread tightly and store at room temperature up to 2 days, or freeze sliced portions up to 1 month; refresh with 10 seconds in the microwave before serving.
