Classic Greek Easter Braided Sweet Bread with Mahlepi

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A traditional Greek Easter bread celebrated for its pillowy, enriched crumb and signature aromatic flavor from mahlepi and mastic. The golden braided loaf is a centerpiece of Greek Orthodox Easter tables, often studded with red-dyed eggs that symbolize renewal and the blood of Christ.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 54 gCarbs
• 2 gFiber
• 14 gSugar
• 10 gProtein
• 280 mgSodium
• 145 mgPotassium
• 70 mgCalcium
• 2.5 mgIron
• 3 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the dough

• 4 cups (520 g) all-purpose flour, plus more for dusting
• 1 packet (7 g) instant yeast
• 3/4 cup (180 ml) warm whole milk (about 105°F/40°C)
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, softened
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon fine sea salt

For the aromatic flavoring

• 1 1/2 teaspoons mahlepi (mahlab) powder
• 1/2 teaspoon ground mastic resin
• Zest of 1 large orange
• Zest of 1/2 lemon

For finishing

• 1 egg yolk beaten with 1 tablespoon milk
• 3 tablespoons blanched sliced almonds
• 3 red-dyed hard-boiled eggs, optional
• 2 tablespoons pearl sugar, optional

Directions

1. In a small bowl, stir yeast and 1 tablespoon of the sugar into the warm milk; let stand 5 to 10 minutes until foamy and fragrant.
2. In the bowl of a stand mixer fitted with a dough hook, combine flour, remaining sugar, mahlepi, mastic, salt, orange zest, and lemon zest.
3. Add the yeast mixture, softened butter, eggs, and vanilla to the dry ingredients and knead on medium speed for 10 to 12 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
4. Shape the dough into a ball, place in a lightly greased bowl, cover with a damp towel, and let rise in a warm spot for 1 1/2 to 2 hours until nearly doubled in size.
5. Turn the dough out onto a lightly floured surface, deflate gently, and divide into 3 equal pieces. Roll each piece into a rope about 18 inches (45 cm) long with tapered ends.
6. Pinch the three ropes together at one end, braid them loosely, and tuck both ends underneath to seal. Transfer the braid to a parchment-lined baking sheet, cover, and let rise 45 minutes to 1 hour until visibly puffy.
7. Preheat the oven to 350°F (175°C). If using, gently nestle the red-dyed eggs into the braid at even intervals. Brush the loaf all over with the egg yolk wash and sprinkle with sliced almonds and pearl sugar.
8. Bake for 35 to 40 minutes, rotating the pan halfway, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Cover loosely with foil if the top darkens too quickly.
9. Transfer to a wire rack and cool at least 30 minutes before slicing. For an extra glossy finish, brush the hot loaf with a thin syrup made from 1/4 cup water simmered with 2 tablespoons sugar.
10. Serve in thick slices with coffee, tea, or a glass of cold milk.

Cook’s Notes

• Mahlepi (mahlab) and mastic are essential to authentic flavor; find them at Greek, Middle Eastern, or specialty spice shops, or substitute mahlepi with a pinch of cherry pit extract.
• The dough should feel soft and slightly tacky after kneading; resist adding extra flour beyond the measured amount or the loaf will be dense.
• For a deeply glossy crust, apply the hot sugar syrup within 2 minutes of removing from the oven so it absorbs into the surface.
• Wrap cooled bread tightly in foil or plastic; it stays fresh at room temperature for 3 days and freezes beautifully for up to 2 months.
• Lightly toast day-old slices to refresh the texture, or transform leftovers into French toast or bread pudding.

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