Greek Easter Bread (Lambrokouloures) Recipe
Description
A delightful tradition, Greek Easter Bread, known as Lambrokouloures, is not only a delicious treat but also a beautiful centerpiece for your Easter celebration. This bread is adorned with colorful, hard-boiled eggs that add a festive touch. You can choose to shape the dough into a twisted, braided, or curled wreath, making it versatile for your baking preferences. The process involves washing and dyeing the eggs, preparing a sweet, aromatic dough infused with spices, and enjoying the wonderful aromas as it bakes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Unbleached all-purpose flour | 5 – 6 cups |
| Active dry yeast | 2 teaspoons |
| Sugar | 1 tablespoon |
| Lemon (zest of) | 1 |
| Ground cardamom | 1 teaspoon |
| Salt | 1 teaspoon |
| Milk | 3/4 cup |
| Unsalted butter | 1/2 cup |
| Eggs | 3 (plus 1 for glaze) |
| Milk (for glaze) | 1 tablespoon |
| Sesame seeds | 1 – 6 (for decoration) |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 205.8 |
| Total Fat | 7.5 g |
| Saturated Fat | 4.3 g |
| Cholesterol | 60.8 mg |
| Sodium | 119 mg |
| Total Carbohydrates | 29.6 g |
| Dietary Fiber | 1.1 g |
| Sugars | 8.5 g |
| Protein | 5.1 g |
Instructions
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Prepare the Eggs: Start by washing the raw eggs in soapy water, rinsing them thoroughly, and drying them. Place the eggs in a bowl of warm water mixed with food coloring and about 1 teaspoon of white vinegar. Let them sit until they reach the desired color, then remove them and place on paper towels to air dry. These eggs will become hard-cooked during baking.
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Mix the Dry Ingredients: In a large bowl (or a food processor with the dough blade), combine 3 cups of flour, active dry yeast, sugar, lemon zest, cardamom, and salt. Stir until well blended.
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Heat the Milk: In a small saucepan, heat the milk over medium-high heat until it reaches boiling. Remove from heat and stir in the unsalted butter until melted. Allow this mixture to cool down to about 130°F.
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Combine Mixtures: Pour the cooled milk mixture and 3 eggs into the flour mixture. Mix using a wooden spoon, paddle attachment, or dough hook until the dough is smooth and satiny, yet still soft and slightly sticky.
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Knead the Dough: Gradually add the remaining flour until the dough forms a soft consistency.
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Refrigerate the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight to develop flavor.
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Punch Down and Shape: After refrigeration, punch down the dough. Choose one of the following shaping options to create your Easter bread:
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Twisted Bread Ring: Divide the dough in half. Roll each half into a 24-inch rope, twist them together, and shape into a ring on a greased baking sheet. Wiggle 6 dyed eggs into the spaces between the twisted ropes. Cover and let rise until nearly doubled, about 1 hour. Brush with the egg-milk glaze before baking.
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Braided Ring: Divide the dough into three equal pieces. Roll each piece into a 30-inch rope and braid them together. Shape the braid into a ring on a greased or parchment-covered baking sheet, placing one colored egg at the join. Cover and let rise until doubled, about 1 hour, then brush with egg-milk glaze and sprinkle with sliced almonds.
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Curled Wheel Wreath: Divide the dough into four portions and roll each into a 12-inch strand. Arrange the strands on a greased baking sheet, crossing them at the center to form a wheel shape. Curl the outer ends and make a small indentation in the center for a colored egg. Cover and let rise until doubled, about 1 hour. Brush with the egg-milk glaze and sprinkle with sesame seeds.
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Bake: Preheat the oven to 400°F. Bake the shaped breads for 20 to 25 minutes or until golden brown.
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Cool and Serve: Allow the bread to cool on a wire rack. Once cool, it is ready to be served, admired, and enjoyed during your Easter celebration. This recipe yields one large loaf, serving 20 to 24 people, making it perfect for large gatherings.
Enjoy the delightful aroma and beautiful presentation of your Greek Easter Bread, a true celebration of flavor and tradition!
