Greek Easter Bread

By The Mediterranean Dish · 180 min

Ingredients

Instructions

1. In a stand mixer bowl, combine ⅓ cup hot water (about 110°F) with the yeast, 1 tablespoon flour and 1 tablespoon sugar. Whisk gently, cover and leave for 10 minutes until bubbly.
2. Heat the milk in a small saucepan until the edges start to bubble, about 4 to 6 minutes. Off the heat, stir in the butter, the remaining sugar and the salt. Leave to cool for 5 minutes.
3. With the paddle attachment, stir the milk mixture into the yeast mixture. While mixing, add the 2 beaten eggs. Gradually mix in the flour, anise seed and vanilla extract, and beat until a soft dough forms. Increase to medium (or medium-high if needed) until the dough pulls away from the bowl sides.
4. Turn the sticky dough onto a lightly floured surface and knead by hand until very smooth, about 5 minutes. Put it in a lightly oiled bowl, cover, and leave in a warm closed place for 1½ hours until doubled.
5. Punch the dough down and divide into 3 equal pieces. Roll each into a 16-inch rope. Place on a parchment-lined baking sheet, join the ropes at one end, braid loosely, then join the ends to form a circle about 10 inches across with a middle hole about 3½ inches wide.
6. Cover with a clean towel and leave in the warm place for 1 hour until doubled.
7. Rub the dyed eggs with olive oil and buff with paper towel. Press them evenly into three spots on the dough, cover and return to the warm place for 1 more hour until doubled.
8. Heat the oven to 350°F. Brush the bread with the egg wash, sprinkle with the toasted sesame seeds if using, and bake about 45 minutes until deep golden brown and it sounds hollow when tapped.
9. Let cool for about 30 minutes before serving.

Summarized from The Mediterranean Dish's video. Watch it for the details.