Greek Easter Egg Bread

Contributed by Premnath Bhaskaran

We made some Easter Egg bread and went around giving them away as presents to our friends who have small (and not so small) children. I took the recipe from a German book: “Back vernügen wie noch nie” by Christian Teubner and Annette Wolter; I modified the formula and procedure slightly and you can see the results in the photos attached. I would have liked to send all this information earlier so that readers could use them at Easter time, but something or the other kept me from doing so.

This same book has another bread called Brezeln which has the same formula, so I made those too. I hope some Chef at Large readers will try them out! In some of the photos you can see the sea salt we sprinkled on. You could use sesame seeds too. I hope you´ll like it. In my next mail I´ll explain how to make your own fermented sour dough. Bread made of that has a distintive taste and smell.

Greek Easter Egg Nest
(For 18 nests)

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  • 500g all purpose wheat flour
  • 15g instantaneous yeast
  • 240ml milk
  • 50g unsalted butter
  • 1 egg
  • 10g salt
  • 50g sugar


  • 18 hard boiled eggs (5 minutes), shells unbroken
  • 1tsp vegetable oil or butter for smearing the baking tray
  • 1 egg yolk to paint the nests


  1. Mix all ingredients in a bowl. Then put them on a table and knead for 15 minutes
  2. Put it back in the bowl, cover with a damp cloth and let the dough grow till the volume doubles
  3. Oil the baking tray
  4. Divide the dough in 18 equal parts
  5. Roll each one to form a strip of about 50 cm
  6. Fold in two, twist the ends and push them in the loop at the other side, adjust to form a “nest”
  7. Place it on the tray
  8. Cover the tray with a damp cloth and let them rise for half an hour
  9. Preheat the oven
  10. Paint the nests with the yolk and gently push an egg in each one
  11. Put the tray in the oven and bake for about 20 minutes or till golden brown
  12. The eggs may be decorated using colored pencils or water colors


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