Broaden your festive horizons with this traditional sweet Greek Easter bread, perfect in time to treat the family for Sunday lunch!
MAKES 1 // COOKING TIME 3 hours 15 min
500 g flour, plus extra to dust
75 g caster sugar
60 g butter, melted, plus extra to grease
2 tsp salt
7 g dried yeast
1 tbsp cinnamon
½ tsp allspice
¼ tsp nutmeg
Zest of 1 orange
150 ml water, tepid
150 ml milk
70 g sultanas
1 egg, beaten
3 eggs, hard-boiled in their shells with red food colouring
1. Place the flour, sugar, butter, salt and yeast in the bowl of a stand mixer. Mix together using a dough hook.
2. Add the spices and orange zest.
3. Pour in half the water and half the milk and mix briefly. Keep adding the rest of the milk and water bit by bit, mixing until you have a soft, glutinous dough.
4. Add the sultanas and mix briefly until they are evenly distributed.
5. Tip out the dough on to a lightly floured surface and knead until it is pliable.
6. Place in a greased bowl and rest for at least an hour, or overnight in the fridge, until it has doubled in size.
7. Line a baking tray with baking paper.
8. Divide the dough into two pieces. Roll both pieces into long strips.
9. Plait the strips together by placing in an ‘X’ shape and then folding over opposite sides until the dough tapers off.
10. Preheat the oven to 210°C.
11. Place the plaited dough on the baking tray and leave to rise for another hour, or until it has doubled in size.
12. Brush the bread with beaten egg and push the coloured eggs into the bread. Bake for 30–35 minutes, then remove from the oven and allow to cool.
Recipe & styling: Diane Heierli
Photography: Christoph Heierli