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This recipe makes 2 beautiful loaves; one for you and one for the neighbors. My friend and fellow nursing student, Annie, shared this recipe with me. It’s a very close match to Ukrainian Easter Bread; kinda like a paska, and it’s not too difficult to make.
It does create a base for the most phenomenal french toast (click here for the french toast recipe). Back to this beautiful and sweet Easter bread. I made a 4-strand braid which my Mom had to demonstrate for me several times with towels, so I’ll try my best to explain it. If it doesn’t make any sense to you, by all means, make a regular 3-strander and pardon my attempt at artsy fartsy.
I mixed a bunch of white raisins into dough which added a nice contrast to the sweetness of the bread. It may be a great way to share the love of Christ and good news of what Easter is all about.
Ingredients for Sweet Easter Bread:
1 and 1/2 Cups very warm milk
1 cup white sugar + 1 tsp sugar
1/2 cup (8 Tbsp) unsalted butter, softened
1 tsp salt
2 envelopes active dry yeast (1 and 1/2 Tbsp)
3 eggs, well beaten
6 1/2 Cups unsifted all-purpose flour *measured correctly
1 egg
1 tsp water
3/4 cup to 1 cup white or brown raisins + 2 cups boiling water
How to Make Sweet Easter Bread
1. Place 1 cup white or brown raisins in a bowl with 2 cups boiling water for 10 minutes. Drain well and set the raisins aside.
2. Pour 1/2 cup warm milk (heated 30 seconds in micro) into a large measuring cup. Add 1 tsp sugar and sprinkle yeast over the top. Stir and let it stand to proof until bubbly and doubled in volume, about 10 minutes.
3. Combine 1 Cup of very warm milk (1 minute in micro), with the 1 Cup sugar, softened butter and 1 tsp salt in a large bowl. Stir until most of the butter is melted.
4. Stir in 3 well-beaten eggs, then yeast mixture into the butter mixture. Using the dough hook attachment (or a wooden spoon if mixing by hand), Beat in 6 1/2 cups flour, one cup at a time until a soft dough forms. Knead for 8-12 minutes or until smooth and elastic.
Dough will still be a little sticky and will stick to the bowl, but should not stick to your fingers. If kneading by hand, turn out onto a well-floured surface and knead 8-12 minutes (using only enough flour necessary to prevent sticking to your hands).
5. Stir in the raisins until evenly distributed. Transfer the dough to a large buttered bowl, turning it to bring the buttered side up. Cover with a tea towel and let rise in a warm place, away from draft, about 1 and 1/2 hours or until double in volume.
(I set my oven to low, then turned it off and let the dough sit in a warm oven; about 100°F).
6. Punch dough down. Turn out onto a lightly floured surface. Divide the dough in half. Divide one half into four equal pieces and form about 15″ strips with each quarter.
7. Pinch the four strips together on one end and let the braiding begin
8. Cross the far right strip over it’s neighbor.
9. Tuck the far left strip under it’s neighbor and over the next strip. Repeat step 8 & 9 until you finish the braid, then pinch together the other end.
10. Place each braid in a buttered baking dish (the would have expanded even better if I had used a large baking pan). Cover loosely with a towel and let them sit for 30 minutes.
11. After the braids have been sitting for 30 minutes, now pre-heat the oven to 375 °F. It’s hard to tell, but they did rise!
12. Beat together 1 egg and 1 tsp water. Generously brush the top and sides of the bread with the egg mix just before baking.
13. Bake each loaf separately for 20-22 minutes or until golden brown
Happy Easter!! Is there something special you are planning to cook or bake this Easter? I’d love to hear about your traditions!
Portuguese Easter Bread
Ingredients
- 1 and 1/2 Cups very warm milk
- 1 cup white sugar + 1 tsp sugar
- 1/2 cup 8 Tbsp unsalted butter, softened
- 1 tsp salt
- 2 envelopes active dry yeast, 1 and 1/2 Tbsp
- 3 eggs, well beaten
- 6 1/2 Cups unsifted all-purpose flour
- 1 egg
- 1 tsp water
- 3/4 cup to 1 cup white or brown raisins + 2 cups boiling water
Instructions
- Place 1 cup white or brown raisins in a bowl with 2 cups boiling water for 10 minutes. Drain well and set the raisins aside.
- Pour 1/2 cup warm milk (heated 30 seconds in micro) into a large measuring cup. Add 1 tsp sugar and sprinkle yeast over the top. Stir and let it stand to proof until bubbly and doubled in volume, about 10 minutes.
- Combine 1 Cup of very warm milk (1 minute in micro), with the 1 Cup sugar, softened butter and 1 tsp salt in a large bowl. Stir until most of the butter is melted.
- Stir in 3 well-beaten eggs, then yeast mixture into the butter mixture. Using the dough hook attachment (or a wooden spoon if mixing by hand), Beat in 6 1/2 cups flour, one cup at a time until a soft dough forms. Knead for 8-12 minutes or until smooth and elastic. Dough will still be a little sticky and will stick to the bowl, but should not stick to your fingers. If kneading by hand, turn out onto a well-floured surface and knead 8-12 minutes (using only enough flour necessary to prevent sticking to your hands).
- Stir in the raisins until evenly distributed.
- Transfer the dough to a large buttered bowl, turning it to bring the buttered side up. Cover with a tea towel and let rise in a warm place, away from draft, about 1 and 1/2 hours or until double in volume. (I set my oven to low, then turned it off and let the dough sit in a warm oven; about 100 degrees F).
- Punch dough down. Tur out onto a lightly floured surface. Divide the dough in half. Divide one half into four equal pieces and form about 15" strips with each quarter.
- Pinch the four strips together on one end and let the braiding begin!
- Cross the far right strip over it's neighbor.
- Tuck the far left strip under it's neighbor and over the next strip. Repeat steps until you finish the braid, then pinch together the other end.
- Place each braid in a buttered baking dish (the would have expanded even better if I had used a large baking pan). Cover loosely with a towel and let them sit for 30 minutes.
- After the braids have been sitting for 30 minutes, now pre-heat the oven to 375°F.
- Beat together 1 egg and 1 tsp water. Generously brush the top and sides of the bread with the egg mix just before baking.
- Bake each loaf separately for 20-22 minutes or until golden brown.
Hello Natasha, can I get the recipe in metric? It will be easier for me to understand .
Hi there, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
The directions for this bread were easy to follow and the bread was delicious! I will definitely make this again.
Awesome! Good to know that you enjoyed this recipe!
This is a great recipie. I also appreciated the instructions on the 4 strand braid. I had a similar recipie that I used many times since the 70’s but I lost it…. Thank you for posting this along with your detailed instructions!
Great recipe! It was easy to follow and turned out wonderful. Thank you.
You’re welcome! I’m so happy you enjoyed it, Lisa!
Hi Love your recipes but the Portuguese sweet bread doesn’t take raisins and you don’t mix the east with milk it’s always with luck warm water. Lots more eggs and butter even for 2 loaf’s. That recipe looks very good too. Happy Easter
Thank you so much for sharing that with me, Helia! I hope you try and like out version soon.
I totally agree Portuguese Sweet bread does NOT have raisins in it. I am Portuguese and we have never made it that way and I have never seen any with them. I love the idea of braiding the bread though and love your recipes.
Hi!
Love your recipes! You have helped make me a much better cook. My family and I love watching your videos. I was wondering if I could omit the raisins or would it affect the moistness if the bread?
Hi Carrie! You can leave them out, that’s not a problem.
Hi, can I have the measures in grams, please? I mean – for sugar and yeast. Thanks.
Hi Vessi, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Hi Natasha, wanted to try to make this bread ,just wandering ,with the yeast ,do I add 2pkgs yeast Plus 1and half tbsp of more yeast ? Thank you , can’t wait to try this ,your recipes look Awesome ,Thank you
Hi Katheline. The two packages should equal 1 1/2 tbsp. I hope that helps
Made this for Easter Sunday dinner and it was a HUGE hit! My Italian Mom used to make sweet bread for the holiday but your recipe was much easier and moist. I live in an area with a large Portuguese community and we know when we have found a GREAT Portuguese Sweet Bread recipe! Thank you so much for sharing. 😉
Hi Patty, you are most welcome. You comments and feedback just made me smile, thank you so much for sharing that with us.
Took all day to rise for some reason but I was patient and it was so worth the wait. This bread reminds me of my childhood when my grandmother made something similar. Will definitely make again. Used cranberries instead of raisins. Yummy. Wish I could add a picture
I’m so happy it turned out, Juliana! Thank you so much for sharing that with me.
This recipe is very similar to my mother’s Portuguese Sweet Bread. However, I don’t remember that she soaked her raisins in water. She passed away in 2006. I never tried making the bread before but I would love to try. Is it necessary to soak the raisins? Also, I have tried some of your other recipes and they all turn out delicious!
Hi Marcella, yes, it is best for this cake and method. I hope you enjoy this recipe!
Hello,
This recipe looks lovely and I would like to make it for my family for Easter. If I make it the day before how do you suggest I keep it so it remains “fresh”.
Hi Bob, to make it ahead, I let it cool completely to room temperature then cover and keep it at room temperature overnight. It will keep for a few days at room temperature. You can also let it get to room temperature then wrap and freeze. The sooner it’s frozen after it’s baked, the fresher it will taste when its thawed. If you want to serve it warm, you can then warm in the oven just until it’s slightly warm, or just serve at room temperature.
Pryvit Natasha
I am Ukrainian too. For years I tried to find a perfect recipe for the Easter bread and I finally found it. The Portugeese Easter bread is so so good!!!.
Thank you/Dyakuyu
Julia:)
Hi Julia, I am so glad that you found this recipe! I hope this becomes your new favorite.
Is it 1/2 cup of butter PLUS 8 tbsp butter? Or just 1/2c?
Hi Erin, there are 8 tbsp in a 1/2 cup. This recipe calls for a 1/2 cup. I hope that helps.