Portuguese Easter Bread
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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 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
- 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
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.
Read comments/reviewsAdd comment/review
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!
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.
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!!!.
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.
Hi Natasha, I baked this beauty last night for today breakfast. I used dried cranberries because I didn’t have raisins. t is delicious. Thanks a lot for this wonderful recipe.
You’re welcome! I’m glad you enjoyed your breakfast.
Hi Natasha I have a question I am making the Portuguese Sweet Bread recipe and the yeast I dont have any store bought yeast. My son made home made yeast and wanted to know if that would work for that and how much I would need to add it to the recipe.
Hi Leslie, it is hard to say without knowing what he used or what kind it is. I imagine it would work. If you experiment, let me know how you liked the recipe.
Made this recipe and it was amazing would not change a thing
Love all your recipes
Thank you so much, Angie! I love your short but sweet review.
Loved this recipe! I’ve never made bead before but your instructions were great and it turned out amazing. This is now my new easter tradition. Reminds me of my Mom. Thanks for sharing this.
We love traditions! That’s so great! I’m so glad you enjoyed this recipe.
Wow! This bread is so easy and so pretty when baked. I added dried cranberries too!
I’m so glad you enjoyed it, Beth! Thank you for the wonderful review!
My family used to make this bread and I’ve decided to give it a whirl. I came across your recipe and was amazed with your directions. You make it look so easy. With the recent times it’s been hard to find yeast. The only kind of yeast I was able to find is the instant kind. The directions say no need to dissolve the yeast and to just add to the dry ingredients. Would you mind walking this, never baked in my life wife, through what to do when using instant yeast? Much appreciation!
Hi Heather, I haven’t tested this with instant yeast but that should work fine – I would just combine all of the liquid ingredients. Stir the instant yeast into the first cup of flour and add it to the mixture. With instant yeast, there is no need to proof it and that is correct, you can just add it to the dry ingredients.
Absolutely delicious, the recipe was very easy to follow and the whole house smelled delicious during the baking process. Loved it!!!
I’m so glad and happy to hear that, Alla! Thank you for sharing that feedback with me!
Sooo good. I’ve made it twice now. I did added lemon zest since that is the way my Portuguese Mamma makes it. I lov-ah you Mae”.
Thank you Natasha.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Oh Hi Maria, just wondering how much lemon zest you used to make this bread.
I will try to make tomorrow for Easter:)
I use 1/2 – lemon extract or peel-
From my Portuguese Nana’s recipe!
How much lemon zest did you use for this bread
I just baked this bread and it tastes delicious! We couldn’t wait to try it. Besides the house smells good and warm perfect for this weather. Thanks Natasha.
I’m so happy to hear that! Thank you for that amazing review.
Could you show us a video on how you braid your 4 strand Easter bread please.
Thanks so much
Hi, since it is post Easter, I don’t have any plans to do Easter recipes until we get closer to the next Easter. I will keep that in mind for next year. Thanks for the suggestion!
Looking forward to it!
I love to bake and try new recipes. However most of the really awesome looking cakes and breads come out looking like Pinterest fails 😂
Your instructions are very clear and I love the pictures. I didn’t have any issues following the “how-to” on the braiding it was just maneuvering the the dough.
I’m very pleased with how they came out. They taste amazing!
I used a large cookie sheet to bake them on and I ended up with large loaves.
Thank you, Natasha for your wonderful recipes and instructions.
Hi Kammy! I’m so happy to hear that was helpful! Thank you for sharing your great review!
Hi Natasha, I am very excited to try this recipe! Can i try to make the dough in the bread machine?
Hi Tatyana! I haven’t tested that in a machine so I cannot advise. If you experiment, let me know how you liked the recipe.
Easily the best bread recipe I have ever tried — and I’ve tried a few. I’ve made this a dozen times now when we have family get-togethers, and people actually fight over it. I don’t like raisins in my baking, so have done it once with citrus peel (good), and washed then chopped candied ginger the other times, which is the hands-down favourite in my family. I also added a tbsp of honey to the egg wash because I like my sweet bread to be sweet. Anyway, I feel funny as a guy commenting about a baking recipe on a website geared primarily towards women, but I am so fond of this recipe that I had to let you know. Thanks for posting it.
Thank you so much for sharing that with us, Dale! & Thank you for that awesome review!! 🙂
Dale: The Golden raisins are so delicious and with a very mild flavor and very tender ..You may like these!
I made your baklava for Easter and it was to die for, and easy to make (with a second set of hands).
Made the braided bread loaves today and they Are so delicious. Thanks for perfectly tested and written recipes!
I’m happy to hear how much you’re enjoying the recipes Mary! Thanks for following and sharing your wonderful reviews!
Could this be made in loaf pans?
Hi Christine, I think that would work well. I haven’t tested it myself so I’m not sure if it would fill 3 pans or 4. If you experiment, let me know how it goes 🙂
I made it is delicious, again all your recipe are perfect!!!. I never have doubts when I start to make any of your recipes, they never fail
Thank you so much! I’m happy to hear how much you are enjoying the recipes! Thanks for following and sharing your fantastic review! 😀
Can keep the dough in the refrigerator?
Hi Marimar, I haven’t tried that but I imagine you could and then just bring it back to room temp to rise before baking.
Made this for Easter today and it turned out amazing! I’m usually such a chicken when it comes to making bread but this turned out so great!!
You’re welcome! I’m glad to hear that! 😀
I remember having this Portuguese Sweet Bread made into French toast when we were in Hawaii!! I couldn’t get enough of it!! Thanks for the recipe, I can’t wait to try it.
So you already know!! It is just amazing and such a treat! 🙂
You’re welcome Peggy! Please let me know what you think!
Hi Natasha 🙂
Do you think small paski would work out of this recipe if I divide the dough in muffin cups?
Hi Alena, this recipe for smaller Easter breads is basically the same recipe made into smaller breads which will probably help you with bake times if you make them about the same size. I think it would work in larger muffin cups. The smaller cup-cake size would need a shorter bake time.
I was planning on making this bread for your French toast recipe for overnight guests during thanksgiving, can I make the bread ahead of time and freeze it?
Hi Ashley, I think that would work! Freeze it soon after it is completely at room temperature. The sooner you freeze it after it’s made, the fresher it will taste when you thaw the bread 🙂
Both my friend and I made this bread. I measured all the ingredients as per recipe but my dough was very tough and not sticky at all and the same happened to my friend. My mixer had a hard time turning.
What did we do wrong ?
Hi Yolanda, did you change anything in the process or the order that the ingredients were added? That can alter the consistency. Also, did you make sure to use room temperature ingredients when called for in the recipe. Lastly, make sure to measure flour correctly or you can end up with too much flour and a tough dough.
i didnt really understand the instructions of step #14
did i just need to bake them seperately as in seperate dishes or actually one at a time?
well kz at 22 minutes they werent even close to the color so i kept them in longer
they turned out beautiful tho and my husband loved it he just kept cutting it and cutting it haha i was happy
thank you for the great recipe
definetly impressed some people and definetly one ill come back to 🙂
Hi Masha, I bake them separately meaning I bake one and then bake the other. If you bake them together, they would need more time to bake. Did you bake them together in the oven?
Delicious bread!!! i made it 3 times and always turned out Perfect! now its our family favorite! thanks for sharing this recipe!
Thank you for such a nice review Olga, looks like you have a new favorite 😀.
Very easy to make! Not only were they delicious but also very pretty. Thank you!
Thank you so much for sharing your awesome review! 🙂
Just made this Easter bread and it turned out beautifully just like the picture. I don’t like raisins in my bread and left them out. In the past I have also added eggs but they become difficult to remove from the baked bread making a mess so I left them out too. The bread is light and sweet! Delicious!
I’m so happy to hear that! Thank you for sharing your great review!
I have a recipe that uses mashed potatoes …can I use here…fora Portugese bread…can’t find my recipe…pls. help…
I’m not sure what you’re asking. Which recipe are you looking for?
Natasha, thank you so much for posting this delicious recipe. My husband approved, and even my mother in law! And she is a tough one to impress 😉 thank you again for all your hard work! And the toast. Omg. Definitely will make again 😀
Jessica, thank you for such a great review, I’m honored, enjoy :).
I’m so glad you liked it! 🙂
I just love you , Natasha! Thank you for all your hard work and all your time for posting amazing recipes that are so easy to follow. You are my favorite and never disappoint 😉 I made this bread today and my husband ate half of it
Wow, half?! Now that is impressive! lol. Thanks for your nice comment. 🙂
Can you leave out the raisins in this recipe?
Yes it would still work well without them.
Thank you four the recipe! I just tried it and it came out great.
You’re welcome! I’m so happy you loved the bread 🙂
Are the raisins required? thanks
You don’t have to put them in. I like the little bit of tang they add, but they can be omitted 🙂
hi, this looks amazing and i would like to try it…but before i do i have a ridiculous question about 2 envelopes dry yeast, how much is exactly it is and on the picture it looks like it turned 2 breads…what if i do half recipe..?
2 envelopes of active dry yeast will yield 1 and 1/2 Tbsp, so just cut than in half if making 1 loaf. Hope this helps :).
i have a question. can i make this without the raisins?
Yes, you can 🙂
Hi Natasha, thanks for the great recipes. Do you have a recipe for the Russian bulochki? Used to buy them from a russian bakery when I was little. I never forget the scent of the freshly baked raisin bulochki.
Are these what your looking for? https://natashaskitchen.com/2012/07/22/buchty-sweet-cherry-filled-buns/ ? I also have large roulade style ones with poppyseed inside.
Natasha these look amazing. We only buy Canadian flour will it work for this recipe?
Yes, Canadian flour will work as well :).
Made this for Easter (posted pictures on Instagram) and it was absolutely delicious! Thank you for such an amazing recipe! 🙂
I think I remember seeing it. What’s your instagram screen name so I can make sure I didn’t miss it!
Normally when I bake bread, I refrigerate over night, remove in the morning, shape and let rise, then bake. I find the flavour is much more intense and the gluten gets a chance to relax further. Would there be any reason why I cannot do this with my Paska?
I haven’t tried it with paska so I can’t say for sure, but if you try it, let me now how it turns out.
Foot note to my refrigerated paska; Best batch yet!!!
Great, I’m glad you like it Mandy :).
Chocolate sausage?!?!? OH I MUST know more about this! 😁
One more queation regarding this recipe – do you think I could bake these two loaves of bread close side by side (not touching each other) on a large 16×22 baking sheet? Or do they specifically need to be baked in separate sheets?
You should be able to bake them on the same sheet, they might end up touch each other at the end but that’s ok :).
WOW…. i have never read the directions to making bread before that made me feel like i could do it all by myself. The way you explained it and the pictures makes it seem so simple. I’m actually considering making this bread, because it sure looks totally awesome!! Thank you for taking the time to be so detailed!
You are welcome Adriana, most of us are visual learners and detailed photo instructions are much easier to understand than just reading text :).
Easter bread my dough is hard and not sticking at all, how can I soften my dough?
Hi Anna, I am always happy to help troubleshoot. What step are you on in the recipe? Were any changes or substitutions made to the recipe? It may help to look over this post on how to measure ingredients (too much flour might make for a firm dough).
Thank you! I also would like to ask you if you have a good Paskxa recipe! Easter will be here before we know it and I would like to make one for my family but do not have any idea how to make it! 🙂
It’s on my to-do list Oksana, keep checking 🙂
Natashenka what size baking sheets did you use?
They were 13×9, but you can also use cookie baking sheets.
Thank you for all your recipes! They are amazing. I am about to make the dough and noticed I only have rapid dry yeast at home. Would I use it the same way or should I make any adjustments to the recipe?
Thank you :). I actually have never worked with rapid dry yeast before. After searching Google, I found that they work the same way but rapid yeast takes much less time to rise. Also they suggest not to substitute one with another unless you like to experiment. you can google for “active dry yeast vs rapid rise”.
hello Natasha! for a long time i was looking for good and easy recipe and i love yours.i have a different recipe of “paska” bread ,i call it raising bread if you are interested in it tell me.thank you,i love your site. God bless you.Svetlana
Absolutely I’m definitely interested! my email is firstname.lastname@example.org
My kitchenaid groaned a bit during the kneading phase….but the old gal made it through! The breads came out beautiful and a nice alternative to Kulich. I still haven’t found my perfect Kulich recipe, but instead the Portuguese Easter Bread is a lovely addition to the Easter table.
Do you have a 5 or 6 quart? You are the second person that said your kitchenaid struggled to mix it. Hmmm…. It can be done by hand also, but who wants to do that??
Technically, the recipe in the braid form is not Portuguese Easter Bread. It is only Portuguese when it is arranged in the form of a bun with the boiled egg in the middle and the cross over it.
Oooh, good to know! I will probably post it that way next year for Easter. I just loved the symbolism you explained to us! Annie, thanks again for the recipe!
And, raisins are NEVER used in the traditional Portuguese sweet bread recipe.
Love your blog! Love the step-by-step pictures and clear instructions. Made it very easy to make this Easter Bread today… you had it sold at the words “base for the most phenomenal french toast”. Who doesn’t love french toast?! Im not a big raisins fan so I used cranberries instead. Other than that little change, kept everything the same. Thanks a bunch and Happy Easter to you and your family 🙂
Oh Cranberries sound wonderful!! I hope you enjoy it (and the french toast)!! 🙂
If making ahead of time, how would you store it and reheat it?
Hi Inna, 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.
Looks good and I loved the braiding tips. I don’t bake much but I’m thinking about giving it a try for Easter. Beau
This is awesome. I really love this sweet bread, but never tried making it my self.I will definitely try making it.And yes its great for toast.
First time caller, long time listener =)
I made your Portuguese Easter Bread recipe last night after the gym and loved it! Such a treat! Although I gotta tell ya, my KitchenAid was not happy about it. He heard about the 8-12 minutes of kneading the dough and said nuh uh, ain’t No Way I’m crankin that dough for 12 minutes, you crazy. He made it though not without leaving the last 2 minutes for me to knead the raisins by hand LOL.
I love your blog and kudos to your husband for taking the time and the wonderful pictures. True to form, the steps are right on. One suggestion from my own experience, add a small loaf pan in the oven during pre heat, then just before adding the bread, place two cups boiling water in the pan on the lower rack and place your bread on the top rack. Makes a great proof box.
Love your family’s passion for keeping things wholesome and simple.
All the best with school and life,
P.S. – Making the french toast tomorrow. Thank you so much for the quick update to your blog today.
Hi Chris! Really? Even with the dough hook attachment? Hmmm, I’ve never heard of a lazy KitchenAid!! 🙂 <-- don't let him read that. Make sure you thank him for saving you 8-10 minutes of kneading by hand. I'm glad you liked the Easter Bread and thanks for the tip!
Thank you for the recipe, I showed it to my mom and we decided to make it for Easter 🙂 She’s also a big fan of your blog 🙂
Oh, you stirred my memories! My grandma used to make these bulachkas. Looks really good, I love it!
Great job natasha! looks wonderful! I will def have to make this, I dont think it should be a problem if i add more raisins right?
The photos have 1/2 cup raisins but I increased the recipe to read 3/4 cup to 1 cup because I thought it needed more. I love more raisins too and I think it should be fine as long as you don’t go way overboard, otherwise it may be difficult to braid your bread 🙂
Luda, did you get my email about the chocolate sausage? I loved it!! I did have to put it in the freezer to set better, but it’s so tasty. Thank you!!
oh really? you did it already? thats great im glad you loved it, we love it too. i havent checked my email for awhile lol. i wonder why you had to put in the freezer because i gave the recepie to my sister in law too and she had to do that too but mine sets perfectly in the fridge. hmmm interesting, maybe too much butter? try to do it wih 1/3 piece of butter instead of 1/2 of the last stick…
oh you increased the amount already, ok i’ll do it your way, maybe the pics look like there isnt alot because you used the white raisins.
It’s kinda nice in the freezer since it’s faster! 🙂 But it does taste really good! I just received your email. Thank you so much!! Now I’m going to go eat some more chocolate sausage. It’s a dangerous recipe because I have a ton of it and am tempted to keep eating it!!
Absolutely gorgeous! You did an amazing job! I plan on baking all kinds of yeast breads before Easter. It always brings warm feelings for me, since I love Easter and the victorious, triumphant celebration of what Christ did for all of us. The bread looks delicious, and I’m sure the French Toast is awesome too, one of my favorite breakfasts, by the way. Thanks for posting this.
Olga, I can’t wait to see what you’ve got up your sleeve for Easter. You are one creative lady! 🙂 You said it best; Easter is a triumphant celebration of what Christ did for all of us! Hope you have a blessed and wonderful Easter!! Next Easter you’ll be celebrating with your two children. God bless you dear!
Thank you so much!!! It’s soooo good! I just made them and we can’t stay away!
Yay!! So glad you like it. It makes fantastic french toast the next day!
Thanks for posting!
Do you have any recipes for Paska? Or u can use this dough but in a traditional form with egg whites topping?
I haven’t tried in a traditional form. I’ve tried the full batch of dough in a springform pan and although it looked nice on the outside, it didn’t rise well on the inside and there was a big gap inside. Someone sent me a recipe for the traditional paska and I also have one from my mama-in-law, but I’m not sure I will have time to make it before Easter. I’ll try, but no promises. 🙂
I really like your step by step photo/instructions. Very helpful. I make an Easter bread every year for my family, from a recipe that has been handed down from my Baba. It is very good, so I will be making it and I am going to try this recipe as well. MMM!
That’s so awesome to have traditions like that!
looks really good! Def got 2 try. thanx 4 the post
You are very welcome! 🙂