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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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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 :).
Hi Natasha
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 natashaskitchen@yahoo.com
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)!! 🙂
Hi Natasha,
If making ahead of time, how would you store it and reheat it?
Thank you!
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,
Chris
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! 🙂