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Portuguese Easter Bread

This Portuguese Easter Bread recipe makes 2 beautiful loaves; one for you and one for the neighbors. This also makes the most phenomenal french toast.

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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

Ingredients for Portuguese Easter Bread on the table

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.

Three photos of raisins in a bowl being soaked in water

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.

Four photos of yeast being activated in a measuring cup

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.

Two photos of milk and butter being combined in a bowl

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).

Four photos of dough being mixed in a bowl for Portuguese Easter bread

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).

Three photos of dough, in a bowl, for Portuguese Easter bread rising

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.

Three photos of dough rolled out into four long strips

7. Pinch the four strips together on one end and let the braiding begin

Dough rolled into long strips on a cutting board

8. Cross the far right strip over it’s neighbor.

Four strips of dough on a cutting board being braided

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.

Four stripes of dough on a cutting board being braided

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.

Two pans with two loaves of Portuguese Easter bread

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!

Two greased pans of risen Portuguese Easter bread

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.

Two photos one of a bowl of egg wash and one of bread being brushed with the egg wash

13. Bake each loaf separately for 20-22 minutes or until golden brown

Two baking pans with baked Portuguese Easter bread A basket with two Portuguese Easter breads Two loaves of Portuguese Easter bread on a cutting board, one cut into one whole

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

5 from 25 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 3 hours
Cook Time: 22 minutes
Total Time: 3 hours 22 minutes

Ingredients 

Servings: 10
  • 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.
Course: Side Dish
Cuisine: Portuguese
Keyword: Portuguese Easter Bread
Skill Level: Medium
Cost to Make: $
Natasha's Kitchen Cookbook

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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5 from 25 votes (7 ratings without comment)

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Recipe Rating




Comments

  • Mariale
    June 14, 2020

    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.

    Reply

    • Natasha's Kitchen
      June 15, 2020

      You’re welcome! I’m glad you enjoyed your breakfast.

      Reply

  • Leslie
    May 2, 2020

    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.
    Thanks

    Reply

    • Natashas Kitchen
      May 2, 2020

      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.

      Reply

  • Angie
    April 20, 2020

    Made this recipe and it was amazing would not change a thing
    Love all your recipes

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Thank you so much, Angie! I love your short but sweet review.

      Reply

  • Bella Bogdanis
    April 11, 2020

    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.

    Reply

    • Natashas Kitchen
      April 11, 2020

      We love traditions! That’s so great! I’m so glad you enjoyed this recipe.

      Reply

  • Beth
    April 11, 2020

    Wow! This bread is so easy and so pretty when baked. I added dried cranberries too!

    Reply

    • Natashas Kitchen
      April 11, 2020

      I’m so glad you enjoyed it, Beth! Thank you for the wonderful review!

      Reply

  • Heather
    April 8, 2020

    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!

    Reply

    • Natasha
      April 9, 2020

      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.

      Reply

  • Alla
    April 4, 2020

    Absolutely delicious, the recipe was very easy to follow and the whole house smelled delicious during the baking process. Loved it!!!

    Reply

    • Natashas Kitchen
      April 4, 2020

      I’m so glad and happy to hear that, Alla! Thank you for sharing that feedback with me!

      Reply

  • Maria V.
    March 9, 2020

    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.

    Reply

    • Natashas Kitchen
      March 9, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

    • L
      April 9, 2020

      Oh Hi Maria, just wondering how much lemon zest you used to make this bread.
      I will try to make tomorrow for Easter:)
      Thanks

      Reply

      • Trish Dehls
        March 30, 2021

        I use 1/2 – lemon extract or peel-
        From my Portuguese Nana’s recipe!
        Trish

        Reply

    • L
      April 15, 2022

      Hi Maria
      How much lemon zest did you use for this bread
      Thank you

      Reply

  • St. James, MO
    January 19, 2020

    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.

    Reply

    • Natashas Kitchen
      January 20, 2020

      I’m so happy to hear that! Thank you for that amazing review.

      Reply

  • Susan
    December 21, 2019

    Thank you***

    Reply

  • L
    April 24, 2019

    Hi Natasha
    Could you show us a video on how you braid your 4 strand Easter bread please.
    Thanks so much

    Reply

    • Natasha
      April 24, 2019

      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!

      Reply

      • L
        April 24, 2019

        Awesome!
        Looking forward to it!

        Reply

  • Kammy
    April 20, 2019

    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.

    Reply

    • Natashas Kitchen
      April 20, 2019

      Hi Kammy! I’m so happy to hear that was helpful! Thank you for sharing your great review!

      Reply

  • Tatyana
    April 20, 2019

    Hi Natasha, I am very excited to try this recipe! Can i try to make the dough in the bread machine?

    Reply

    • Natashas Kitchen
      April 20, 2019

      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.

      Reply

  • Dale
    December 26, 2018

    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.

    Reply

    • Natashas Kitchen
      December 26, 2018

      Thank you so much for sharing that with us, Dale! & Thank you for that awesome review!! 🙂

      Reply

    • Cindy
      May 9, 2020

      Dale: The Golden raisins are so delicious and with a very mild flavor and very tender ..You may like these!

      Reply

  • Mary
    April 7, 2018

    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!

    Reply

    • Natasha's Kitchen
      April 7, 2018

      I’m happy to hear how much you’re enjoying the recipes Mary! Thanks for following and sharing your wonderful reviews!

      Reply

  • Christine
    February 26, 2018

    Could this be made in loaf pans?

    Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      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 🙂

      Reply

  • Marimar
    July 27, 2017

    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

    Reply

    • Natasha's Kitchen
      July 27, 2017

      Thank you so much! I’m happy to hear how much you are enjoying the recipes! Thanks for following and sharing your fantastic review! 😀

      Reply

  • Marimar
    July 25, 2017

    Can keep the dough in the refrigerator?

    Reply

    • Natasha
      natashaskitchen
      July 25, 2017

      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.

      Reply

  • Alena V
    April 16, 2017

    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!!

    Thank you!!

    -Alena

    Reply

    • Natasha's Kitchen
      April 17, 2017

      You’re welcome! I’m glad to hear that! 😀

      Reply

  • Peggy Walters
    April 15, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      So you already know!! It is just amazing and such a treat! 🙂

      Reply

    • Natasha's Kitchen
      April 15, 2017

      You’re welcome Peggy! Please let me know what you think!

      Reply

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