Each year for the Easter holiday, my mom bakes small raisin bread rolls that are usually braided in 2 or 3 strands. It’s a family tradition that’s been around for many years, so I wanted to post a similar recipe that’s bit less sweet and dense but just as good. I came across a very similar breaded raisin bread recipe in Kamran Siddiqi’s book Hand Made Baking that uses honey as a sweeter instead of refined sugar. What also caught my attention is that the whole dough is braided into one big circular loaf instead of several small loaves. So I decided to give my mom’s classic recipe a twist and the result is spectacular! It’s a slightly sweet and fluffy bread with a brioche-like texture that’s dotted with juicy raisins soaked in apple juice.
We traditionally serve this bread for the Greek Orthodox Easter (which is a different day than western Easter). It is actually based on the Julian calendar–introduced by Julian Caesar–instead of the Gregorian calendar, and it’s always the first Sunday after the first full moon AFTER the spring equinox which will be April 4th this year. That’s an easier way to remember it. I actually had to look up this information, because my friends always ask me why we celebrate Easter on a different date… Well there you have it.
The steps in this recipe might seem daunting at first, but believe me it’s not as hard as it seems. It just needs a little bit of patience – and that is the hardest part for me. You basically mix some warm water, yeast, oil, eggs, honey, flour, and raisins together and wait for the dough to double in size then put it in the fridge overnight. The next day you’re going to punch the dough down, braid it into a beautiful round loaf, wait for it to double in size again, and then bake until it’s golden. The loaf will be slightly flaky on the outside and delightfully tender in the middle. You can even use some leftovers stale pieces for French Toast!
Braided Easter Bread (recipe adapted from Hand Made Baking)
¾ cup (180ml) warm water (100°F/38°C)
2 tsp active dry yeast
1 tsp granulated sugar
5 Tbsp (75ml) vegetable oil
1/3 cup (80ml) honey
3 large eggs, room temperature
½ tsp vanilla extract
1 tsp sea salt
3¾ cups (470g) all purpose flour
1 cup (160g) raisins, soaked in simmered apple juice for 5 minutes then patted dry
1 small egg
1 tsp water
1. In a large bowl, pour the warm water and then add the yeast and sugar. Let it sit for 5 minutes without stirring until a foamy surface forms. Then stir until the yeast dissolves in the water.
2. Add the vegetable oil, honey, eggs, vanilla extract, and salt into the yeast mixture and whisk until homogeneous.
3. Stir in the flour and raisins with a wooden spoon.
4. Tip the mixture on a floured surface and knead with your hands for 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add more flour until it just comes together.
5. Shape the dough into a round and put it in a lightly oiled large bowl, turning it a few times to coat it with the oil.
6. Cover the bowl with a damp kitchen towel and let it rise in a warm place for 2 hours. (I like to preheat the oven for a minute or two to place the bowl in it). The dough will double in size.
7. Remove the damp towel and cover the dough in plastic wrap and place in the fridge overnight.
8. The next day, take out the dough from the fridge and let it sit on the counter for an hour to come to room temperature.
9. Meanwhile, line a large baking sheet with parchment paper and set aside.
10. Punch down the dough and divide it into three equal portions.
11. Roll out each portion into 20″ (50 cm) ropes. Lay them parallel to each other, pinch one end together and braid the pieces, then pinch the other end. Roll the long braid into a circle to form a round loaf.
12. Transfer the loaf to the lined baking sheet.
13. Whisk the small egg with 1 tsp of water and brush it all over the loaf. Wait for the egg wash to dry for 5 minutes then brush it again.
14. Place the loaf in a warm place and let it rise for one hour until it doubles in size.
15. After 45 minutes, preheat the oven to 375°F (190°C) and adjust the rack to the center of the oven.
16. Bake for 35 minutes, rotating the pan halfway, until the braided loaf is a deep golden color and sounds hollow when you tap it on the bottom.
17. Let cool for 10 minutes on the baking sheet then transfer on a wire rack to cool completely.
18. Store in a plastic bag or tupperware for 3 days (this bread can be frozen too).