Greek Easter Bread Lambrokouloures

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 5 -6 cups unbleached all-purpose flour
• 2 (5 1/2 teaspoon) packages active dry yeast
• 1 cup sugar
• 1 teaspoon grated lemon, zest of
• 1 teaspoon freshly ground cardamom
• 1 teaspoon salt
• 1 cup milk
• 3/4 cup unsalted butter, cut into pieces
• 3 large eggs, beaten
• 1 large egg, beaten with
• 1 tablespoon milk
• 1 -6 colored uncooked egg (see easter bread rings, below)
• sliced blanched almond, for sprinkling (optional)
• sesame seeds, for sprinkling (optional)

Recipe

• 1 in a large bowl, or in the food processor with the dough blade in place, combine 3 cups of the flour with the yeast, sugar, lemon zest, cardamom, and salt.
• 2 mix until blended.
• 3 heat the milk to boiling in a small saucepan over medium-high heat.
• 4 remove from heat and add the butter and stir until the butter is melted and milk is cooled to 130 f.
• 5 pour the milk mixture and the 3 eggs over the flour mixture.
• 6 stir with a wooden spoon, beat with the paddle or dough hook of a mixer, or process until dough is smooth and satiny but still rather soft and sticky.
• 7 add remaining flour to make a soft dough.
• 8 cover with plastic wrap and refrigerate at least 2 hours or overnight.
• 9 punch down the dough.
• 10 shape, glaze, and decorate as directed for one of the three easter bread rings, below.
• 11 preheat the oven to 400 f.
• 12 bake for 20 to 25 minutes, until golden.
• 13 cool on a wire rack.
• 14 makes 1 large loaf, 20 to 24 servings.
• 15 twisted bread rings (lambrokouloures) divide the dough in half.
• 16 roll each piece out to make a rope 24 inches long.
• 17 twist the ropes together and place on a greased baking sheet, curving them into a ring.
• 18 join the ends carefully.
• 19 wiggle 6 eggs in the spaces between the twisted ropes.
• 20 cover and let rise until almost doubled, about 1 hour.
• 21 brush with the egg-milk glaze.
• 22 braided ring: divide the dough into 3 equal parts.
• 23 from each part into a rope about 30 inches long.
• 24 braid the three strands.
• 25 place the braid on a greased or parchment-covered baking sheet in the form of a ring.
• 26 place one colored egg on the join of the braid.
• 27 cover and let rise until doubled, about 1 hour, brush with the egg-milk glaze, and sprinkle with sliced almonds.
• 28 curled wheel wreath: divide the dough into 4 equal portions and roll each into a 12-inch strand.
• 29 place strands on a greased baking sheet, crossing the strands at the center of each to form the spokes of a wheel.
• 30 curl the outer ends of each strand.
• 31 make an indentation in the center of the hub (where all the strands cross).
• 32 place a colored egg in the center.
• 33 cover and let rise until doubled, about 1 hour.
• 34 brush with the egg-milk glaze and sprinkle with sesame seeds.
• 35 beatrice ojakangas’ great holiday baking book.