This Greek Easter bread recipe uses orange juice in both the dough made with high-gluten flour and the icing to top this Greek-style Easter bread loaf.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
312 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine 2 cups flour and yeast in the bowl of a stand mixer fitted with the paddle attachment.
Step 3
Combine milk, butter, sugar, and salt in a medium saucepan; heat and stir over medium-low heat until mixture is smooth and an instant-read thermometer reads between 90 degrees F (32 degrees C) and 100 degrees F (37 degrees C).
Step 4
Pour hot milk mixture into flour mixture; add eggs and beat on low speed for 30 seconds. Increase speed to high; beat 3 minutes. Add 1 cup flour and 3 tablespoons orange juice; mix on high speed for 3 minutes.
Step 5
Fit the mixer with the dough hook. Add remaining 2 ½ cups flour to the bowl; beat until flour is completely incorporated.
Step 6
Grease a large glass bowl; transfer dough to the greased bowl. Set dough aside to rise until doubled in volume, 1 to 2 hours.
Step 7
Punch down dough; divide in half. Split each half into 3 equal pieces, roll each piece into a cylinder, and braid into two loaves, using 3 dough cylinders per loaf. Place loaves onto a baking sheet. Cover with a dish towel and set aside to rise for about 1 hour.
Step 8
Bake in the preheated oven until centers spring back when lightly pressed, 25 to 30 minutes.
Step 9
Stir confectioners' sugar and 1 tablespoon orange juice together in a small bowl; brush on tops of loaves.
