Easter Round Loaf

"While most folks are busy kneading cozonacs for Easter, you can delight your guests with this magnificent Easter Round Loaf."
Preparation35 min.
Cooking60 min.
Тotal95 min.
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  • eggs - 3
  • water - 1 cup
  • yoghurt - 1/2 cup
  • salt - 1 tsp
  • sugar - 1 tsp
  • yeast - 1/2 cube
  • oil - 2/5 cup (100 ml) or melted butter
  • flour - as you need for a soft dough
  • for the top if desired
  • eggs - 1
  • sesame seeds
  • poppy seeds


Dissolve the yeast in cool milk with 1 teaspoon sugar and leave it for 20 minutes until effervescent. Sift the flour into a large pan and in a well in the middle add the yeast, eggs, yoghurt, salt, oil, water and knead gradually. Throughout, add more flour and knead until you get a smooth and soft dough. Cover it and leave in a warm place to rise for about 40 minutes and if needed - longer.

You can customize your loaf. An option is to make 3 long wick sections, tie them in a plait and cover the tray with it. Another option is to take a part of the dough and form different figures on the main part of the loaf. The easiest way is to separate it into the balls and arrange them in a greased tray.

Leave it to rise again, brush with beaten egg, sprinkle it with sesame seeds, poppy seeds, or with just egg. Put it to bake in a heated 356°F (180 °C) oven until ready.


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