Lambropsomo (Greek Easter Bread) is a traditional Greek recipe for a classic sweet yeasted bread flavoured with mahleb, aniseed and orange zest that's braided into a crown and studded with eggs dyed red. The full recipe is presented here and I hope you enjoy this classic Greek version of: Greek Easter Bread (Lambropsomo).
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In effect, this is the Greek version of Easter Crown bread. It is traditionally baked and eaten to mark the end of Lent. However, some families bake and eat this bread (without the eggs) each and every Sunday.
Ingredients:
2 tbsp active, dried, yeast
120ml warm water (no more than hand hot)
240ml warm milk (no more than hand hot)
120ml melted butter, cooled to room temperature
2 tsp coarse sea salt or 1 tsp table salt
1 1/2 tsp aniseed, crushed
3 eggs, beaten
100g granulated sugar
1 tbsp freshly-grated orange zest
1/4 tsp mahleb (optional)
850g plain flour (about)
2 to 5 hard-boiled eggs, dyed red
For the Glaze:
Softened butter sesame seeds (optional)
Method:
Combine the yeast and warm water in a large bowl. Set aside for 5 minutes then stir in the milk, melted butter and salt. Now mix in the aniseed, eggs, sugar, orange zest and mahleb. Use a wooden spoon to stir and keep stirring constantly as you add the flour. When the mixture comes together as a stiff dough turn out onto a floured surface and knead well for about 10 minutes, or until smooth and elastic.
Transfer the dough to a well-greased bowl and turn to coat in the oil then cover with a clean cloth and set aside to raise in a warm place for about 2 hours. Knock the dough back and turn out onto a floured work surface. Knead briefly then divide in half (you will make two loaves).
Take the first half and tear off about 1/5 of the dough. Form the larger piece into a round and transfer to a greased baking tray. Centre one red-coloured egg in the middle of the round. Divide the reserved piece of dough in half and roll out into two long strips. Place these over the egg, in the form of a cross and tuck the ends under the loaf.
Take the other half of the dough and form into a braided crown. Begin by dividing the dough into thirds and roll each piece out into ropes about 60cm long. Braid the ropes together, pinching the ends firmly to secure then form into a circle on a greased baking tray. Again pinch the ends to seal where they overlap.
Nestle 4 of the red eggs in amongst the braids, spacing them evenly. Cover both loaves with a clean kitchen towel and set aside in a warm place to raise for 60 minutes. Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until golden brown and cooked through (the base will sound hollow when tapped). Immediately brush with the butter then sprinkle the sesame seeds over the top. Allow to cool completely before serving.
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