Easter Yogurt Bread

A Serbian Easter feast would not be complete without the colorful, sweet  Easter yoghurt bread.

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1200 gr white flour mixed
2 tsp salt
50 g fresh yeast or 2 packages dry yeast
1 tbs full machlepi, grated
6 - 8 tbs cinnamon juice (In a pot add 1/2 cup water with one stick of cinnamon cut into pieces and two cloves leave it to boil this will give us the aroma from the cinnamon)
5 tbs sugar
4 eggs
1 bowl of yogurt without the crust
warm milk as much as required
8 tbs melted butter, warmed
4 red painted eggs


Preheat oven at 180° C.

1.  In a kneading bowl or mixer combine the eggs, the yogurt, the cinnamon juice, the salt, the sugar, the machlepi and the yeast.

2.  Add two handfuls of flour and beat until the mixture becomes even.

3.  Add the flour and begin kneading while at the same time slowly pour the warm milk as much as is necessary so that the dough becomes smooth and elastic.

4.  Add the butter and continue to knead until it becomes even again.

5. Cover the dough and let it rest for about 20 minutes.

6. Shape the dough into a loaf or a ring shape and pierce at the side of the bread four holes with a small branch or with your hand.

7. Place the red Easter eggs in the four holes in the dough making sure they are almost halfway in the dough.

8. Let the bread rise and then smear with beaten egg whites to give it a shine or with a whole beaten egg to give it a dark color.

9. Pierce it in 4 or 5 places with a twig and bake in the oven at

10. Once it is ready leave it to cool on a gridiron. It is best to prepare the bread one or two days before eating it.

  • Serbian glace boulamasi.

When the bread has completed 20 minutes in the oven, take it out and pour the glace in the middle of the loaf, make sure it is spread all over the bread without it reaching the sides. Sprinkle colorful sprinkles on top.

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