Lambrokouloura (Easter ring bread) is prepared on Good Thursday. According to local customs, young girls make a ring bread, symbolizing the circle of life, while young men make a horseshoe to bring good fortune. Lambrokouloura may be baked as common bread, may be sweet, using various herbs, flour and yeast like tsoureki. It differs as the Easter version has designs made of dough and red Easter eggs.



1 kg. all-purpose flour

50 gr. fresh yeast

1 cup lukewarm water

150 gr. sugar

1 tsp. salt

½ cup olive oil

1 cup lukewarm milk

3 eggs lightly beaten at room temperature

1 tsp. cinnamon

1 egg yolk mixed with 1 tsp. water

Red Easter eggs for embellishment

Zest from 1 orange



Step 1

Dilute the fresh yeast in lukewarm water. Add 1 tbs. sugar. Set aside to leaven and form bubbles.

Step 2

Set aside 2 cups all-purpose flour. Pour in a small hole in the remaining all-purpose flour the dissolved fresh yeast, adding sugar, salt, olive oil, the eggs, cinnamon and the orange zest. Work through the mix using a dough hook whisk beater in a food processor adding flour, if needed, to make a rubbery and smooth dough.

Step 3

Cover the dough with transparent film and thick towels on top. Let it rest in warm place away from drafts for 1 ½ hours until it doubles in size.

Step 4

Separate the dough in two parts (for two ring breads). Set aside enough dough for the designs. Form into rings or any other shape you desire.

Step 5

Start the dough design. Press into the dough crosswise four boiled red eggs. Form dough strips and wrap them around the red eggs. You may construct birds and press whole cloves instead of eyes. Carry on with the remaining dough.

Step 6

Place the lambrolouroures in trays, cover and let leaven in a warm place until double their initial size.

Step 7

Apply on the surface the egg yolk and bake in a preheated oven at 180° C for 15 minutes and then lower to 160° C for 20-25 more minutes, making sure they do not brown too much. If needed, cover with aluminum foil