Meet Lazarakia, the cherished Greek Easter bread that beautifully combines tradition with taste.
These small, sweet vegan breads are lovingly shaped to resemble Lazarus and hold deep religious significance in Greek Orthodox culture.
Baked to golden perfection in just 20 minutes, these delightful treats offer a perfect balance of texture and flavor.
With only 184 calories per serving, they’re not just a symbol of faith but also a delicious addition to your Easter celebrations.
Let’s create these time-honored breads that have graced Greek households for generations.
Ingredients for Lazarakia (Greek Easter Bread)
For the Prozymi (Mixture 1):
- Lukewarm Water: 350g – Temperature should be comfortable to touch
- Dry Yeast: 8g – Ensure it’s fresh for best results
- Sugar: 10g – Helps activate the yeast
- All-Purpose Flour: 70g – Room temperature flour works best
For the Main Dough:
- All-Purpose Flour: 635g – Creates the perfect bread texture
- Sugar: 90g – Adds sweetness and helps with browning
- Ground Clove: 1/2 tsp – Provides warm, aromatic flavor
- Ground Cinnamon: 2 tsp – Adds traditional Greek spice notes
- Mahleb Powder: 2 tsp – Optional but adds authentic flavor
- Olive Oil: 50g – Makes the bread tender
- Vegetable Oil: 25g – Creates softer texture
- Sugar-Water Coating: 1 tbsp sugar in 50g water
- Whole Cloves: 40 pieces – For decorative eyes
Step-by-Step Instructions
- Prepare the Prozymi: Combine water, yeast, sugar, and flour in stand mixer bowl. Let rest 10-15 minutes until bubbly.
- Mix Dry Ingredients: In separate bowl, combine flour, spices, salt, and sugar thoroughly.
- Make the Dough: Add dry mixture and oils to prozymi. Knead with dough hook for 10 minutes until smooth.
- First Rise: Cover and let rise in warm spot for 1 hour or until doubled.
- Shape: Divide into 20 equal balls and shape into traditional Lazarakia form.
- Finish: Brush with sugar-water mixture and add clove “eyes”.
- Bake: In preheated oven at 160-170°C for 20 minutes until golden brown.
About This Traditional Bread
Lazarakia breads are special Greek Easter treats shaped like little men wrapped in burial cloths, honoring the story of Lazarus.
These small, sweet-spiced breads are made on Lazarus Saturday, just before Palm Sunday. The clove “eyes” and the shape of the bread have deep meaning in Greek Orthodox tradition.
Shaping Tips
Rolling these breads takes a gentle touch! Start by making a rope about 6 inches long from each dough ball. Cross the arms, pinch the head area slightly to form a neck, and make small cuts for the wrapped cloth effect.
Don’t worry if your first few look different – each bread has its own personality! Place the cloves for eyes just before baking so they stay in place.
Storage and Freshness
Once your Lazarakia have cooled completely, store them in an airtight container at room temperature for up to 3 days.
You can warm them briefly before serving to bring back their fresh-baked softness. These breads also freeze well – just wrap them carefully and freeze for up to 1 month. Let them thaw at room temperature when you’re ready to enjoy them.
Serving Ideas
These sweet-spiced breads are perfect with your morning coffee or afternoon tea. They’re traditionally shared with family and friends after church on Lazarus Saturday.
The subtle flavors of cinnamon, clove, and mahleb (if using) make them a lovely breakfast treat. Kids especially love these little bread figures!
Lazarakia bread (Greek Easter Lazarus breads)
Equipment
- Stand mixer
- Mixing bowls
- Pastry brush
Ingredients
For the “prozymi” (Mixture 1)
- 350 g lukewarm water (12.3 oz.)
- 8 g dry yeast (0.3 oz.)
- 10 g sugar (0.35 oz.)
- 70 g all purpose flour (2.5 oz.)
For the dough
- 635 g all purpose flour (22 oz.)
- 90 g sugar (3.2 oz.)
- 1/2 tsp ground clove
- 2 tsps ground cinnamon
- 2 tsp mahleb powder (optional)
- 50 g olive oil (1.8 oz.)
- 25 g vegetable oil (0.9 oz.)
- 1 tbsp sugar dissolved in 50g water for coating
- 40 whole cloves for the eyes
Instructions
- To prepare this Lazarakia bread recipe start by adding all the ingredients from the “mixture 1” into the bowl of a stand mixer. Mix to combine. Set aside for 10-15 minutes to allow the yeast to work.
- In a separate bowl add the flour, spices, salt and sugar and mix with a spoon to combine.
- Add this mixture in the stand mixers bowl along the yeast mixture from step 1. Pour in the olive oil and vegetable oil. Use a dough hook to knead the dough until smooth and not sticky for about 10 minutes.
- Cover the bowl with a towel and let it rise in a warm environment for about 1 hour, until it doubles its size.
- Gently deflate the dough with your hands and separate the dough in 20 balls. Shape each ball like shown in the pictures.
- Dissolve the sugar in the water and brush the top of the breads.
- Bake in preheated oven at 160-170C for about 20 minutes until golden and cooked through. Enjoy!