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Lazarakia bread (Greek Easter Lazarus breads) Recipe

Lazarakia bread (Greek Easter Lazarus breads)

Bushra
Traditional Greek Easter bread shaped into small figures and flavored with aromatic spices
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breads
Cuisine Greek
Servings 20 lazarakia
Calories 184 kcal

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!

Nutrition

Calories: 184kcalCarbohydrates: 33.2gProtein: 3.9gFat: 4gSaturated Fat: 1.4gSodium: 2mgFiber: 1.2gSugar: 5.7g
Keyword Greek Easter bread, Orthodox Easter treats, religious bread rolls, sweet spiced bread, traditional Lazarakia
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