Armenian sweet Easter bread

Araxy Aykanian


My grand mother bake this Easter bread every year while i was growing up ,I learn from her . now that she is no longer with us, i bake this bread year round to remember her, all my friend love it , specially is good for brunches or afternoon tea or coffee.
pass to me and to my daughters.
I like to share with my friends. enjoy them.

pinch tips: How to Knead Dough




4 Hr


35 Min


envelopes active dry yeast
1/2 c
warm water (105 to 115f)
1 tsp
1 c
butter, melted
1 1/4 c
1 c
milk warm (105 115f)
2 tsp
black caraway seeds (optional
1/4 tsp
1 tsp
mahlab ground *
1/4 tsp
mastic *
1 tsp
baking powder
6 1/2 c
seasame seeds and hard color eggs (optional)
egg yolk beaten with 1 tablespoon milk or water

Directions Step-By-Step

1- In a small bowl sprinkle the yeast over warm water, stir in 1 teaspoon sugar and set aside for 15. min.
2- Meanwhile in a separate mixing bowl beat the butter with the sugar until creamy.
Add the eggs and beat well . Blend in milk, yeast, caraway seeds, mastic(if using) Mahlab, salt stirring well.
3- Sift the flour with baking powder, make a well in the center and pour beaten egg mixture . Stir to mix, then knead with your hands about 10-15 min. until is smooth. Place in a big grease bowel, turn once . then cover and place in a warm area ( not in the oven) for about 5-6 hrs. until its doubled in bulk.
Punch the dough down and divide 4 balls , divide each ball 3 portions. roll in a long rope. Bread 3 pieces pinch the end of together and tuck underneath.
Arrange the breaded bread on the baking tray,3 or 4 inches a part .
Glaze tops with the beaten egg. Sprinkle with sesame seeds, or press color egg
into the tops.( as shown on the picture). let rise again in warm place about 30 or 40 min. or until double in size.
Bake a 350 degrees for about 25 min. or until golden brown.
Cool. Bread can be freeze very well up to 6 months. You can reheat while is frozen at 350 degrees until warm and soft.
Then seat back with cup of coffee or tea and enjoy it.

About this Recipe

Course/Dish: Sweet Breads
Collection: Easter