15 Homemade Easter Bread Recipes to Bake This Year

There’s something about the smell of yeast and sweet dough baking that just feels like a holiday morning. If you’ve ever stood in the kitchen watching a loaf rise, you know it’s not just about the bread—it’s about the quiet anticipation and the tradition. Maybe your family has a recipe passed down, or maybe you’re looking to start a new ritual this year.

Easter breads show up in different forms all over the world, from rich, buttery braids to simple, spiced buns. Some are studded with dried fruit, others hide colorful eggs in their twists, and a few even come with a sweet cheese filling. The great thing is, they all have one thing in common: they make the table feel special.

I’ve rounded up 15 recipes that cover a lot of ground. Some are perfect for beginners, others are a fun project if you want to try something new. Whether you need a centerpiece for your brunch or just something nice to go with your morning coffee, there’s a bread here for you.

1. Traditional Greek Tsoureki

This braided beauty is soft, fluffy, and scented with exotic spices like mahleb and mastic. It’s less sweet than some other holiday breads and has an incredible aroma that fills the whole house while it bakes.

Recipe Metadata:

Time to Make: 3 hours 30 minutes
Servings: 12

Ingredients:

• 1 cup warm whole milk
• 2 packets active dry yeast
• 1/2 cup granulated sugar
• 4 large eggs, room temperature
• 1/2 cup unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1 tbsp ground mahleb
• 1 tsp ground mastic resin (optional)
• 1/2 tsp salt
• 4–4½ cups all-purpose flour
• 1 egg yolk mixed with 1 tbsp water (for egg wash)
• 2 tbsp sliced almonds

Recipe Steps:

• In a bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 10 minutes until frothy.
• In a large bowl, whisk eggs, melted butter, vanilla, mahleb, mastic, salt, and remaining sugar. Add yeast mixture.
• Gradually add flour, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth.
• Place dough in a greased bowl, cover, and let rise for 2 hours or until doubled.
• Punch down dough, divide into 3 pieces, and roll each into a 20-inch rope. Braid ropes together and tuck ends under.
• Place on a baking sheet, cover, and let rise for 1 hour.
• Preheat oven to 350°F. Brush with egg wash, sprinkle with almonds, and bake 25-30 minutes until golden.

2. Italian Easter Bread with Colorful Eggs

This wreath-shaped bread is as festive as it gets. Pastel-dyed eggs are nestled into the braided dough before baking, creating a stunning centerpiece that also happens to be delicious.

Recipe Metadata:

Time to Make: 3 hours
Servings: 8

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 1/4 tsp active dry yeast
• 1 tsp salt
• 3/4 cup warm milk
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• 6 raw eggs, dyed
• 1 egg beaten with 1 tbsp water (for egg wash)
• Sprinkles

Recipe Steps:

• In a large bowl, mix 2 cups of flour, sugar, yeast, and salt. Add warm milk, butter, 3 eggs, vanilla, and orange zest. Beat for 2 minutes.
• Gradually add remaining flour until a soft dough forms. Knead on a floured surface for 8-10 minutes.
• Place in a greased bowl, cover, and let rise 1-1.5 hours until doubled.
• Punch down the dough and divide it into 3 pieces. Roll each into a 24-inch rope. Braid ropes and form into a circle on a baking sheet, pinching ends together.
• Gently press dyed raw eggs into the braid. Cover and let rise 30 minutes.
• Preheat oven to 350°F. Brush dough with egg wash, avoiding egg. Sprinkle with sprinkles.
• Bake 22-25 minutes until golden brown. Cool completely before serving.

3. Paska (Ukrainian Easter Bread)

Paska is a lightly sweetened bread often decorated with braids and crosses. This version uses a springform pan to create a tall, impressive loaf that slices beautifully.

Recipe Metadata:

Time to Make: 4 hours
Servings: 16

Ingredients:

• 6–7 cups bread flour
• 1 tbsp active dry yeast
• 3/4 cup sugar
• 2 cups warm milk
• 1 cup butter, melted
• 2 1/4 tsp salt
• 3 large eggs
• 2 tsp vanilla extract
• 1 egg beaten with 1 tsp water (for egg wash)

Recipe Steps:

• In a small bowl, dissolve 1 teaspoon of sugar in 1/2 cup of warm milk. Sprinkle yeast on top and let sit 5-10 minutes until bubbly.
• In a stand mixer bowl, combine 4 cups of flour, salt, and the remaining sugar. Add yeast mixture, eggs, melted butter, remaining milk, and vanilla. Mix until smooth.
• Gradually add remaining flour until a sticky dough forms. Knead with a dough hook for 6-7 minutes.
• Place dough in an oiled bowl, cover, and let rise 60-90 minutes until doubled.
• Grease a 9-inch springform pan. Shape half the dough into a disk and place it in the bottom of the pan.
• Divide remaining dough: use 3 pieces for a braid and 1 piece for a cross. Braid the 3 ropes and place around the edge of the pan. Shape the remaining piece into a cross and place it in the center.
• Cover and let rise 1 hour. Preheat oven to 350°F.
• Brush with egg wash and bake 40-50 minutes until golden and hollow-sounding when tapped.

4. Hot Cross Buns

You can’t have Easter without these spiced, fruit-filled buns. The soft dough and simple icing cross make them a classic for a reason. They’re best served warm, split, and buttered .

Recipe Metadata:

Time to Make: 3 hours
Servings: 12 buns

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup warm milk
• 1/4 cup melted butter
• 2 large eggs
• 3/4 cup currants or raisins
• 1/2 cup powdered sugar
• 1-2 tbsp milk (for icing)

Recipe Steps:

• In a large bowl, mix flour, sugar, yeast, cinnamon, nutmeg, and salt.
• Add warm milk, melted butter, and eggs. Stir until the dough forms. Knead 5-7 minutes.
• Knead in currants. Place in a greased bowl, cover, and let rise 1 hour.
• Punch down, divide into 12 pieces, and shape into balls. Place in a greased 9×13 pan. Cover and rise 45 minutes.
• Preheat oven to 375°F. Bake 20-25 minutes until golden.
• Cool slightly. Mix powdered sugar and milk, then pipe crosses on each bun.

5. Lemon and Pistachio Easter Bread

This modern take on traditional braided bread features a swirled pistachio filling and bright lemon zest. It’s a lovely option if you want something a little different.

Recipe Metadata:

Time to Make: 2 hours 30 minutes
Servings: 8

Ingredients:

• 500g flour
• 250ml milk
• 50g butter, melted
• 2 egg yolks
• Zest of 1 lemon
• 50g sugar
• 10g vanilla sugar
• 7g instant yeast
• 1 tsp salt
• 100g ground pistachios
• 4 tbsp heavy cream
• 3 tbsp muscovado sugar
• 1 egg + 50ml milk (for glaze)

Recipe Steps:

• In a bread machine or stand mixer, combine flour, milk, butter, egg yolks, lemon zest, sugars, yeast, and salt. Knead until smooth dough forms. Let it rise for 1 hour.
• For filling, heat the cream with muscovado sugar until the sugar dissolves. Remove from heat, stir in ground pistachios and a squeeze of lemon juice. Set aside.
• Roll the dough into a rectangle, and spread filling down the center. Roll up and cut into 3 strips lengthwise, leaving one end attached. Braid strips.
• Place on a baking sheet, cover, and let rise 30 minutes.
• Preheat oven to 340°F. Mix egg and milk for the glaze, and brush it over the bread.
• Bake 25-30 minutes until golden brown.

6. Romanian Pasca (Cheese-Filled Bread)

Pasca combines a sweet yeast dough with a rich cheese filling made from ricotta, raisins, and lemon zest. It’s like a cheesecake and bread hybrid, and it’s absolutely delicious.

Recipe Metadata:

Time to Make: 2 hours 40 minutes
Servings: 16

Ingredients:

• 1 tbsp active dry yeast
• 1/4 cup warm water
• 1 cup milk
• 1/2 cup butter, melted
• 2 tbsp lemon zest
• 1/2 cup sugar
• 4 2/3 cups flour
• 3 large eggs
• 1 tsp vanilla
• 1 lb ricotta cheese
• 2 large eggs (for filling)
• 1 tsp vanilla (for filling)
• 1/4 cup sugar (for filling)
• 1/2 cup raisins
• 1 tbsp lemon zest (for filling)

Recipe Steps:

• In a bowl, dissolve yeast in warm water with a pinch of sugar. Let’s sit for 10 minutes.
• Heat milk, butter, lemon zest, and sugar until butter melts. Cool slightly, then whisk in eggs.
• In a mixer, combine flour, milk mixture, and yeast mixture. Knead with a dough hook for 5 minutes. Cover and let rise 1-2 hours.
• On a baking sheet, roll 1/4 of the dough into a 10-inch circle. Divide the remaining dough into 6 pieces, roll into ropes, braid, and place around the edge of the circle.
• Mix all filling ingredients together. Pour filling into the center.
• Let rise 30 minutes. Preheat oven to 350°F.
• Brush dough with egg wash and bake 40-45 minutes until deep golden brown.

7. Lambropsomo (Greek Easter Bread)

This Greek bread is traditionally made for Easter Sunday. It’s often decorated with a single red egg in the center, symbolizing Christ’s resurrection.

Recipe Metadata:

Time to Make: 4 hours
Servings: 10

Ingredients:

• 1 cup plus 1 tbsp milk
• 1 stick (4 oz) butter
• 5½–6 cups flour
• 1 package quick-rise yeast
• 3/4 cup sugar
• 1/2 tsp salt
• Zest and juice of 1 large orange
• 1½ tsp allspice
• 1/2 tsp vanilla
• 3 eggs
• 1 red-dyed egg (decorative)
• 1 tbsp honey
• 1 egg yolk
• 2 tbsp sliced almonds

Recipe Steps:

• Heat milk and butter until butter melts. Cool to lukewarm.
• In a bowl, mix 1 cup of flour with yeast and 1 tbsp of sugar. Stir in milk mixture, cover, and let sit 20-30 minutes until bubbly.
• Add remaining sugar, salt, orange zest and juice, allspice, vanilla, and 2 eggs. Mix well. Add remaining flour gradually, kneading until smooth.
• Place in a greased bowl, cover, and let rise 1½-2 hours.
• Divide the dough into 3 pieces, roll into 18-inch ropes, and braid. Place on baking sheet, form into wreath, tuck ends.
• Let rise 1½ hours. Preheat oven to 400°F.
• Gently place the dyed egg on the bread. Bake 20-30 minutes.
• Mix honey with egg yolk and the remaining milk. Brush on bread, sprinkle with almonds. Reduce oven to 350°F and bake 5 more minutes.

8. Ukrainian Babka

Unlike the chocolate-swirled babka many know, this Ukrainian version is a tall, cylindrical bread baked in coffee tins. It’s buttery, slightly sweet, and dotted with raisins .

Recipe Metadata:

Time to Make: 5 hours
Servings: 10 small loaves

Ingredients:

• 1 cup butter
• 2 cups whole milk
• 3/4 cup sugar
• 1/2 tsp saffron or turmeric
• 6 large egg yolks, beaten
• 2 tsp salt
• 1 cup ice water
• 1/2 cup warm water
• 1 tsp sugar
• 2 tbsp traditional yeast
• 8-9 cups flour
• 2 cups raisins

Recipe Steps:

• Heat butter, milk, and 3/4 cup sugar until butter melts. Scald milk by heating until steaming. Remove from heat, stir in saffron, then ice water to cool.
• Whisk egg yolks into the cooled milk mixture. Stir in salt.
• In a stand mixer bowl, combine 1/2 cup warm water and 1 tsp sugar. Sprinkle yeast on top, let it bubble.
• Add the milk mixture to the yeast. With a dough hook, add flour gradually until the dough pulls away from the bowl. Knead 5 minutes.
• Place in an oiled bowl, cover, let rise 1 hour.
• Punch down, divide into greased coffee tins, filling 1/3 full. Let rise until dough reaches the top of the tins.
• Preheat oven to 325°F. Bake 25 minutes, cover with foil if browning too fast. Brush with egg white, bake 10-15 more minutes.

9. Sweet Italian Easter Bread with Almond Paste

This version includes grated almond paste in the dough, giving it an extra layer of richness and a subtle nutty flavor. Sprinkles on top add a festive, colorful touch.

Recipe Metadata:

Time to Make: 3 hours
Servings: 18

Ingredients:

• 1 1/4 cups milk
• 1/3 cup butter, cubed
• 7 oz almond paste, grated
• 1/2 cup sugar
• 2 1/4 tsp instant yeast
• Pinch salt
• 2 eggs, beaten
• 4 cups flour
• 3 dyed Easter eggs
• Sprinkles
• 1 egg beaten with 1 tsp water (for egg wash)

Recipe Steps:

• Heat milk and butter in a saucepan until butter melts. Do not exceed 130°F.
• In a food processor, pulse the grated almond paste and sugar until sandy.
• In a mixer with a dough hook, combine the milk mixture, the almond paste mixture, the yeast, salt, 2 beaten eggs, and flour. Mix on low, then medium-low 10-15 minutes.
• Turn the dough onto a floured surface, and knead briefly. Cover and let rest 10 minutes.
• Divide the dough into 6 pieces. Roll each into 14-inch ropes. Twist two ropes together and form them into a circle. Repeat to make 3 loaves.
• Place on baking sheets, cover, and let rise 45 minutes to 1 hour.
• Preheat oven to 350°F. Brush loaves with egg wash, sprinkle with sprinkles. Place one dyed egg in the center of each.
• Bake 20-30 minutes until golden.

10. Braided Easter Bread with Raisins

Sometimes, simple is best. This classic braided loaf is soft, buttery, and full of plump raisins. It’s perfect for slicing and toasting the next day.

Recipe Metadata:

Time to Make: 3 hours
Servings: 12

Ingredients:

• 1 cup warm milk
• 1/2 cup sugar
• 2 1/4 tsp active dry yeast
• 4 cups flour
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup butter, softened
• 1 tsp vanilla
• 1 cup raisins
• 1 egg yolk mixed with 1 tbsp cream (for egg wash)

Recipe Steps:

• In a bowl, combine warm milk, sugar, and yeast. Let it sit 5-10 minutes until foamy.
• Add flour and salt to the yeast mixture. Add eggs, butter, and vanilla. Mix until shaggy dough forms.
• Knead on a floured surface for 8-10 minutes until smooth. Knead in raisins.
• Place in a greased bowl, cover, and let rise 1-1.5 hours.
• Punch down, divide into 3 pieces. Roll into ropes and braid. Place on a baking sheet.
• Cover and let rise 45 minutes. Preheat oven to 350°F.
• Brush with egg wash and bake 25-30 minutes until golden.

11. Lazarakia (Lazarus Breads)

These small, spiced breads are shaped to look like a figure wrapped in a shroud, representing the resurrection of Lazarus. They’re a fun project, especially if you have kids helping in the kitchen.

Recipe Metadata:

Time to Make: 2 hours 30 minutes
Servings: 12 small breads

Ingredients:

• 500g all-purpose flour
• 1 tbsp dry yeast
• 200ml warm water
• 100g sugar
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1 tsp mahleb (optional)
• Pinch salt
• 2 tbsp olive oil
• Whole cloves (for eyes)
• Optional: raisins and chopped walnuts

Recipe Steps:

• In a bowl, combine flour, yeast, sugar, cinnamon, cloves, mahleb, and salt.
• Gradually add warm water and olive oil, mixing until a soft dough forms.
• Knead 10 minutes until smooth. Cover and let rise 1-2 hours until doubled.
• Pinch off golf-ball-sized pieces. Shape into ovals for bodies.
• Use small pieces of dough to form arms, placing them across the body. Press two whole cloves into the head for the eyes.
• Optional: stuff with raisin-walnut mixture before shaping.
• Place on baking sheet, let rest 20-30 minutes. Preheat oven to 350°F.
• Bake 20-25 minutes until golden brown.

12. Small Batch Italian Easter Chocolate Egg Bread

This recipe makes 3-4 small, individual-sized breads, perfect if you’re not feeding a crowd. Chocolate eggs are added after baking for a fun, kid-friendly touch.

Recipe Metadata:

Time to Make: 2 hours
Servings: 4 small breads

Ingredients:

• 1 batch All-Around Bread Dough (or your favorite sweet dough)
• Easter chocolate eggs
• 1 tsp powdered sugar

Recipe Steps:

• Prepare bread dough according to your favorite recipe. Let rise until doubled.
• Divide the dough into 3-4 equal portions, then divide each portion in half.
• Roll each half into a 12-inch log. Twist two logs together and pinch the ends.
• Bring ends together to form a round, twisted wreath. Place on a baking sheet.
• Cover and let rise 30 minutes. Preheat oven to 350°F.
• Lightly dust the tops with flour. Bake for 13 minutes or until tops are brown.
• Cool completely, dust with powdered sugar, and place chocolate eggs in the center.

13. German Osterbrot

This German Easter bread is a lightly sweet yeast loaf often studded with raisins and almonds. It’s simple, rustic, and perfect for breakfast or afternoon coffee.

Recipe Metadata:

Time to Make: 3 hours
Servings: 10

Ingredients:

• 4 cups flour
• 1/2 cup sugar
• 2 1/4 tsp yeast
• 1 tsp salt
• 1 cup warm milk
• 1/4 cup butter, melted
• 1 egg
• 1/2 cup raisins
• 1/4 cup sliced almonds
• 1 egg beaten with 1 tbsp milk (for egg wash)
• Pearl sugar for sprinkling

Recipe Steps:

• In a large bowl, combine flour, sugar, yeast, and salt.
• Add warm milk, melted butter, and egg. Stir until the dough forms.
• Knead on a floured surface for 8-10 minutes until smooth. Knead in raisins and almonds.
• Place in a greased bowl, cover, and let rise 1 hour.
• Shape into a round loaf and place on a baking sheet. Cover and let rise 45 minutes.
• Preheat oven to 350°F. Brush with egg wash and sprinkle with pearl sugar.
• Bake 30-35 minutes until golden and hollow-sounding when tapped.

14. Lemon Blueberry Easter Bread

This loaf brings the flavors of spring into bread form. It’s moist, tender, and dotted with fresh blueberries and lemon zest. Think of it as a fancy coffee cake.

Recipe Metadata:

Time to Make: 1 hour 15 minutes
Servings: 1 loaf

Ingredients:

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 2 tbsp lemon zest
• 1/2 cup melted butter
• 2 large eggs
• 1/2 cup milk
• 1 cup fresh or frozen blueberries
• 1/4 cup lemon juice
• 1/4 cup powdered sugar

Recipe Steps:

• Preheat oven to 350°F. Grease a 9×5 loaf pan.
• In a bowl, whisk flour, baking powder, and salt.
• In another bowl, rub sugar and lemon zest together. Whisk in melted butter, eggs, and milk.
• Stir wet ingredients into dry until just combined. Gently fold in blueberries.
• Pour into pan. Bake 50-55 minutes until a toothpick comes out clean. Cool 10 minutes.
• Whisk lemon juice and powdered sugar. Poke holes in a warm loaf and pour glaze over the top.

15. Classic Kulich

Kulich is a tall, cylindrical Russian Easter bread similar to babka. It’s traditionally baked in a tall can and topped with a simple icing that drizzles down the sides.

Recipe Metadata:

Time to Make: 4 hours 30 minutes
Servings: 2 large loaves

Ingredients:

• 1 cup warm milk
• 2 tsp active dry yeast
• 1/2 cup sugar
• 4 cups flour
• 1/2 cup butter, softened
• 3 eggs
• 1 tsp vanilla
• 1/2 cup raisins
• 1/4 cup candied citrus peel
• 1/2 cup powdered sugar
• 1-2 tbsp lemon juice

Recipe Steps:

• In a bowl, combine warm milk, yeast, and 1 tbsp sugar. Let’s sit for 10 minutes.
• Add 1 cup of flour, mix well, cover, and let the sponge rise for 30 minutes.
• Add remaining sugar, butter, eggs, vanilla, and remaining flour. Knead until smooth.
• Knead in raisins and candied peel. Place in a greased bowl, cover, let rise 1-2 hours.
• Divide the dough between two greased coffee cans, filling 1/3 full. Let rise until the dough reaches the top of the cans.
• Preheat oven to 350°F. Bake 35-40 minutes until golden. Remove from cans immediately and cool upright.
• Mix powdered sugar and lemon juice to make a thick glaze. Drizzle over cooled loaves.