Polish Easter Bread Recipe

Name: Polish Easter Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter or 1/2 cup margarine, softened; 1/2 cup granulated sugar or 1/2 cup maple syrup; 3 egg yolks; 1 (1/4 ounce) package active dry yeast; 1/4 cup warm water (105 to 115 degrees F); 2 teaspoons orange peel, grated; 1 teaspoon lemon peel, grated; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 4 cups flour or 4 cups white whole wheat flour; 1 cup lukewarm milk (scalded, then cooled); 1 cup golden raisin

Servings: persons

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup granulated sugar or 1/2 cup maple syrup
3 egg yolks
1 (1/4 ounce) package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 teaspoons orange peel, grated
1 teaspoon lemon peel, grated
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 cups flour or 4 cups white whole wheat flour
1 cup lukewarm milk (scalded, then cooled)
1 cup golden raisin

1
Beat butter and sugar in large bowl until blended.
2
Beat in egg yolks until well blended.
3
Dissolve yeast in warm water.
4
Stir yeast mixture, orange peel, lemon peel, cinnamon and salt into butter mixture.
5
Stir in flour alternately with the milk, beating well after each addition, until soft dough forms.
6
Stir in raisins.
7
Cover; let rise in warm place until double, about 1 1/2 hours.
8
Stir down dough; spoon into greased and floured10 x 4-inch tube pan or 12 cup bundt cake pan.
9
Cover; let rise until double, about 1 hour.
10
Heat oven to 350 degreesF
11
Bake until bread is golden brown, 35 to 40 minutes.
12
Cool 5 minutes.
13
Remove from pan; cool completely.
14
Sprinkle with confectioners sugar if desired.

839

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter or 1/2 cup margarine, softened, 1/2 cup granulated sugar or 1/2 cup maple syrup, 3 egg yolks, 1 (1/4 ounce) package active dry yeast, and more.

Yes, Polish Easter Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Polish Easter Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions