This Easter try out this aromatic little Lazarakia (Greek Lazarus breads) recipe and combine tradition with family cooking creating wonderful memories for your family!
For the “prozymi” (Mixture 1)
- 350g lukewarm water (12.3 oz.)
- 8g dry yeast (0.3 oz.)
- 10g sugar (0.35 oz.)
- 70g all purpose flour (2.5 oz.)
For the dough
- 635g all purpose flour (22 oz.)
- 90g sugar (3.2 oz.)
- 1/2 tsp ground clove
- 2 tsps ground cinnamon
- 2 tsp mahleb powder (optional)
- 50g olive oil (1.8 oz.)
- 25g vegetable oil (0.9 oz.)
- 1 tbsp sugar dissolved in 50g/ 2 oz. water for coating
- 40 whole cloves for the eyes
- 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!
- Serving Size: 1 little bread
- Calories: 184 kcal
- Sugar: 5.7g
- Sodium: 2mg
- Fat: 4g
- Saturated Fat: 1.4g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 33.2g
- Fiber: 1.2g
- Protein: 3.9g
- Cholesterol: 0mg
Keywords: lazarakia bread, easter lazarus bread