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Easter Bread
Easter Bread with Citrus Spoon Sweet from Corfu


  • 1 cup milk
  • 1 1/2 (1/4-ounce) envelopes active dry yeast
  • 4 to 5 cups all-purpose flour, as needed
  • 3/4 cup plus 1 tablespoons sugar
  • 2 small eggs, separated
  • 1/2 cup well-drained, chopped orange – bergamot or kumquat spoon sweet
  • 1 teaspoon pure vanilla extract
  • 1/8 cup kumquat liqueur
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup caraway seeds
  • Heat the milk in a small saucepan until it is just warm. Pour it into a very large glass or ceramic bowl and stir in the yeast, 1/2 cup of the flour, and 6 tablespoons of the sugar.
  • Place the bowl in a warm, draft-free place, lightly covered with a cloth, and allow to stand until the yeast starts to bubble up, about 30 minutes.
  • With an electric mixer in a medium bowl, beat the egg yolks with 6 tablespoons of the remaining sugar until pale and creamy. Pour this mixture into the yeast mixture.
  • Stir in the drained orange or bergamot spoon sweet, vanilla, kumquat liqueur, and melted butter. Slowly add flour, 1 cup at a time, mixing it in with a wooden spoon, until a mass begins to form. Turn this out onto a lightly floured work surface and knead, adding more flour if necessary to form a very smooth, large ball of dough.
  • Cover, place in a warm, draft-free place, and allow to stand until the dough has doubled in bulk, about 2 hours.
  • Punch the dough down and knead again for about 7 to 8 minutes.
  • Shape into 1 round loaf and place on a buttered baking sheet. Make 2 sharp slashes like an X on the surface of the dough, cover with a cloth, and let rise again until doubled for about 1 hour.
  • Preheat oven to 350 degrees. With an electric mixer, beat the egg whites with remaining 1 tablespoon sugar in a medium bowl until they are frothy without forming peaks.
  • Brush the surface of each loaf with the mixture, sprinkle with caraway seeds, and bake until the fogatsa has swelled and browned, about 1 hour. Remove from the oven, let cool on a wire rack, and serve.
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