Classic Grandma-Style Easter Bread with Raisins
Delicious, airy, and perfect for the bright Easter holiday! Classic Grandma-Style Easter Bread with Raisins is made from rich yeast dough and turns out soft and porous. It will become a true decoration for the table. Fill your home with the wonderful aroma of delightful baking!
Updated : 02 April, 2026
Easy
More than 1 hour.
Ingredients
500 milliliters
Milk
1 kilograms
Wheat flour
200 grams
Butter
300 grams
Sugar
6
Eggs
12 grams
Dry yeast
275 grams
Raisins
1 teaspoon
Vanilla sugar
0.25 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake grandma-style yeast Easter bread with raisins? Prepare the ingredients for the Easter bread. Take the eggs and butter out of the refrigerator in advance; they should come to room temperature. Check the package of dry yeast to make sure it is intended for 1 kg / 2.2 lb of flour. I made half a portion.
Step 2
First, make the sponge. To do this, take half of the total amount of flour and mix it with the dry yeast. Warm the milk until it is lukewarm. It should feel pleasantly warm to the touch, but not hot. Pour the milk into the flour while stirring constantly. The sponge will be quite runny, so there is no need to knead it heavily.
Step 3
Cover the bowl with the sponge with a towel and put it in a warm place for half an hour. During this time, it should rise and double in size.
Step 4
Separate the eggs into whites and yolks. Beat the yolks with the sugar and vanilla sugar until light and fluffy.
Step 5
Beat the egg whites to stiff peaks. For the whites to whip well, the bowl must be clean. Be sure to wash the mixer attachments after beating the yolks.
Step 6
Add the beaten yolks to the sponge and mix. Add the salt and softened butter. Work it in well with your hands.
Step 7
Add the beaten egg whites. Gently fold the mixture together with upward movements from the bottom.
Step 8
Sift the remaining flour. Add the flour gradually, in small portions, judging by the desired dough consistency. Keep in mind that you may need a little more or a little less flour, so rely on the texture of the dough.
Step 9
Knead the dough. This takes about 25–35 minutes, though the time may vary; most importantly, watch the dough consistency. I kneaded it by hand, and it became smooth quite quickly, but it should not be thick under any circumstances. Dough for Easter bread is not rolled out; it should be very soft. With a mixer fitted with a dough hook, it may be quicker, about 10–15 minutes. Cover the bowl with the dough with a towel and put it in a warm place for 1 hour.
Step 10
While the dough is rising, prepare the raisins. First rinse them, then pour boiling water over them for 15 minutes. Drain the water and spread the raisins on a napkin to dry.
Step 11
Add a spoonful of flour to the dry raisins and mix well so that each raisin is coated in flour.
Step 12
During proofing, the dough should double in size.
Step 13
Add the raisins to the dough and knead it so they are evenly distributed. Cover with a towel and leave for 10 minutes.
Step 14
Prepare the baking molds. Grease them with butter if needed. Divide the dough among the molds, filling them no more than one-third full. The Easter breads will increase in size during baking. Leave the dough in the molds to rest for another 10 minutes.
Step 15
Preheat the oven to 100°C / 212°F. Place the molds with the Easter breads in the oven and keep them at this temperature for 10 minutes, then increase the heat to 180°C / 356°F and bake the Easter breads until done, 45–50 minutes. Mine baked for 40 minutes. Adjust the baking time according to your oven. Do not open the oven during baking. The classic Easter breads are ready; let them cool, covered with a towel.
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