Recipe by: Michelle Pilarczyk

Source: family cookbook, 1986

Makes: 2 loaves


  • 125 ml (½ cup) warm water
  • 14 g (2 packages) dry yeast
  • 415 ml (1¾ cup) whole milk, warm
  • 2 Tbsp sugar
  • 1 Tbsp salt
  • 3 Tbsp butter
  • 3 eggs
  • 840 g (6¾ cups) flour, more for kneading
  • A few Tbsp peanut oil
  • Coarse sea salt, to sprinkle on top


  • Sprinkle the yeast into the warm water in a large mixing bowl. Stir until dissolved.
  • Add the warm milk, sugar, salt, butter, 3 egg yolks, 2 egg whites (reserve the remaining egg white to brush on the loaves).
  • Add 250 g (2 cups) flour and beat with a heavy duty mixer until smooth, about 1 minute.
  • Add 125 g (1 cup) additional flour. Beat vigorously until smooth.
  • Add enough additional flour 470 g (3¾ cups) to make a soft dough.
  • Turn out on a lightly floured surface and knead the dough for 8-10 minutes. Keep adding in small amounts of flour if the dough is sticking to the surface. At the end of the kneading process, the dough should be smooth and elastic.
  • Place in a clean bowl greased with the peanut oil, cover with cling film, and let rise in a warm place for 1 hour.
  • Punch down the dough. Divide into two halves.
  • Divide each half of dough into 5 equal pieces and roll them out to form ropes, about 46 cm (18 in) long.
  • On a greased baking sheet, braid 3 of the ropes together. Twist together the remaining 2 ropes. Place the twisted 2 ropes on top of the braided 3 ropes and pinch together the ends to seal them close so the twist and braid does not unravel.
  • Repeat with the other half of the dough such that you have 2 braids / loaves.
  • Brush each braid / loaf with peanut oil. Cover with cling film and refrigerate 2 to 24 hours.
  • When ready to bake, remove from the fridge. Uncover the dough and brush the braids with the egg white and sprinkle generously with coarse sea salt.
  • Let stand (uncovered) in a warm part of the kitchen for 10-30 minutes.
  • Bake at 190 C (375 F) for 25-30 minutes, or until golden.

Download PDF here (ingredients board photo in this PDF): Jewish Egg Braid Bread