Greek Lazarus Bread > Lazarakia

April 19, 2008

Filed under Cyprus, Easter Recipes, Greece
Tags: Cyprus, Easter, Easter Food, Easter Holidays, Easter Recipes, Greece

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Ingredients >
4 1/2 cups all-purpose flour
1 package active dry yeast
3 cups warm water
1/2 cup sugar
2 tbs honey
1 tbs cinnamon
1 tsp ground cloves
1 tsp anise
1/2 tsp salt
3 tbs olive oil
oil for brushing
6 whole nuts

Method >
The night before baking, mix the yeast with some warm water and 1 1/2 cups of all-purpose flour. Stir well, and set aside, covered, in a warm place. The next morning, in a bowl sift the remaining flour. Make a well in the center and pour in the starter, sugar, honey, spices, salt, oil and water.

Knead well till the dough becomes elastic and shiny. Cover it and let it rise for 2 hours. When the dough is doubled in size, divide it in seven pieces. One of them must be larger than the others. Roll the six smaller pieces into cords.

Stick a nut in one end of each cord. Cut the larger piece of dough in 12 ropes. Stick the ends of 2 ropes near each nut and braid forming an ancient shroud. Place the breads on an oiled baking pan and cover them. Let them rise for 2 hours. Brush the Lazarakia with olive oil and bake them in a pre-heated oven of 200 for 20 to 25 minutes.