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If you want to make Easter bread without rushing the process, this cold rising version is one of the easiest ways to do it.
The dough is soft, slightly rich from yogurt and butter, and can be made ahead and kept in the fridge for up to 2 days. That means no stress, no last-minute mixing – just shape, bake, and enjoy.
It looks similar to a classic Easter bread, but the method is different. And honestly, more forgiving.
Table of Contents
Why This Recipe Works
- Great for busy days or holiday prep
- Dough can be made ahead and refrigerated
- Easier timing – no pressure to bake immediately
- Yogurt adds softness and a subtle tang
- Buttery, lightly sweet, and fluffy texture
What You’ll Need
- Optional jam filling
- Yeast, warm milk, sugar
- Eggs, flour, butter
- Greek yogurt
- Vanilla + lemon zest
How To Make Cold Rising Easter Bread
1. Activate the yeast
Mix yeast with warm milk and a little sugar.
Let sit until foamy — this means it’s active.
2. Make the base mixture
Beat eggs and sugar until thick and pale.
Add yogurt and mix until smooth.
3. Form the dough
Add yeast mixture and part of the flour.
Mix, then add vanilla and butter.
Gradually add remaining flour and knead until soft and slightly elastic.
4. Cold rise (key step)
Place dough in a bag or covered bowl and refrigerate.
Let it rise until doubled — at least 2 hours or up to 2 days.
👉 This is what makes this recipe flexible and easier to manage.
5. Shape
Bring dough to room temperature for 30 minutes.
Divide, roll, fill (optional), and shape into a braid.
6. Second rise
Let the shaped bread rise until puffy.
7. Bake
Brush with egg wash, sprinkle sugar, and bake until golden and cooked through.
Recipe Tips (this is what makes the difference)
Bake until just done
Overbaking = dry bread. Aim for soft and fluffy.
Cold rising = slower but easier
The dough develops flavor and structure without rushing.
Don’t skip resting after fridge
Cold dough is harder to shape – let it soften slightly first.
Yogurt matters
It keeps the bread soft and slightly tender even after baking.
Watch the top while baking
If it browns too fast, cover loosely with foil.
Texture Goal
- Light crumb with a tender bite
- Soft and fluffy
- Slightly rich, not dry
Optional Add-Ins
- Citrus zest
- Jam filling (as shown)
- Nuts
- Dried fruit
Storage
- Warm slightly before serving
- Store at room temperature for 1–2 days
- Refrigerate for longer storage
More Similar Recipes
- Bulgarian Easter Bread
- Easter Bread Horn Rolls
- Easy Easter Bread Muffins
- Easter Egg Sugar Cookies
- Mini Braided Easter Bread
Cold Rising Easter Bread (Soft, Buttery, Make-Ahead Dough)
Ingredients
For the dough:
- 1/2 cup warm milk, 100–115°F / 38–46°C
- 1 tsp sugar
- 1 tbsp dry yeast, or 30 g fresh yeast
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup Greek yogurt
- 50 g unsalted butter, melted
- 2 tsp vanilla extract
- zest from 1/2 lemon
- 3 to 3 1/2 cups all-purpose flour
- pinch of salt
For brushing:
- 1 egg yolk
- 1 tbsp milk
- 2 tbsp sugar
Optional:
- 1/2 cup jam, for filling
Instructions
Activate the yeast
- In a small bowl, combine warm milk, 1 tsp sugar, and yeast.
- Stir and let sit for 10 minutes, until foamy.
Prepare the dough
- In a large bowl or stand mixer, beat eggs and sugar for 4–5 minutes until thick and pale.
- Add yogurt and mix until smooth.
- Add the yeast mixture and half of the flour. Mix to combine.
- Add vanilla, lemon zest, and half of the melted butter.
- Switch to a dough hook and begin kneading on low speed.
- Gradually add remaining flour and butter. Knead 4–5 minutes, until dough is soft and slightly sticky.
Cold rise
- Transfer dough to a lightly floured surface and shape into a ball.
- Place in a zip-top bag or covered bowl.
- Refrigerate for at least 2 hours, until doubled.
- Dough can be stored in the fridge overnight or up to 2 days.
Shape
- Remove dough from fridge and let sit at room temperature for 30 minutes.
- Divide into 3 equal portions and shape into balls.
- Roll each into a rectangle, spread with jam (optional), and roll into logs.
- Braid the logs and transfer to a prepared loaf pan.
Second rise
- Cover and let rise for 30–60 minutes, until puffy.
Bake
- Preheat oven to 350°F (175°C).
- Mix egg yolk and milk, then brush the top.
- Sprinkle with sugar.
- Bake for 30 minutes, then reduce temperature to 325°F (165°C) and bake another 20–30 minutes.
- If browning too quickly, cover loosely with foil.
- Bake until golden and cooked through. Cool before slicing.
Notes
The dough develops flavor and structure slowly, without rushing.
Yogurt improves texture
Adds softness and keeps the bread tender longer.
Check your yeast
If it doesn’t foam, don’t continue.
Don’t overbake
Bake until just done — this keeps the bread soft and not dry.
Let dough rest after refrigeration
Cold dough is harder to shape — give it time to soften.
Optional filling
Jam adds sweetness and moisture, but the bread works well without it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This bread looks wonderful. Happy Easter to you and your family!
I really like having the flexibility of leaving the dough in the fridge for a couple of days. Sometimes the timing of making yeast dough is difficult. I really like how this bread turned out and I love the idea of adding jam. It would add a delightful sweetness to the bread.
Kalo paska, Mira! Xristos Anesti! (I don’t know if you know these phrases, but it’s ‘happy easter’ and ‘Christ is risen’ in Greek – the classic Easter greetings over there.
I used to LOVE the special Easter breads when I lived in Greece. Interesting that yours has Greek yogurt and lemon in it. 🙂
I’ll have a nice big slice please. . .and then I’l have another big slice cooked in french toast form for brekky tomorrow. He! He! I just love that bit of jam peaking out from the bread. It’s beckoning me. . .which is why I might be sounding so demanding. It’s the bread !!!
BTW. ..Happy Greek Orthodox Easter and a big congrats for getting that closest organized. It always feels good when the house is in tip top shape.
This bread looks amazing, I love Easter bread! Definitely need to try this one soon!
How did I miss this gorgeous Easter bread? Hope you enjoy the upcoming Greek Orthodox Easter. 🙂 I know I’d love to be in your kitchen, with all of the wonderful breads baking up. Also, Spring cleaning is the best! Thanks for sharing another incredible bread recipe. Pinning! 🙂