Spiced Greek Lazarus Breads (Lazarakia)
These aromatic little Lazarakia are a beloved Greek Easter tradition, combining warm spices and a soft, fluffy texture in a simple yeast dough shaped into little men.
- Prep15 min
- Cook20 min
- Total35 min
- DifficultyMedium
- Servings4
Lazarakia are traditionally baked on the Saturday before Palm Sunday (the Saturday of Lazarus) in Greece, especially on the islands. These little spiced breads are shaped to resemble a person wrapped in a shroud, with whole cloves for eyes, and they carry a beautiful aroma of cinnamon and clove.
The dough is enriched with olive oil and a touch of mahleb (if you can find it), which gives a subtle cherry-like fragrance. They are perfect for a festive breakfast or as a sweet snack, and they keep well for a couple of days – if they last that long!
Ingredients
Mixture 1 (sponge)
Dry ingredients
For the coating
For decoration
Converted amounts are rounded.
Method
- In the bowl of a stand mixer, combine the lukewarm water, dry yeast, 10g sugar, and 70g flour. Stir briefly, then let it sit for 10–15 minutes until the mixture becomes frothy and active.
- In a separate bowl, whisk together the remaining 635g flour, 90g sugar, ground clove, cinnamon, and mahleb (if using).
- Add the dry mixture to the yeast sponge in the mixer bowl. Pour in the olive oil and vegetable oil. Attach the dough hook and knead on low speed for about 10 minutes, until the dough is smooth, elastic, and no longer sticky.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in volume.
- Gently punch down the dough to deflate it. Divide it into 20 equal pieces. Shape each piece into a small log, then form it into a little human figure (like a wrapped Lazarus). Press 2 whole cloves into each bread for the eyes.
- Dissolve 1 tablespoon of sugar in 50g of water. Brush this sugar-water glaze over the tops of the shaped breads.
- Preheat the oven to 160–350°F (320–340°F). Bake the Lazarakia for about 20 minutes, until they are golden brown and sound hollow when tapped. Let them cool on a wire rack before serving.
💡 Tips
- If you don't have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 12–15 minutes.
- For a softer, shinier crust, brush the breads again with the sugar glaze halfway through baking.
- Store leftover Lazarakia in an airtight container at room temperature for up to 2 days.
Inspired by a recipe from My Greek Dish