Food & Drink Magazine

Lithuanian Easter Raisin Bread

By Veronica46

Traditionally the practice of eating Easter Bread or Communion Bread goes back to the Byzantine Empire. This Lithuanian Easter bread is great for Easter or any day.


Welcome to this months BreadBakers. We are celebrating the The International Easter/Passover/Springtime Bread Basket. It is hosted by Camilla from Culinary Adventures with Camella.

Just in case you were wondering, #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here.
Links are also updated after each event on the BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. It is worth repeating, this month Camilla at Culinary Adventures with Camilla has chosen breads from around the world that are traditional for Easter, Passover or Springtime.

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at


Print Recipe

Lithuanian Easter Bread


2 cups warm milk
2 packaged of dry yeast/4 cup of sugar divided
6 1/2 cups all purpose flour
3 eggs
1 teaspoon salt
1 cup raisins
1 teaspoon cinnamon
1/2 cup butter melted


In a stand mixer fitted with a paddle attachment, combine the milk, yeast and half the sugar. Add half the flour and mix well. Cover with a kitchen towel and allow to rise in a warm place until bubbly (about an hour) Switch to a dough hook. Add the rest of the sugar, flour, eggs, salt raisins, cinnamon, and butter kneed until combined. Allow to rise until doubled in size.
Punch dough down and divide into two equal pieces. Shape into loaves and put into bread pans. Allow to rise another 1 1/2 hours. Bake at 350 for one hour.

Here’s our International Easter/Passover/Spring Bread Basket, in alphabetical order…

Armenian Choereg by Chef Mireille’s East West Realm

Bacci’s Bread by A Day in the Life on the Farm

Bobka – Polish Easter Bread by Seduction in the Kitchen

Casatiello by Culinary Adventures with Camilla

Colomba Pasquale (Easter Dove Bread) by Cook’s Hideout

Cornish Saffron Bread by Pastry Chef Online

Folar (Portuguese Easter Bread) by Passion Kneaded

Hot Cross Buns by En la Cocina de Caro

Hornazo – Spanish Easter Bread by Ruchik Randhap

Hungarian Egg Twist by Hostess at Heart

Hungarian White Bread by Magnolia Days

Individual Italian Easter Breads by Hezzi-D’s Books and Cooks

Italian Easter Bread by La Cocina de Aisha

Kulich by That’s My Home

Lambropsomo – Greek Easter Bread by Spice Roots

Lithuanian Easter Bread by My Catholic Kitchen

Matzo by A Shaggy Dough Story

Mennonite Paska by Food Lust People Love

Pääsiäisleipä – Finnish Easter Bread by Bakers and Best

Pane di Pasqua – Italian Easter Bread by Karen’s Kitchen Stories

Spring Sweet Bread by cooking club

Strawberry Fritters by Cindy’s Recipes and Writings

Tsoureki (Greek Easter Bread) by Simply Veggies

Peace be with you,



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