More Rice Recipes to Try

If you are ready to move beyond basic rice and let this grain be the side dish that shines, we have options for you.

• Baghali Polo (Persian Dill and Fava Bean Rice)
• Lebanese Rice with Vermicelli
• Tahdig (Crispy Persian Rice)
• Persian Rice with Potato Tahdig
• Loobia Polo Persian Beef and Green Bean Rice

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Turmeric Rice

Bright, golden, and packed with flavor, herb-flecked turmeric rice is an easy, healthy side dish perfect for Middle Eastern and Mediterranean-inspired meals

Course Side, Side Dish

Cuisine Mediterranean/Middle Eastern

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 281.2kcal

Author Mersedeh Prewer

Ingredients

• 2 cups basmati rice
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, crushed or grated
• 1 teaspoon fresh ginger finely grated
• 1 teaspoon turmeric
• 2 1/4 cups vegetable broth or water
• 1/2 teaspoon Kosher salt
• 1 1/2 cups finely chopped, tightly packed fresh cilantro, dill, parsley, or a combination (optional)

Instructions

• Rinse the rice. Wash the rice in cold water and strain. Repeat until the water runs clear. Rinsing removes starch from the surface of the rice resulting in fluffy and separate grains.
• Sauté the aromatics. In a medium non-stick saucepan set over medium-high heat, add the olive oil. When the oil shimmers, add the diced onion. Cook, stirring, until the onion softens and turns translucent. Add the garlic and ginger and stir until the aroma is released, about 30 seconds.
• Add turmeric and rice. Sprinkle in the ground turmeric followed by the rice and stir until evenly mixed with all the aromatics.
• Add liquid and boil. Pour in your cooking liquid and add Kosher salt. Bring to a boil.
• Simmer the rice. As soon as the rice comes to a boil, gently stir in the chopped fresh cilantro making sure it is evenly distributed throughout the rice. Then reduce heat to low. Cover tightly and simmer for 12 to 15 minutes, until the rice is tender and the liquid is absorbed.
• Rest, fluff, and serve. Remove rice from heat and leave covered for 10 minutes to allow the rice to steam. Uncover and gently fluff with a fork. Spoon into a dish and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
• Storage: Turmeric rice will keep for 5 days if stored in an airtight container in the refrigerator, or up to 1 month if frozen. To store cooked rice allow the rice to cool completely; seal it in an airtight container; and store in your fridge or freezer.
• To reheat: The best way to reheat rice is to heat it, covered, in the microwave or stovetop. If your rice is a bit crunchy, add a splash of water, stir, and continue reheating until it’s warm and soft.

Nutrition

Calories: 281.2kcal | Carbohydrates: 52.7g | Protein: 4.7g | Fat: 5.1g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.6g | Sodium: 552.3mg | Potassium: 130.4mg | Fiber: 1.3g | Sugar: 1.7g | Vitamin A: 458IU | Vitamin C: 2.7mg | Calcium: 25.9mg | Iron: 0.8mg

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My Family Loves this Greek Salmon Recipe!

Give your weeknight dinner routine a Greek twist with this extra-easy Greek salmon recipe! This decidedly Mediterranean fish recipe proves that keeping things simple does not mean you have to sacrifice flavor. 

I needed dinner fast one night, and fish recipes are always at the top of my list when I need something quick and easy. I whipped up this salmon recipe for my family in 20 minutes, which in my book is a weeknight dinner win! To season it, I created a simple oregano-scented sauce made with lemon and garlic that infuses the fish with vibrant Greek flavors. Sweet bursts of cherry tomatoes, green onion, and dill add a freshness to make this recipe truly irresistible.

Whip up a Greek Salad while the salmon bakes, and you’ll have a healthy, colorful dinner on your table in 20 minutes or less.

Greek Salmon Recipe Ingredients

Though the flavors are decidedly Greek, this easy-baked salmon is made with pantry essentials and simple ingredients you’ll find at just about any grocery store. You’ll need:

• Though extra virgin olive oil plays a supporting role, its part is essential. Not only does it coat the fish, keeping it juicy as it roasts, it also infuses the fish with the other flavor-makers and its own unique richness.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know!
  • RECOMMENDED FOR THIS RECIPE: Go Greek with out Favorite Olive Oils from Greece!
• Dill and fresh lemon juice and zest lift the richness of the salmon. You can swap in parsley and lime in their place.
• Garlic is an essential ingredient all across the Mediterranean and Middle East, adding a boldly sweet and savory flavor. 
• Greek oregano adds an aromatic, peppery note that’s very textbook-Greek (see “Ingredient Spotlight” below for more). 
• Salmon: I prefer center cut because it’s the same size throughout, ensuring it will cook evenly. If you’re using tail pieces, just keep an eye on the timer as they may cook 2 to 3 minutes faster.
• Kosher salt and black pepper enhance the other flavors. 
• Green onion adds another layer of sweet and savory flavor. Shallots, red onions, and chives all work in its place. 
• Cherry tomatoes add bursts of sweetness and acidity. 

The Secret to Authentic Flavor: Greek Oregano

Oregano is a fragrant herb from the mint family. The fresh leaves and stems are somewhat mild-tasting, but when they’re dried, you get a stronger, more intense flavor. It’s often responsible for the earthy, peppery undertones and savory scent that defines Greek cuisine.

There are several types of oregano, with Greek, Italian, and Mexican being the most well-known. Any variety can be used in this recipe, though I prefer the bold, aromatic flavor of authentic Greek oregano. Whichever you choose, aim for fresh, green leaves with a vibrant aroma rather than ones that are brown or dull.

• TRY IT: Find authentic Greek oregano at our shop.
• LEARN MORE: Oregano: Everything You Need to Know

How to Make this Easy Greek Salmon Recipe

The steps here are simple enough to memorize: Make a flavorful sauce, throw the salmon and veggies in a baking dish, cover with the sauce, and baked until cooked through. 

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F.  Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. Zest one lemon, then slice it in half and squeeze the juice into a small bowl. To the bowl, add half of the zest, 1 to 2 minced garlic cloves, 2 teaspoons Greek oregano and 3 tablespoons chopped fresh dill. Add enough olive oil to generously coat the salmon (about 1/3 cup) and whisk to combine. 
• Prep 1 pound of center-cut salmon. Pat the salmon dry and season with kosher salt and black pepper on both sides. Place in the prepared baking dish.
• Add some more flavor. Trim and chop 2 green onions and scatter on the salmon, along with 1 cup of whole cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve. 

Expert Tips for the Best Greek Salmon

• Pat the Fish Dry: Use a paper towel to remove excess moisture from the salmon fillets before seasoning. This helps the spices stick better to the salmon.
• Don’t Overcook: Salmon continues to cook for a few minutes after it leaves the oven. For a buttery, flaky texture, pull the salmon out when the internal temperature reaches 140°F, allowing it to rest. The carryover cooking during the rest will bring it up to the FDA-recommended food-safe temperature of 145°F.
• The “Flake” Test: As mentioned below, use a fork to gently pull at the thickest part of the fillet. If it separates easily into layers it’s done!

What Does “Flakes with a Fork” Mean, Exactly? 

You’ll often hear the phrase, “flakes with a fork” to describe fish being cooked through. If you’re asking yourself, “What in the world does that mean?” here is an easy step-by-step:

• Remove the fish from the oven. 
• Insert a metal fork into the thickest part of the fillet. This is usually near the center.
• The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction. 
• The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Ways to Mix it Up

You can absolutely use this easy Greek salmon as a base to tweak according to what you have on hand or what you’re feeling that day. You’ll never get bored! Here are 4 ideas:

• Seasoning: Lemon and garlic get along with just about everything. Try Italian Seasoning or your favorite spice blend, like za’atar. 
• Herbs: Any tender green herbs, like parsley or mint.
• Veggies: Any quick-cooking veggies, like red onions, zucchini, and bell peppers.
• Fish: Any flaky fish, like cod or trout (adjust the cooking time according to the thickness of the fillet).

What to Serve with Greek Salmon

Though this salmon’s flavors lean Greek, it’s a versatile protein that pairs well with just about any salad and grain.

• A fresh Greek Salad made with tomatoes, pepper, feta, and cucumber is a delicious (and obvious) choice! The same goes for the Greek lettuce salad called Maroulosalata.
• You can happily stop there, but I like to round things out with a grain. Greek Lemon Rice and Spanakorizo (Greek Spinach Rice) are some of my family’s favorite starchy sides.
• Wrap things up with an Ouzo and mint drink to keep the Greek theme going!

More Salmon Recipes

• Lemon Dill Samon
• Air Fryer Salmon Bites
• Baked Dijon Salmon
• Pomegranate Molasses Glazed Salmon

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Greek Salmon

This no-fail salmon recipe delivers on flavor without the fuss. Feel free to swap in whatever tender green herbs you have on hand (like parsley or cilantro). Serve with Greek salad and your favorite grain.

Course Entree, Fish

Cuisine Greek

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 181.4kcal

Author Suzy Karadsheh

Ingredients

• Extra virgin olive oil
• 1 lemon, zested and juiced
• 1 to 2 garlic cloves, minced
• 2 teaspoons Greek oregano
• 3 tablespoons chopped fresh dill, plus more for garnish
• 1 pound center cut salmon fillet
• Kosher salt
• Black pepper
• 2 green onions, trimmed and chopped (both white and green parts)
• 1 cup cherry tomatoes

Instructions

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. In a small bowl, whisk together the lemon juice, half of the zest, garlic, oregano, dill, and enough olive oil to generously coat the salmon (about 1/3 cup).
• Prep the salmon. Pat the salmon dry and season with salt and pepper on both sides. Place in the prepared baking dish and scatter on the green onions and cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven for about 10-minutes, or until the internal temperature reaches 140°. Carryover cooking will bring it up to 145°F. When ready it should flake easily wtih a fork. Sprinkle with the remaining lemon zest and dill and serve.

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Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• To test for doneness:
  • Remove the fish from the oven.
  • Insert a metal fork into the thickest part of the fillet. This is usually near the center.
  • The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction.
  • The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Nutrition

Calories: 181.4kcal | Carbohydrates: 5.4g | Protein: 23.4g | Fat: 7.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 2.4g | Cholesterol: 62.4mg | Sodium: 56.1mg | Potassium: 708.5mg | Fiber: 1.6g | Sugar: 1.8g | Vitamin A: 333.5IU | Vitamin C: 24.4mg | Calcium: 47mg | Iron: 1.8mg

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Healthy One-Pan Turkish Swiss Chard Recipe

What does Swiss Chard Taste Like?

If you’re new to cooking with Swiss chard, you’re in for a treat. This leafy green is nutritionally dense and one of the most versatile vegetables in the Mediterranean diet, with a lightly bitter flavor profile that sets it apart.

Swiss chard has a mild, earthy flavor. The leaves are heartier than spinach, but not as tough as kale. The stalks are crunchy. The leaves have a hint of bitterness, but when cooked, it mellows significantly, becoming silky and savory.

Types of Swiss Chard

While you might see several names at the grocery store or farmers’ market, they are mostly variations of the same plant and can be used interchangeably in this recipe.

• Rainbow Chard: A mix of plants with vibrant red, pink, yellow, and orange stems. It’s the most visually stunning variety. The colors are muted once cooked.
• Fordhook Giant: Known for its thick white stalks and crinkled green leaves.
• Rhubarb Chard: Features deep red stalks that look similar to rhubarb.

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Turkish Swiss Chard with Tomato and Rice (Zeytinyağlı Pazı)

This Swiss chard recipe is a zeytinyağlı dish, a beloved category of Turkish cooking where vegetables cook gently in good olive oil until they become something far greater than the sum of their parts.

Course Appetizer, Main Course

Cuisine Turkish

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 202.9kcal

Author Ozlem Warren

Ingredients

• 2 tablespoons extra virgin olive oil, plus more to serve
• 1 medium onion, finely chopped
• 1 red chili pepper, deseeded and finely chopped (use more if you like it spicy)
• 4 garlic cloves, finely chopped
• 1 tablespoon double concentrated tomato paste
• 1 cup canned diced tomatoes
• 1 pound Swiss chard, cleaned, halved lengthways and roughly chopped into 1/2-inch pieces
• 1/2 cup rice, rinsed
• 2 cups hot water
• Sea salt
• Freshly ground black pepper
• Plain yogurt, to serve (optional)

Instructions

• Sauté the aromatics. Heat the olive oil in a large, wide saucepan over a medium–high heat, add the onion and sauté for 3 to 4 minutes until starting to soften. Add the chile, garlic, tomato paste, and diced tomatoes to the pan, combine well and cook for 2 minutes.
• Add the Swiss chard. Stir in the chopped chard and gently combine and wilt over a medium heat for 2–3 minutes. Add the rinsed rice and combine well.
• Braise. Add the hot water, season with a good pinch (about 1/2 teaspoon each) salt and pepper, give it a good stir, then cover and cook for 20–25 minutes over a medium-low heat until the rice and vegetables are cooked and tender.
• Finish and serve. Turn the heat off and leave to rest for 10 minutes, covered. Serve the vegetables and cooking juices with a dollop of yogurt and a drizzle of extra virgin olive oil over top.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
• Substitutions: 
  • Use other greens: Spinach, kale, beet greens, or large leafy collard greens all work in place of chard. I sometimes like to add a few scallions and their greens, too.
  • Use other grains: Substitute rice with coarse bulgur or quinoa. They will add wholesomeness and nutty flavor to the dish. 
  • Use fresh tomatoes: Instead of a can of chopped tomatoes, you can use fresh, ripe tomatoes when they’re in season. As they may not have the same intense tomato flavor as in canned tomatoes, you may need to add another tablespoon of tomato paste.

Nutrition

Calories: 202.9kcal | Carbohydrates: 31g | Protein: 4.8g | Fat: 7.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Sodium: 287.2mg | Potassium: 663.1mg | Fiber: 3.9g | Sugar: 4.5g | Vitamin A: 7105.2IU | Vitamin C: 47.6mg | Calcium: 94.4mg | Iron: 4mg

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This Italian Easter Bread is a Festive Favorite

Italian Easter Bread (Pane di Pasqua) has a texture similar to Challah and is flavored with lemon zest, orange zest, and vanilla extract. To finish, I tuck a brightly colored egg into the dough nest and top it with sprinkles. These eggs do more than add celebratory flair; they also symbolize rebirth.      

The name of this recipe may seem to imply there is one definitive Easter bread in Italy. In fact, nothing could be further from the truth! There are as many variations of Easter bread across the regions and subregions, ranging from savory breads such as pizza di Pasqua in central Italy to the sweet breads from the south.

In Calabria, you’ll find cuzzupa, flavored with aniseed or citrus, topped with a hardboiled egg, and a sheen of lemon glaze. In Sardinia, they make coccoi cun s’ou and in Sicily, cuddura cu l’ova, where a raw egg is encased in the dough and cooked in the oven. Whereas, in Greece, they make a similar Easter bread called Tsourike, but in Greek Easter bread, the eggs are usually dyed red. The breads may be shaped into doves, dolls, baskets, or rings, each implying a different meaning.

This recipe is a traditional Easter bread in southern Italy. It is shaped into four individual rings, twisted around a dyed egg, and presented at the table. Serve it as part of your Easter feast alongside Healthy Deviled Eggs, Roasted Leg of Lamb and this Asparagus Salad. 

What’s in Italian Easter Bread

The ingredients for this bread are easy to find, and are probably already pantry staples in your house. The only item on your shopping list could very well be the dye for the eggs. It’s humbling to note that historically, this bread was reserved for special occasions because of the expensive and rich ingredients like milk, sugar, eggs, and butter.

PRO TIP: Use room temperature eggs and butter. The room temperature ingredients are more easily incorporated into enriched doughs (doughs with fat and sugar), leading to improved texture and rise.

• Milk: While I used whole milk, feel free to use reduced fat or skim milk instead. Heat the milk to 105-115°F. Make sure the milk isn’t too hot, or it will kill the yeast.
• Active dry yeast: Enriched breads require more yeast than standard leaner breads to get going.
• Sugar: This bread is lightly sweet, but the sugar also helps make the bread soft and brown nicely in the oven.
• Eggs: The protein and fat in eggs add to the structure, softness, and golden color.
• All-purpose flour: While you may be tempted to reach for bread flour, the all-purpose flour in this recipe makes a tender, fluffy loaf. Bread flour would make the bread too chewy.
• Unsalted butter: A small amount of room temperature butter adds flavor and richness.
• Kosher salt: Even in sweet recipes, salt enhances the flavor.
• Vanilla extract: Another flavor enhancer. Without it, the bread may seem bland or one-dimensional. 
• Zest: I love using both lemon and orange zest here, but you can stick to just one or the other, depending on what you have on hand.
• Dyed uncooked eggs: When it comes to the eggs you can dye them whichever color you like, or leave them undyed. Just make sure they’re uncooked. They will cook in the oven.
• Multicolored nonpareils: This is a celebration bread, so have fun with some colorful nonpareils or sprinkles.

How to Make Italian Easter Bread

Taking about four hours, this baking project does require a time commitment. Most of the time is hands-off while the yeast does the work. While the sponge rises take the butter out of the refrigerator and dice it so it softens enough to incorporate into the dough later. I zest the citrus at this point and have the orange for a snack while I wait. If you’re worried that the zest will dry out, you can cover it and keep it in the fridge in the meantime.

• Make the sponge: In the bowl of a stand mixer, dissolve the yeast in the milk and let stand until it begins to foam, 5 to 10 minutes. Add a 1/4 cup sugar, eggs, and 2 cups flour. Stir with a rubber spatula to combine. The mixture will resemble pancake batter. Cover the bowl and set aside in a warm spot to rise for 30 minutes, until the surface is bubbly. In the meantime, take the butter out of the refrigerator, and dice it into 1/2-inch pieces.
• Make the dough: To the sponge, add the 2 cups flour, 1/4 cup sugar, butter, salt, vanilla, and zest. Fit the mixer with the dough hook attachment, and mix on the lowest speed until the dough comes together into a rough ball, about 1 minute. Increase the speed to level 2 and continue kneading for 7 minutes. The dough should be smooth and elastic and pull away from the sides of the bowl (the dough may still stick to the bottom of the mixing bowl).
• First rise: Cover the bowl and set it in a warm spot to rise for 1 1/2 hours, or until roughly doubled in size.
• Divide the dough: Punch down the dough and divide it into 8 equal portions (approximately 120 to 125g each).
• Assemble the loaves: Line two sheet pans with parchment paper. Use your palms to roll out each piece of dough into a 12-inch rope. Pinch two ropes together at the ends and twist them several times.
• Form a wreath: Pinch the ends together so the twisted rope forms a wreath and tuck the ends underneath. Repeat with the remaining ropes of dough.
• Second rise: Place two loaves on each of the lined baking sheets. Cover with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 hour, or until puffy and almost doubled in size.
• Prepare the oven: Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 400°F.
• Decorate the loaves: Gently nestle a dyed uncooked egg into the center of each loaf. Make an egg wash by whisking a large egg and a tablespoon of milk together in a small bowl. Use a pastry brush to brush each loaf with a light coating of the egg wash, avoiding the dyed eggs. Sprinkle each loaf with colorful nonpareils.
• Bake: Bake for 20 minutes, or until golden, rotating the pans and switching their position halfway through.
• Cool: Transfer the loaves to a wire rack to cool. Let cool before serving.

What is a Sponge (Preferment)

The sponge method in bread baking is when you mix a portion of the flour, a portion (or all) of the yeast, and some (or all) of the wet ingredients to begin fermenting, before adding the rest of the ingredients that form the final dough.

Using a sponge adds extra fermentation time, and longer fermentation means more flavor. It’s especially helpful in enriched bread to give the yeast a head start by adding in stages the fat and sugar, ingredients that can slow down fermentation.

It also improves the texture and structure of the dough. This method only takes 30 extra hands-off minutes and emulates the benefits from sourdough starters (lievito madre) or other preferments (biga, as in this Focaccia recipe) used in traditional Italian bread baking.

How to Naturally Dye Eggs for Italian Easter Bread

You can use your go-to method for dying eggs, but I wanted to experiment with natural dyes. To create this deep blue, I used red cabbage to color the eggs. To dye eggs naturally follow these steps: 

• Roughly chop a small head of red cabbage and place it in a medium saucepan, along with enough water to fully submerge the cabbage. 
• Boil for 15 minutes, then strain the water into a jar and let it cool to room temperature.
• Stir in 2 tablespoons of vinegar.
• Add the uncooked eggs, cover, and store in the refrigerator until the eggs take on the amount of color you’d like. 
• To achieve the deep blue, you see in the photographs, I left the eggs to soak in the refrigerator overnight.

What to Serve with Italian Easter Bread

This is a festive holiday bread so it only makes sense to serve it with other special occasion foods.

• Grilled Lamb Chops, if the weather permits.
• Artichokes
• Lemony asparagus
• Healthy Deviled Eggs

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Italian Easter Bread

Italian Easter bread is a traditional bread that celebrates spring, renewal, and the resurrection. The loaves are irresistibly fluffy and soft, with a texture reminiscent of Challah.

Course Bread

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 8

Calories 405.8kcal

Author Mark Beahm

Ingredients

For the Sponge:

• 1 cup (240ml) whole milk, lukewarm
• 2 1/4 teaspoons (7 grams) active dry yeast
• 1/4 cup (50 grams) granulated sugar
• 2 large eggs, at room temperature
• 2 cups (240 grams) all-purpose flour

For the Dough:

• 2 cups (240 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (57 grams) unsalted butter, room temperature
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Zest of 1 orange

For the Decoration:

• 4 dyed eggs, (uncooked)
• Multicolored nonpareils or sprinkles

For the Egg Wash:

• 1 large egg
• 1 tablespoon milk

Instructions

• Make the sponge: In the bowl of a stand mixer, dissolve the yeast in the milk and let stand until it begins to foam, 5 to 10 minutes. Add the sugar, eggs, and flour, and stir with a rubber spatula to combine. The mixture will resemble pancake batter. Cover the bowl and set aside in a warm spot to rise for 30 minutes, until the surface is bubbly. In the meantime, take the butter out of the refrigerator, and dice it into 1/2-inch pieces.
• Make the dough: To the sponge, add the flour, sugar, butter, salt, vanilla, and zest. Fit the mixer with the dough hook attachment, and mix on the lowest speed until the dough comes together into a rough ball, about 1 minute. Increase the speed to level 2 and continue kneading for 7 minutes. The dough should be smooth and elastic and pull away from the sides of the bowl (the dough may still stick to the bottom of the mixing bowl).
• First rise: Cover the bowl and set it in a warm spot to rise for 1 1/2 hours, or until roughly doubled in size.
• Divide the dough: Punch down the dough and divide it into 8 equal portions (approximately 120 to 125g each).
• Assemble the loaves: Line two sheet pans with parchment paper. Use your palms to roll out each piece of dough into a 12-inch rope. Pinch two ropes together at the ends and twist them several times. Pinch the ends together so the twisted rope forms a wreath and tuck the ends underneath. Repeat with the remaining ropes of dough.
• Second rise: Place two loaves on each of the lined baking sheets. Cover with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 hour, or until puffy and almost doubled in size.
• Prepare the oven: Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 400°F.
• Decorate the loaves: Gently nestle a dyed uncooked egg into the center of each loaf. Make an egg wash by whisking a large egg and a tablespoon of milk together in a small bowl. Use a pastry brush to brush each loaf with a light coating of the egg wash, avoiding the dyed eggs. Sprinkle each loaf with colorful nonpareils.
• Bake: Bake for 20 minutes, or until golden, rotating the pans and switching their position halfway through.
• Cool: Transfer the loaves to a wire rack to cool. Let cool before serving.

Video

Notes

• If you want to dye the eggs naturally, do so the day before to achieve the deep blue color seen in the photos.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 405.8kcal | Carbohydrates: 62.5g | Protein: 12.8g | Fat: 11.2g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.2g | Trans Fat: 0.2g | Cholesterol: 162.4mg | Sodium: 360.3mg | Potassium: 179.7mg | Fiber: 1.9g | Sugar: 14.5g | Vitamin A: 438.9IU | Vitamin C: 0.003mg | Calcium: 73.1mg | Iron: 3.6mg

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