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Egg Buns



  • 2½ kg flour
  • 650 g vegetable butter
  • 800 g sugar
  • 12 eggs
  • 20 g brewer’s yeast
  • 650 g milk
  • 1 teaspoon nutmeg
  • 2 teaspoons salt
  • Zest of 2 lemons
  • Beaten egg to brush cookies before baking
  • Chopped blanched almonds for sprinkling


Add 2 handfuls of flour to a bowl, followed by 2 tablespoons sugar and brewer’s yeast dissolved in a little warm milk. Knead to make a coarse dough, cover and leave in a warm place to rise. In another bowl, add the beaten eggs, the remaining milk, sugar, melted butter, nutmeg and lemon zest, and mix well. Add this to the risen brewer’s yeast mix, and then add the rest of the flour. Knead well, and set the dough aside in a warm place to rise. Shape the risen dough into various shaped buns. For Easter you can put red eggs in the centre of the buns. Place on a greased baking sheet. When they have risen a little more, brush with beaten egg and sprinkle with finely chopped blanched almonds. Bake in a medium oven for 25-30 minutes.

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