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+ servings

Mimouna egg bread

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Bread
Cuisine Jewish
Servings 3 loaves of bread


  • 1 kg all purpose flour
  • 50 g fresh yeast
  • cup sugar some prefer to omit it
  • 1 cup light olive or peanut seed oil
  • 500 ml water approx.
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion or black cumin seeds
  • 2 tablespoons raisins some prefer to omit them
  • 1 teaspoon salt
  • boiled eggs for decoration


  • Dissolve the yeast in a large bowl with water. Let it rest for a few minutes to reactivate the yeast, particularly if you use dry powdered yeast.
  • Slowly add the sugar, oil, salt, seeds and flour to the bowl, a little at a time, because you may not need to use it all, depending on the weather conditions and many other unforeseeable factors.
  • When the dough becomes compact and no longer sticks to your hands, knead it well on a floured surface for ten minutes, then transfer it to a slightly greased bowl and let it rise for at least one hour (even two if you want) covered with a damp cloth, until it doubles.
  • When the dough rises to the fullest, prepare some molds in your favorite size and place on a tray covered with parchment paper.
  • With the help of your fingers or a wooden spoon, open a hole in the center of each loaf of bread and place a well-washed and brushed hard-boiled egg. Let the bread rise for another half hour, and then place it in the oven, already preheated to 180° C.
  • The bread is ready when the surface takes on a nice color and the bread base is solid. The cooking times vary according to the size of the loaf; about half an hour should be enough.
  • Let the bread cool on a wire rack for about half an hour before slicing it.
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