Lazarakia – Sweet Breads for the Saturday of Lazarus

In Greek tradition, the Saturday before Palm Sunday is dedicated to the miracle of Lazarus’ resurrection—and in many homes, it’s also the day when little “Lazarakia” are baked.

These small, spiced breads shaped like a wrapped Lazarus in a shroud, complete with clove eyes, are made by grandmothers and children alike. They’re filled with love, cinnamon, and sweet memories.

No eggs, no dairy—just simple Lenten ingredients and lots of symbolism. Each lazaraki is braided with care, often while sharing stories about faith, family, and Easter customs.

Making Lazarakia is more than baking—it’s passing down a story, one sweet loaf at a time.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

4 1/2 tsp dried yeast
12-14 cups all purpose flour
1 1/2 cups sugar
3 tsp salt
2 1/2 to 3 cups lukewarm water
1/2 cup oil of your choice ( I use light olive oil)
1 tsp. cinnamon
1 tsp groumd mahlab
1/2 tsp Greek mastiha

Sesame Seeds
Whole cloves for the eyes & mouth
Olive oil for brushing

Directions

Preheat oven to 350 degrees.

Dissolve yeast in 1/2 cup of the 2 1/2 – 3 cups lukewarm water. Add sugar and salt and stire well.
Add remaining water, oil cinnamon, mahlepi, masticha and 6 cups flour and stir the mixture until creamy.

Slowly add enough of remaining flour to make a medium not sticky dough.

Divide dough into however many Lazarakia you’d like and roll into logs. Cut slits for arms and legs. Cross arms across chest.

Place the cloves making them look like eyes and mouth.

Place on slightly greased cookie sheets, sprinkle with sesame seeds, cover with towel and let rise for about an hour or until almost doubled in size.

Bake Lazarakia for 20-30 minutes or until golden.
When ready brush Lazarakia with some Olive oil.