Celebrate the holiday season with this soft, aromatic Greek Christmas bread, Christopsomo.
Packed with fiber-rich whole ingredients, including walnuts and raisins, it offers plant-based protein and heart-healthy fats while remaining naturally low in saturated fat.
Its sweet, spiced flavor makes it a satisfying treat, perfect for holiday meals, cozy breakfasts, or as a wholesome everyday bread option.
Traditional Greek Christopsomo Bread
Equipment
- Large mixing bowl (1)
- Tabletop mixer with dough hook – 1
- Measuring cups and spoons (1 set)
- 10-inch round baking pan, 3-inch deep – 1
- Parchment paper (1 sheet)
- Small Mixing Bowl – 1
- Whisk (1)
Ingredients
For the Dough:
- 2 cups 500 ml lukewarm water
- 1½ tablespoons active dry yeast
- 6 cups 1 kg all-purpose flour
- 1 cup granulated sugar adjust to taste
- ⅓ cup light olive oil
- ¼ cup honey
- 1 teaspoon pure vanilla extract
- 1 tablespoon anise seeds
- ½ teaspoon ground mahlepi
- 1 cup 100 g ground walnuts
- 1 cup raisins
- 1 star anise finely ground
- ½ teaspoon salt
For the Glaze:
- 2 –3 tablespoons honey
- 1 –2 tablespoons hot water
Instructions
- Activate the Yeast: Begin by preparing the yeast to ensure a light, fluffy dough. In a small bowl, combine 2 cups (500 ml) of lukewarm water with 1½ tablespoons of active dry yeast and 1–2 tablespoons of the flour from the total amount. Add 1/4 cup of the sugar and gently whisk until smooth. Let this mixture rest for 8 minutes. You’ll know the yeast is active when a foamy layer forms on top, signaling it’s ready for baking.
- Prepare the Dry Ingredients: While the yeast is activating, in a large mixing bowl, sift together the remaining flour (5–6 cups), ½ teaspoon salt, 1 star anise (finely ground), ½ teaspoon mahlepi, and 1 tablespoon anise seeds. Whisk well to combine the spices evenly throughout the flour, creating a fragrant, aromatic base for your dough.
- Combine Wet and Dry Mixtures: Once the yeast is foamy, pour it into the bowl of a tabletop mixer fitted with a dough hook. Add ⅓ cup light olive oil, ¼ cup honey, and 1 teaspoon pure vanilla extract to the yeast mixture. Gradually add the prepared flour and spice mixture. Turn the mixer to low speed and knead for about 8 minutes until the dough comes together and forms a smooth, slightly sticky ball.
- Add Nuts and Fruits: After the initial kneading, add 1 cup of ground walnuts and 1 cup of raisins to the dough. Continue kneading on low speed for 2 more minutes to ensure the nuts and raisins are evenly distributed. The dough should be elastic, soft, and slightly tacky to the touch.
- First Rise: Lightly grease a large bowl with olive oil. Place the kneaded dough into the bowl and toss it gently to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free environment for about 2 hours, or until it doubles in size. This slow fermentation enhances the flavor and texture of your bread.
- Prepare Decoration Dough: Once the dough has risen, transfer it to a lightly floured surface. Pinch off approximately 250–300 grams of dough and set it aside. This portion will be used to create the decorative cross and leaves on top of the bread. Keep it covered to prevent it from drying out while you shape the main loaf.
- Shape the Main Loaf: Place the remaining dough into a greased 10-inch round baking pan lined with parchment paper. Gently press the dough to fill the pan evenly, ensuring the top is smooth. Cover the pan loosely with plastic wrap and allow it to rise for another 20–30 minutes. This secondary rise ensures a soft, airy crumb once baked.
- Create the Cross Decoration: Take the reserved dough and divide it into two portions: one larger, one smaller. Cut the larger portion into four equal pieces. Roll each piece into a 12-inch long rope. Twist two ropes together, then twist the other two in the same way. Place these two twisted ropes in the shape of a cross directly on top of the main loaf, dividing it into four sections.
- Make Leaf Decorations: Roll out the smaller reserved dough portion into a flat disc. Using a small knife or cookie cutter, cut 12 leaf shapes. Place three leaves in each of the four quarters created by the cross, arranging them symmetrically. Cover the loaf loosely with plastic wrap and let it rise for an additional 20–30 minutes, allowing the decorative elements to puff slightly.
- Prepare the Honey Glaze: In a small bowl, combine 2–3 tablespoons of honey with 1–2 tablespoons of hot water. Whisk until smooth and slightly runny. This glaze will give the bread a shiny, golden finish while adding extra sweetness and aroma.
- First Bake: Preheat your oven to 350°F (180°C). Brush the top of the dough generously with the honey mixture, making sure to coat the cross and leaves. Place the pan on the center rack of the oven and bake uncovered for 30 minutes. The top should start turning a rich golden-brown color.
- Second Bake and Glaze: After 30 minutes, remove the bread from the oven and brush again with the remaining honey glaze. Loosely cover the loaf with foil, cutting a small slit on top to allow steam to escape. Return the bread to the oven and bake for an additional 30–45 minutes, or until the internal temperature reaches 200°F (93°C). This ensures the loaf is fully baked without drying out.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan. Once cooled, transfer the Christopsomo to a serving platter. Slice and serve as part of a festive meal, a wholesome breakfast, or a delightful snack with tea or coffee. Enjoy the rich aroma and nutty, sweet flavors that make this bread a holiday favorite.
Notes
- Use fresh, active yeast to ensure the dough rises properly. If the yeast does not foam during activation, the bread may turn out dense.
- Measure flour carefully; too much can make the bread heavy. Spoon the flour into the measuring cup and level it off for accuracy.
- For a naturally sweet and aromatic loaf, adjust sugar and honey to taste. The recipe balances sweetness with the warm spice flavors of mahlepi and anise.
- Walnuts can be lightly toasted before adding to enhance flavor and crunch. Similarly, soak raisins in warm water for 10 minutes for softer, juicier bursts in every bite.
- Keep the dough covered during all rising stages to prevent a dry crust from forming on the surface.
Chef’s Secrets: Expert Tips For Authentic Flavor
The secret to an irresistibly soft Christopsomo lies in gentle kneading and patient rising.
Use a low-speed mixer to develop gluten without overworking the dough.
The combination of mahlepi, anise, and star anise gives the bread its signature aromatic flavor—grind them fresh if possible for maximum fragrance.
When shaping the decorative cross and leaves, ensure the dough ropes are even and slightly stretched; this helps the decorations remain distinct after baking.
Brushing with honey both before and after baking adds a glossy finish and enhances the natural sweetness while locking in moisture.
Serving Suggestions: Creative Ways To Enjoy
Christopsomo is versatile and pairs beautifully with many accompaniments.
Serve warm slices with a pat of butter or a drizzle of honey for a cozy breakfast.
For a festive touch, pair the bread with spiced teas, hot chocolate, or mulled wine.
You can also use slices as a base for cheese boards, topping them with soft cheeses, fresh figs, or a spread of nut butter for a satisfying snack.
The bread’s sweet, nutty, and spiced flavor makes it an ideal centerpiece for holiday gatherings.
Storage Tips: Keep Bread Fresh Longer
To maintain freshness, store Christopsomo in an airtight container at room temperature for up to 3 days.
Avoid refrigeration as it can dry out the bread. For longer storage, slice the loaf and freeze in resealable bags for up to 2 months.
When ready to eat, thaw slices at room temperature or warm gently in the oven for 5–10 minutes.
Brushing with a little extra honey after reheating restores the glossy finish and enhances flavor.
Frequently Asked Questions
1. Can I use whole wheat flour instead?
Yes, substituting part or all of the all-purpose flour with whole wheat flour adds extra fiber and a nuttier taste.
However, the dough may require a slightly longer rising time and a bit more liquid to achieve the same softness.
2. What is mahlepi, and can I substitute it?
Mahlepi is a spice made from ground cherry seeds, with a sweet, nutty aroma that’s traditional in Greek breads.
If unavailable, you can substitute with a combination of almond extract and a pinch of cinnamon for a similar flavor profile.
3. Can I prepare the dough ahead of time?
Absolutely! You can prepare the dough, shape it, and refrigerate it overnight.
Allow it to come to room temperature and complete its final rise before baking.
This method enhances flavor and makes holiday preparation easier.
4. How do I know when the bread is fully baked?
The internal temperature should read 200°F (93°C).
The bread should also sound hollow when tapped on the bottom, and the top should be a deep golden brown.
5. Can I add other nuts or dried fruits?
yes, you can experiment with pecans, almonds, or dried cranberries instead of walnuts and raisins.
Keep the total quantity the same to maintain the right texture and balance of flavors.
