Traditional Greek Christopsomo Bread
Soft, sweet, and nutty, this Greek Christmas bread, Christopsomo, is spiced with anise and mahlepi, and filled with walnuts and raisins. Ideal for festive celebrations or everyday indulgence, it’s a fiber-rich, protein-packed bread that’s both heart-healthy and delicious.
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.
