Christopsomo (Greek Christmas Bread)
Christopsomo is a traditional Greek Christmas bread symbolizing faith and family unity. Decorated with intricate designs and rich in festive spices, this bread is a centerpiece of the Greek holiday table. With simple ingredients and a heartfelt tradition, Christopsomo is a joy to bake and share with loved ones.
Ingredients
Poolish Ingredients
- 150 gr bread flour
- 150 gr lukewarm water
- 12 gr fresh yeast
- 2 rso sugar
Dough Ingredients
- 450 gr bread flour
- 60 gr fine semolina for texture
- 24 gr fresh yeast about 5 tsp
- ¼ tsp salt
- 120 gr sugar
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground clove
- 1 ¼ tsp ground mahleb optional
- Zest of 1 large orange
- 160 gr lukewarm milk
- 150 gr olive oil
- 1 large egg beaten, for brushing
- 100 gr chopped walnuts or almonds optional
- 100 gr raisins optional
- 100 gr candied fruit or orange zest optional
- 1 tbsp brandy or raki optional
- 1 tbsp honey for glazing (optional)
Egg wash
- 1 large egg
- 1 tbsp water or milk
- Pinch of salt
Instructions
Prepare the Poolish (8–16 hours in advance)
- In a medium bowl, dissolve 2 ½ tsp fresh yeast and 2 tsp sugar in 150g lukewarm water.
- Add 150g bread flour and mix until smooth.
- Cover with plastic wrap and let it ferment at room temperature for 8–16 hours, or until bubbly and slightly domed.
Mix the dry ingredients
- In a large mixing bowl, combine the flour, semolina (if using), salt, sugar, cinnamon, nutmeg, clove, mahleb (if using), and orange zest. Stir to combine.
Combine wet ingredients
- In a separate bowl, whisk together the lukewarm milk, olive oil, and brandy (if using). Add the yeast mixture once it’s ready.
- Add the poolish and wet ingredients to the dry ingredients. Mix until the dough starts to come together.
Make the dough
- Gradually add the wet ingredients to the dry ingredients, stirring until the dough starts to come together. Knead the dough on a floured surface for about 10-12 minutes, adding a little flour if needed, until it’s smooth and elastic. You can also use a stand mixer with a dough hook for this step (8–10 minutes).
Add the fruits and nuts (optional)
- If you’re using raisins, chopped walnuts, or candied fruit, knead them into the dough until evenly distributed.
First Rise
- Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean cloth and let it rise for about 1-2 hours, or until it has doubled in size
Shape the Bread
- After the dough has risen, punch it down gently and divide it into two portions. Shape one portion into a round loaf and place it on a baking tray lined with parchment paper. From the second portion, roll out a long rope of dough to form a cross on top of the loaf. You can also decorate it with other symbols or shapes as desired.
Divide the dough
- Shape one portion into a round loaf and place it in the 28 cm (11-inch) springform pan, greased or lined with parchment paper.
- Roll the remaining dough into ropes to form decorative crosses or other symbols on top.
Second Rise
- Cover the shaped bread with a cloth and let it rise for another 30 minutes to 1 hour.
Bake the Bread
- Brush the top of the dough with the egg wash and bake in the preheated oven for 30-40 minutes, or until golden brown. You can check for doneness by tapping the bottom of the loaf—it should sound hollow or or measuring an internal temperature of 90–95°C (195–205°F).
Glaze the Loaf (Optional)
- While the bread is still warm, melt 1 tbsp honey and brush it over the top for a shiny finish.
Cool and Serve
- Let the bread cool on a wire rack before slicing.
Notes
- Customizable Add-ins: While traditional recipes use raisins or nuts, feel free to mix in your favorite dried fruits or even chocolate chips for a modern twist.
- Mahleb Substitute: If you can’t find mahleb, a small pinch of ground cardamom can mimic its unique flavor.
- Make-Ahead Tip: Prepare the dough the day before and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping.
- Freezing Option: You can freeze Christopsomo after it’s baked. Wrap it tightly in plastic wrap and aluminum foil, then defrost and warm in the oven when ready to serve.
- Decorations: Use almonds, sesame seeds, or dough pieces to create intricate designs. These designs add both beauty and meaning to the bread.
- Serving Suggestion: Christopsomo pairs wonderfully with a cup of Greek coffee or hot tea.