Here is my go-to recipe for Christopsomo – a golden-delicious, ultra-rich Greek Christmas bread with the MOST incredible flavour.
Check out my tried-and-tested tips for getting the best result, PLUS what to do if you want to make it ahead of time!
Hunting for Greek Christmas recipes? Don’t miss my Greek Christmas cookies (kourabiedes). And as the New Year approaches, be sure to try my Vasilopita recipe – a traditional Greek New Year's cake that's as festive as it is delicious!
What is Christopsomo?
So, what exactly is Greek Christmas bread? The word Christopsomo means “Christ’s bread” or “Christ bread” in Greek. You’ll often find this loaf being baked around Christmas time, and it is all over at the different festivals.
Christopsomo is usually a lovely, sweet, rich bread flavoured with ingredients like dried fruits, nuts, spices, and sometimes even wine or spirits.
You’ll usually find it shaped and embellished with symbols of the cross
Why you’ll love this Greek Christmas Bread with Walnuts
Check out how why I make this bread every year without fail:
- Rich flavour: I am crazy about its warm spices like mahlepi and aniseed, along with the citrusy zest of oranges. They give all the good Greek holiday feels!
- Crunchy texture: Adding in chopped walnuts brings out the flavour and also adds a satisfying CRUNCH to this Greek bread.
- Festive look: A loaf of Christopsomo is the ultimate festive centerpiece.
- Versatility: Guys, you’re going to eat it all day– have some for breakfast to side perfectly with my Greek yogurt scrambled eggs, brunch, or as a sweet treat with coffee or tea.
- Homemade goodness: Your loaf will fill your kitchen with irresistible aromas and holiday charm! It’s also a fantastic gift idea – wrap it up and deliver it to a friend or family member.
Ingredients for Christopsomo
Here’s what to gather to make your own loaf of golden Greek Christmas bread:
- Warm water: Use warm water to activate the dry yeast. It should be around 110°F (43°C) to ensure proper yeast activation. Make sure it’s not too hot, or it will scorch the yeast, which then won’t activate.
- Dry yeast: Choose instant dry yeast or active dry yeast. Check your batch is lovely and fresh.
- Sugar: This provides food for the yeast and a little sweetness to the bread. You can use regular granulated sugar.
- Flour: Go for a high-protein flour, like bread flour, for a chewier texture and better structure. Begin with 600 grams and adjust as needed during kneading.
- Mahlepi: This ingredient adds a distinct flavour and is often used in Greek baking. It adds a subtle cherry-like taste and aroma to the bread. Use it sparingly as it pretty strong.
- Aniseed: Use ground aniseed to add a delicate licorice-like taste to the bread.
- Salt: Use fine salt, and don't leave it out, as it's essential for flavour balance.
- Olive oil: Adds moisture and richness to the bread.
- Orange juice and zest: Infuses the bread with a citrusy goodness. Use freshly squeezed orange juice and finely grated orange zest for the best results.
- Walnuts: Adds crunch and nuttiness to the bread. The bread then gets garnished with whole walnuts.
- Egg: Provides richness and helps in achieving a tender crumb. It also contributes to the bread's golden colour when baked.
What is a Substitute for Mahlepi?
Mahlepi, also known as mahlab or mahleb, is a spice made from the ground seeds of the St. Lucie cherry.
It has a unique taste that is both bitter and sweet, with hints of almond and cherry. Finding an exact substitute for mahlepi can be challenging because its flavour is just so specific, but you can try 4 these alternatives:
- Almond extract or Amaretto: Since mahlepi has almond-like notes, almond extract or amaretto can provide a similar flavour profile. Start with a small amount and adjust to taste.
- Cherry extract: To mimic the cherry notes in mahlepi, cherry extract can be used. Again, start with a small amount and adjust as you go.
- Anise seeds or star anise: While not identical in flavour, anise seeds or star anise can provide a similar aromatic and sweet flavour profile to mahlepi.
- Cardamom: Cardamom has a unique flavour that includes sweetness and hints of citrus and floral notes. While not the same as mahlepi, it can add some complexity to your loaf.
- Almond meal or ground Almonds: If you're looking for the texture of mahlepi rather than the exact flavour, using almond meal or ground almonds can add a similar nuttiness to your dish.
Top tips for making Christopsomo
Here are my tips to a soft, buttery, and utterly delicious loaf:
- Plan ahead: Christopsomo is a labor of love that requires time and patience. Plan your baking schedule accordingly, as the dough may need time to rise and develop its flavour.
- Quality ingredients: Use high-quality ingredients for the best results. Freshly ground spices, good-quality flour, and fresh nuts will enhance the taste of your bread.
- Activate the yeast properly: Ensure it is active by proofing it in warm water with a pinch of sugar. The water should be around 110°F (43°C) to activate the yeast effectively.
- Knead thoroughly: Kneading the dough thoroughly is essential for developing gluten and achieving the desired texture. Knead until the dough is smooth, elastic, and springs back when you press it.
Storage and Make Ahead
Christopsomo dough can be prepared ahead of time and refrigerated overnight. This can be a serious time-saver! After the initial rise, punch down the dough, shape it, and place it in a greased bowl. Cover tightly with plastic wrap and refrigerate.
If refrigerating the dough overnight, allow it to come to room temperature for about an hour before shaping and baking. This helps the yeast become active again for proper rising.
Storage
Once cooled completely, store Christopsomo in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3-4 days. The bread may lose some freshness over time but will still be enjoyable.
Freezer storage: If you've made extra Christopsomo or want to store it for longer, freezing is the best option. Wrap the fully cooled bread in plastic wrap and aluminum foil, or place it in a freezer-safe bag. Properly wrapped, it can be stored in the freezer for 2-3 months.
Thawing: When ready to enjoy frozen Christopsomo, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can thaw slices in the microwave or toast them directly from frozen.
FAQs
Just skimming through? Here are a few key take-outs from this post:
What is Christopsomo?
Christopsomo, meaning "Christ's Bread" in Greek, is a traditional Christmas bread baked in Greece. It is rich in flavour and often decorated with symbols christ.
What are the main ingredients in Christopsomo?
The main ingredients typically include flour, yeast, sugar, warm water, spices such as mahlepi and aniseed, orange zest and juice, nuts, and sometimes dried fruits.
Can I make Christopsomo ahead of time?
Yes, Christopsomo can be made ahead of time. It keeps well for several days when stored in an airtight container at room temperature. You can also freeze it for longer storage.
Can I customize Christopsomo with different flavours?
Yes, you can customize Christopsomo with different flavours according to your preferences. You can add various spices, nuts, and dried fruits to create unique variations of this traditional bread.
📖 Recipe
Christopsomo (Greek Christmas Bread)
Equipment
- 1 Cake Tin 24cm diameter
Ingredients
Yeast
- 150 ml water (warm)
- 10 grams dry active yeast
- 100 grams sugar
- 100 grams bread flour (high protein)
Dough Mixture
- 600 grams bread flour (add more in if you need, may need 50 grams more)
- 5 grams mahlepi
- 10 grams aniseed (ground)
- 5 grams salt
- 50 ml olive oil
- 300 ml orange juice
- 2 orange (zest)
- 150 grams walnuts (chopped)
Garnish
- 1 egg (egg wash)
- 1 walnut (whole)
- 4 halved walnuts
Instructions
Preparing the dough mixture
- To a bowl add the yeast ingredients. The warm water, yeast, sugar and flour. Whisk together and set aside for 10 minutes in a warm place to let the yeast activate.
- In a separate bowl, add in the flour, mahlepi, salt, orange zest, and aniseed. (Crush your aniseed to a fine powder if using the seeds)
- Mix the dry ingredients all together and then add it into the bowl with the prepared yeast mixture. (Once it has activated)
- Then add in the olive oil and orange juice.
- Using the dough hook, start mixing the dough on a low speed until all the ingredients are combined. Increase the speed for about 7 minutes. (Add more flour if needed)
- Once mixed and your dough is smooth, remove 300g of the dough and set aside.
- With the remaining dough, press it flat and add in the chopped walnuts. Fold together and knead until all the nuts are evenly distributed throughout.
- In two lightly oiled bowls, place your two doughs in each, cover and let it sit for a couple of hours. This time will vary depending on the temperature of your room. You want the doughs to double in size.
Constructing the Christopsomo
- Once ready, take out the small dough ball and divide it into 6 equal balls (50g each). Rolling them out into long even strands, roughly 40cm long.
- Plait together three strands, then repeat with the last three strands. You should end up with two plaits.
- Get your larger dough with the nuts and give it a roll and shape so it is nice a round.
- To a cake tin, add a lining to the bottom and place your rounded dough in the centre. Lightly press down to spread the dough a little. You want there to be enough room on the outer circle to place your finger inside.
- Place one braid over the top, tucking the edges through the gap so it is hugging the round dough.
- Place the second braid over the top of the first one, in the opposite direction, making the sign of the cross. Remembering to tuck the sides in. If your plaits are too long, just cut them down a little bit.
- Cover the cake tin and let it sit to rise in a warm place for about an hour. Keep your eye on it as you don’t want it to grow too large, that the plaits start splitting.
- Preheat your oven to 160° Celsius.
- Once risen, using a knife, carefully cut into the centre of the cross to make a slit for the whole walnut to squeeze inside.
- Place the other four walnuts on each of the four sections of the bread.
- With a whisked egg, brush it over the top to give the bread that glossy look and darker colour.
Cooking the bread
- Place the cake tin into the oven and bake for 30 minutes at 160°.
- After 30 minutes, reduce the temperature to 140° and bake for a further 20 minutes.
- Once ready, remove from the oven and place on a cooling rack.
- Ensure to let the bread sit for a minimum of 1 hour before serving.
Video
tobias george Smollett 1721-1771 says
You're such a joy, Niko, and your recipes are gorgeous and true.
Thank you for developing the skill set to be a good chef. You're also a great salesman for your brand.
Nikolopaa says
Hey Tobias! Thanks so much for your comment. Really appreciate your support and your kind words 🙂