CHRISTOPSOMO

 

540 ml lukewarm water

16 g (0.6 oz) dry yeast

40 g (15 oz) sugar

1 kg (2 lb) strong white flour

40 g (1.50 oz) honey

1 tbsp olive oil

80 g (3 oz) walnuts, roughly chopped

1/2 tsp ground mahleb

1 tsp salt

20 g (10 oz) anise

FOR DECORATION

170 g (9.5 oz) plain flour

130 ml (4.5 fl oz) water

1 tbsp olive oil

Pinch of salt

1 whole walnut

1 egg and 2 tbsp of water

3 handfuls of sesame seeds 

To prepare this delicious Christopsomo start by making the dough. In a mixer's bowl add water, yeast, and sugar until dissolved.

Wrap the bowl with cling film and set aside for 10 minutes until the yeast rises and starts to bubble. The water should still be lukewarm. 

Add the flour, honey, olive oil, and mahleb, and using a dough hand mixer hook mix first at a low speed until the ingredients start to combine. and then mix at medium speed until the dough does not stick to the sides of the bowl.  

Add the anise and chopped walnuts. and salt and beat for one minute until combined. Coat the dough lightly with olive oil, cover it with cling film and a small blanket and let it rise until doubled in bulk. 

Now prepare the dough for the decoration.  Add water, flour, olive oil, and salt to a  mixer's bowl and mix using the dough hook until the dough is smooth.  Wrap with cling film and set aside for 15 minutes to rest. 

For the Christopsomo deflate the dough with your fingers and shape it into a round loaf.  Butter a round baking pan lined with buttered parchment paper, transfer the loaf to the baking pan and lightly brush the dough with egg wash and sprinkle with sesame seeds.

Remove the cling film from the decorative dough and cut it into 6 pieces. Shape each piece into a long rope then form 2 braids. Place 2 braids over the Christopsomo in the shape of a cross.

Preheat oven to 180 C (350 F) and bake for and bake for 50 minutes until the Christopsomo is nicely colored and cooked through.