Christopsomo Tis Kirias Zinis
Submitted by kriezel
Christopsomo: a traditional Greek Christmas bread with semolina, citrus zest from oranges and tangerines, currants, golden raisins, and a warming blend of cinnamon, anise, coriander, and cloves.
YIELD
3 loavesPREP
90 minCOOK
70 minREADY
24 hrsChristopsomo (literally “Christ’s bread") is the traditional Greek Christmas loaf, baked the week before the holiday and served on Christmas morning across the country. This version, attributed to a Mrs. Zinis (Kirias Zinis in Greek), leans heavy on citrus and warming spice, with semolina giving the crumb its distinctive chewy density.
The two-day method is uncompromising and worth every minute. Day one: spices, citrus zest, and semolina meet hot citrus juice and olive oil, then rest overnight to fully hydrate and bloom. Day two: dried currants and raisins plump separately in more juice, then everything joins a yeast dough for kneading, rising, and a long, slow bake.
Three tablespoons of cinnamon plus tablespoons of star anise and coriander is a serious spice load, but the long maturation tames everything. The result is fragrant rather than overpowering, with citrus and warm spice carrying through every bite.
A full cup of mild olive oil is what gives the bread its keeping quality. The recipe notes the loaves keep for at least three weeks, which sounds optimistic until you taste how the oil has saturated the crumb.
Pro Tips
- Use durum semolina for the spice mixture as written, it has the texture and protein for proper structure. Regular semolina or all-purpose flour will not give the same chewy crumb.
- Soak the currants and raisins overnight if possible (the recipe allows minimum 1 hour but overnight is genuinely better), they plump fully and stay juicy through the long bake.
- Test for doneness by unmolding and thumping the bottom of each loaf, a hollow sound means the crumb is set. Underbaked christopsomo collapses as it cools.
- Wrap cooled loaves tightly in foil after a day at room temperature, the bread improves over the first week of keeping.
Variations
- Substitute mahleb (ground wild cherry pits) for the coriander for a more traditionally Greek aromatic profile.
- Press a decorative cross of dough into the top of each loaf before the second rise, a traditional Christopsomo presentation.
- Add 1 cup chopped toasted walnuts or pistachios to the dried fruit mixture for added texture and richness.
Ingredients
Directions
Make the flavoring addition first.
Combine the semolina flour, sugar, cinnamon, anise, coriander, and cloves in a bowl and add the finely grated zests of the oranges and tangerines.
Squeeze some of the oranges and tangerines.
Squeeze some of the oranges and tangerines to obtain 1¼ cups juice.
Use half this juice to soak the currants and raisins for a minimum of 1 hour, preferably overnight.
Put the remaining juice in a pan with the olive oil.
Heat until almost boiling. Pour this into a bowl with the semolina and spice mixture and stir.
Cover and leave overnight until needed.
Next day, combine the dried yeast with the sugar and hot water in a cup.
Put the flour in a bowl, making a well in the center.
Pour in the yeast mixture.
Squeeze ⅔ cup more orange and tangerine juice, warm it, and add.
Work to a smooth dough, adding more water and warm juice if necessary.
Put the dough into an oiled bowl, cover with a cloth, and leave to rise in a warm place until almost doubled in size - about an hour.
Punch down the dough in a bowl.
Combine the drained currants and raisins with the semolina and spice mixture and, working with your hands, combine with the dough.
Turn the dough onto a floured surface and knead for 10 minutes, adding more flour if the dough is sticky.
Divide the dough into three equal pieces.
Oil 3 loaf pans, each 1½ quart capacity.
Shape each piece to fit the length of the pan and fit them in, so the corners are well filled.
Cover with a cloth and leave to rise in a warm place until almost double in size - another hour.
Bake in an oven preheated to 350℉ (180℃) for 1 hour and 10 minutes or more; the loaves should be rich brown color and make a hollow sound when the unmolded bread is thumped on the bottom.
Leave on a rack to cool.
The bread will keep for at least 3 weeks.
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