Christopsomo full of flavors!

Name: Christopsomo full of flavors!
Cuisine: British
Ingredients: 600 g strong flour; 300 g cake flour; 200 g wholemeal flour; 120 g sheep's yoghurt with the skin; 2 full tbsp honey; 60 g fresh yeast; 2 cups lukewarm water; 1 tbsp salt; 1 tbsp pimento, powder; 1 tbsp nutmeg, powder; 1/2 tsp anise; zest of 1 orange; 120 g finely chopped walnuts; lukewarm water as much as the dough takes; 80 g whole blanched almonds; cloves plenty of; sesame seeds; 1 shelled walnut; 1 egg yolk and a little milk for brushing the top

Cookpad Greece @cook_8238176

Greece

It is customary to make christopsomo (Greek Christmas decorative bread, the so called "bread of Christ") a couple of days before Christmas. The top is decorated with a cross, shelled walnuts, almonds, decorative patterns made by dough and shaped into leaves, birds, flowers. The head of the house cuts it on Christmas Day after he crosses it and says "Happy returns, many wishes for next year" and gives it out to the people who are sitting at the table. You can also make it on New Year's Day.

Recipe by tastes to dream

Cookpad Greece @cook_8238176

Greece

Recipe by tastes to dream

Saved

Ingredients

600 gstrong flour
300 gcake flour
200 gwholemeal flour
120 gsheep's yoghurt with the skin
2full tbsp honey
60 gfresh yeast
2 cupslukewarm water
1 tbspsalt
1 tbsppimento, powder
1 tbspnutmeg, powder
1/2 tspanise
zest of 1 orange
120 gfinely chopped walnuts
lukewarm water as much as the dough takes
For decorating
80 gwhole blanched almonds
clovesplenty of
sesame seeds
1shelled walnut
1egg yolk and a little milk for brushing the top

Saved

Steps

1

Crumble the yeast in a bowl and add the honey. Add the lukewarm water and stir until they dissolve. Let the mixture foam for 10 minutes.
2

Uisng another bowl, mix all the flours (sifted), add the powdered spices except the walnuts and the zest. Make a well and add the yoghurt and the yeast mixture. Mix. Dissolve the salt in the lukewarm water that you will need for the dough. Add it gradually until you have a pliable dough that doesn't stick to your hands. At this point add the finely chopped walnuts and the zest.
3

Knead your dough for 10 minutes.
4

Leave it to rest in an oiled bowl at a warm place for one hour and a half until it rises. Then knead lightly, keep a piece of the dough the size of an apple and after you form the dough into a round loaf place it on oiled greaseproof paper (I suggest that you use a round baking tray) and start decorating. Using the piece of dough that you set aside, make two strings and form a large cross on the top and if you like, make patterns like leaves or birds. Push in the almonds and cloves. Place the shelled walnut at the center of the cross. Set it aside once more, in a warm place in order to rise, for about an hour.
5

When the hour passes brush the top with the egg yolk-milk, sprinkle with sesame seeds and bake at 160°C using the upper and lower heating elements on the last rack for 50 minutes to one hour.