Homemade Greek Christmas Bread (Christopsomo)

Method

1. Soak the raisins in the hot water until the water becomes lukewarm. Strain, reserving the raisin water, and set the raisins aside.
2. In the bowl of an electric mixer, combine the reserved raisin water, the lukewarm water, yeast, sugar, and olive oil. Whisk briefly. Add 3 cups of flour and mix with the dough hook on medium speed for about 10 minutes, until the dough is smooth and elastic.
3. Turn the dough onto a clean surface. Gradually knead in the remaining flour by hand for about 10 minutes, until the dough is soft and no longer sticky (add a little extra flour if needed). Shape into a ball, cover with a tea towel, and let rest for 15 minutes.
4. Cut off a 140 g piece of dough, shape it into a small ball, wrap in plastic wrap, and set aside. In a small bowl, mix the anise, mahlep, orange zest, ground walnuts, and salt.
5. Flatten the main dough into a disk, sprinkle the spice mixture over it, then fold the dough envelope-style. Knead gently for 5 minutes until the spices are evenly incorporated. Shape back into a ball, rub with a little olive oil, and place in a large bowl. Cover with a damp tea towel and let rise at room temperature for about 2 hours, until doubled in size.
6. Gently press the dough to release air. Flatten it into a 22 cm round disk. Grease a 28 cm round pan with vegetable oil or cooking spray, transfer the dough to the pan, cover, and let rest for 30 minutes.
7. Preheat the oven to 35°C/95°F. Place the pan in the oven and let the dough rise again until doubled, about 30 minutes. Remove the pan from the oven and increase the oven temperature to 350°F/356°F.
8. Take the reserved small dough ball, press out the air, and divide it into 4 equal pieces. Roll each piece into a 30 cm long rope. Pair the ropes to form two double braids. Place one braid across the center of the bread, then cut the other braid in half and arrange the pieces to form a cross.
9. Mix the honey with the hot water for the glaze. Brush the glaze over the entire top of the dough. Place the shelled walnut in the center of the cross, pressing it in. Decorate each quarter of the cross with sesame seeds, almonds, and cloves.
10. Bake for 25 minutes. Remove from the oven, brush with the remaining glaze, and bake for another 15–20 minutes, until deep golden. Cool the pan on a rack. Once at room temperature, loosen the bread with a spatula and slide it onto a serving plate.