Traditional Greek Christopsomo with Walnuts and Anise

Method

1. In the bowl of a stand mixer, combine the lukewarm water (540 g), dry yeast, and granulated sugar. Whisk until dissolved. Cover the bowl with plastic wrap and let it rest for about 10 minutes, until the yeast activates and becomes frothy. The water should be finger-warm—neither hot nor cold.
2. Add the strong white bread flour, honey, olive oil, and ground mahleb to the yeast mixture. Using the dough hook, mix on low speed until the ingredients start to come together, then increase to medium speed and knead for 5–10 minutes, until the dough pulls away from the sides of the bowl.
3. Add the anise, roughly chopped walnuts, and salt. Mix for another minute until evenly distributed.
4. Lightly coat the dough with olive oil, cover the bowl with plastic wrap, and let it rise in a warm place for at least 1 hour, or until doubled in size.
5. Meanwhile, prepare the decorative dough. In a clean mixer bowl, combine the all-purpose flour, room-temperature water, olive oil, and a pinch of salt. Mix with the dough hook until a smooth dough forms. Wrap in plastic wrap and let it rest for 15 minutes.
6. Once the main dough has risen, gently deflate it with your fingers and shape it into a round loaf. Butter a round baking pan (28–30 cm) and line it with parchment paper. Transfer the dough into the pan and spread it evenly. Brush the top lightly with the beaten egg and water mixture.
7. Unwrap the decorative dough and cut it into 6 equal pieces. Roll each piece into a long rope. Form 2 braids, each from 3 ropes. Place the braids over the Christopsomo to form a cross. Press a whole walnut into the center of the cross.
8. Cover the bread with a clean towel and let it rise for another hour.
9. Preheat the oven to 350°F fan. Sprinkle the bread with sesame seeds. Bake for 50 minutes, until the Christopsomo is golden brown and sounds hollow when tapped on the bottom.