Christopsomo & Kouloura

2 pounds (1 kg) flour
1 ounce (30 g.) fresh yeast or 1 tablespoon dried yeast
1/2 cup (120 ml) warm water
2 cups (480 ml) warm red wine
1 cup (150 g.) currants
1 cup (150 g.) sultanas (raisins)
1 cup (150 g.) walnuts, roughly chopped
peel of 1 orange, finely chopped
peel of 1 tangerine, finely chopped
1/3 cup (50 g.) pignolia nuts (pine nuts)
2 cups (400 g.) sugar
1/4 teaspoon salt
1/2 cup (120 ml) olive oil
2 teaspoons cinnamon
1/4 teaspoon powdered cloves
1/2 teaspoon anise, optional

For the decorations:
sesame seeds
whole walnuts
sugar
colored sprinkles, if available

These two sweet breads are eaten at Christmas. Christopsomo or Christmas bread has been compared to the Italian "panettone", which it also resembles in appearance. The Zakynthians, however, are convinced that their recipe is incomparably more interesting.

The "kouloura" is made of the same dough but in the shape of a large ring; it is in here that the cook places the lucky coin to be found on Christmas Eve. When Private Wheeler was teaching school in Cephalonia, each of his scholars brought a large loaf made of the best flour, covered with almonds and walnuts, in shape resembling a child in swathing bands and weighing from 6 to 14 pounds.

The Ithacan kouloura tastes of anise rather than nuts and spices. It is made of two rings of dough, braided with a cross and twisted and sculpted to represent the Virgin holding the baby Jesus in her arms. At Easter they cut the dough into concentric rings with spikes to look like an artichoke, with a red egg in the center and little dough birds perched on the rim.


Place the flour in a large bowl and make a well in the center. Put the yeast in a glass with the warm water and leave for a few minutes. Stir the yeast and water until the yeast melts and then pour it into the flour together with the warm wine. Mix and knead well. Cover and leave to rise in a warm place for about 1 1/2 hours. Then mix in the rest of the ingredients.

Source: Prospero's Kitchen by Diana Farr Louis