Christopsomo tis Kirias Zinis

In a large mixing bowl, combine semolina flour, sugar, cinnamon, and coriander. Zest and juice the oranges and tangerines, then add the citrus juice, zest, and olive oil to the dry ingredients, mixing until a shaggy dough forms.

Soak the currants and golden raisins in warm water or a splash of orange juice until plump, then drain and pat dry. Fold the drained dried fruits into the dough until evenly distributed.

Turn the dough out onto a lightly floured surface and knead firmly for 10 to 12 minutes until the dough becomes smooth, elastic, and slightly tacky. Add small amounts of flour if the dough is too sticky to handle.

Shape the dough into a round ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with a clean damp cloth and leave to rise in a warm, draft-free place until doubled in size.

Punch down the risen dough and gently reshape it into a large round loaf on a parchment-lined baking tray. If desired, use small reserved pieces of dough to fashion decorative crosses or braided patterns on the surface.

Cover the shaped loaf loosely and allow it to proof a second time until noticeably puffed. Meanwhile, preheat your oven to 180°C (355°F).

Brush the surface of the loaf gently with a light coating of olive oil or a beaten egg wash to encourage a deep golden crust. Bake in the preheated oven until the bread is richly browned and sounds hollow when tapped on the bottom.

Remove the Christopsomo from the oven and transfer it to a wire rack. Allow it to cool completely before slicing so the crumb sets properly and the spiced aroma fully develops.