This authentic Greek Raisin Bread (Stafidopsomo) brings Mediterranean warmth to your table in just 25 minutes.
A cherished part of Greek baking tradition, this vegetarian-friendly bread combines plump raisins with perfectly baked dough for a delightful breakfast or snack option.
The recipe yields 8 generous portions, making it ideal for family gatherings or weekly meal prep.
Whether you’re an experienced baker or just starting out, this quick and simple recipe delivers restaurant-quality results with minimal effort.
Ingredients
- Milk: 210g at room temperature to ensure proper yeast activation
- Honey: 95g, warmed – adds natural sweetness and moisture
- Butter: 30g melted, plus extra 2 tbsp for glaze
- Egg: Half an egg for enriching the dough
- Flours: 200g wholewheat + 130g all-purpose for perfect texture balance
- Dry Yeast: 4g to help the dough rise beautifully
- Salt: 1/2 tsp to enhance flavors
- Raisins: 120g for delightful bursts of sweetness
- Glaze (optional): 2 tbsp each of butter and honey
Instructions
- Prep Work: Warm honey and melt butter, then let them cool to room temperature
- Mix Dry Ingredients: Combine both flours, yeast, raisins, and salt in a large bowl
- Combine Wet Ingredients: Whisk together cooled honey, butter, milk, and half egg until well combined
- Form Dough: Mix wet and dry ingredients, then knead for 2-3 minutes by hand or 4-5 minutes with mixer until sticky
- First Rise: Place in oiled bowl, dust with flour, cover, and let rise for 1 hour until doubled
- Shape: Divide into 8 pieces and shape into braids or rounds on a lined baking tray
- Bake: In preheated 180°C oven for 10-15 minutes until golden brown
- Glaze (Optional): Brush with melted honey-butter mixture while warm
Baking Tips
Getting this bread just right is all about the dough’s texture! It should feel quite sticky – don’t worry, that’s exactly what you want for soft, fluffy results.
Keep your hands well-floured while shaping the breads, and resist adding extra flour to the dough itself.
The room temperature ingredients are super important too – they help the yeast work its magic properly!
Variations
Love to mix things up? Try these tasty twists:
- Switch regular raisins for golden ones or dried cranberries
- Add orange zest for a citrusy pop
- Mix in some chopped walnuts or almonds
- Sprinkle sesame seeds on top before baking
The honey glaze is optional, but it adds such a lovely shine and sweetness!
Storage & Reheating
These little breads stay fresh for about 2-3 days in an airtight container at room temperature. Want them warm?
Pop them in the microwave for 10-15 seconds or warm them in the oven at 150C for 5 minutes.
They freeze really well too – just wrap them tightly and freeze for up to 3 months. Let them thaw at room temperature when you’re ready to enjoy them again!
Serving Ideas
These sweet breads are amazing fresh from the oven! Try them:
- With your morning coffee or afternoon tea
- Spread with butter while still warm
- As part of a breakfast spread
- Split and toasted with a drizzle of honey They’re perfect for Easter celebrations or any time you want something special!
Greek Raisin Bread (Stafidopsomo)
Equipment
- Large bowl
- Baking tray
- Electric mixer (optional)
Ingredients
Dough Ingredients
- 210 g milk at room temperature (7.4 ounces)
- 95 g honey warmed (3.3 ounces)
- 30 g butter melted (1 ounce)
- 1/2 egg
- 200 g wholewheat flour (7 ounces)
- 130 g all-purpose flour (4.5 ounces)
- 4 g dry yeast (1/2 tbsp)
- 1/2 tsp salt
- 120 raisins (4 ounces)
Optional Glaze
- 2 tbsp butter for glaze
- 2 tbsp honey for glaze
Instructions
- Warm the honey and melt the butter; leave aside to reach room-temperature, so that they are not hot when using later.
- In a large bowl, add the two kinds of flour (wholewheat and all-purpose), the yeast, raisins and salt; blend with a spoon to combine.
- In another bowl, add the warmed honey, the melted butter and milk and whisk. Crack in the egg and whisk again, until the ingredients combine. Pour the mixture with all the liquids in the flour-raisins mixture and blend with a spoon to combine. Knead the dough with your hands for 2-3 minutes; if you have an electric mixer mix the dough, using the dough hook for 4-5 minutes. (For the raisin bread to be soft and fluffy, the dough should be very soft and sticky, so do not try to add any more flour.)
- Coat a bowl with oil and place in the dough, sprinkle with some flour, cover with some plastic wrap and let it rise (in a warm place) for at least 1 hour, until it doubles its size.
- Turn the dough out onto a floured board and split in 8 pieces (work with floured hands, because the dough is very sticky). Form each piece of the dough in braids or round breads; layer the bottom of a baking tray with some greaseproof paper and place the raisin bread on top. Bake in preheated oven at 180C for 10-15 minutes, until a nicely colored crust forms and the raisin bread is cooked throughout.
- If you like your raisin bread to be more shiny, brush with some honey glaze. In a bowl add 2 tbsp butter and 2 tbsp honey and heat in the microwave, until melted. Using a cooking brush, brush the top of each raisin bread with the honey glaze. Enjoy hot from the oven!