Chef Dimitra
Arkatena Omodous (Αρκατένα Ομόδους)
Omodos arkatena are Cypriot chickpea-leavened rusks, pale inside and sesame-studded, baked once as little rings and again until they crack clean under the tooth and keep beautifully.
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Northern Peloponnesian Stafidopsomo (Σταφιδόψωμο)
Created by
In raisin country around Corinth and Achaia, stafidopsomo means small olive-oil buns scented with orange and cinnamon, made soft by soaking the currants before they ever meet the dough.
Breads
Greek
Holiday
Comfort Food
Budget Friendly
35 min
Active Time
22 min cook•3 hr 10 min total
Yield12 small buns
Stafidopsomo of the northern Peloponnese is the little raisin bread of Corinth and Achaia, where the black currant is not decoration but the point. The buns are nistisima, fasting-friendly, made with olive oil instead of butter and scented plainly with orange peel and cinnamon. They belong beside Greek coffee, in a school bag, or wrapped in paper for the road.
The method that decides them is the soaking. Pour hot water over the currants, let them plump, then use part of that dark soaking water in the dough. Dry fruit steals moisture while the buns bake. Soaked fruit gives some of it back, and the crumb stays tender instead of turning tight around little hard raisins.
I keep this version close to the bakery buns from raisin country: no milk, no eggs, no show. Good olive oil, and patience. Shape them small, tuck the exposed currants under the surface so they don't scorch, and let the buns cool before you tear one open. A recipe written down is a recipe saved, especially when it is as ordinary and loved as this one.
Stafidopsomo in the northern Peloponnese belongs to the raisin belt of Corinthia and Achaia, where the tiny black Korinthiaki stafida fed households and export ledgers for generations. By the late nineteenth century, dried Corinthian currants were Greece's main export crop, and the currant crisis of the 1890s shook the Peloponnesian economy. The bun's dairy-free olive-oil dough also fits the Orthodox fasting calendar, when dried fruit made plain bread feel like a treat.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
black Corinthian currants (Korinthiaki stafida) or small dark raisins
Quantity
220g
just-boiled water
Quantity
250ml
for soaking, with 190ml reserved for the dough
strong white bread flour
Quantity
500g
plus a little for dusting
instant dry yeast
Quantity
7g
granulated sugar
Quantity
70g
fine sea salt
Quantity
8g
ground cinnamon
Quantity
5g
ground cloves (optional)
Quantity
1/4 teaspoon
unwaxed orange zest
Quantity
from 1 orange
finely grated
fresh orange juice
Quantity
80ml
extra virgin Koroneiki olive oil
Quantity
80ml
for the dough
extra virgin Koroneiki olive oil (optional)
Quantity
10ml
for brushing the baked buns
sesame seeds (optional)
Quantity
15g
| Ingredient | Quantity |
|---|---|
| black Corinthian currants (Korinthiaki stafida) or small dark raisins | 220g |
| just-boiled waterfor soaking, with 190ml reserved for the dough | 250ml |
| strong white bread flourplus a little for dusting | 500g |
| instant dry yeast | 7g |
| granulated sugar | 70g |
| fine sea salt | 8g |
| ground cinnamon | 5g |
| ground cloves (optional) | 1/4 teaspoon |
| unwaxed orange zestfinely grated | from 1 orange |
| fresh orange juice | 80ml |
| extra virgin Koroneiki olive oilfor the dough | 80ml |
| extra virgin Koroneiki olive oil (optional)for brushing the baked buns | 10ml |
| sesame seeds (optional) | 15g |
Equipment Needed
- •rimmed baking sheet, about 33x40cm
- •digital scale for dividing even 95g buns
- •bench scraper
Instructions
- 1
Soak the currants
Put the currants in a bowl and pour over the just-boiled water. Leave them for 20 minutes, then drain over a measuring jug and reserve 190ml of the dark soaking liquid. If you are short, top it up with warm water. Spread the currants on a towel and blot them dry. This is the step that decides the bun: dry fruit steals moisture in the oven, while soaked fruit stays plump and keeps the crumb tender.
Do not skip the soak. A hard raisin in soft bread is a small disappointment, and this bread is too simple to hide it. - 2
Start the dough
Let the reserved soaking liquid cool until it is warm, not hot. In a large bowl, stir together the flour, yeast, sugar, salt, cinnamon, clove if using, and orange zest. Add the 190ml soaking liquid, orange juice, and 80ml olive oil. Mix until no dry flour remains, then knead 8 to 10 minutes by hand, or 5 to 6 minutes with a dough hook, until the dough is smooth, elastic, and only lightly tacky.
- 3
Work in fruit
Press the dough into a rough rectangle, scatter over the drained currants, and fold the dough over itself until the fruit is held inside. Knead only enough to distribute the currants. If many break through the surface, tuck them back in with your fingertips; exposed currants burn before the bread is done.
- 4
Let it rise
Set the dough in a lightly oiled bowl, cover it, and leave it in a warm place for 75 to 90 minutes, until doubled and soft-looking. In a cool kitchen it may need up to 2 hours. Greek bread has no watch, only a room.
- 5
Shape the buns
Line a 33x40cm rimmed baking sheet with parchment. Turn the dough onto a lightly floured surface and divide it into 12 pieces, about 95g each. Shape each piece into a tight round or short oval, pulling the surface smooth and sealing the bottom. Set them on the sheet with about 4cm between them.
- 6
Proof and top
Cover the buns and let them rise 45 to 60 minutes, until puffy. During the last 20 minutes, heat the oven to 190C conventional or 180C fan. Brush the tops lightly with water and sprinkle with sesame seeds if using. A fingertip pressed gently into the dough should leave a dent that springs back slowly.
- 7
Bake the buns
Bake on the middle rack for 20 to 22 minutes, until the buns are deep honey-brown and the bottoms sound hollow when tapped. As soon as they come out, brush with the 10ml olive oil if you want a softer bakery-style crust.
- 8
Cool and serve
Move the buns to a rack and let them cool at least 20 minutes before tearing one open. The crumb finishes setting as it cools. Eat them the day they are baked, or keep them covered for 2 days. They freeze well, wrapped tightly, for up to 2 months.
Chef Tips
- •Use black Corinthian currants if you can find them. They are smaller and darker than ordinary raisins, so they thread through the dough instead of making big sweet pockets. If all you have is good dark raisins, chop any large ones once after soaking.
- •The dough should feel soft but not sticky like batter. If it smears across the counter, add flour one spoon at a time. If it fights your hands and tears, wet your fingers and keep kneading. Bread dough tells the truth quickly.
- •Stafidopsomo is nistisimo without apology: no milk, no butter, no egg wash. Orthodox fasting gave Greek cooking some of its most practical sweets, and this is one of them.
- •For breakfast, split one and eat it as it is. For a fasting table, serve it with tahini and bitter coffee. For children, wrap it in paper while it is still just warm, the way the bakeries do.
Advance Preparation
- •Soak the currants up to 4 hours ahead, then drain and cover them. Keep the soaking liquid for the dough.
- •The dough can make its first rise overnight in the refrigerator. Bring it to room temperature for 45 to 60 minutes before shaping.
- •Baked buns freeze well for up to 2 months. Thaw at room temperature and warm briefly in a low oven so the crumb softens again.
Frequently Asked Questions
Nutrition Information
1 serving (about 85g)
Calories
300 calories
Total Fat
8 g
Saturated Fat
1 g
Trans Fat
0 g
Unsaturated Fat
7 g
Cholesterol
0 mg
Sodium
265 mg
Total Carbohydrates
51 g
Dietary Fiber
3 g
Sugars
19 g
Protein
7 g
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