Stafidopsomo: Traditional Greek Raisin Buns

For breakfast, for school, for the office, or for afternoon tea – these fluffy buns are a perfect snack whenever you need one.

Chef: Nena Ismyrnoglou

Preparation & Cooking time: 2 hours and 40 minutes

Serves: 8-10

Did you know that comfort can fit in your hand? If you need some, make these raisin buns with cinnamon, cloves and brandy.


Place milk, butter, yeast, brandy and sugar in the bowl of your mixer and mix.

Using a spoon, stir together the flour, cloves, cinnamon, salt, orange zest and raisins in another bowl.


Add the dry ingredients to the mixer bowl and mix on medium speed using the dough hook for 5-8 minutes, until you have a smooth dough.

Transfer the dough to a greased bowl. Cover it with plastic wrap and set it aside to rise for about an hour.

Cover two baking sheets with parchment paper.

Split your dough into 8-10 pieces and shape them as you prefer (you can try twists, braids, regular buns, or something else). Transfer them to the baking sheets, carefully cover them with a tea towel, and let rise for another hour.

Preheat your oven to 180°C, on the fan setting.

Brush your buns with beaten egg yolk, and bake for 20-25 minutes.

Let your buns cool on a cooling rack.


This recipe was previously published in Greek at


500 g all-purpose flour

300 ml fresh milk


50 g butter, melted

2 tbsp. dry yeast

1 tbsp. brandy

70 g sugar

1/4 tsp. ground cloves

1 tsp. ground cinnamon

a touch of salt

zest from 1 orange

60 g black Corinthian raisins

1 egg yolk, beaten with 1 tbsp. water

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