In Greece, stafidopsomo, or raisin bread buns, is one of those simple foods that almost everyone grows up with. It sits in the same everyday category as the famous sesame koulouri.

Just like koulouri is sold on the streets in the morning, stafidopsomo is also a common sight in bakeries and small neighborhood shops.

Walk past a Greek bakery early in the morning and you will almost always see trays of freshly baked breads coming out of the oven.

Among the first things prepared are koulouria and stafidopsoma. They are warm, soft, and perfect for a quick breakfast or a small snack with coffee.

For many Greeks, stafidopsomo is connected with simple daily moments. A child grabbing one on the way to school, someone picking one up with their morning coffee, or a quick stop at the bakery during a busy day. It is sweet, soft, and comforting without being heavy.

Another reason stafidopsomo is so popular is how easily it adapts to different times of the year. During fasting periods, especially in Lent, bakeries often make a slightly simpler version. The egg is left out, turning it into a completely fasting friendly treat.

These versions are usually sold very affordably, making them an easy snack for everyone.

Despite its simplicity, stafidopsomo carries a lot of tradition. It is not a fancy dessert and it is not meant to be. It is everyday Greek baking at its best, soft bread dough, a handful of raisins, a hint of cinnamon, and the familiar smell of a bakery early in the morning.

That is exactly why it remains such a beloved snack in Greece, simple, comforting, and part of daily life.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

500 g all purpose flour or strong bread flour

8 g dry yeast

250 ml lukewarm milk

80 g sugar

1 egg, optional for a richer dough

60 g melted butter

1 teaspoon salt

150 g raisins, black or golden

1 teaspoon cinnamon

Directions

Place the raisins in a small bowl with lukewarm water and let them soak for about 10 minutes. Drain well and set aside.In a bowl, combine the lukewarm milk, yeast and sugar.

Stir gently and let the mixture rest for about 5 minutes until it becomes slightly foamy.

Add the flour, salt, egg if using, and the melted butter. Knead the mixture until a soft and elastic dough forms.

Mix in the drained raisins and cinnamon and knead briefly so they spread evenly throughout the dough.

Cover the bowl and allow the dough to rise in a warm place for about 1 hour, or until it doubles in size.

Divide the dough into 12 pieces and shape each piece into a small round bun. Place them on a baking tray lined with parchment paper.

Cover loosely and let them rise again for about 30 minutes.

Preheat the oven to 180°C. Bake the raisin buns for 20 to 25 minutes, until they turn golden on top.

Remove from the oven and let them cool slightly before serving.

For a vegan or fasting version, use water instead of milk, olive oil instead of butter, and simply omit the egg.