This traditional Greek Vasilopita is a rich, aromatic sweet bread essential for New Year’s Eve celebrations. Infused with warm cinnamon and delicate mastiha, it features a soft, tender crumb and a golden, glossy crust. The dough is enriched with melted butter and eggs, creating a luxurious texture that pairs beautifully with coffee or tea. Traditionally baked with a hidden coin, the person who finds it in their slice is said to have luck in the coming year. While it requires patience for rising, the result is a fragrant, comforting loaf that brings family together. Serve it fresh from the oven or stored for a few days, as the flavors deepen with time. This recipe captures the authentic taste of Greek holidays, making it a memorable centerpiece for your festive table.
Vasilopita (New Year Bread)
Description
This traditional Greek Vasilopita is a rich, aromatic sweet bread essential for New Year's Eve celebrations. Infused with warm cinnamon and delicate mastiha, it features a soft, tender crumb and a golden, glossy crust. The dough is enriched with melted butter and eggs, creating a luxurious texture that pairs beautifully with coffee or tea. Traditionally baked with a hidden coin, the person who finds it in their slice is said to have luck in the coming year. While it requires patience for rising, the result is a fragrant, comforting loaf that brings family together. Serve it fresh from the oven or stored for a few days, as the flavors deepen with time. This recipe captures the authentic taste of Greek holidays, making it a memorable centerpiece for your festive table.Directions
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Dissolve the active dry yeast in 1/4 cup of the lukewarm milk.
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Add the remaining milk, beaten eggs, grated orange rind, and caster sugar to the yeast mixture.
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Sift 3 cups of plain flour, salt, ground cinnamon, and ground masticha into a large warm bowl.
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Make a well in the center of the flour mixture and pour in the yeast mixture.
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Stir to blend in the flour, gradually adding the warm melted butter until a dough forms.
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Mix the dough with your hands until it comes away from the sides of the bowl.
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Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding the remaining flour as needed.
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Knead for 10 minutes to develop the gluten.
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Place the ball of dough in a clean bowl brushed with a little melted butter.
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Turn the dough over to coat the top with butter and cover the bowl with a cloth or plastic wrap.
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Let the dough rise in a warm place until doubled in bulk.
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Punch down the dough and turn it onto a lightly floured surface.
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Knead lightly and shape into a round loaf.
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Place the loaf on a large greased baking sheet or in a greased 25 cm (10 inch) deep cake tin.
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Cover and let rise in a warm place until doubled again, about 1 1/2 to 2 hours.
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Glaze the top with the well-beaten egg reserved for glazing.
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Arrange blanched almonds on top to denote the New Year (e.g., 2024), pressing them in lightly.
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Bake in a moderately hot oven for 45 minutes until golden brown and cooked through when tested.
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If the bread browns too quickly, place a piece of greased brown paper on top.
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Cool on a wire rack before slicing.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 1473.7kcal
- % Daily Value *
- Total Fat 28.3g44%
- Saturated Fat 16.3g82%
- Cholesterol 65.7mg22%
- Sodium 1568.2mg66%
- Total Carbohydrate 269.3g90%
- Dietary Fiber 9.2g37%
- Sugars 48.4g
- Protein 31.4g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
