Vasilopita (New Year Bread)
Submitted by BethS
Traditional Greek vasilopita, a fragrant New Year’s bread scented with orange zest, cinnamon, and masticha. A golden, egg-glazed yeast loaf topped with almonds to ring in good luck.
YIELD
16 servingsPREP
3 hrsCOOK
45 minREADY
3 hrsEvery Greek household rings in the New Year with vasilopita, a golden bread that carries centuries of tradition in every slice.
Named after St. Basil, this sweet yeast loaf is scented with orange zest, warm cinnamon, and masticha, a piney, slightly floral resin that gives Greek baking its unmistakable character.
The dough is rich with eggs and butter, kneaded until silky smooth, then left to rise until doubled. Blanched almonds pressed into the top spell out the New Year’s date before baking.
Tradition calls for hiding a coin inside the loaf. Whoever finds it in their slice gets good fortune for the year ahead. Not a bad deal for a piece of bread.
Kitchen Tips
- Masticha can be found at Greek or Middle Eastern grocery stores. If you can’t find it, skip it rather than substituting. Nothing else tastes quite like it.
- Knead the full 10 minutes. This dough needs the gluten development for a soft, pillowy crumb.
- If the top browns too fast while baking, tent with parchment or brown paper. Don’t use foil, which can trap steam.
- Wrap the coin in foil before tucking it into the dough so it’s food-safe and easy to spot.
Ingredients
Directions
Dissolve yeast in ¼ cup of the milk.
Add remainder of milk, eggs, orange rind and sugar.
Sift 3 cups flour, salt and spice into a warm bowl and make a well in the centre.
Pour in yeast mixture and stir to blend in flour, gradually adding warm melted butter.
Mix dough with hands until it comes away from sides.
Turn on to a floured surface and knead until smooth and elastic, adding remaining flour as required.
Knead for 10 minutes.
Place ball of dough in a clean bowl brushed with melted butter.
Turn dough over to coat top with butter and cover bowl with a cloth or plastic wrap.
Leave to prove (rise) in a warm place until doubled in bulk.
Punch down and turn on to lightly floured surface.
Knead lightly and shape into a round loaf.
Place on a large greased baking sheet or in a greased 25 cm (10 inch) deep cake tin.
Cover and let rise in a warm place until doubled - about 1½ to 2 hours.
Glaze with well-beaten egg and arrange blanched almonds in numbers to denote the New Year, pressing in lightly.
Bake in a moderately hot oven for 45 minutes until golden brown and cooked when tested.
If bread browns too quickly place a piece of greased brown paper on top.
Cool on a wire rack.
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