Ingredients for Vasilopita New Year Bread
- Active Dry Yeast
- 1 ¾ cups (440ml) milk (warmed)
- 2 large eggs
- 1 teaspoon orange zest
- Caster Sugar
- Plain Flour
- 1 teaspoon salt
- Ground Cinnamon
- Masticha
- ½ cup (113g) unsalted butter, melted and slightly cooled
- Egg
- Almonds
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How to Make Vasilopita New Year Bread
- Activate yeast: In a large bowl, dissolve 2 ¼ teaspoons of active dry yeast in ¼ cup (60ml) warm milk. Let stand for 5-10 minutes until foamy.
- Combine wet ingredients: Add the remaining 1 ¼ cups (300ml) milk, 2 large eggs, 1 teaspoon orange zest, and ¾ cup (150g) granulated sugar to the yeast mixture. Whisk well to combine.
- Combine dry ingredients: In a separate bowl, whisk together 3 cups (375g) all-purpose flour, 1 teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon ground cloves.
- Make the dough: Create a well in the center of the dry ingredients. Pour in the wet ingredients and stir gently until just combined. Gradually add ½ cup (113g) warm, melted unsalted butter, mixing until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic, adding more flour as needed. The dough should be slightly sticky but not overly wet.
- First rise: Place the dough in a lightly oiled large bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the loaf: Punch down the dough and turn it out onto a lightly floured surface. Knead briefly and shape into a round loaf or a ring (for easier coin placement).
- Place the coin (optional): If using a coin or other small, non-metallic trinket, create a small slit in the bottom of the loaf and carefully insert it.
- Second rise: Place the shaped loaf on a greased baking sheet or in a greased 9-inch springform pan. Cover and let rise in a warm place for another 1-1.5 hours, or until doubled in size.
- Glaze and decorate: Brush the loaf with 1 beaten egg. Arrange blanched slivered almonds in a decorative pattern on top.
- Bake: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it loosely with aluminum foil.
- Cool: Let the Vasilopita cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
608g
Fat
348g
Carbs
198g
