Vasilopita

    (11)
    3 hours 15 min

    Vasilopita is a sweet Greek bread that's served at the beginning of each new year. It is traditional to bake a coin into the bread in honour of Saint Basil. The person who receives the coin is considered to be especially blessed for the year.


    2 people made this

    Ingredients
    Serves: 8 

    • 120ml warm milk
    • 7g dried active yeast
    • 70g strong white bread flour
    • 820g strong white bread flour
    • 1/2 teaspoon salt
    • 100g caster sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 170g butter, melted
    • 3 eggs, room temperature
    • 475ml warm milk
    • 2 tablespoons butter, melted
    • 1 egg, beaten
    • 1 tablespoon water
    • 50g chopped almonds

    Method
    Prep:20min  ›  Cook:40min  ›  Extra time:2hr15min proofing  ›  Ready in:3hr15min 

    1. In a small bowl, stir together 120ml milk, yeast and 70g bread flour. Cover and let the mixture rise in a warm place until nearly doubled in size, about 45 minutes.
    2. Place 820g bread flour in a large bowl. Make a well in the centre and add the yeast mixture, salt, sugar, cinnamon, nutmeg, 170g melted butter, 3 eggs and 475ml milk. Mix thoroughly to make a stiff dough.
    3. Transfer the dough into a greased springform tin. Brush dough with melted butter, cover with greased clingfilm and let rise in a warm place until doubled in size, about 60 to 90 minutes.
    4. Preheat oven to 200 C / Gas 6. Beat egg with 1 tablespoon water to make an egg wash.
    5. When dough has risen, insert a clean silver coin into the loaf. Brush dough with egg wash and sprinkle with chopped almonds. Bake in preheated oven until deep golden brown, about 40 minutes.

    Similar recipes

    Recently viewed

    Vasilopita
    Vasilopita

    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (10)

    by
    30

    Makes good bread and wonderful toast! Had a bit of trouble with the recipe, because the first part instructs you to put milk, yeast and some flour to rise, but then it doesn't specifically tell you to mix it in with the big bowl of flour. My dough was almost too much for a 9" round pan. The flavor is really good, and it makes some of the best toast I've ever had! It's close to my grandmother's recipe, which I've been trying to replicate for several years.  -  02 Jan 2002  (Review from Allrecipes US | Canada)

    by
    8

    great sweet taste. also, really convenient b/c you don't have to knead it. the texture leaves a little to be desired, but the taste makes up for it. the only problem is that this needs to be in a 9x13 cake pan. the 8x8 is entirely too small.  -  12 Oct 2003  (Review from Allrecipes US | Canada)

    by
    2

    I used 1 tablespoon of yeast, 3/4 cups of milk, 3 eggs, 1 1/2 teaspoon grated orange rind, 1teaspoon almond extract, 3/4 cup brown sugar, 4 1/2 cups flour, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 cup melted butter and 1more egg for glazing with the almonds. I made it like ordinary bread rising three times and baking it at 350. It turned out perfect.  -  02 Jan 2015  (Review from Allrecipes US | Canada)

    See more reviews View all ›

    More collections

    Similar recipes