Vasilopita

Vasilopita
 
alt

This recipe was uploaded
by mkatafigioti

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 1 cup fresh milk
  • 2 teaspoons yeast
  • 4 eggs, separated
  • 1 cup milk-butter, melted
  • 1 ½ cup sugar
  • 1 envelope mahlepi, crushed
  • Zest of 1 lemon
  • 1 level teaspoon salt
  • 1 kilo flour
  • Handful of blanched almonds
Preheat oven to 180c

In a large tub pour half a cup of lukewarm milk and dissolve the yeast in it. Add ½ cup flour and stir to mix. Cover with a towel and let rise in a warm place for about an hour.

While the dough is rising, beat the egg yokes with the sugar in an electric mixer or food processor and set aside. Beat the egg whites into a meringue. To the risen dough, add yoke/sugar mixture, the remainder of the milk, the meringue, butter, mahlepi and zest. Knead until all is well mixed, adding the remainder of the flour a little at a time so the dough won't be too tight. Shape the dough into several balls, place in a bowl, cover it with a towel and leave in a warm place for about 3 hours until it doubles in size.

Knead the dough for 5 minutes more and place in a large round oiled pan (or two smaller ones) and leave covered in a warm place until it doubles in size again.

Before placing in oven, beat the yoke of 1 egg with a teaspoon of water and brush it on the dough with a pastry brush. Then, using the blanched almonds, form the "new" date on the top of the dough. Bake for about 30/40 minutes, or until Vasilopita looks well browned.



Vasilopita

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by mkatafigioti

 
 
Vasilopita is the Greek New Year's cake.It is traditional to bake a coin into the Vasilopita. The one who receives the coin is considered to be especially blessed for the year. A piece of cake is sliced for each member of the family and any visitors present at the time. Slices are also cut for various other people or groups, depending on local and family tradition

Method


Preheat oven to 180c

In a large tub pour half a cup of lukewarm milk and dissolve the yeast in it. Add ½ cup flour and stir to mix. Cover with a towel and let rise in a warm place for about an hour.

While the dough is rising, beat the egg yokes with the sugar in an electric mixer or food processor and set aside. Beat the egg whites into a meringue. To the risen dough, add yoke/sugar mixture, the remainder of the milk, the meringue, butter, mahlepi and zest. Knead until all is well mixed, adding the remainder of the flour a little at a time so the dough won't be too tight. Shape the dough into several balls, place in a bowl, cover it with a towel and leave in a warm place for about 3 hours until it doubles in size.

Knead the dough for 5 minutes more and place in a large round oiled pan (or two smaller ones) and leave covered in a warm place until it doubles in size again.

Before placing in oven, beat the yoke of 1 egg with a teaspoon of water and brush it on the dough with a pastry brush. Then, using the blanched almonds, form the "new" date on the top of the dough. Bake for about 30/40 minutes, or until Vasilopita looks well browned.



Show/hide comments

comments powered by Disqus