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                       VASILOPITA (NEW YEAR BREAD)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Greek                            Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Karen Mintzias
   1       pk           Active dry yeast
     3/4   c            Milk -- lukewarm
   3                    Eggs -- beaten
   1 1/2   ts           Grated orange rind
     3/4   c            Caster sugar
   4 1/2   c            Plain flour
     1/4   ts           Salt
     1/2   ts           Ground cinnamon
     1/4   ts           Ground masticha
     1/2   c            Butter -- melted
   1                    Egg -- for glazing
                        Blanched split almonds

  New Year Bread is traditionally cut at midnight on New
  Year's Eve.  After baking, a coin is inserted through
  a slit in the base.  The person who finds the coin
  will have luck in the New Year.  Long ago the coin
  used to be a gold one, then later a silver coin was
  used.  These could be incorporated into the dough
  before baking.  Nowadays because of the nickel content
  of coins it is undesirable to bake a coin in the cake.
  
  Dissolve yeast in 1/4 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. Leav 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 1
  1/2 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.
  
  From: "The Complete Middle East Cookbook" by Tess
  Mallos ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias
 


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