Vasilopita for 2013
Author/ Συγγραφέας: Katerina
- 550 gr. /1.2 lb. flour for bread, shifted. It may need 50 gr. /1.7 oz. more depending on the weather
- 150 gr. /5 oz. sugar
- 15 gr. /2 tbsp dry yeast
- 100 gr. /3.5 oz. milk, scalded
- 3 eggs
- 6 tears of mastic, powdered
- 5 gr. /1 tsp mahlepi, powdered
- 1 tsp salt
- 1 egg whisked with a 2 tbsp of milk
- White almonds for decorating it
- In a bowl we add the 50 gr. /1.7 oz. of sugar, the yeast, the scalded milk, and 2 tbsp of flour and let it rise for about 15 minutes.
- In the mixer we put the rest of the ingredients except the whisked egg and the almonds.
- Throw the risen yeast and start kneading with the mixer’s hook.
- Slowly, slowly start adding the flour until we get a somewhat sticky dough.
- Take it out of the mixer and knead it for a minute with your hands covered with oil.
- Put it in a bowl and let it rise in a warm place for one and half hour.
- Butter well a round pan.
- Take the dough and knead for a minute.
- Add a coin covered with aluminum foil and incorporate it in the dough.
- Put the dough in the pan and stress it with your hands to cover the bottom of it.
- Let it stay for 30 minutes.
- Take the whisked egg and brush the vasilopita’s surface.
- Take the almonds and form the number 2013.
- Bake in a preheated oven at 170° C/345° F for 30 to 35 minutes or until the surface is golden brown.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/vasilopita-for-2013/
3.1.09