Vasilopita for 2013
Author/ Συγγραφέας:
Ingredients/ Συστατικά
  • 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
Instructions/ Εκτέλεση
  1. 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.
  2. In the mixer we put the rest of the ingredients except the whisked egg and the almonds.
  3. Throw the risen yeast and start kneading with the mixer’s hook.
  4. Slowly, slowly start adding the flour until we get a somewhat sticky dough.
  5. Take it out of the mixer and knead it for a minute with your hands covered with oil.
  6. Put it in a bowl and let it rise in a warm place for one and half hour.
  7. Butter well a round pan.
  8. Take the dough and knead for a minute.
  9. Add a coin covered with aluminum foil and incorporate it in the dough.
  10. Put the dough in the pan and stress it with your hands to cover the bottom of it.
  11. Let it stay for 30 minutes.
  12. Take the whisked egg and brush the vasilopita’s surface.
  13. Take the almonds and form the number 2013.
  14. Bake in a preheated oven at 170° C/345° F for 30 to 35 minutes or until the surface is golden brown.
Notes/ Σημειώσεις
Recipe from Crete Mills
Recipe by Culinary Flavors at