Greek New Year's bread

Description

The Greek New Year's Eve bread is know as Vassilopita in honor of Saint Basil, the saint patron celebrated on the first day of the year. It is really more a brioche, or a cake, than bread.

Ingredients

1 pk
dry active yeast
1⁄4 c
water
1⁄2 c
milk
1⁄3 c
butter
1⁄2 c
sugar
3  
eggs
2 t
orange peel (grated)
1 t
lemon peel (grated)
1⁄2 t
salt
3 c
all purpose flour (unsifted)
1  
egg yolk (lightly beaten and mixed with 1 Tbs water)
   
almonds (blanched and skin removed, for decoration)
1  
silver coin (new and clean, optional)

Instructions

  1. Heat milk and butter together until the butter melts. Add sugar and wait until it is lukewarm. Pour milk, melted butter and sugar into a large bowl.
  2. Add one egg and beat until smooth. Repeat until all eggs have been incorporated. It is now the time to mix in the yeast.
  3. Stir in both types of citrus peel and salt. Incorporate flour gradually beating constantly. You should end with a ball of dough.
  4. Knead dough on a lightly floured surface until smooth and no longer sticky – it would take 5 to 10 minutes.
  5. Place dough in a large greased bowl and also brush gently the top with melted butter. Cover with plastic film or a clean tea towel. Leave to stand in a warm place until dough rises to double its original size. Time may vary and it can take up to 2 hours for the dough to rise enough.
  6. Knead dough, again on a floured surface, lightly - if you are going to put a coin, do it now – and give it a round shape, about 9 inches diameter.
  7. The dough needs to rise for a second time. Grease a baking sheet, place dough on top, cover and let stand until it has doubled in size again. It will take about 40 minutes.
  8. When the cake is close to the target size, preheat oven to 325° F.
  9. Decorate the top of the loaf with blanched almonds, bBrush evenly with egg yolk mixed with water - it will give it a beautiful golden brown color – and bake in the middle rack for 40 minutes, or until the desired golden brown color has been achieved.

Notes

Although this bread will bake in about 40 minutes, preparation will take about an hour, plus time spent rising.

Gently remove peel in small strips from the lemon and orange with a zester or a sharp potato peeler, without cutting any of the bitter white pith. Chop finely these strips with a knife. Alternatively, use candied citrus peel.

To activate the yeast, sprinkle it into ¼ cup (60 ml) warm water. Stir lightly and leave to stand until yeast has dissolved.

The mixture of butter and milk should not boil.

In step 4, if using an electric mixer, set it on low. you should not need to beat for longer than 5 minutes.

If necessary, knead in additional flour.

Wrap the coin in film or foil to protect the cake.

Instead of scatter them randomly, write the numerals of the New Year on top of the cake using the blanched almonds.

Ingredients, metric  
1   package active dry yeast  
60 ml     warm water  
125 ml   milk  
125 g     butter  
125 g     sugar  
3   eggs  
2 tsp    grated orange peel  
1 tsp    grated lemon peel  
1/2 tsp    salt  
750 g     all purpose flour, unsifted  
1   egg yolk, lightly beaten and mixed with 1 Tbs water  
Blanched almonds for decoration  
Optional, 1 new silver coin, well washed  

Nutrition facts

Serving size: about 12 servings from 1 loaf.

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.  It does not include pwodered sugar for coating.

 
Amount Per Serving      
Calories   224.28  
Calories From Fat (30%)   66.55  
    % Daily Value
Total Fat 7.46g   11%  
Saturated Fat 4.00g   20%  
Cholesterol 92.78mg   31%  
Sodium 123.75mg   5%  
Potassium 85.24mg   2%  
Carbohydrates 33.17g   11%  
Dietary Fiber 0.97g   4%  
Sugar 9.13g      
Sugar Alcohols 0.00g      
Net Carbohydrates 32.20g      
Protein 5.89g   12%