Vasilopita, the Greek New Year’s bread, is rich in history and tradition. This recipe elevates the beloved bread by incorporating the flavors and texture of tsoureki, the sweet bread often enjoyed at Easter. With spices like mahleb, mastic, and orange zest, it’s not just a treat but a symbol of blessings and prosperity for the year ahead. This guide will walk you through an authentic Vasilopita recipe for your celebrations.
A Brief History On Vasilopita
Vasilopita, meaning “St. Basil’s Pie,” has its roots in St. Basil the Great of Caesarea. According to legend, during a famine, St. Basil returned a treasure to his people by baking coins into loaves of bread. On New Year’s Day, Greeks worldwide honor this tradition by slicing the vasilopita. Whoever finds the hidden coin is believed to have a prosperous year. Vasilopita comes in many forms, from cake-like versions to bread, reflecting regional variations across Greece. Incorporating traditional elements into your Vasilopita recipe will enhance your experience.
Traditions Surrounding Vasilopita
- Vasilopita bread is typically decorated with almonds, sesame seeds, or numbers to mark the new year.
- A coin is placed inside before baking, and whoever finds it is said to have good luck.
- When slicing, the bread is cut in a specific order: first for Christ, then for the household, followed by family members in descending order of age. Ensuring you follow these steps can make your Vasilopita recipe more meaningful and traditional.
This vasilopita recipe uses a poolish starter, enhancing flavor and creating a tender crumb. With mahleb, mastic, and orange zest, it’s a fragrant centerpiece for your New Year’s table.
Why Use Poolish?
- Enhanced Flavor: Poolish is a pre-ferment that allows yeast to develop slowly, resulting in richer, more aromatic flavors.
- Improved Texture: The longer fermentation hydrates the flour, making the bread soft with a tender, chewy texture.
- Better Rise and Structure: Poolish strengthens the gluten network, giving the bread a more uniform rise and airy interior.
- Natural Preservation: The acidity from the poolish helps the bread stay fresh longer. Using poolish will lead to superior results in your Vasilopita recipe.
How to Use Poolish
To prepare the poolish, mix equal parts flour and water with a small amount of yeast. Let it ferment for several hours or overnight. Then, incorporate it into the main dough, enhancing the final bread’s flavor, texture, and structure. Using poolish is a key step in a traditional Vasilopita recipe.
Tips for Perfect Vasilopita
- Coin Placement: Wrap the coin in foil and insert it into the dough after shaping.
- Make Ahead: Prepare the poolish the night before to save time on baking day.
- Flavor Variations: Try vanilla extract or swap cardamom with nutmeg for a different flavor. Including these tips will ensure success with your Vasilopita recipe.
Facts About Yeast
- Instant Yeast: No activation needed; works well with poolish.
- Active Dry Yeast: Needs activation in warm liquid, but can be substituted 1:1 with instant yeast.
- Fresh Yeast: Less common, but 4 g equals 1/2 tsp instant yeast.
Baking vasilopita is more than creating a dessert; it’s about preserving tradition, gathering loved ones, and starting the New Year with hope. Whether you’re new to Greek cuisine or continuing a family tradition, this vasilopita recipe will become a cherished part of your celebration.
Enjoy your traditional and flavorful vasilopita with family and friends this New Year!
Authentic Greek Vasilopita with Poolish Starter
Ingredients
For the Poolish
- 150 gr bread flour
- 150 gr water lukewarm, around 35°C
- 1/2 tsp instant yeast
For the Dough
- 500 gr bread flour
- 120 gr sugar
- 1/2 tsp salt
- 2 eggs room temperature
- 120 ml lukewarm milk
- 80 gr butter softened
- 1 tsp mahleb ground
- 1/2 tsp mastic ground (optional)
- Zest of 1 orange
- 1 tbsp orange juice
- 1/2 tsp ground cinnamon optional
- 1/2 tsp ground cardamom optional
- 1/2 tsp instant yeast
For the Topping
- 1 egg yolk (mixed with 1 tbsp water for brushing)
- Sesame seeds, almonds, or powdered sugar for decoration
Instructions
Step 1: Prepare the Poolish
- Combine 150 gr bread flour, 150 gr lukewarm water, and 1/2 tsp instant yeast in a mixing bowl.
- Stir until smooth, cover with plastic wrap, and let it ferment for 6-8 hours (or overnight) at room temperature until bubbly and doubled in size.
Step 2: Prepare the Dough
- In a large mixing bowl or stand mixer, combine the poolish, 500 gr bread flour, sugar, salt, eggs, lukewarm milk, mahleb, mastic, orange zest, orange juice and 1/2 tsp instant yeast. Addition of cinnamon and/or cardamon is optional.
- Mix until the dough starts to come together.
- Gradually add the softened butter in small pieces, kneading until fully incorporated. Continue kneading for 8-10 minutes until smooth and elastic.
Step 3: First Rise
- Place the dough in a lightly greased bowl, cover, and let it rise for 1.5-2 hours until doubled in size.
Step 4: Shape and Second Rise
- Punch down the dough, shape it into a ball, and place it in a greased 30 cm (12-inch) round pan.
- Cover and let rise again for 45-60 minutes until it fills the pan and doubles in height.
Step 5: Topping and Baking
- Preheat the oven to 180°C (350°F).
- Brush the top with the egg yolk mixture. Sprinkle with sesame seeds or almonds for decoration if you like. Powdered sugar is added after baking and cooling the Vasilopita. If you have a cooking thermometer, internal temperature should be 190℉ or 90℃.
- Bake for 35-45 minutes until golden brown and a skewer inserted in the center comes out clean.
Cooling
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to reveal the hidden coin.
