Vasilopita is a very soft, airy, and buttery sweet bread. With delicious aromas of orange, vanilla, Mastic, and Mahlep. With a hidden coin inside for New Year's luck.
2teaspoonsMahlep powder may use Cardamom or Anise instead
coin
To Decorate On Top:
1egg white
white sesame seeds
black sesame seedsor poppy seeds
1tablespoonbutter
1tablespoonsugar
1tablespoonhoney
Instructions
Heat the milk, sugar, butter, orange zest, vanilla, Mahlep, and Mastiha (if using tears see Notes below) in a saucepan over low heat. Just until the sugar and butter melt. Then set aside to cool.
Dissolve the yeast in the lukewarm water.
Add both mixtures together with the eggs to the bowl of your electric mixer with the hook attachment on. Start beating over low speed.
Gradually incorporate the flour. Keep beating until you get a stretchy and elastic dough (about 10-15 minutes).
Place dough in an oil-greased bowl and cover with a dampened tea towel.
Turn on the oven to 100°C / 210°F fan for 2 minutes. Then turn it off and place the bowl inside.
Let the dough rise inside the warm oven until doubled in size. For about 1½ to 2 hours.
Press the dough down to remove the air. Then transfer the dough to a working surface and shape it into a round ball first then flatten it to a disk shape. Press the coin underneath to insert it into the dough.
Allow the dough to rise until doubled again. You may place it back in the oven.
Remove the pan from the oven once the dough has doubled in size again.
Preheat oven to170°C / 340°F.
Make the egg wash. Mix the egg white with one tablespoon of water.
Brush the top of the dough with the egg white. Then sprinkle with sesame seeds.
Bake for about 45 minutes, until nicely browned all over.
Make the glaze. Melt the 1 tablespoon of butter together with the 1 tablespoon of honey and 1 tablespoon of sugar. Pour it all over the Vasilopita.
Cool. Place the cake pan on a cooling rack then allow the Vasilopita to cool inside the pan before removing.
Cut and serve when the Vasilopita has cooled down to room temperature.
Notes
If using Mastiha (Mastic) tears take 2 tablespoons of the sugar and pulse together in a small food processor until the tears are turned into powder. You can also grind the tears using a pestle and mortar, again together with sugar so it won't stick.