📝 About This Recipe
Vasilopita is the crown jewel of the Greek New Year, a fragrant, cake-like bread infused with the intoxicating aromas of mahlepi, mastic, and fresh citrus. This traditional centerpiece carries a hidden coin for luck and represents the generosity of St. Basil the Great. With its tender crumb and golden crust, it is more than just a dessert; it is a ritual of hope and sweetness to welcome the coming year.
🥗 Ingredients
The Aromatic Base
- 250 grams Unsalted butter (softened at room temperature)
- 1 1/2 cups Granulated sugar
- 4 pieces Large eggs (at room temperature)
- 1/2 cup Whole milk (lukewarm)
- 1/2 cup Orange juice (freshly squeezed)
- 2 tablespoons Orange zest (finely grated)
Dry Ingredients & Spices
- 500 grams Self-rising flour (sifted)
- 1 teaspoon Mahlepi (Mahlab) (ground)
- 1/2 teaspoon Mastic (Mastiha) (ground with a pinch of sugar)
- 1 teaspoon Vanilla extract (pure)
- 1/4 teaspoon Salt
The Tradition & Finish
- 1 piece Gold coin (wrapped tightly in aluminum foil)
- 1/2 cup Powdered sugar (for dusting)
- 2 tablespoons Slivered almonds (optional, for decoration)
👨🍳 Instructions
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1
Preheat your oven to 170°C (340°F). Grease a 10-inch (25cm) round springform pan thoroughly with butter and line the bottom with parchment paper.
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2
In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for about 5-7 minutes until the mixture is pale, light, and very fluffy.
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3
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated before adding the next.
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4
In a separate small bowl, whisk together the lukewarm milk, orange juice, and vanilla extract.
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5
In a large bowl, sift together the self-rising flour, ground mahlepi, ground mastic, and salt.
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6
Reduce the mixer speed to low. Alternately add the flour mixture and the liquid mixture to the butter, starting and ending with the flour. Do not overmix; stop as soon as the flour streaks disappear.
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7
Gently fold in the orange zest using a spatula to distribute the oils evenly throughout the batter.
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8
Pour the batter into the prepared pan and smooth the top with an offset spatula.
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9
Take your foil-wrapped coin and push it into the batter in a random spot, ensuring it is completely submerged and the surface is smoothed over so its location is a secret.
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10
Bake in the center of the oven for 50-60 minutes. Test for doneness by inserting a wooden skewer into the center; it should come out clean and the top should be deep golden brown.
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11
Remove from the oven and let the Vasilopita cool in the pan for 15 minutes before releasing the springform sides.
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12
Transfer to a wire rack to cool completely. Once cold, dust heavily with powdered sugar. You can use a stencil to create the numbers of the New Year on top using cocoa powder or additional sugar.
💡 Chef's Tips
Ensure your butter and eggs are truly at room temperature to prevent the batter from curdling. If you cannot find mastic or mahlepi, you can substitute with a pinch of ground cardamom and extra orange zest, though the flavor will lose its traditional 'Greek' profile. Do not open the oven door during the first 40 minutes of baking, as this can cause the delicate bread to collapse. Wrap the coin very tightly in foil and wash it thoroughly before wrapping to ensure hygiene. Sifting the flour is non-negotiable; it provides the airy, cake-like texture that defines a high-quality Vasilopita.
🍽️ Serving Suggestions
Serve with a glass of sweet Commandaria or Vin Santo dessert wine. Pairs beautifully with a hot cup of traditional Greek coffee or a strong Espresso. Enjoy a slice alongside a dollop of Greek yogurt drizzled with honey and walnuts. Serve as part of a New Year's Day brunch with fresh seasonal fruits. Leftover slices make incredible French toast the next morning!