Vasilopita (Greek New Year's Bread)
This vasilopita recipe has been passed down to one of our readers Karen Stoeckle from her Greek grand parents! It is Greek New Year's bread made of layers of cinnamon-scented dough with Romano cheese and toasted sesame seeds. Although there is no rising time involved , budget about 2 1/2 hours of time for the bread to be ready.
Servings: 20 slices (up to)
Ingredients
For the dough:
- 2 1/2 cups granulated sugar
- 2 tablespoons baking powder
- 1 cup olive oil
- 3 cups grated Romano cheese, divided (optional, you can omit the cheese if you are looking for a sweeter bread)
- ½ teaspoon ground cinnamon
- 2 1/2 cups warm water
- 8 to 10 cups all-purpose flour, plus more for dusting
- 2 butter sticks, melted
- 1 egg yolk
- 3 tablespoon sesame seeds
Cinnamon Mixture:
- 1/2 cup cinnamon
- 1 cup sugar
- ¼ teaspoon ground cloves
- 1/2 tsp allspice
- 1/2 tsp nutmeg
Instructions
- Add the sugar, baking powder, olive oil, 1 cup of the grated cheese, and water to the large bowl of a stand mixer attached with a whisk. Whisk on low speed to combine.
- Remove the whisk and add the hook attachment to the stand mixer.
- Over medium-low speed, add the flour, one cup at a time. Knead for about 5 minutes or until you have a workable dough (it will be somewhat wet still).
- Cover the dough with a towel and set aside for now.
- Make the cinnamon mixture. In a medium mixing bowl, mix together the cinnamon, sugar, cloves, allspice, and nutmeg.
- Prepare and lightly grease the bottom of a 10-inch round springform pan.
- Divide the dough into 11 equal size portions and form them into balls (you may need to flour your hands or a clean surface to help you shape the dough without sticking too much).
- On a clean lightly floured surface, working with one ball of dough at a time, use a rolling pin and roll out the dough to a thin 10-inch round. Place the first round of dough on the bottom of the prepared pan. Brush with the melted butter. Sprinkle generously with the cinnamon mixture and follow with a generous sprinkle of grated romano cheese.
- Repeat with two more layers of dough. If you’re adding the coin for good luck, wash it well and dry it then wrap it in a piece of foil and place it on top of layer of dough you just laid down.
- Continue shaping the dough balls into 10-inch rounds and layering the dough rounds on top of each other in the pan, making sure to brush each layer with the melted butter and sprinkle with the cinnamon mixture and grated cheese until the very last layer.
- Lay the last layer of dough on the very top. Combine the egg yolk with 2 tablespoons of water (or milk) and whisk. Brush the last layer of dough with a little melted butter and the egg wash. Finish with a sprinkle of the sesame seeds.
- Heat the the oven to 350 degrees F.
- Bake on the middle rack for 1 hour and 45 minutes, until the vasilopita is a rich golden-brown. Allow it to cool for about 10 minutes before moving it from the baking pan to a wire rack. Allow to cool completely before slicing.
Notes
- The grated Romano cheese is a unique twist in Karen's recipe. It is optional, you can omit it if you are looking for a more sweet bread. (Not included in the nutrition information)
- Use a springform baking pan to make removing the vasilopita easier after baking.
- To avoid the dough sticking too much, be sure to flour your work surfaces.
- Leftovers and storage: This bread can be stored in an airtight container at room temperature for 3 to 4 days. If you prefer it warmed up, reheat in a medium-heated oven for a few minutes.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition
Calories: 334.2kcal | Carbohydrates: 73.9g | Protein: 5.8g | Fat: 2.5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Cholesterol: 9.8mg | Sodium: 236.9mg | Potassium: 90.4mg | Fiber: 4.9g | Sugar: 30.3g | Vitamin A: 57.6IU | Vitamin C: 0.2mg | Calcium: 155.9mg | Iron: 3.2mg
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