Vasilopita (Greek New Year's Bread)
User Reviews
5
Vasilopita (Greek New Year's Bread)
Description
Vasilopita (Greek New Year's Bread) combines a spiced, sweet dough with an optional touch of Romano cheese for subtle savory depth. This dough, enriched with olive oil and baking powder, is portioned into 11 balls, each rolled thin and layered with a cinnamon and sugar mixture spiced with cloves, allspice, and nutmeg. The bread is then baked in a prepared round pan, creating distinct sweet and spiced layers that showcase the interplay between the fragrant spices and the slight saltiness from the cheese. The warm spices and richness of the dough deliver a comforting texture that’s moist with a slight crumb.
The bread is traditionally served during New Year celebrations, often sliced to share with family, symbolizing good fortune. It pairs well with tea or coffee and can be enjoyed as a dessert or snack. Its complex layers offer both sweetness and spice, making it a distinctive item on holiday tables.
Using a springform pan helps in easy removal after baking. To keep the dough manageable and prevent sticking, flour your work surfaces and hands when rolling. This bread stores well at room temperature in an airtight container for several days and can be gently reheated to revive softness.
Ingredients
For the dough:
- 2 1/2 cups granulated sugar
- 2 tablespoons baking powder
- 1 cup olive oil
- 3 cups Romano cheese divided (optional, you can omit the cheese if you are looking for a sweeter bread, grated
- ½ teaspoon ground cinnamon
- 2 1/2 cups water warm
- 8 to 10 cups all-purpose flour plus more for dusting
- 2 butter melted, sticks
- 1 egg yolk
- 3 tablespoon sesame seeds
Cinnamon Mixture:
- 1/2 cup cinnamon
- 1 cup sugar
- ¼ teaspoon cloves ground
- 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
- Including grated Romano cheese adds a subtle savory note but is optional if you prefer sweeter bread.
- Use a springform pan to ease bread removal after baking.
- Flour surfaces and hands well to avoid sticking when shaping the dough rounds.
- Store leftover bread in an airtight container at room temperature for 3 to 4 days; reheat briefly in a medium oven for softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices (up to)
Amount Per Serving
Calories 3342 kcal
% Daily Value*
| Calories | 334.2kcal | 17% |
| Carbohydrates | 73.9g | 25% |
| Protein | 5.8g | 12% |
| Fat | 2.5g | 4% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 1.2g | 6% |
| Cholesterol | 9.8mg | 3% |
| Sodium | 236.9mg | 10% |
| Potassium | 90.4mg | 2% |
| Fiber | 4.9g | 20% |
| Sugar | 30.3g | 61% |
| Vitamin A | 57.6IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 155.9mg | 16% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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