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Vasilopita

The great debate in our family is the bread or the cake version of Vasilopita. Many complain that the bread often turns out dry. Follow this recipe and I assure you, you will not be disappointed!

Description

This recipe works best when allowed to proof overnight in the fridge. If you let it proof overnight, I would start this in the afternoon/early evening.

Ingredients
  • 2 packages active dry yeast (14g)
  • 2 cups milk warmed to 110 degrees (480g)
  • 3/4 cup sugar (150g)
  • 7 to 7 1/2 cups all-purpose flour (875g)
  • 2 T extra-virgin olive oil
  • 1 tsp salt (6g)
  • 4 plus 1 eggs beaten
    • last egg for egg wash
  • zest of one large orange
  • sesame seeds for topping
Directions
  • Heat milk in saucepan until it reaches 110 degrees F.
  • Add 1/2 the milk, all the yeast and 1 tsp sugar to a bowl and let sit for ~10 minutes until active.
  • In another bowl whisk 4 eggs, once yeast is active, add the eggs and the remainder of the milk as well as the olive oil and orange zest.
  • In another bowl combine flour, sugar (less 1 tsp), salt.
  • Add the dry ingredients to the milk in batches, stirring as you go.
  • Knead the dough for 5-10 minutes
  • Place in oiled bowl (to prevent sticking)
  • Cover and place in fridge overnight. Punch down if you have time.

Baking

  • Shape and use a brush to coat the top with the egg wash. Generously sprinkle sesame seeds on top after.
  • Bake at 375 for 10 minutes, then reduce temperature to 350 and bake for another 20-30 minutes. If you have a temperature probe, bake until the center is ~185F. You can also use a toothpick. It is extremely important that you do not over bake or it will be very dry and then you might give up and settle for the mediocre cake. And that would truly be a shame!