Vasilopita

Instructions for St. Basil Bread

An Introduction

This loaf of bread is traditionally baked on January 1st in remembrance of St. Basil the Great. Recipes for vasilopita will vary greatly, including cake versions, depending upon the cultural influence of the area. This recipe is a close version to what my great grandmother would make long ago.

The story about St. Basil and the vasilopita will vary slightly from one person to the next. The heart of the story is that there was a village of people who were being horribly overtaxed by the government at the time. St. Basil interceded on behalf of the people and the village’s money was returned to him. He spent some time praying and thinking about how he would get the money back to the people. He decided to have the money baked into bread by the local bakery and then distributed to each family. Miraculously, each family received the correct amount of money (or valuables, as the case may be) in their loaf of bread.

What you’ll Need

3 tsp active dry yeast
2 cups milk
3/4 cup sugar
1/2 cup butter
pinch of kosher salt
5 eggs, room temp
Zest of 1 orange
1 1/2 tsp ground mastic
7 cups bread flour

1 egg, for egg wash
Slivered almonds for decoration, optional

Total Time

Approximately 2.5 – 3 hours

Step 1

Using a dough hook in your mixer, combine yeast, milk warmed to 105-115 F, sugar, room temperature butter, salt, room temperature eggs, orange zest, mastic, and flour – and knead on lowest setting for 6 minutes. *You can buy mastic on Amazon or from Penzey Spices. There’s not really an American flavor substitute for mastic, so if you can’t get it in time, either leave it out or substitute another flavor such as cinnamon, nutmeg, or clove.

(I use a Bosch mixer. If you are using a KitchenAid, combine all of your ingredients EXCEPT the flour.  Knead on the lowest setting while slowly adding your flour. It will need to be kneaded for approximately 10 – 12 minutes.)

Step 2

Place your dough in a large bowl and cover. Let it rise until it is approximately doubled in size. The amount of time this takes depends on the temperature of your house (dough in a warmer house will rise faster than in a cooler house) and if you warmed up your milk and used room temperature eggs and butter vs straight out of the fridge. (If you use ingredients straight out of the fridge, it will take a substantially longer amount of time for your dough to double in size.) ~ Preheat your oven to 375 F.

Step 3

 

Take your dough out of the bowl and knead just enough to shape into into a round loaf. Place a quarter wrapped in aluminum foil into the dough from the underside. Make sure that you cannot see the quarter. Then place your dough on a baking sheet lined with parchment paper.  

(Optional: divide dough into six equal pieces and make 6 smaller loaves to share with others and place one quarter in each loaf.) 

Whisk one egg in a bowl and brush onto the outside of your dough. Let the dough proof for 20 minutes before placing in the oven to bake. Optional: decorate your loaf with slivered almonds in the shape of a cross.

 

Step 4

For one, large loaf – bake at 375 F for 10 minutes. Then drop the temperature to 350 F and bake another 30-35 minutes. Let cool.

For six, small loaves to share with others – bake at 375 F for 10 minutes. Then drop the temperature to 350 F and bake for 20 minutes. Let cool.