Αυτή η ανάρτηση είναι επίσης διαθέσιμη στο: Greek


1 cup fresh milk

2 teaspoons yeast

4 eggs, separated

1 cup milk-butter, melted

1 ½ cup sugar

1 envelope mahlepi, crushed

Zest of 1 lemon

1 level teaspoon salt

1 kilo flour

Handful of blanched almonds


Preheat oven to 180c

•  In a large tub pour half a cup of lukewarm milk and dissolve the yeast in it. Add ½ cup flour and stir to mix. Cover with a towel and let rise in a warm place for about an hour.

•  While the dough is rising, beat the egg yokes with the sugar in an electric mixer or food processor and set aside. Beat the egg whites into a meringue. To the risen dough, add yoke/sugar mixture, the remainder of the milk, the meringue, butter, mahlepi and zest. Knead until all is well mixed, adding the remainder of the flour a little at a time so the dough won’t be too tight. Shape the dough into several balls, place in a bowl, cover it with a towel and leave in a warm place for about 3 hours until it doubles in size.

•  Knead the dough for 5 minutes more and place in a large round oiled pan (or two smaller ones) and leave covered in a warm place until it doubles in size again.

•  Before placing in oven, beat the yoke of 1 egg with a teaspoon of water and brush it on the dough with a pastry brush. Then, using the blanched almonds, form the “new” date on the top of the dough. Bake for about 30/40 minutes, or until Vasilopita looks well browned.



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