Authentic Greek Vasilopita with Poolish Starter
A traditional Greek New Year’s cake made with a flavorful poolish starter and aromatic spices, symbolizing blessings and good fortune
Ingredients
For the Poolish
- 150 gr bread flour
- 150 gr water lukewarm, around 35°C
- 1/2 tsp instant yeast
For the Dough
- 500 gr bread flour
- 120 gr sugar
- 1/2 tsp salt
- 2 eggs room temperature
- 120 ml lukewarm milk
- 80 gr butter softened
- 1 tsp mahleb ground
- 1/2 tsp mastic ground (optional)
- Zest of 1 orange
- 1 tbsp orange juice
- 1/2 tsp ground cinnamon optional
- 1/2 tsp ground cardamom optional
- 1/2 tsp instant yeast
For the Topping
- 1 egg yolk (mixed with 1 tbsp water for brushing)
- Sesame seeds, almonds, or powdered sugar for decoration
Instructions
Step 1: Prepare the Poolish
- Combine 150 gr bread flour, 150 gr lukewarm water, and 1/2 tsp instant yeast in a mixing bowl.
- Stir until smooth, cover with plastic wrap, and let it ferment for 6-8 hours (or overnight) at room temperature until bubbly and doubled in size.
Step 2: Prepare the Dough
- In a large mixing bowl or stand mixer, combine the poolish, 500 gr bread flour, sugar, salt, eggs, lukewarm milk, mahleb, mastic, orange zest, orange juice and 1/2 tsp instant yeast. Addition of cinnamon and/or cardamon is optional.
- Mix until the dough starts to come together.
- Gradually add the softened butter in small pieces, kneading until fully incorporated. Continue kneading for 8-10 minutes until smooth and elastic.
Step 3: First Rise
- Place the dough in a lightly greased bowl, cover, and let it rise for 1.5-2 hours until doubled in size.
Step 4: Shape and Second Rise
- Punch down the dough, shape it into a ball, and place it in a greased 30 cm (12-inch) round pan.
- Cover and let rise again for 45-60 minutes until it fills the pan and doubles in height.
Step 5: Topping and Baking
- Preheat the oven to 180°C (350°F).
- Brush the top with the egg yolk mixture. Sprinkle with sesame seeds or almonds for decoration if you like. Powdered sugar is added after baking and cooling the Vasilopita. If you have a cooking thermometer, internal temperature should be 190℉ or 90℃.
- Bake for 35-45 minutes until golden brown and a skewer inserted in the center comes out clean.
Cooling
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to reveal the hidden coin.