Traditional Greek : New Year’s Eve Bread

The New Year’s traditional Greek bread is baked with the date of the current year and a coin in the batter. It is cut around the family table, with the hopes of getting the lucky slice with the coin inside. In our home, friends often gather for the cutting ceremony so this is the reason I make one larger pan for the family. This is an all day recipe, so start the day before or early in the morning as suggested. This will be a fulfilling and wonderful project and a nice way to spend the day in the kitchen with the sweet smell of bread baking in anticipation for the New Year to arrive! This recipe was originally given to Helen Platis from a dear friend of hers, Angie Anas.

This bread is a traditional bread to be eaten durng the Greek Holidays.

Author: Angie Anas

Recipe type: Bread

Ingredients

5 lbs of all-purpose flour
4 cups whole milk
1 pound sweet butter
1 tablespoons salt
3½ cups sugar
1 dozen eggs
3 packages dry yeast ( regular not instant )
4 teaspoons vanilla
3 teaspoons cinnamon
sesame seeds for garnish
coins and wax paper

Instructions

Yeast

Prepare yeast the night before or in the early morning.
Dissolve yeast in 2 cups of scalded milk which has been cooled to lukewarm temperature.
Add 2 cups flour. Cover with a towel and put in warm place.

Next Day

Melt butter and allow to cool.
In a large bowl ( spaghetti pot for mixing ) beat together eggs, sugar, butter, 2 cups warm milk, salt , vanilla, and cinnamon. ( I use a big wooden spoon)
Add the yeast-flour mixture. Start with 4½ pounds and add enough flour to make a soft dough. Knead well. (You may not need all the flour)
Cover and let rise till double in size. ( this could take up to 4 hours)
Punch down and let rise again.
Butter all the pans.
Tightly wrap a coin in wax paper. Place one coin on the bottom of each pan.
Divide dough into equal amounts for small pans, and place in the individual pans, leaving out a small amount for the numbers.
If using a larger pan, divide dough into four equal amounts, placing 2 batches in the larger pan.
Make numbers by rolling dough between hands like small cigars.Shape into numbers denoting the year. Place on the dough.
Let rise until double in volume.
Before baking brush with a mixture of an egg yolk and water and sprinkle with sesame seeds.
Bake at 350 degrees in the middle of the oven until done, approx. 30 – 45 minutes. Check for doneness after 30 minutes. (ovens vary) Internal temperature should be 200 degrees.
I place two pans in the middle of the oven at a time. The other pans can be refrigerated until ready to bake.

Notes

Makes: 5-6 loaves in 8- inch round pans. For a larger crowd: 3- 8 inch round pans and one large12x3 inch round for the family. Can be frozen and defrosted when ready to use.

Tagged as: Greek food, Greek Sweet Bread, New Year's Eve Bread, Traditional Greek, Vasilopita

{ 2 comments… read them below or add one }

maria December 28, 2010 at: My yaya used to put a quarter in a loukoumathe. Oh, the memories!
Mary Papoulias-Platis December 29, 2010 at: I love loukoumathes! What a fun idea for a family to find that special one! Happy New Year!