Vasilopita Orange Sweet Bread Food

VASILOPITA (ORANGE SWEET BREAD)

Steps:

• Mix orange juice, water, and cinnamon in a microwave-safe bowl. Heat in the microwave until the mixture registers 110 degrees F (43 degrees C) on an instant-read thermometer, 1 to 2 minutes.
• Stir yeast into the orange juice mixture. Let stand until yeast is creamy and frothy, about 45 minutes.
• Combine sugar and margarine in the bowl of a stand mixer. Beat until creamy. Add eggs; beat on high speed for 30 seconds. Mix in yeast mixture and orange zest until well combined.
• Sift flour, salt, and baking powder together in a bowl. Add gradually to the mixture in the stand mixer, mixing with a bread hook until a soft, sticky dough forms, about 5 minutes.
• Transfer dough to a large glass bowl. Cover with plastic wrap; let rise in a warm place until doubled in size, 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
• Divide dough into 2 equal pieces. Put 1 wrapped coin in each piece; knead for 2 to 3 minutes and shape into a ball. Place 1 ball of dough in each cake pan. Cover with plastic wrap; let rise until puffy, 2 to 4 hours more.
• Whisk egg white and vanilla together in a small bowl. Brush over the top of dough.
• Bake in the preheated oven until a knife inserted into the center comes out with a few crumbs attached, 30 to 55 minutes.

VASILOPITA

Steps:

• To Prepare:
• Preheat the oven to 350°F. Butter a 9-inch round cake pan and a 4-inch round cake pan.
• To Make the Cake:
• Combine the almonds, brown sugar, and honey in a small bowl, and set aside. Mix the flour, baking powder, baking soda, and mahlab in a medium bowl, and set aside. In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and vanilla. Add the flour mixture to the butter mixture, alternating with the milk, and mix well.
• To Bake the Cake:
• Divide one-third of the nut mixture between the two prepared pans, scattering it in an even layer over their bottoms. Fill the smaller (4-inch) pan two-thirds full of batter, then pour half of the remaining batter into the larger (9-inch) pan. Bake both layers for 20 minutes, until the cakes become a bit firm. Sprinkle half of the remaining almond mixture in an even layer over both cakes, and lay the coin on top of one of the partly baked cakes. Pour the remaining batter on top of each cake. Bake for another 20 to 25 minutes, until a knife inserted in the center of each comes out clean. Let the cakes cool in their pans for 10 minutes.
• To Serve:
• Remove the cakes from their pans, and place the smaller one on top of the larger. Top with the remaining almond mixture, and serve warm.

VASILOPITA

Steps:

• In a small bowl, stir together 1/2 cup milk, yeast and 1/2 cup flour. Cover and let the sponge rise in a warm place until nearly doubled in size, about 45 minutes.
• Place 6 cups flour in a large bowl. Make a well in the center and add the sponge, salt, sugar, cinnamon, nutmeg, 3/4 cup melted butter, 3 eggs and 2 cups milk. Mix thoroughly to make a stiff dough.
• Transfer the dough into a greased springform pan. Brush dough with melted butter, cover with greased plastic wrap, and let rise in a warm place until doubled in size, about 60 to 90 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Beat egg with 1 tablespoon water to make an egg wash.
• When dough has risen, insert a clean silver coin into the loaf. Brush dough egg wash and sprinkle with chopped almonds. Bake in preheated oven until deep golden brown, about 40 minutes.

VASILOPITA (NEW YEAR BREAD)

Steps:

• Dissolve yeast in 1/4 cup of the milk.
• Add remainder of milk, eggs, orange rind and sugar.
• Sift 3 cups flour, salt and spices into a warm bowl and make a wellin the centre.
• Pour in yeast mixture and stir to blend in flour, gradually adding warm melted butter.
• Mix dough with hands until it comes away from sides.
• Turn on to a floured surface and knead until smooth and elastic, adding remaining flour as required.
• Knead for 10 minutes.
• Place ball of dough in a clean bowl brushed with melted butter.
• Turn dough over to coat top with butter and cover bowl with a cloth or plastic wrap.
• Leave to prove (rise) in a warm place until doubled in bulk.
• Punch down and turn on to lightly floured surface.
• Knead lightly and shape into a round loaf.
• Place on a large greased baking sheet or in a greased 10 inch deep cake tin.
• Cover and let rise in a warm place until doubled about 1 1/2 to 2 hours.
• Glaze with well-beaten egg and arrange blanched almonds in numbers to denote the New Year, pressing in lightly.
• Bake in a moderately hot oven for 45 minutes until golden brown and cooked when tested.
• If bread browns too quickly place a piece of greased brown paper on top.
• Cool on a wire rack.