Growing up, I can’t remember a New Year’s day that didn’t involve Vasilopita. This Greek New Year’s Bread is sweet and moist, baked with eggs and milk, scented with orange zest, and topped with toasty sesame seeds.
It’s brushed with an egg wash before baking and a pattern is carved into it with a sharp knife or razor blade, which results in a gorgeous loaf of bread with a deep, dark, chestnut-brown color.
This is a traditional yeast bread, and requires two rises and kneading. Normally, I’m all about fast, easy recipes, and when I do make bread from scratch I usually use a no-knead bread recipe.
Full disclosure: vasilopita is not very fast to make and it does get a bit messy.
BUT it is relatively easy and it’s such a fun tradition that I love doing it once a year!
Before I get into how to make this bread, there’s one more very special thing about it.
Traditionally, a coin is hidden inside it when it is done baking. It’s slipped into the bottom and then spun around, so the cook doesn’t know where it is either. Whoever gets the slice of bread with the coin has good luck for the rest of the year.
It’s similar to the Western European and New Orleans tradition of a King Cake.
One time when I was little, I got the only coin in the bread for my whole church! I don’t really remember if I was especially lucky that year but I do remember it felt like I won something really, really big.
Eating vasilopita is a Greek Christian tradition that celebrates St. Basil’s Day, or New Year’s Day, but similar traditions are present throughout Eastern Europe.
It’s traditionally sliced into at midnight at the New Year and served to each member of the family in order of age, starting with the eldest. Slices are often devoted to other symbolic people or groups, such as St. Basil or the church.
There’s a rich history involving vasilopita, and you can read more about it here, but I’m going to start to get into how to actually make it! Because eating it is my FAVORITE part.
To start, heat up 1 cup of milk and 1 teaspoon of sugar on the stovetop or in the microwave.
Not too hot! You will add the yeast in the milk. The first time I made this I killed the yeast by heating the milk too high.
It should be between 100-110 degrees (no need to use a thermometer to measure the temperature- you should be able to keep your finger in it and feel warmth, but not burning).
Once the milk and sugar is warm, add 2 packets (or 4.5 teaspoons) of yeast. Whisk until dissolved, cover with a towel and allow to double in size (10- 20 minutes).
Meanwhile, measure 7 cups of flour, 1 teaspoon salt, and 3/4 cups sugar into a the bowl of your standing mixer. You can use a wooden spoon or electric mixer to do this as well.
Stir dry ingredients and make a well in the center. After the yeast is doubled in size, add yeast, 1 more cup of warm milk, 2 tablespoons olive oil, 4 beaten eggs, and the zest of one orange. Mix together until a smooth dough forms (add up to 1/2 cup more flour if necessary).
Knead the dough on floured surface for about 10 minutes (or continue kneading in your mixer if you prefer).
Swirl some oil in the bottom of a large bowl. Place the kneaded dough inside and turn once, allowing the oil to coat the top of the dough. This prevents drying out/cracking when the dough rises. Allow to rise in a warm place for 1-2 hours, or until about doubled in size.
When I need to let dough rise, I usually turn on the oven light, turn on the temperature on for 1 minute, allow it to warm up slightly, and immediately turn the heat off. Then, I place the dough in the oven to rise. The residual heat as well as the heat from the oven light will keep a toasty (but not TOO toasty) environment for the dough to rise.
Punch dough down and divide into two. Knead each for a few minutes and form into two balls. Butter two nine-inch round pans and place the dough balls in the middle of each. Place back in a warm area, covered with a kitchen towel, to allow to rise again for about 1 hour.
Man, did I get a lot of new year’s day cleaning done while the dough was rising!
Now comes the fun part!
Preheat the oven to 375 degrees F. Once the dough has doubled in size again, use a sharp knife or clean razor blade to carve a pattern in the top of your dough. You can do any design you want, and a lot of people will write out the numbers of the year, or a cross shape, but it’s easy to start with lines that radiate from the center (curved or straight). Then, you can add other lines to connect them.
I got a little fancy and did a vine with leaves coming out from it.
FINALLY, beat one egg and brush the top of each loaf with it to cover it. Sprinkle with sesame seeds (some people use slices almonds instead), and bake for 10 minutes at 375 degrees F.
Turn the temperature down to 350 degrees F and bake for another 30 minutes, or until the loaves turn a deep chestnut brown on top.
When they are done, allow them to cool for 10 minutes in the pan, then take them out of the pans and allow to cool on a rack. You may need to run a knife along the edge to separate it from the side of the pan.
At this point, you can insert a coin (I usually use a dime since it’s small) through the bottom of one of the loaves, pushing it through with a toothpick or skinny knife.
Yes, this is probably a choking hazard. Watch your little ones!
There we go! Done! Phew!
It’s very easy to cut the ingredients in half to make only one loaf, if you prefer.
I like having this Greek New Year’s Bread with Black Eyed Pea Soup, another New Year’s tradition in the American south.
And if you like this vasilopita recipe, you’ll love these other Greek recipes for Manestra (Orzo and with Beef), Greek Spaghetti, and Greek Green Beans (Fasolakia).
Other easy yeast bread recipes
- Quick and Easy Dinner Rolls
- Dutch Oven No Knead Bread
- Whole Wheat No-Knead Focaccia with Rosemary and Sea Salt
- Honey Whole Wheat Pizza Dough
Here’s the printable recipe. Happy New Year, or as they say in Greek, Καλή Χρονιά!
Vasilopita (Greek New Year’s Bread)
Ingredients
- 2 packages active dry yeast or 4 1/2 teaspoons
- 2 cups milk warmed
- 3/4 cup plus 1 teaspoon sugar
- 7 to 7 1/2 cups all-purpose flour
- 2 tablespoons extra-virgin olive oil plus more for the bowl and pan
- 1 teaspoon kosher salt
- 4 plus 1 eggs beaten
- zest of one large orange
- sesame seeds
Instructions
- Dissolve yeast in one cup of warmed milk with one teaspoon sugar. Allow to double in volume for 10-20 minutes.
- Meanwhile, stir together 7 cups of flour, the salt, and the 3/4 cups sugar in a large mixing bowl. Make a well in the center. When the yeast has finished doubling, add to the well in flour mixture, as well as olive oil, 4 beaten eggs, the rest of the milk, and the orange zest.
- Mix with a wooden spoon until dough is smooth.
- Turn dough out on a well floured surface and knead for about 10 minutes, adding more flour as needed if the dough is too sticky.
- Place in an oiled bowl, turning once to coat the top. Cover and allow to rise in a warm place for 1-2 hours, or until doubled in size.
- Punch dough down and divide into two portions. Knead each for a few minutes and place in two well-oiled 9-inch circular pans. Allow to rise until doubled in size for about one hour in a warm place.
- Using a very sharp knife or clean razor blade, carve decorative patterns into the top of each loaf, such as with lines radiating out from the center.
- Using a pastry brush, brush the top of each loaf with the remaining beaten egg and sprinkle with sesame seeds.
- Bake at 375 degrees F for 10 minutes, then turn the temperature down to 350 degrees F and bake for another 30 minutes or until the tops of each loaf turn a deep chestnut brown.
- Allow to cool for at least 10 minutes before removing from the pan. Allow to cool completely on a cooling rack after removing it. At this point, you can insert a clean coin into the bottom of the loaf using a toothpick or skinny knife to push it in.
- Cut into wedges and serve.
Notes
- You can read more about the rich history and tradition of Vasilopita here.
- This recipe is adapted from The Food of Greece by Vilma Liacouras Chantiles.
- This recipe yields two loaves- the amounts can easily be halved to make only one.
- The total time indicated does not include time to rise. You will need 3-4 hours total to make this bread.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Lynette
I made four new years breads for my family, following this recipe. The first two loaves came out a little darker than I liked, but that could of been done to my oven.
The second batch I had a yeast issue :/ but I was able to save the dough (I googled how to save it- just add a new pack of yeast w one cup of water and make sure it activates and mix it into the dough along w a cup of flour, knead again and do a prayer (checkout youtube videos if you do better by seeing).
Also for the second batch I added orange juice squeezed from the orange, a pinch of cinnamon, vanilla and a cap full of anise and cooked for 10 minutes less.
Thank you for this easy to follow recipe and for sharing my Yia ya says thank you too :).
Elizabeth Lindemann
So happy to hear you liked it, and thanks for sharing your tips about saving the dough!
Kelly
I’ve been struggling to find a good vasilopita recipe – many don’t rise consistently because of the weight of the ingredients in the dough. This one is PERFECT! I make several loaves to give away as gifts, so I made this recipe 4 times. Each time it came out exactly the same and I got many compliments. The only change I made was to omit the orange zest and replace with about 1/4 tsp mastic, as this flavoring is traditional for the region in Greece my family is from. Very grateful to finally have found my go-to recipe!
Elizabeth Lindemann
So glad you liked it!
Victoria Eavers
This was my first time making bread, let alone vasilopita! I usually purchase from church…but didn’t have that option since we can’t go to in person church.
Recipe was so simple to follow, loved all your extra annotations! When the baking was done they looked right…and smelled right. I was going to give the second loaf to my cousins, but my family decided they wanted to do a taste test before New Years day. Tasted great!
Elizabeth Lindemann
So happy you liked it and that the recipe was easy for you to follow! Happy New Year :-)
Rose Soares
I just made this Greek New Year’s Bread and it turned out so beautifully. Flavour, texture was perfect. This bread is great for toasting too. I had no issues making it, just followed your recipe to the T.
Thank you Elizabeth for sharing your recipe.
Elizabeth Lindemann
So happy you liked it!
Mary
Love this recipe!! I made it last year for my in laws. But for this year they requested that it be made larger instead of 2 loaves. Any recommendations? Would a 14 inch Pan work? How long to bake? Bread novice here just trying to figure things out. Thanks! Happy New Year!
Elizabeth Lindemann
I’m so happy to hear you like the recipe! This is a great question. I’ve never tried to make a large loaf in this way myself before, but I think a 14 inch pan would work for a large size loaf. It will be a little thinner – a 12 inch pan (or even oven-safe skillet such as cast iron) may allow for more rise and a taller loaf. And you might need to bake it for less time if it’s thinner because of the large pan- just keep an eye on it! I would check it after 20 minutes of baking at 350 instead of 30. Tap the top and if it sounds hollow, it’s probably done. If you try it, I’d love to know how it turns out :-) Happy New Year!
Rati
This seems a Super recipe. Will definitely try it today.
Can we insert the coin before baking?
Thank u dear.
Elizabeth Lindemann
Sorry for the delayed response, and I hope it came out good for you! Some people do add the coin before baking, but I prefer not to so the metal doesn’t heat up and incorporate chemicals into the batter as it bakes. It also may sink to the bottom which makes it easier to find (and takes the fun out of the search a bit) :-)
Mary
A 14 inch pan worked great, but I think we’ll do 1.5 times the recipe next time – that way we have leftovers to enjoy with our coffee. Thank you!
Elizabeth Lindemann
So glad to know the 14 inch pan worked well!
Warren
I’m a bread baker for almost 10 years and am always looking for different bread recipes. Recently participated in a Greek Themed dinner party. We had the bread and soup course . Found this recipe with it’s excellent history and tradition. It was the hit of the dinner. Not only is the taste/texture delicious but the visual presentation is outstanding. Leftover bread makes excellent toast. Have received a number of requests for this recipe and gladly share it.
Elizabeth Lindemann
So happy this was such a hit for you! Thanks for the comment :-)
Amy
I tried to make this bread today. It looks so delicious! Sadly I could not get pass step 1. My warm milk, sugar and yeast mixture did not double in size. It stayed the same volume. I tried twice and it didn’t work both times. I followed the instructions to the tee. I even used a thermometer to ensure the temperature was between 100-110. What did I do wrong? Help!
Elizabeth Lindemann
Sounds like a yeast issue to me! If your yeast isn’t fresh (it only lasts for about a year in the fridge), or if it’s a dud batch (sometimes that happens), then it won’t multiply and thus won’t rise in the dough or in the milk. Try getting a new jar or new envelopes of yeast and see if that works!
Voula B
This was a great recipe. I never made bread before , it came out perfect ! and so delicious really easy instructions to follow. I did use bread flour and I will definitely make it again thank you! and Happy new Year
Elizabeth Lindemann
So happy you liked it! Happy new year :-)
T Karas
I am a 60something male not experienced in baking. For the past 3 years I have been making experiments with various versions of “Vasilopita” that are the running joke in the annual gathering of friends (like the one I plan this weekend). The first year I panicked with the yeast and added baking soda instead of baking powder (I thought they were the same), so we fed it to the birds outside (they survived). Last year I made a “cake” version with self raising flour. The guests liked it but it was not anything like a Vasilopita; it was just a cake. Heading out to buy yeast and flour now. Just wondering (and I am serious) what if I used self raising flour and no yeast and went straight to the oven? (Explanation: I am an engineer. We use principles of science but we also try crazy things and build what others dream of)
Thank you in advance, Happy New Year!
Elizabeth Lindemann
Hi! Self rising flour does not have yeast in it- instead, it’s a mixture of baking powder, salt, and flour. Baking soda/baking powder helps baked goods “rise” only a little bit and are great for cookies, cakes, or quick breads (such as banana bread) but cannot be substituted for yeast in yeasted breads. I’m all for substitutions whenever possible, but for this recipe, definitely use the yeast and regular all-purpose flour! Hope it works for you, and happy new year!
TA
Why does the salt have to be kosher salt???
Elizabeth Lindemann
I just use kosher salt for everything! You can use table salt, or a fine grain salt, instead. I recommend using 3/4 teaspoon instead of a whole teaspoon 😊 hope that helps and happy new year!
Niki Kastoris
Can you substitute orange zest for lemon zest. My partner has allergies to orange
Elizabeth Lindemann
Definitely! Using lemon zest would be delicious.
Jennifer
Very new to bread baking and am wondering about flour:
Is using all purpose flour as opposed to bread flour a hard and fast rule? What would the difference be?
Also, are you ever supposed to sift the flour in a recipe like this?
Elizabeth Lindemann
No, it’s not a hard and fast rule. I think you can substitute bread flour for the all purpose in this recipe and be fine! Bread flour has a higher gluten content, which makes the bread dough more “stretchy” and can result in a more airy bread (think about those big giant holes you see in crusty loaves of bread). I don’t bother sifting the flour- I just measure it with a spoon into a measuring cup and use the back of a knife to flatten the top. I’m all about quick and easy, so I used all purpose flour because I don’t like having multiple flours in my pantry, and didn’t sift just to save time. This is a really easy bread recipe for beginners. Hope you like it!!
Stefani Pappas
Hi , How much yeast does this recipe call for? It reads, two packets but that doesn’t specify how much. Can live yeast be substituted for dry?
Thank you
Stefani
Elizabeth
Hi! Oops, I meant to put the amount in teaspoons but I forgot. Thanks for pointing this out- I fixed the recipe! One package of yeast is 2 1/4 teaspoons, so it would be 4 1/2 teaspoons total for two packages. I’ve never made this with live yeast, but according to this article, you usually use half the amount of live yeast when substituting it for dry active yeast. Hope that helps!
Paulo
Congratulations ! The recipe is the best !
I did and it got really good !
My yáyá must be very happy in heaven !
Elizabeth
So happy you liked it! :-)
Celeste
Even though I didn’t make it myself, my daughter began baking loaves in honor of her husband, Vasilios, after the first year that he was Chris mated into the Greek Orthodox Church. This is the best recipe for vasilopita that I’ve ever eaten!
She said it was not difficult and her loaves were as beautiful as the one you posted. I’m now a fan of your site and am hoping you can suggest an olive bread recipe. Have one to share?
Thanks in advance~
Elizabeth
Thanks so much for this comment! I’m happy you and your daughter liked the recipe :-) I don’t have an olive bread recipe but I’m just added it to my ever-growing list of recipe ideas for the blog. I LOVE olive bread!
Leona
I’ve tried many Vasilopita recipes over the years, but this is definitely one of the best. I like that you proof the yeast first. That helps to ensure a good first and second rise. This brought back fond memories of my mother baking the Vasilopita in preparation for St. Basil’s Feast day, and I remember the prayers my grandfather said, as he cut and gave each of us a slice. As a young child, I was humbled by the ritual. The first slice went to Jesus, the second slice to the Virgin Mary, the third slice to St. Basil, the fourth slice to the house and those who live in it, and the fifth slice to the poor so that we will always remember and help those in need. The Vasilopita is a lovely tradition that Greek Orthodox Christians have. Though my parents and grandparents are now gone, I continue with this lovely tradition every year.
Xronia Polla, Kali Xronia!
Thank you Elizabeth!
Elizabeth
Oh, I’m so happy this recipe worked out for you! Thank you for sharing this story and happy new year!
Nick The Greek
This turned out fantastic! Great memories of my “yiayia” kneading and hiding the dough under a blanket to let it rise
Made two perfect 9″ loaves. The rising was crazy! Can’t believe how it poofed up.
Have great pics if anyone wants to see.
Xronia Polla!
Elizabeth
I’m so happy you liked it, and that it brought back good memories for you! If you post the photos on instagram be sure to tag @bowlofdelicious- I’d love to see them!
Marianna
We have such a rich tradition and faith. The bread is not baked for the New Year, but as the name suggests, in honor of St. Basil. We do a great disservice when we ethnicize/secularize our religious traditions. This tradition is not exclusively Greek as St Basil was bishop of Caesarea which is in the Holy Land, not far from Nazareth. And the tradition is not derivative from New Year as the Ecclesiastical New year is celebrated on September 1st.
One year, during a time of terrible famine, the emperor levied a sinfully excessive tax upon the people of Caesarea. The tax was such a heavy burden upon the already impoverished people that to avoid debtors’ prison each family had to relinquish its few remaining coins and pieces of jewelry, including precious family heirlooms. Learning of this injustice upon his flock, St. Basil the Great, the archbishop of Caesarea, took up his bishop’s staff and the book of the holy Gospels and came to his people’s defense by fearlessly calling the emperor to repentance. By God’s grace, the emperor did repent! He canceled the tax and instructed his tax collectors to turn over to St. Basil all of the chests containing the coins and jewelry which had been paid as taxes by the people of Caesarea. But now St. Basil was faced with the daunting and impossible task of returning these thousands of coins and pieces of jewelry to their rightful owners. After praying for a long time before the icons of our Master Christ and His All-Holy Mother, St. Basil had all the treasures baked into one huge pita. He then called all the townspeople to prayer at the cathedral, and, after Divine Liturgy, he blessed and cut the pita, giving a piece to each person. Miraculously, each owner received in his piece of Vasilopita his own valuables. They all joyfully returned home, giving thanks to God who had delivered them from abject poverty and to their good and holy bishop St. Basil the Great
We should make a point to share these stories and traditions when and where we can.
That being said, this recipe was fantastic.
Elizabeth
I’m Greek and yet have never known this story. Thank you for sharing! It makes it that much more special
Kalypso De Rito
Just for your information:
There is also an alternative explanation about the origins of the vasilopita. This story connects both the western and the eastern celebrations to the ancient Greek Kronia, the festival of King Cronus, which involved selecting a “king” by lot and then the Roman Saturnalia.
Kalypso De Rito
Since 9th century, the vasilopita has been established as a custom in Orhodox tradition. Though the reason for making vasilopita is commonly said to be the commemoration of St. Vasilios, the truth is more complicated: vasilopita is also connected to the ancient Greek breads and cakes which were made specifically for the purpose of religious offerrings to the gods and the spirits of nature and the Roman cakes which were offered to the double- faced Ianus, the god after whom Ianouarios/ January is named. The custom of hidden coin is connected to the Roman Saturnalia, the festival in honor of Saturnus, god of seed and sowing. Saturnalia is thought of as the Greek equivalent of the Greek Cronia, a festival that was held in honor of Cronos, god of agriculture, harvest, fertility and father of Zeus. During Saturnalia a ‘king’ was selected by lot.
Hence vasilopita has ancient Greek, Roman and Byzantine background. The word itself comes from the combination of the words vasileus (king) and pita. Vasilopita is a pie for a king.
It is generally made in a round shape and can be a common bread, leavened or unleavened or a sweet bread, a sweet or savory pie (pumpkin pie, milk pie, cheese pie, bulgur pie, rice pie, meat pie, fish pie etc.) or something different. Until 19th century, in Arcadia (Peloponnesos) the coin was put into the vasilokota, a stuffed hen (vasilokota = hen for the king). While not technically bread or pie, mention should be made of New Year loukoumades (Aegean islands) and halva (regions of Asian Minor) which also contained a coin. In nowadays the sweet pie, which once was mainly made in urban areas, predominates transformed into a big luxurius cake.
From first to last, vasilopita is treated very seriously. In some remote places the pita is still baked by the house mistress, who is clean and wears her best clothes and jewellery for the occasion. Having a deep religious and agricultural significance, it is regarded as the bread or pie of fertility and good luck and is accompanied by actions of magic. Until recently Greek peasants made the sign of the cross before baking it. Keys, needles etc. were used for making strange shapes on sweet vasilopites and breads, intending to lock the gossips or to prevent the evil eye from entering houses. The farmers’ wives made with pieces of dough trees and animals, the shepherds’ wives made dough -sheeps, dogs and pots of milk, the kind St. Vasilios should bless. In the savory vasilopita that was made with many phyllo sheets difficult to be decorated, symbols and signs, aside from the coin, were hidden in the stuffing: a small stick for the shepherd, a straw or a grain of wheat for the farmer, a bean or a nut for the fertility of fields and family. When the pie was cut whoever found the straw or the stick in his piece had good luck for his harvest or his animals and whoever found the coin had good luck for himself.
On the coming of the New Year the father of the family rotates the pie three times in the name of trinity. Afterwards he makes the shape of cross above the pita with a knife and cut the pie into pieces naming each of them in an established turn. The first piece is for Jesus, the second for Virgin Mary, the third for St. Vasilios, the fourth for the house, the fifth for the poor and stranger and the rest for the members of the family in order of age.
The piece for the poor and the stranger is of special interest because symbolizes the duty to care for the unfortunates of the world. Since care for the poor and stranger is not only the basis of philoxenia and philanthropy, fundamental values in Greek social ethics, but also a principle of Christianity, the New Year pie is magical both for the unfortunates and for those who offer shelter to them. The Homeric advice ‘The stranger and suppliant are like your brother. And stranger you are welcome. Our house is yours.” Homer. Odysseus. IX, 546-547 and the Christian ‘I give hospitality to the stranger so that God not become a stranger to me’ have found their echo in a piece of pie.
1 Governor of a province of Roman and Byzantine Greece.
Donna Branch
Hi Elizabeth,
Thank you for posting this. Traditionally you combine the yeasst with some sugar to “proof the yeast”. That way if the yeast is bad, you don’t waste all the ingredients.
Elizabeth
Thanks for sharing! I do this when I’ve had yeast for a while and I’m not sure if it’s still good anymore :-)
Helen
I tried this because the ingredients were like what my mother would use. I don’t understand how just the milk and yeast would double in volume? However, I followed through with the directions. It was for naught because the bread didn’t rise.
Elizabeth
Hi Helen,
I’m sorry to hear it didn’t work for you! When you mix warm milk (or water) with yeast and a teeny bit of sugar, the yeast activates and expands. The liquid will develop a foamy mixture on top, causing the volume to double. If this does not happen, it could be one of two things: a) the yeast is too old and it doesn’t work anymore, or b) the milk was too hot (which kills the yeast) or too cold (which does not activate the yeast). Hope this is helpful! Cooking with yeast definitely takes some getting used to, so don’t feel badly that it didn’t work this time. Better luck next time :-)
Argyro
how do i write the 2015 on it, I used royal icing but crushes when wrapped, I used meringue and the same thing happens
Elizabeth
I don’t know… I don’t use icing on mine! Instead, I carve designs on it before I bake it with a sharp knife. Maybe you can carve 2015 into the dough directly and skip the icing? Otherwise, if you use an icing, I suggest tenting it with foil or using a cake carrier so it doesn’t touch the icing when you are transporting it. Good luck!
Maria grigorakakis
U save a bit of dough and make the 2016 and bake
Mariella
Just wondering… Directions don’t include adding a second cup of warm milk but narrative does!
Elizabeth
Mariella- thank you for catching that! Yes, add the second cup like the narrative says :-) Fixing now!