Recipe courtesy of Cooking Channel
Greek Cake: Vasilopita
Total:
3 hr 10 min
Active:
40 min
Yield:
3 loaves
Level:
Intermediate
Total:
3 hr 10 min
Active:
40 min
Yield:
3 loaves
Level:
Intermediate

Ingredients

Dough: 
  • 1/2 cup milk
  • 4 tablespoons (1/2 stick) butter
  • 1/2 cup vegetable shortening
  • 1 envelope (2 1/4 teaspoons) active dry yeast
  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup warm water
  • 6 cups all-purpose flour, plus more for kneading
  • 1/2 teaspoon salt
  • 1 teaspoon anise seed
  • 1/2 cup orange juice
  • 3 eggs, lightly beaten
  • Cooking spray or vegetable shortening, for the pans
Glaze:
  • 1 egg yolk
  • 1 teaspoon milk
  • Sesame seeds (optional)

Directions

For the dough: In a small saucepan, heat milk just to boiling. Remove from heat and add the butter and shortening. Stir until melted. Let cool. While the milk mixture is cooling, combine the yeast with 2 tablespoons of the sugar and the water. Set aside until foamy. 

Stir together the flour, the remaining 1 cup sugar, the salt and anise seeds in a large bowl. Make a well in the center and pour in the yeast mixture, gradually mixing it with the flour. Add the milk mixture, orange juice and eggs. Mix the dough for about 10 minutes until smooth. It should be slightly sticky and all the flour should be worked in. Cover the bowl loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour. 

Pull the dough away from the sides into a ball. Flip the bowl over onto a floured board and knead until smooth and not sticky, 5 to 10 minutes. Divide the dough into 3 equal pieces. Wrap 3 coins separately in aluminum foil and bury one in each piece of dough. Shape into loaves. Lightly grease three 8- or 9-inch loaf pans and place the dough in the pans. Cover the pans loosely with plastic wrap and let rise in a warm place until the loaves double in size, about 30 minutes. 

Preheat the oven to 350 degrees F. Beat egg yolk with milk and brush the top of loaves. Sprinkle with sesame seeds, if desired. 

Bake for 25 to 30 minutes, until well browned and the loaves sound hollow when rapped. Turn out of the pans onto a wire rack to cool completely before cutting.

IDEAS YOU'LL LOVE

Cake Batter Blondie Bars

Recipe courtesy of Dorothy Kern

Molten Chocolate Cakes with Raspberry Sauce

Recipe courtesy of Brian Boitano

Peach-Raspberry Greek Yogurt Icebox Cake

Recipe courtesy of Cooking Channel

Greek Salad

Greek Caponata

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c