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Pre-baked Vasilopita from Andros

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Pre-baked Vasilopita from Andros

Ingredients

FOR THE YEAST
50 g yeast
400 gr all-purpose flour sifted
300 ml bottled water
FOR THE TSOUREKI
200 g of fine cow butter
250 gr granulated sugar
8 fresh egg yolks
1 cup of tea milk
800 gr flour for Easter bread (tsoureki) sifted
Cinnamon powder
1 pinch of salt
sesame
  • Difficulty: Medium

Ingredients

  • FOR THE YEAST

  • FOR THE TSOUREKI

Narration

Pre-baked Vasilopita from Andros

Authentic taste… for the “first day of the year”

Andros is a very beautiful island and one of my favorite. The truth is that I have worked hard to promote the island, since the Paradise Hotel belongs to the Mantzavelakis group, where I worked for 15 years and I have only excellent memories. So I know the island and their people very well.

The best confectioner by far… is Vangelis Lygizos, I wish he opened a confectionery in Athens… to have it close to us. His sweets are worth loving and the raw material is excellent. In the summers, his sweets are sold out from early in the morning, so the first concern of the people of Andros, who arrive in Chora from London, usually since Andros is the island of the shipowners, competing with Chios. In the winter, Vangelis even sends his dream sweets to London. His millefeuilles is the best I have tried, I was looking for it as soon as I woke up, since it is sold out until 11 in the morning…

Vangelis is an excellent craftsman and a man always gentle with a smile. I have presented his sweets many times in tributes I have done in Andros. His royal pie is excellent, I tried it, I liked it and I asked for the recipe for the friends of emvolos.gr

The vasilopita can be decorated with small ornaments that are commercially available and we can also wrap it with ribbons. Just do not forget to put the pound after the vasilopita has cooled.

Pre-baked Vasilopita from Andros

From the famous confectioner Vangelis Lygizos, Chora Andros

Steps

1
Done
2 to 3 hours

We put the water with the yeast in the bucket of the mixer and we mix well, we add more water and as soon as the mixture is homogenized, we let it "rest" for 2 to 3 hours.

2
Done

We put the milk and sugar in a bain-marie and we heat while stirring with the whisk.

3
Done

We add to the yeast the milk with the sugar that we have taken off the heat and we add a little cinnamon powder and a little salt and all together we beat with the hook in the mixer on medium speed.

4
Done

We stir until the mixture is homogenous and we add the flour slowly and as soon as all the flour is absorbed, we add the butter slowly.

5
Done
2 hours

We beat it until it wrapss, becomes like ropes, and we remove from the bucket and we let it rest for 2 hours.

6
Done

We shape the vasilopita giving the shape and size we like.

7
Done

We brush the whole surface with the egg and we add sesame seeds.

8
Done

We make the decor we like for the year or other shapes with the dough.

9
Done

We put the vasilopita on a baking sheet lined with baking paper.

10
Done
40 minutes

We bake in a preheated oven at 180° C for 40 minutes.

11
Done

We remove and we leave to cool.

TDriver

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