Vasilopita, the Greek New Year's bread

Stir the warm milk, two tablespoons of flour, a teaspoon of sugar and the yeast together and leave 10 to 15 minutes, or up to 30.

Mix the flour, granulated sugar, ground makhlepi, ground mastic gum, the zest of two oranges and the salt.

Put the five room temperature eggs and the vanilla extract in the mixer bowl with the yeast mixture, then add the dry ingredients.

Knead with the dough hook 15 minutes; the result is light and sticky and looks more like a batter than a dough.

Cut the room temperature butter into pieces and knead it in until fully incorporated.

Add the dried fruit and mix from low up to medium speed for 15 minutes.

Grease a large bowl with olive oil, transfer the batter in, cover with plastic wrap and set in the warmest place in the house.

Rise until doubled in volume, about two hours and up to three.

Line a deep 10 inch round cake pan with parchment on the bottom and grease the sides with the butter wrapper.

Deflate the risen dough with a spatula, then transfer it to the pan.

Work a little flour into a reserved piece of the dough, cut it into four and roll the numbers of the coming year; lay them on top.

Wrap a coin in aluminium foil and push it in anywhere before decorating the top.

Cover loosely with plastic wrap and rise about another 30 minutes; preheat the oven to 350 degrees Fahrenheit.

Whisk two egg yolks with a little milk and brush the top.

Bake about an hour, checking with a toothpick in the centre at the 45 minute mark; hers takes the full hour.

Cool 30 to 40 minutes at the least, better a full hour, before cutting.