Smyrniot Vasilopita and Aetoudakia (Little Eagles)

For 1 Vasilopita (New Year's Cake) and 15-20 Aetoudakia (Little Eagles)

• • 1100g flour for Tsoureki (sweet bread)
• • 300g Fytini shortening (vegetable fat)
• • 100g cow's butter
• • 4 eggs
• • 450g sugar
• • 3 vanilla sachets (or extract)
• • Zest from 3 large oranges
• • 3 teaspoons baking powder
• • 3 teaspoons cinnamon
• • 1/2 cup lye water (stachtonero)
• • Fresh almonds
• • 2 egg yolks for brushing

1. 1. The night before, boil 2 cups of clean, sifted, settled wood ash (stachti) with 2 cups of water for 10-15 minutes. Let it cool and settle completely. Do not move the pot. The next day, strain the liquid 2-3 times, using cotton if necessary, and keep 1 large cup of the lye water (stachtonero).
2. 2. In a large bowl, combine the flour, baking powder, zest, cinnamon, and vanilla, and mix well. In a large saucepan, whisk the eggs, sugar, and lye water until warm—not boiling, just warm enough that you can comfortably hold your hand in it. In another saucepan, melt the butter and let it also reach the same lukewarm temperature.
3. 3. Make the sign of the cross (a traditional start) and gradually add the egg mixture to the bowl, alternating with rubbing in the butter with your palms until all the liquid ingredients are incorporated. Knead the dough and let it rest, covered, for 20 minutes.
4. 4. Line your baking pans with parchment paper. Take portions of the dough and spread them out. The thickness of the dough should not exceed 2 fingers (about 1.5 inches) high. Place the lucky coin (flouri) horizontally inside. Decorate first with the eagle shape (Aetoudaki) and then with blanched fresh almonds. Prick the dough with a fork or tongs.
5. 5. Before baking, brush the surface with the egg yolks, doing the same for the little eagle shapes. Preheat the oven, place the cake inside, and bake at 180 degrees Celsius for about 1 hour, depending on your oven.