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Vánočka
Czech Christmas Sweet Bread
A rich, buttery, and slightly sweet braided yeast bread, traditionally baked for Christmas in the Czech Republic. It's often studded with raisins and almonds, making it a festive and flavorful treat.
🧂 Υλικά
- 700 g All-purpose flour(plus more for dusting)
- 15 g Active dry yeast(or 2 packets)
- 120 g Granulated sugar(plus 1 tbsp for yeast)
- 5 g Salt
- 1 tbsp Lemon zest(freshly grated, from 1 lemon)
- 1 tsp Ground nutmeg
- 120 g Unsalted butter(melted and slightly cooled)
- 3 large Egg yolks
- 100 ml Whole milk(warmed)
- 150 ml Heavy cream
- 60 g Raisins
- 40 g Almonds(whole, blanched)
- 50 g Candied orange peel(optional)
- 1 Egg(for egg wash)
- 1 tsp Water(for egg wash)
👨🍳 Οδηγίες
- 1
In a small bowl, combine the yeast with 1 tbsp sugar and the warmed whole milk. Let it sit for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together the flour, remaining sugar, salt, lemon zest, and nutmeg. Make a well in the center.
- 3
In a separate bowl, whisk together the melted butter, egg yolks, heavy cream, and the activated yeast mixture. Pour this wet mixture into the well of the dry ingredients.
- 4
Mix everything together until a soft, slightly sticky dough forms. Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes until it is smooth and elastic. Incorporate the raisins, almonds, and candied orange peel (if using) during the last few minutes of kneading.
- 5
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
- 6
Gently punch down the dough. Divide it into portions for braiding (typically 3, 4, or 9 strands). Shape the dough into braids and assemble the Vánočka loaf on a parchment-lined baking sheet. Cover and let rise for another 30-45 minutes.
- 7
Preheat oven to 175°C (350°F). Whisk together the egg and 1 tsp water for the egg wash. Brush the top of the Vánočka generously with the egg wash. You can also decorate with extra blanched almonds.
- 8
Bake for 40-50 minutes, or until golden brown and the internal temperature reaches around 190°F (88°C). If it starts to brown too quickly, tent loosely with foil.
- 9
Let the Vánočka cool completely on a wire rack before slicing. It is best enjoyed the next day.
💡 Επαγγελματικές Συμβουλές
- ✓The dough is quite rich and may take longer to rise than a standard bread dough.
- ✓Ensure all ingredients, especially butter and eggs, are at room temperature for better incorporation.
- ✓The braiding technique can be varied; many visual guides are available online.
✨ Ιδέες για Παραλλαγές
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- Some recipes include candied fruits or different nuts.
- The number of braids can vary, affecting the final appearance.