Vianočka
Vianočka is a traditional Slovak sweet braided bread, similar to challah but with a richer, sweeter dough. It's often enjoyed for breakfast or as a festive treat, especially around Christmas and Easter. Its name is derived from the Slovak word for Christmas, 'vianoce'.
🧂 Ingredients
- 250 ml Milk(lukewarm)
- 12 g Active dry yeast
- 100 g Sugar(plus 20g for yeast mixture)
- 500 g All-purpose flour(plus extra for dusting)
- 8 g Salt
- 110 g Butter(melted and cooled)
- 2 large Egg yolks
- 1 large Whole egg(for egg wash)
- 1 tsp Lemon zest
- 50 g Raisins(optional, soaked in rum)
- 1 tbsp Almond slices(optional, for topping)
👨🍳 Instructions
- 1
In a small bowl, combine 20g of sugar with the lukewarm milk. Sprinkle the yeast over the top and let it sit for about 10-15 minutes until frothy.
💡 Tip: Ensure the milk is not too hot, as it can kill the yeast. - 2
In a large mixing bowl or the bowl of a stand mixer, combine the flour, remaining 80g sugar, salt, and lemon zest. Mix well.
💡 Tip: Sifting the flour can result in a lighter bread. - 3
Add the melted butter, egg yolks, and the activated yeast mixture to the dry ingredients. Mix until a soft, cohesive dough forms. If using a stand mixer, use the dough hook attachment. Knead for about 7-10 minutes until the dough is smooth and elastic.
💡 Tip: If the dough is too sticky, add a little more flour, a tablespoon at a time. If too dry, add a little more milk. - 4
Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
💡 Tip: A slightly warm oven (turned off) or a sunny spot can be good rising locations. - 5
Once risen, punch down the dough to release the air. Knead briefly on a lightly floured surface until smooth. If using raisins, incorporate them now. Divide the dough into 3 or 4 equal portions for braiding.
- 6
Shape each portion into a long rope. For a traditional braid, take three ropes and pinch them together at the top, then braid them as you would hair. Tuck the ends under. Repeat with the other portions. For a more elaborate Vianočka, you might use more strands or layer braids.
💡 Tip: Work gently to avoid deflating the dough too much. - 7
Place the braided dough(s) on a baking sheet lined with parchment paper. Cover loosely with greased plastic wrap or a clean kitchen towel and let rise for another 30-60 minutes, or until nearly doubled.
- 8
Preheat your oven to 200°C (400°F). Whisk the whole egg with 1 tablespoon of water to make an egg wash. Gently brush the top of the Vianočka with the egg wash. Sprinkle with almond slices, if using.
💡 Tip: Brushing with egg wash gives the bread a beautiful golden sheen. - 9
Bake for 10 minutes at 200°C (400°F), then reduce the oven temperature to 170°C (325°F) and bake for an additional 20-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
💡 Tip: If the bread starts browning too quickly, you can loosely tent it with aluminum foil. - 10
Remove the Vianočka from the oven and let it cool completely on a wire rack before slicing and serving.
💡 Tip: Vianočka is delicious on its own, or served with butter and jam.
💡 Pro Tips
- ✓The quality of your yeast is crucial for a good rise.
- ✓Don't overwork the dough after the first rise, as this can make the bread tough.
- ✓Vianočka can be stored in an airtight container at room temperature for a few days.
🔄 Variations
- Add other dried fruits like cranberries or chopped apricots.
- Incorporate a pinch of cardamom or nutmeg into the dough for added spice.
- For a simpler version, braid only three strands.