👨‍🍳 Instrucțiuni

1. 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.

   💡 Sfaturi Profesioniste: Ensure the milk is not too hot, as it can kill the yeast.
2. 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.

   💡 Sfaturi Profesioniste: Sifting the flour can result in a lighter bread.
3. 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.

   💡 Sfaturi Profesioniste: 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. 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.

   💡 Sfaturi Profesioniste: A slightly warm oven (turned off) or a sunny spot can be good rising locations.
5. 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. 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.

   💡 Sfaturi Profesioniste: Work gently to avoid deflating the dough too much.
7. 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. 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.

   💡 Sfaturi Profesioniste: Brushing with egg wash gives the bread a beautiful golden sheen.
9. 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.

   💡 Sfaturi Profesioniste: If the bread starts browning too quickly, you can loosely tent it with aluminum foil.
10. 10

    Remove the Vianočka from the oven and let it cool completely on a wire rack before slicing and serving.

    💡 Sfaturi Profesioniste: Vianočka is delicious on its own, or served with butter and jam.