Czech Christmas Bread (Vanocka)
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The Spruce Eats / Diana Chistruga
This recipe for Czech Christmas bread or vanocka (vah-NAWTCH-kah) is similar to Polish chałka, Jewish challah, Hungarian fonott kalacs, and other Eastern European egg-twist breads. Traditionally, this loaf is made of three braids of decreasing size placed one on top of the other, but a simple three-strand braid will work just fine.
The vanocka dough is the same one used for Easter—bochanek velikonocni—just round with a cross cut into it.
Ingredients
- For the Bread:
- 1/2 cup butter
- 1 cup sugar (or less, to taste)
- 1/2 teaspoon salt
- 1 cup milk (scalded)
- 2 packages active dry yeast
- 1/4 cup water (warm)
- 2 large eggs (room-temperature and beaten)
- 5 1/2 cups all-purpose flour
- 1/2 cup raisins (golden or dark)
- 1/2 cup almonds (blanched and sliced)
- 1/3 cup citron (chopped)
- For the Topping:
- 1 large egg (room-temperature and beaten)
- 2 tablespoons almonds (blanched and sliced)
Steps to Make It
-
Gather the ingredients.
The Spruce Eats / Diana Chistruga -
Add butter, sugar, and salt to scalded milk. Stir to combine and let cool to lukewarm.
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Place yeast and warm water in the bowl of a stand mixer and, with the paddle attachment, stir until dissolved. Add lukewarm milk mixture and eggs and combine.
The Spruce Eats / Diana Chistruga -
Add 3 cups of the flour and beat with the paddle until smooth. Add the raisins, almonds, citron, and remaining flour and mix, 3 to 5 minutes until smooth. The dough will be sticky.
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Place dough in greased bowl. Turn over and cover with plastic wrap and let rise until double, about 1 hour. See this quick tip for faster rising.
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Punch down dough and turn out onto a lightly floured board.
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Divide the dough into 3 large pieces and 5 smaller ones.
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Roll each piece into a rope, about 14 inches long.
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On a parchment-lined baking sheet, braid the 3 larger pieces loosely and pinch ends together.
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Braid 3 of the smaller rolls, pinch ends together, and place on top of the large braid.
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Twist the last 2 rolls together and place on top of the second braid, tucking ends under large braid.
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Cover with a cloth or greased plastic wrap and let rise 1 to 1 1/2 hours in a warm place.
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Heat oven to 400 F. Brush the loaf with the egg and sprinkle with almonds. Bake 15 minutes, reduce heat to 375 F and bake 30 to 45 minutes or until instant-read temperature registers 190 F.
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Let cool completely before slicing. Dust with confectioner's sugar before cutting, if desired.
The Spruce Eats / Diana Chistruga
Recipe Variations
- If you want to try and add dried apricots and raisins, make sure to soak them overnight in brandy or rum.
- You can also include additions of citron and anise seed.
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