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.
- 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)
Gather the ingredients.
Add butter, sugar, and salt to scalded milk. Stir to combine and let cool to lukewarm.
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.
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.
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.
Punch down dough and turn out onto a lightly floured board.
Divide the dough into 3 large pieces and 5 smaller ones.
Roll each piece into a rope, about 14 inches long.
On a parchment-lined baking sheet, braid the 3 larger pieces loosely and pinch ends together.
Braid 3 of the smaller rolls, pinch ends together, and place on top of the large braid.
Twist the last 2 rolls together and place on top of the second braid, tucking ends under large braid.
Cover with a cloth or greased plastic wrap and let rise 1 to 1 1/2 hours in a warm place.
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.
Let cool completely before slicing. Dust with confectioner's sugar before cutting, if desired.
- 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.