Vánočka : A Christmas bread

Delicious Vanocka, a tradtional braided Christmas bread from Czech Repulic and Slovakia with loads of raisins and almonds. Great as toast. 

In December, I like to bake lot of items related to Christmas whether it is cookie, bread or cake. I am in baking spree. As you read my blog then you will know that I am fan of bread baking along with rest of bakes. So come December,

I will try to make at least one Christmas bread and this year it is Vánočka. I also made another unsuccessful event of making famous Italian bread Panettone. Yes it is the third time in row that I have failed. The Panettone did taste great, but the shape was not perfect. May be next time I will be able to get all the aspects right.

This month “Baking Partners Challenge”is to bake Christmas bread, Vánočka; which is braided bread, baked in Czech Republic and Slovakia during Christmas time. It is delicious and tasty bread with loads of raisins and almonds. It is brioche type bread with lemon zest. Vánočka is built from three progressively smaller braids, stacked on top of each other and is symbolic representation of the baby Jesus wrapped in cloth and lying in a manger.
Vanocka has a reputation for being difficult to prepare, so in many households, superstitions and special customs are attached to the baking process. When making vánočka, it is said that one must think of everyone dear to you.

Another custom is baker should wear white apron and kerchief while baking vánočka. Finally, the person who is making the vánočka should jump up and down while the dough rises. Also make sure it should be burnt while baking. Another tradition is to bake it with a coin which insert into a dough prior to baking and whoever finds it in their slice supposed to prosperous following year.

While searching for a recipe of Christmas bread, I found this vánočka is quiet interesting. As it has 3 different type of braid is needed to make for this bread, a four braid, three braids and 2 braids. Vanocka is really huge bread usually eaten during Christmas Eve so finding recipe which uses less flour was a challenge at first. Finally I found one with 4 cups /500g of flour.

I know that I can’t reduce any more as it needs to make 3 different kinds of braids. I did some modification as I don’t have lemon zest in my hand, used lime zest. Increased amount of raisins in the dough however did not add any almond in the dough but only used for decorations.

Please make sure to use only correct weight dough while making the braid, I did that, and still I think when I rolled it becomes slightly off and on in some areas resulting in a slight loopside on the end product. So not only make sure that dough are equal sized pieces but also pieces for the braid should be rolled uniformly.

After proofing and doing an egg wash I was waiting eagerly for the bread to get baked and next morning when I cut a slice and eat it was like I am eating aromatic raisin bread. You can eat them as such if you want toast then you are making it double delicious.

First you need to make the dough with flour, lemon zes, egg etc. 

Incorporate the raisins into the dough   and divide into 9 equal parts. 

First make 4 braid, then 3 braid and finally 2 braid  

 3 braid 

2 braid and assembly 

Place almonds on the top and egg wash and bake 

Print Recipe

5 from 11 votes

Vánocka : A Christmas bread

Delicious Vanocka, a tradtional braided Christmas bread from Czech Repulic and Slovakia , Vánocka with loads of raisins and almonds. Great bread as toast.

Prep Time2 hours hrs 45 minutes mins

Cook Time38 minutes mins

Total Time3 hours hrs 23 minutes mins

Course: Main Course

Cuisine: Czech Republic, Slovakia

Keyword: Christmas bread recipes, Vanocka

Servings: 1 loaf

Calories: 3613kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

• 11 g/4 teaspoon instant yeast if you are using active dry yeast you need to proof first
• 80 g/6 ½ tablespoon sugar
• 500 g/ 4 cups all purpose flour /Maida
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• Zest of one lime /lemon
• 1 teaspoon grated nutmeg
• 200 ml / 1 cup lukewarm milk
• 100 g /7 tablespoon butter melted and lukewarm
• 2 large egg yolks
• 75 g/ ½ cup raisins
• 50 g / ⅓ cup peeled almonds
• 1 egg
• 1 tablespoon of water

Instructions

• In a large bowl add flour, salt, sugar, instant and yeast, nutmeg and lemon zest.
• Then add vanilla extract, egg yolk,
• and add milk mix well so that everything combined well.
• If the dough is too crumbly, use two to three tablespoons of milk in addition.
• Knead for another 10 minutes to get smooth supple dough.
• Transfer to lightly greased pan and set aside for double in volume.
• It took about 2 hours in my case. Check according to your kitchen temperature. When the dough is ready if pokes his finger into it and create a dimple, a dimple will only slowly and reluctantly to comes back.
• While the dough is raising, heat water in bowl and add raisins and bring to boil.
• You need to boil until it plums up. Then drain in a kitchen towel or tissue and set aside.
• Once the dough is double in volume transfer to lightly floured surface
• Then add the raisins on the top of the dough like this
• And try to incorporate them well while kneading.
• Divide the dough into 9 equal parts
• And roll out each about 30 cm long cylinder.
• Four aside and the remaining four lay next to each other so that facing away from you.
• Take the extreme left to bring to middle and then currently left, and crossing over from the left hand over the right hand.
• Do the same with the right pair. Eventually return to two temporary middle and do the same thing First of all - right over left. Then come back to a series of two extreme pairs, always left over right. And again and again, until you reach the end springs. Press the ends together and turn the bottom
• Do not tighten the braids, a small gap between the springs keep the intent to be the next batter leaving enough room for expansion. Set aside.
• Then make triple braid, terminate it as the previous one, thus pressing and bending.
• And set aside.
• Then make 2 strands braid with two pieces like this
• , but do not connect the ends together.
• For assembly first keep 4 braid in the parchment paper lined baking sheet.
• Then slightly make a depression in the center. so that it can hold other two braids.
• Then place the 3 braid on the top of 4 braid and also make depression in the center.
• Then place the two braid on the top and when comes to end, try to tuck in underneath entire bread.
• Then stick them with Almond. You can do with whole almond or slices as you like.
• Then stick skewers or toothpick in between so that it won’t flip while baking
• Pre-heat oven to 350F, while dough is resting maximum make sure to give only 30 minutes not more than that).
• And when you are ready to bake brush them with egg wash (1 egg and 1 tablespoon water.)
• Then stick skewers or toothpick in between so that it won’t flip while baking
• Bake for 38 minutes, make sure it won’t brown. If it seems to you that brown too quickly, cover it with a piece of aluminum foil.
• Once you remove from the oven sprinkle with powdered sugar or glaze, and then remove the toothpicks or skewers. I skipped glazing part.

Notes

This recipe is adapted from here

 

Nutrition

Calories: 3613kcal | Carbohydrates: 518g | Protein: 86g | Fat: 134g | Saturated Fat: 29g | Cholesterol: 574mg | Sodium: 1728mg | Potassium: 1685mg | Fiber: 24g | Sugar: 95g | Vitamin A: 4658IU | Vitamin C: 2mg | Calcium: 531mg | Iron: 28mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

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Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.