📝 About This Recipe
Vánočka is more than just a bread; it is a centuries-old symbol of prosperity and the Christ Child wrapped in swaddling clothes. This rich, buttery brioche-style loaf is scented with lemon zest, vanilla, and rum-soaked raisins, offering a delicate sweetness and a tender, pillowy crumb. Intricately braided from nine strands to represent the earth, sun, and air, it is the crowning jewel of a festive Czech breakfast table.
🥗 Ingredients
The Yeast Starter (Omládek)
- 1/2 cup Whole milk (lukewarm, about 100°F)
- 1.5 ounces Fresh yeast (or 2 packets active dry yeast)
- 1 tablespoon Granulated sugar
- 1 tablespoon All-purpose flour (taken from the main flour allotment)
Main Dough
- 4 cups All-purpose flour (sifted; high-quality pastry flour is best)
- 1/2 cup Unsalted butter (melted and cooled to room temperature)
- 1/2 cup Granulated sugar
- 3 large Egg yolks (at room temperature)
- 1 teaspoon Vanilla extract (or seeds from 1 vanilla bean)
- 1 tablespoon Lemon zest (finely grated from an organic lemon)
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground mace (optional, for authentic spice profile)
Fruits and Nuts
- 1/2 cup Raisins (soaked in dark rum for at least 1 hour)
- 1/3 cup Slivered almonds (half for the dough, half for topping)
Finishing Touches
- 1 large Egg (beaten with a splash of milk for egg wash)
- 1 tablespoon Confectioners' sugar (for dusting)
👨🍳 Instructions
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1
Prepare the starter: In a small bowl, whisk the lukewarm milk with 1 tablespoon of sugar, 1 tablespoon of flour, and the crumbled yeast. Cover with a cloth and let it sit in a warm spot for 15-20 minutes until it becomes frothy and doubles in volume.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the remaining flour, sugar, salt, mace, and lemon zest. Make a well in the center.
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3
Pour the activated yeast starter, egg yolks, vanilla, and melted butter into the well. Using a dough hook or a sturdy wooden spoon, mix until a shaggy dough forms.
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4
Knead the dough for about 10 minutes by hand or 6-8 minutes on medium-low speed in a mixer. The dough should be smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
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5
Drain the rum-soaked raisins and pat them dry. Fold the raisins and half of the slivered almonds into the dough until evenly distributed.
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6
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.
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7
Punch down the risen dough and divide it into 9 equal pieces. Roll each piece into a long rope about 12-14 inches long.
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8
Braid the base: Use 4 ropes to create a flat four-strand braid. Place this on a parchment-lined baking sheet and use the side of your hand to create a slight indentation down the center.
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9
Braid the middle: Use 3 ropes to create a standard three-strand braid. Place this directly on top of the four-strand base.
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10
Braid the top: Twist the final 2 ropes together and place them on the very top. Tuck the ends of all braids together at both ends to secure the loaf.
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11
Insert 3-4 wooden skewers vertically through the loaf to prevent the layers from sliding during the second rise and baking. Let the loaf rise for another 45-60 minutes.
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12
Preheat your oven to 350°F (175°C). Brush the entire loaf generously with the egg wash and sprinkle with the remaining slivered almonds.
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13
Bake for 40-50 minutes. If the top browns too quickly, cover loosely with aluminum foil after the first 20 minutes. The Vánočka is done when it sounds hollow when tapped or reaches an internal temperature of 190°F.
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14
Remove from the oven and let cool completely on a wire rack. Remove the wooden skewers carefully. Dust with confectioners' sugar before slicing.
💡 Chef's Tips
Always use room temperature ingredients to ensure the yeast remains active and the dough rises properly. If the braid seems unstable, use more skewers; the dough is rich and heavy, and 'sliding' is a common challenge for beginners. Don't skip soaking the raisins in rum; it provides the signature aroma and prevents the raisins from drawing moisture out of the dough. For the best texture, sift your flour twice to incorporate air, resulting in a lighter, fluffier loaf. Avoid over-baking, as the high sugar and butter content can cause the bread to dry out quickly once it passes the optimal temperature.
🍽️ Serving Suggestions
Serve thick slices slathered with unsalted butter and a dollop of apricot or plum jam. Pair with a steaming mug of Czech 'Melta' (grain coffee) or a rich hot chocolate. Enjoy as a festive breakfast on Christmas morning alongside fresh fruit. If you have leftovers, they make the most incredible French Toast or bread pudding the following day. Accompany with a glass of sweet dessert wine or mulled cider for an evening treat.