Vanocka Vnoka Czech Christmas Bread
Celebrate the holiday season with Vanocka Vnoka, a traditional Czech Christmas bread that combines rich flavors and stunning craftsmanship. This festive treat features a soft, buttery dough infused with sweet raisins, crunchy slivered almonds, aromatic vanilla, and a bright citrus note from fresh lemon zest. A layered braid design not only makes this bread a show-stopping centerpiece but also symbolizes the intricate traditions of Czech baking. Skillfully kneaded and baked to golden perfection, Vanocka is finished with a delicate dusting of powdered sugar for a touch of snowy magic. Whether served for breakfast, alongside coffee, or as part of your holiday dessert spread, this beautifully braided bread is a must-make for festive celebrations. Perfect your holiday table with the charm and flavor of authentic Czech cuisine!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 100 g Granulated sugar
- 250 ml Whole milk
- 10 g Active dry yeast
- 1 tsp Salt
- 1 tsp Vanilla extract
- 100 g Unsalted butter, softened
- 2 Egg yolks
- 1 Zest of 1 lemon
- 100 g Raisins
- 50 g Slivered almonds
- 2 tbsp Powdered sugar (for dusting)
- 1 Egg, beaten (for egg wash)
Instructions
In a small bowl, warm the milk until it is lukewarm (about 37°C or 98°F). Stir in 1 teaspoon of the sugar and the active dry yeast. Let it sit for 10 minutes, or until the mixture becomes frothy.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Stir well to combine.
Add the softened butter, egg yolks, vanilla extract, lemon zest, and the frothy yeast mixture into the dry ingredients. Mix until a dough begins to form.
Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a bit of flour as needed.
Gently knead the raisins and slivered almonds into the dough until evenly distributed.
Place the dough into a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until it doubles in size.
Once risen, punch down the dough and divide it into 4 pieces—2 larger pieces and 2 smaller pieces. Roll each piece into long ropes.
Braid the 2 larger ropes together to form the base of the bread. Place it on a parchment-lined baking sheet. Then braid the 2 smaller ropes together and place them on top of the larger braid, gently pressing them together.
Cover the braided loaf with a clean towel and let it rise again for 30 minutes.
Preheat the oven to 180°C (350°F). Brush the loaf with the beaten egg for a shiny finish.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the Vanocka cool on a wire rack. Once cooled, dust with powdered sugar before serving.
Nutrition Facts
Calories |
3930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 605.4 g | 220% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 196.8 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 658 mg | 51% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2367 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
