Mom’s Vánočka Recipe

Czech vánočka, sliced, served on a wooden board.

This recipe is for my mom’s Vánočka, Czech Christmas bread. Whenever she bakes it, everyone is eager to grab a piece—or better, two!

Course Sweet Bread

Cuisine Czech

Keyword Czech Christmas

Prep Time 20

Cook Time 55

Rising time 2 30

Total Time 3 45

Servings loaf

Calories 4623kcal

Author Petra Kupská

Ingredients

Vánočka dough:

3 ⅔ cups all-purpose flour (plain flour, Czech hladká mouka)
⅔ cup granulated sugar
1 cup milk
1 stick unsalted butter
3 egg yolks
2 ½ teaspoons active dry yeast
1 Tablespoon rum Austrian brand Stroh
½ teaspoon vanilla extract
1 Tablespoon lemon zest freshly grated
½ teaspoon salt
1 cup blanched almonds
⅔ cup raisins

To finish:

1 egg
1 teaspoon rum
¼ cup blanched almonds
2 Tablespoons powdered sugar (optional)

Cups - Metric

Instructions

Activate the yeast: Warm 1 cup milk in a small saucepan until lukewarm (105°F–110°F / 40°C–43°C). In a large bowl, mix 3 ⅔ cups all-purpose flour and ⅔ cup granulated sugar, then make a well in the center. Pour in one-third of the milk and add 2 ½ teaspoons active dry yeast. Stir gently with a fork and let it activate in a warm spot for about 10 minutes, until bubbly and doubled in volume.
Add 1 stick unsalted butter to the rest of the warm milk and let it melt. Finely grate the yellow part of the lemon zest.
Add 3 egg yolks, ½ teaspoon vanilla extract, 1 Tablespoon rum,½ teaspoon salt, and 1 Tablespoon lemon zest to the bowl with the activated yeast. Pour in the milk with the melted butter. Using a stand mixer fitted with a dough hook, knead the dough for about 10 minutes. Occasionally stop the mixer to scrape the dough down from the sides of the bowl.
While kneading the dough, coarsely chop 1 cup blanched almonds. When the dough is done, add the almonds and ⅔ cup raisins. Mix on low speed for about a minute to combine evenly.
Transfer the dough to a clean bowl, cover with plastic wrap, and let it rise in a warm spot. Due to its high butter content, the dough is heavier and may take about two hours or more to rise, depending on the temperature in your kitchen.
Turn the proofed dough onto a floured surface, sprinkle lightly with flour, and knead briefly. Divide it into nine equal pieces, weighing them for accuracy if desired. Roll each piece into a strand ¾–1 inch (2–2.5 cm) thick and equal in length.
Assemble the Vánočka: Braid four strands for the base layer, three strands for the middle, and twist two strands together for the top layer.
Start by braiding the four strands for the base and placing it on a parchment-lined baking sheet. Flatten the center slightly. Add the three-strand braid on top, then the two twisted strands. Tuck the ends neatly under the loaf.
Second rise: Let the braided Vánočka rise for another 30 minutes in a warm place.
Brush, decorate, and bake: Whisk 1 egg with 1 teaspoon rum and brush it generously over the entire loaf. Decorate the top with halved ¼ cup blanched almonds.
Bake the Vánočka in a preheated oven at 170°C for 20 minutes, then reduce to 150°C and bake for another 35 minutes. Cover with foil if it browns too quickly.
Once baked, allow the Vánočka to cool on the baking sheet before slicing. Optionally, you can sprinkle its top with 2 Tablespoons powdered sugar.

Notes

Makes 1 big Vánočka loaf.
SERVING: Slice Vánočka into 1-inch (2.5 cm) slices and serve with coffee, tea, or hot cocoa. For a sweeter treat, dust with powdered sugar before slicing. My family enjoys it with butter and jam, and when it gets older, I toast it in a pan with butter—it tastes freshly baked!
STORAGE: This Vánočka stays fresh for several days due to its high butter content. Once cooled, wrap it in a dish towel or foil and store in a cool place for up to a week.
FREEZING: If you want to freeze the Vánočka, do so as soon as it has cooled. Place the bread in a freezer bag and store it in the freezer, where it will keep for at least three months.
To prevent the Vánočka from spreading sideways during baking, you can insert wooden skewers vertically through the loaf in three places.

Nutrition