Vánočka (Czech Christmas Bread)
Vánočka is a Czech Christmas classic. It is similar to panettone, or stollen in that it is a yeast-leavened sweet bread and has citrus zest and dried fruit but it is not quite the same. It is commonly eaten on Christmas morning, and it is just delightful — super soft, not too sweet, and full of holiday flavors.
Prep Time: 25 minutes
Rising Time: 3-3.5 hours
Cook Time: 35-40 minutes
Yield: 1 Large loaf or 2 small loaves
Ingredients:
600g all-purpose flour
260g warm milk
120g sugar
120g unsalted butter, softened
14g yeast or 1 tbsp
2 eggs
60g or half a cup of dried cranberries soaked in rum overnight (optional)*
Lemon zest of 1 large lemon
5g or 1 tsp vanilla extract
4g or 1/2 tsp kosher salt
1g or 1/4 tsp ground nutmeg
1 egg mixed with a tbsp of water for egg wash
Slivered almonds to go on top of the vánočka
Directions:
Add flour, sugar, milk, eggs, lemon zest, nutmeg, salt, and vanilla in a large bowl or the bowl of a stand mixer and stir to combine.
Begin to knead the dough and add half the softened butter and knead.
Once the butter is completely incorporated, add the other half.
Knead in the stand mixer for 8 minutes on medium speed or if doing it by hand for about 10-15 minutes.
The dough is kneaded once it comes away from the bowl and leaves it clean.
Put dough on a work surface, and flatten the dough into a large rectangle.
Add the rum-soaked cranberries in a layer and roll the dough up making sure that the cranberries are evenly dispersed through the dough and are not poking through the surface of the dough.
Cover and let rise for 1-1.5 hours.
Split the dough into 6 even pieces (if you would like to braid it the traditional Czech way split it into 9 equal pieces).
Roll the dough pieces into strands that are even in length.
Braid the bread into a 6-strand braid.
Cover again and allow braided bread to rise for 2 hours or until puffy and springs back slightly if poked but a small indentation is left in the dough.*
When the bread is almost done rising the second time, preheat the oven to 360°F or 180°C.
To make the egg wash, mix 1 egg with a tablespoon of water.
Brush egg wash over the vanočka and sprinkle with slivered almonds.
Bake in preheated oven for 25 minutes, then check on it ( if it is browning too quickly you can tent it with tin foil).
Bake for another 10-15 minutes or until the center of the vánočka registers 190°F or 88°C
Allow the vánočka to cool.
Enjoy!
Additional Notes:
*I swapped dried cranberries for raisins because I prefer them, but traditionally vánočka has rum-soaked raisins in it instead.
*If you want to make it the night before you can let it complete its second rise covered in the fridge overnight, then in the morning simply eggwash it, sprinkle it with slivered almonds, and bake!
