How to Make Vánočka: A Step-by-Step Guide to Baking the Perfect Czech Christmas Bread

Vánočka, the traditional Czech Christmas bread, is a beautiful and delicious centerpiece for your holiday table. This braided bread, with its golden crust and sweet, buttery flavor, is not just a treat for the taste buds, but a feast for the eyes as well. Whether you have Czech heritage or simply want to impress your family with a unique and delicious holiday tradition, this guide will show you how to make Vánočka that will make your Christmas morning truly special.

What is Vánočka?

Vánočka, pronounced “vah-noach-kah”, is more than just bread; it’s a symbol of Christmas in the Czech Republic. This braided loaf, often adorned with raisins and almonds, is said to represent the swaddling clothes of baby Jesus. It’s traditionally enjoyed throughout the Christmas season, from Advent to New Year’s Day.

The bread itself is slightly sweet, enriched with eggs and butter, and flavored with vanilla and lemon zest. The dough is typically braided into intricate patterns, showcasing the baker’s skill and adding to the festive charm of the bread.

Ingredients You’ll Need

Before we embark on our baking journey, let’s gather all the necessary ingredients:

For the dough:

• 500g strong white bread flour (and a little extra for dusting)
• 1 teaspoon salt
• 7g fast-action dried yeast
• 50g granulated sugar
• 125ml warm milk
• 2 large eggs, lightly beaten
• 100g unsalted butter, melted and cooled, plus extra for greasing
• Zest of 1 lemon

For the filling:

• 75g raisins
• 50g chopped almonds
• 1 teaspoon ground cinnamon

For the glaze:

• 1 egg yolk
• 1 tablespoon milk
• Sliced almonds, for decoration (optional)

Equipment You’ll Need

• Large mixing bowl
• Cling film
• Rolling pin
• Pastry brush
• Baking sheet

Baking the Perfect Vánočka: A Step-by-Step Guide

Now that we have all our ingredients and tools ready, let’s dive into the process of creating this beautiful bread.

Step 1: Preparing the Dough

1. In a large mixing bowl, whisk together the flour, salt, and yeast. Make sure the yeast is well distributed throughout the flour.
2. In a separate bowl, whisk together the sugar, warm milk, beaten eggs, melted butter, and lemon zest.
3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a shaggy dough forms.
4. Tip the dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
5. Place the dough back into the bowl, cover with cling film, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 2: Incorporating the Filling

1. While the dough is rising, prepare the filling by combining the raisins, chopped almonds, and cinnamon in a small bowl.
2. Once the dough has doubled in size, punch it down gently to release the air.
3. Roll out the dough on a lightly floured surface into a large rectangle, about 40cm x 50cm.
4. Sprinkle the raisin and almond filling evenly over the dough.

Step 3: Braiding the Vánočka

1. Starting at the long edge, tightly roll the dough into a log.
2. Cut the log in half lengthwise, leaving about 2cm uncut at one end.
3. Pinch the uncut ends together and gently twist the two halves of dough around each other, forming a braid. Tuck the ends under the loaf to secure.

Step 4: Baking and Glazing

1. Carefully transfer the braided loaf to a baking sheet lined with parchment paper.
2. Cover the loaf loosely with cling film and let it rise for another 30 minutes.
3. Preheat the oven to 180°C/ 160°C fan/ 350°F.
4. In a small bowl, whisk together the egg yolk and milk to make the glaze.
5. Gently brush the glaze over the risen loaf.
6. Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

Step 5: Cooling and Serving

1. Once baked, transfer the Vánočka to a wire rack to cool completely before slicing and serving.