Mom’s Vánočka Recipe

Name: Mom’s Vánočka Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 3 h 45 min
Yield: 1 loaf
Ingredients: 3 ⅔ cups all-purpose flour; ⅔ cup granulated sugar; 1 cup milk; 1 tick unsalted butter; 3 egg yolks; 2 ½ teaspoons active dry yeast; 1 Tablespoon rum; ½ teaspoon vanilla extract; 1 Tablespoon lemon zest; ½ teaspoon salt; 1 cup blanched almonds; ⅔ cup raisins; 1 egg; 1 teaspoon rum; ¼ cup blanched almonds; 2 Tablespoons powdered sugar

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs 45 mins
Servings
1 loaf
Calories
4623 kcal
Cuisine
Czech

Mom’s Vánočka Recipe

Nora Tran

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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!

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Ingredients

Servings

Vánočka dough:

3 ⅔ cups all-purpose flour (plain flour, Czech hladká mouka)
⅔ cup granulated sugar
1 cup milk
1 tick 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)

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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 Information

Show Details

Calories 4623kcal (231%) Carbohydrates 598g (199%) Protein 106g (212%) Fat 207g (318%) Saturated Fat 76g (380%) Polyunsaturated Fat 28g Monounsaturated Fat 87g Trans Fat 4g Cholesterol 1020mg (340%) Sodium 1430mg (60%) Potassium 2914mg (83%) Fiber 37g (148%) Sugar 172g (344%) Vitamin A 4255IU (85%) Vitamin C 13mg (14%) Calcium 904mg (90%) Iron 30mg (167%)

Nutrition Facts

Serving: 1loaf

Amount Per Serving

Calories 4623 kcal

% Daily Value*

Calories	4623kcal	231%
Carbohydrates	598g	199%
Protein	106g	212%
Fat	207g	318%
Saturated Fat	76g	380%
Polyunsaturated Fat	28g	165%
Monounsaturated Fat	87g	435%
Trans Fat	4g	200%
Cholesterol	1020mg	340%
Sodium	1430mg	60%
Potassium	2914mg	62%
Fiber	37g	148%
Sugar	172g	344%
Vitamin A	4255IU	85%
Vitamin C	13mg	14%
Calcium	904mg	90%
Iron	30mg	167%