You are here: Home / 2022 / December / 15 / Recipe: Vánočka (Czech Christmas Bread)

Recipe: Vánočka (Czech Christmas Bread)

Published on by

You could say it’s an annual Christmas tradition!

You could say that! Just so you know, Vánočka made it’s way into Miss Missy’s School!

Recipe: Vánočka (Czech Christmas Bread)

Reposted from December 20, 2021

You could say it’s an annual Christmas tradition! Mr. Big Food will be making this year’s loaf tomorrow, which is Marica Cooks Tuesday. So I’ve chosen to make Chicken Merlot with Mushrooms in the slow cooker so he has the kitchen all to himself.

Recipe: Vánočka (Czech Christmas Bread)

Reposted from December 21, 2020

Reposted from December 19, 2018– it’s that good. It’s rising now. Just cherries as we couldn’t find anything else. And sliced almonds worked into the dough.

Reposted from December 20, 2015. This year Mr. Big Food added cherries. Delicious. Also delicious lightly toasted and complimented by a scrambled egg and coffee. 

DSCN4733

I am certain I’ve posted the recipe for Mr. Big Food’s vanočka before but it’s worth repeating. This year he substituted chopped dried apricots for the chopped nuts, and added 1 Tbsp spiced rum to the dough before the first rising. Delicious! Merry Christmas!

Mr Big Food says, “This is Bessie Petr’s Vánočka recipe. It’s my favorite and I’ve tried a bunch of them. I’ve made a few minor modifications.”

VÁNOČKA (CZECH CHRISTMAS BREAD)

1 yeast cake or package dry yeast
¼ C warm water
2 C milk
1/3 C butter
Pinch sugar plus an additional ½ C
1 tsp salt
1 egg, beaten
6 C flour
¾ C chopped pecans
¾ C raisins
1 egg beaten with 1 Tbsp water (to brush loaf)

Dissolve yeast in warm water sprinkled with pinch of sugar. Set aside and let foam. Scald milk, butter, sugar, and salt, and let cool. Put cooled milk mixture in large mixing bowl. Add 1 ½ C flour, followed by foamy yeast and beaten egg. Beat dough until smooth. Cover with towel and let rise in warm place about 1 hour or until doubled in bulk. Turn dough onto floured surface and knead in nuts, raisins, and remaining 4 ½ C flour to make a stiff dough. Knead until elastic. Place dough in greased bowl, turn to coat, cover and let rise again, about 2 hours. Divide risen dough into five portions. Roll each portion into long strand. Braid three strands. Place on greased baking sheet. Braid 2 remaining strands and place on top of bottom braid. Pinch to seal ends. Cover and let rise 45 minutes. Preheat oven to 350o. Reseal ends and brush loaf with beaten egg-water mixture. Bake 45 minutes or until golden brown. Cool on rack.