RECIPE FOR CHRISTMAS VANOCKA BREAD FROM THE CZECH REPUBLIC

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Ngày cập nhật gần nhất: 1/12/2025

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PREPARING INGREDIENTS FOR CZECH CHRISTMAS BREAD

GUIDE TO MAKING CZECH CHRISTMAS BREAD

STEP 1. KNEADING THE DOUGH

STEP 2. SHAPING THE DOUGH

STEP 3. BAKING THE BREAD

STEP 4. DECORATING THE BREAD

FINAL PRODUCT: CZECH CHRISTMAS BREAD

Vanocka is a traditional Czech Christmas bread made from beautifully braided dough. This recipe creates a delicious loaf that your family will love for Christmas breakfast. Serve it with a hot cocoa and plenty of butter!

Vanocka is a traditional sweet bread from the Czech Republic baked during Christmas. It is made from kneaded dough with yeast, braided into a long loaf shape. Christmas bread is shaped with the idea of a small Jesus figure wrapped in a blanket. Each vanocka loaf is made from nine strands of dough, braided into three separate braids. The bottom four strands represent the four main elements of earth: fire, water, earth, and air. The three strands in the middle symbolize three characteristics of humans: intellect, will, and emotion. The top two strands represent two virtues: love and knowledge. This dish symbolizes a new life and vitality.

Vanocka tastes best when sliced and served with butter and a little jam for Christmas morning. Add some coffee or hot cocoa, and you have a special breakfast for the holiday!

PREPARING INGREDIENTS FOR CZECH CHRISTMAS BREAD

FOR THE BREAD

400g all-purpose flour
100g bread flour
10g instant yeast
5g salt
37g granulated sugar
1 tablespoon finely grated lemon zest
120g unsalted butter
3 egg yolks
100g dried grapes
100ml warm milk
100ml whipping cream
120ml filtered water

FOR DECORATION

1 large egg, beaten
50g thinly sliced or chopped hazelnuts
12g powdered sugar

GUIDE TO MAKING CZECH CHRISTMAS BREAD

STEP 1. KNEADING THE DOUGH

Heat the milk: Stir together milk and cream in a small saucepan, and heat the mixture until it reaches 45-50 degrees Celsius.

Flour & yeast: Pour both types of flour into the mixing bowl, then add salt and yeast to opposite sides of the bowl. Use your fingers to mix salt and yeast evenly, ensuring salt does not directly contact yeast as it could kill it.

Add other ingredients: Add sugar, lemon zest, melted butter, egg yolks, and dried grapes, then mix using paddle attachment at low speed until well combined.

Form dough: Slowly drizzle in milk, keeping mixer on low speed, then do the same with water until soft, sticky dough forms. You may not need all the liquids, or you may need to add a bit more, depending on dough consistency and moisture.

Knead: Transfer to a dough hook attachment and knead at medium-low speed until dough is smooth for about 5 minutes.

Proof the dough: Shape the dough into a ball, tightly wrap it in plastic wrap, and let it rise until nearly doubled in size, about 90 – 120 minutes in a warm place.

STEP 2. SHAPING THE DOUGH

Preparation: Line a baking sheet with parchment paper

Divide the dough: Pour the dough onto a large wooden board, lightly floured. Divide it into two portions, one about 60% of the dough and the remaining portion is 40%. Cut the larger piece into four equal pieces, and the smaller piece into five equal pieces.

Roll strands: Gently roll each portion of dough into evenly sized long strands.

Twist strands: Divide the dough strands into 3 groups. Twist the 4 largest strands together, followed by the group of 3 smaller strands, and finally the last group of 2 strands.

Shape the loaf: Place the dough braids on a prepared baking sheet. Arrange the braids in layers from small to large. Create a shallow groove between each braid, brush with beaten egg, then place the next layer on top. Twist the ends of the dough to secure.

Let the dough rest: Cover the loaf with plastic wrap to let it rest in a warm place for 60 minutes.

STEP 3. BAKING THE BREAD

Preheat the oven: Preheat the oven to 180 degrees Celsius about 10 minutes before baking the bread.

Brush the loaf with beaten egg. Sprinkle with chopped hazelnuts and bake at 180 degrees Celsius for about 35-40 minutes, until the internal temperature of the bread reaches

Bake: Bake in the middle of the oven for about 45-50 minutes. If the bread top is too dark, cover it with aluminum foil. Bake the bread until it reaches an internal temperature of 87 degrees Celsius.