Vanocka 16 December 2009 Go Pushkin

Vanocka

Vanocka, braiding looks so complicated… but it is worth trying.
Here’s a recipe with braiding 4 strands. You would find it easier.

Vanocka, RecipeCzech Christmas Bread, Vanocka
Vanocka Recipe

Ingredients:

500g   all purpose flour
100g   unsalted butter, room temperature
80g+ 1tbsp   sugar
1cup   milk
20g (10g)   yeast (dried)
1/2tsp   salt
2   egg yolks, room temperature
50g   raisins

icing sugar (confectioners’)   for dusting
1 egg   for coating
wooden sticks   to secure braids

Vanocka Recipe

Directions: 1

In a small bowl mix 1 tablespoon sugar into luke warm milk and add the yeast.
Leave for 10 minutes and let the yeast rise.

Vanocka Recipe

2


In a large bowl place flour, sugar and salt and mix well.

Vanocka Recipe

3

Beat egg yolks in the small bowl with yeast and pour into the flour.
Then mix until all flour is combined.

Vanocka Recipe

4

Add diced room temperature butter and blend.

Vanocka Recipe

5

Add raisins then start kneading.

Vanocka Recipe

6

Transfer the dough on slightly floured board and knead until smooth.
If the dough is too soft, add flour a little more.

Vanocka Recipe

7

Gather the dough and put flour on surface.
Place it into ceramic or glass bowl and cover with a clean cloth.  

Vanocka Recipe

8

Let the dough sit in a warm space(oven or microwave…) for a hour until double in size.

Vanocka Recipe

9

Punch the dough and remove the excess air.
Divide the dough into 9 equal parts and start braiding.
Make 4 strands braids, 3 strands braids and 2 strands braids.

How to braid

How to Braid

Make 4 strands and place them on a board.
Strands number 1,2,3,4 (Left to right)

How to braid

Take 1 and place it in between 2 and 3.

How to braid

Lift 3 then place 4 in between 2 and 1.

How to braid

Strands numbers should be 2,4,1 and 3 from left.
Continue in the same way until the end.

How to braid

Pinch the ends and tuck in the bottom.

Vanocka Recipe

10

Set the dough on baking sheet.
4 strands is bottom, 3 strands middle and 2 on top. Cover with a clean cloth for 30 minutes.

Vanocka Recipe

11

Beat a egg and brush all surface of vanocka.
Secure it with wooded sticks, soaked in water.
The top braid is easy to slide off while baking.

Vanocka Recipe

12

Bake on the bottom rack in the preheated oven
at 428°F(220°C) for first 5 minutes then at 325°F(160°C) for 45 minutes.
Cover with aluminum foil when the surface of vanocka turns golden brown.  

Vanocka Recipe

13

Remove the vanocka from oven and cool on a wire rack.

Vanocka Recipe

Dobrou chuť!

Dust icing sugar on the surface.

Notes:

This recipe yields a small size of vanocka.

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  • http://czechrepublicguide Melissa

    Both sets of my great grandparents were from the czech republic and I would love to try to make vanocka. I am also the director of a catholic/czech youth group in Ennis, Texas and would like to teach the children about this yummy tradition!

  • Jennifer Bessler

    Hi Melissa,
    I wonder if you will even see this since your ariginal comment was a couple of years ago but … I was drawn to this website for the 4 strand braiding technique and saw your comment.

    I have a different (richer) vanocka recipe that I will likely copy and paste here in a minute, but the topping is different and is supposed to have religious significance. It is topped with frosting, candied cherry pieces and slivered almonds. The whole thing is supposed to represent the Christ-child in the manger.

    Here is the recipe:

    Vanocka

    Ingredients:

    ¼ cup warm water,  1 pkg. yeast,  1 egg plus 2 egg yolks,    ½ cup sugar,   1 cup scalded milk

    1 tsp salt,  1 tsp grated
    lemon rind,  ½ cup
    raisins

    ½ tsp mace                           ¼ cup slivered
    almonds                     7 Tbsp melted
    butter

    4 cups sifted flour

     Cooking Instructions:

    Combine water and yeast. Let
    stand while the eggs are beaten in a large bowl. Add sugar, milk, butter, and
    yeast mixture (to eggs); blend. Add remaining (bread, not frosting) ingredients
    and stir until it does not cling to the sides of the bowl.

    Let rise in a warm place
    (usually 45 minutes to 1 hour (max)) or place in the refrigerator for 4 – 5
    hours.

    Turn dough out onto slightly
    floured board. Cut off ¼ of the dough and then divide the remainder in half –
    with one half being a little bigger than the other. Divide the largest piece
    into thirds, the next into thirds, and the last into half. On a slightly
    floured board and with the hands roll each piece into a rope about 1 foot long.
    Braid the three largest pieces together on a greased baking pan. Repeat the
    procedure with the next three largest pieces. You may make the braid on any
    lightly greased or floured surface. Place**
    this second braid on top of the first **if you want a relatively wide flat
    loaf, otherwise wait to stack the braids until just before you put them into
    the oven.

    Then, twist the final two
    ropes together and place on the very top (unless you are waiting to stack the
    braid.)

    Let rise until double and very
    light (usually 30 to 60 minutes).

    ** If you
    haven’t stacked the braids yet you can do that now. ** You can use toothpicks
    to hold the layers in place if you need to. Just remember to remove the
    toothpicks prior to serving. 

    Bake at 375°F for 25 to
    30 minutes.

    Once the loaf has cooled you
    can decorate it with frosting, nuts and candied cherries.

    Frosting (optional) Ingredients:

    Lots of powdered sugar     A little margarine, grated lemon rind (to taste, but a little goes a long way)             A little water.

    There is really no recipe for
    the frosting. You just mix the ingredients together and adjust them until it is
    the thickness and taste you like.

    Separately: nuts and candied
    cherries for on top of frosting.

    Happy Teaching
    Vanocka

    Ingredients:

    ¼ cup warm water,  1 pkg. yeast, 
     1 egg plus 2 egg yolks,    ½ cup sugar,   1 cup scalded milk

    1 tsp salt,  1 tsp grated
    lemon rind,  ½ cup
    raisins

    ½ tsp mace                           ¼ cup slivered
    almonds                     7 Tbsp melted
    butter

    4 cups sifted flour

     Cooking Instructions:

    Combine water and yeast. Let
    stand while the eggs are beaten in a large bowl. Add sugar, milk, butter, and
    yeast mixture (to eggs); blend. Add remaining (bread, not frosting) ingredients
    and stir until it does not cling to the sides of the bowl.

    Let rise in a warm place
    (usually 45 minutes to 1 hour (max)) or place in the refrigerator for 4 – 5
    hours.

    Turn dough out onto slightly
    floured board. Cut off ¼ of the dough and then divide the remainder in half –
    with one half being a little bigger than the other. Divide the largest piece
    into thirds, the next into thirds, and the last into half. On a slightly
    floured board and with the hands roll each piece into a rope about 1 foot long.
    Braid the three largest pieces together on a greased baking pan. Repeat the
    procedure with the next three largest pieces. You may make the braid on any
    lightly greased or floured surface. Place**
    this second braid on top of the first **if you want a relatively wide flat
    loaf, otherwise wait to stack the braids until just before you put them into
    the oven.

    Then, twist the final two
    ropes together and place on the very top (unless you are waiting to stack the
    braid.)

    Let rise until double and very
    light (usually 30 to 60 minutes).

    ** If you
    haven’t stacked the braids yet you can do that now. ** You can use toothpicks
    to hold the layers in place if you need to. Just remember to remove the
    toothpicks prior to serving. 

    Bake at 375°F for 25 to
    30 minutes.

    Once the loaf has cooled you
    can decorate it with frosting, nuts and candied cherries.

    Frosting (optional) Ingredients:

    Lots of powdered sugar     A little margarine, grated lemon rind (to taste, but a little goes a long way)             A little water.

    There is really no recipe for
    the frosting. You just mix the ingredients together and adjust them until it is
    the thickness and taste you like.

    Separately: nuts and candied
    cherries for on top of frosting.

    Happy Teaching