ヴァーノチカ 16 12月 2009 Go Pushkin

ヴァーノチカ

ヴァーノチカ作り、編み方が分かればあとは簡単!

Vanocka, Recipeチェコクリスマスのパン、ヴァーノチカ
Vanocka Recipe

材料:

強力粉   500g+
室温に戻した無塩バター   100g
砂糖   80g+ 大スプーン1
牛乳   200cc
生イースト(ドライ)   20g (10g)
  小スプーン1/2
室温に戻した卵黄   2
レーズン   50g

粉砂糖   飾り用
卵1つ   コーティング用
竹串   ヴァーノチカを安定させる為

Vanocka Recipe

作り方: 1

人肌に温めた牛乳に、砂糖大スプーン1と
イーストを入れ、イーストを発酵させる。
10分程すると泡がたちます。

Vanocka Recipe

2

ボールに粉類 小麦粉、砂糖80g、塩を入れ、混ぜる。

Vanocka Recipe

3

イーストが発酵したところへ卵黄を溶き入れ、
一気に粉類と混ぜ合わせる。

Vanocka Recipe

4

粉っぽさがなくなってきたら、室温に戻した
バターを細かく切り入れ、混ぜる。

Vanocka Recipe

5

レーズンを入れ、捏ね始める。

Vanocka Recipe

6

打ち粉をした台で、生地がつやつやするまで
捏ねる。5の時点では、ゆるい生地だと思うので
薄力粉を少しずつ足して捏ねる。

Vanocka Recipe

7

生地を丸くまとめ、表面に少し小麦粉をつけ
セラミック、またはガラスの入れ物に入れ
ふきんをかぶせ、温かいところで約1時間発酵させる。
オーブンや電子レンジの中などちょうどいい。

Vanocka Recipe

8

だいたい倍のサイズになれば、発酵準備OK。

Vanocka Recipe

9

生地からガスを抜き、9等分にわけ編みこむ。
四つ編み、三つ編み、二つ編み。
二つ編みはねじるだけ。

How to braid

編み方

生地を紐状にし、編み始める。
左から1、2、3、4とする。

How to braid

1を2と3の間に。

How to braid

3を持ち上げ、4を2と1の間にもっていく。

How to braid

紐の順番が左から2、4、1、3になる。
この作業を続ける。

How to braid

編めなくなるまで編み、最後は生地の下に
入れ込む。

Vanocka Recipe

10

四つ編み、三つ編み、二つ編みの順に重ねる。
四つ編み、三つ編みの中央に少しくぼみをつけ
ると上に載せるものに安定感がでる。
ふきんをかぶせ、この状態で30分ほど待つ。

Vanocka Recipe

11

溶き卵を全体に塗り、水につけておいた串を
さし安定させる。二つ編みは傾きやすいので
好きなだけ串をさして下さい。

Vanocka Recipe

12

220℃に余熱しておいたオーブンで
一番下のラックで焼く。
220℃で5分、その後 温度を160℃に下げ
45分焼く。表面が焼けてきたら、ホイルをかぶ
せる。刺してある串で焼け具合を確認する。

Vanocka Recipe

13

焼き上がったら、網にのせ冷ます。

Vanocka Recipe

Dobrou chuť!

最後に粉砂糖をかけ、ヴァーノチカの
できあがり!

注意:

本来のヴァーノチカは、かなり大きいですが、このレシピはやや小さめ。
レーズンを混ぜた後でも、生地が多少ゆるいと感じると思いますので、
少しずつ小麦粉を足して下さい。
50gも足せば十分だと思います。
イーストを必ず発酵させることを守ればおいしいヴァーノチカになります。
生地にアーモンドプードルを混ぜたりするものいいです。

  • Pingback: チェコ ブログ » ヴァーノチカ Eko’s Diary()

  • 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