Quirky Foodster
  1. Back

Holidays & Special Occasions

Braided Christmas Bread

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 600 g (4.8 cups) plain flour
  • 100 g (7 tbsp) sugar
  • 2.5 tsp instant yeast
  • 250 ml (1 cup) warm milk
  • 3 eggs, plus 1 for egg wash
  • 120 g (8.5 tbsp) butter, softened
  • 1/2 tsp salt
  • Zest of 1 lemon
  • 80 g (1/2 cup) raisins
  • 50 g (1/3 cup) chopped almonds
  • 30 g (1/4 cup) flaked almonds, for topping

Method

  1. Dissolve the yeast and a spoonful of sugar in the warm milk, and let stand until foamy, about 5 minutes.
  2. In a large bowl, combine the flour, remaining sugar and salt. Add the yeast mixture, eggs, butter and lemon zest, mixing into a soft, enriched dough.
  3. Knead for 10-12 minutes until smooth and elastic, then knead in the raisins and chopped almonds.
  4. Cover and let rise in a warm place for 1.5 hours, until doubled.
  5. Divide the dough into a large braid of four strands for the base and a smaller braid of three strands for the top.
  6. Place the larger braid on a lined baking tray, and carefully set the smaller braid on top.
  7. Cover and let rise for a further 30-40 minutes.
  8. Preheat the oven to 170°C (340°F). Brush the loaf with beaten egg and scatter over the flaked almonds.
  9. Bake for 40-45 minutes, covering loosely with foil if it browns too quickly, until deep golden and it sounds hollow when tapped.

Introduction: Vánočka is an elaborately braided, egg-enriched sweet bread studded with raisins and almonds, traditionally
baked for Czech Christmas mornings.

Cultural Background: Vánočka is an elaborately braided, egg-enriched sweet bread studded with raisins and almonds, traditionally
baked for Czech Christmas mornings. Its multi-layered braid — often stacking a smaller braided loaf atop a
larger one — is considered a mark of a skilled home baker and a centrepiece of the festive breakfast table.

Tips: Enriched dough like this rises more slowly than plain bread dough due to its high butter and sugar content, so
be patient during both proofing stages.

Variations: Some families add candied orange peel or a splash of rum to the dough for extra festive flavour.

Storage: Store wrapped at room temperature for up to 3 days.

Reheating: Not typically reheated; enjoyed fresh or lightly toasted.

Nutrition: Approx. 260 kcal, 6g protein, 9g fat, 38g carbohydrate per slice (loaf serves 12).

FAQs

Q: Why is vánočka made with two stacked braids?
A: The double braid is a traditional mark of festive craftsmanship, distinguishing it from the simpler everyday houska loaf.

Q: Can vánočka be frozen?
A: Yes, the baked loaf freezes well; wrap tightly and thaw at room temperature before serving.

© Arscale 2026