Countries all over the world indulge in fruited holiday breads and cakes like the Italian Panettone, German Stollen, and American Fruitcake. The Czech Republic’s version called Vánočka is no exception. While called a cake, this simple Czech Christmas delight is a lightly sweetened, buttery, enriched, brioche-style yeast bread scented with nutmeg and dotted with dried fruit. This beautiful, artistic-looking braided bread creates a showstopper of a centerpiece for your holiday table.
What is Czech Vánočka?
Vánočka is the Czech word meaning “Christmas cake”. The vánočka (a bread not a cake) resembles the Jewish challah as it consists of a buttery, lightly sweetened enriched dough. The difference is that it also contains a little spice like nutmeg and dried fruit like raisins. That’s pretty much it. The ingredients are simple while the braiding technique is seemingly complex. The triple-layered braids are impressive but not difficult, thus making this bread perfect for the holidays.
Czech Vánočka Christmas Bread Origins & Shape Meaning
For the Czech and other Slavic nations, vánočka is the traditional “must eat” bread during the holiday season. There are different sizes from the large classic, traditional triple-braided layered version called vánočka that is shared in this blog post to the much smaller loaf version called hoska or houska. While most recipes are very similar, some families have their own versions and special memories of eating it on Christmas morning. The first mentioning of this bread dates to a 15th to 16th century church made by a Benedictine monk. While the recipe has changed over centuries, it still holds the same meaning and purpose. The braided layers represent baby Jesus wrapped in cloth symbolizing fertility and life. It is often baked on Christmas Eve and left covered on the counter overnight. Then, on Christmas morning, it is sliced and eaten for breakfast with butter and jam.
My Inspiration for Czech Vánočka
This bread wasn’t on my radar until last year. One of my YouTube viewers, Mark, who has Czech ancestry, suggested this wonderful bread. My sister, Christy, who lived in the Czech Republic, was helpful in guiding me in learning about this traditional bread. With guidance, I created a simple version that I believe holds true to its tradition. I’m excited to share this uncomplicated, yet indulgent version of the traditional Czech vánočka.
Czech Vánočka Ingredients
I’ve kept this recipe simple, highlighting a few flavors while keeping the buttery, sweet indulgence. For the ingredients, you’ll need yeast, granulated sugar, milk, black raisins, golden or crimson raisins, all-purpose flour, salt, nutmeg, butter, eggs, vanilla, and sliced almonds for the topping. Powdered sugar is optional but highly recommended.
Activate the Yeast
Begin the process by activating the yeast. In a small bowl, add 14 grams (2 packages) of active dry yeast. Measure out 100 grams (½ cup) of granulated sugar and from that remove 1 tablespoon and add that to the yeast.
Measure out 236 milliliters (1 cup) of milk. and heat it in the microwave for 45 seconds or so until heated to 100˚F-110˚F (38˚C-43˚C). From that, pour in about a ¼ cup into the yeast and sugar. Whisk or stir the mixture until the yeast is dissolved. Set it aside for about 10 minutes to activate becoming bubbly and frothy.
TIP: Whole milk is preferred as the fat aids in making the dough tender and stretchy.
Plump the Raisins
To plump the dried fruit, boil about 2 cups of water in a kettle. Place 120 g (1 cup) of raisins like a mix of black and golden in a heat-proof bowl. Pour boiling water over them to cover. Allow the raisins 10 minutes to hydrate.
Make the Bread Dough
Mix Dry Ingredients
In the bowl of a stand mixer (or large bowl if mixing by hand), add 600 grams (5 cups) of all-purpose flour. Add 6 grams (1 teaspoon) of salt, the remaining sugar, and 1 gram (½ teaspoon) of grated or ground nutmeg. Give the mixture a quick whisk to combine.
Melt Butter & Combine Wet Ingredients
Dice 113 grams (1 stick) of butter and add it to the warm milk. Place both in the microwave and heat for 30 seconds or so until the butter is just melted. Stir in 1 beaten egg and 1 tsp vanilla.
TIPS: Dicing the butter encourages quick melting and prevents from overheating the milk. When adding eggs to a recipe, it’s best to crack each egg separately in another bowl to prevent the accidental eggshell or bad egg (old, stinky, or worse) from ending up in your mix.
Combine ALL Dough Ingredients
Add Wet Ingredients to Dry Ingredients
With the machine on low using the dough hook, slowly pour in the milk mixture. Add in the activated yeast mixture. Increase the speed to medium and knead for 10 minutes. Add additional milk (or water) or flour, one tablespoon at a time as needed. The dough should pull away from the bowl edges and be tacky but not sticky.
TIP: Alternatively, if working by hand, once all ingredients have been mixed in the bowl, knead the dough by hand on a floured work surface for 10 minutes until smooth and elastic.
Drain & Knead in the Plump Raisins
Drain the hydrated raisins in a colander and pat lightly with a towel just enough to remove excess liquid. Add them to the dough in the machine or by hand and knead until the raisins are mixed in.
TIP: If using the stand mixer, the raisins will take a few minutes to knead in completely. I usually help the machine by lifting the dough out of it and stretching and folding over the dough a little in the air to move the raisins throughout as they can clump.
Rest & Rise
Mound the dough in the bottom of the bowl. Use cooking spray or oil to cover the dough. Roll the dough ball around to cover entirely so it stays moist all around. Cover the bowl with plastic wrap or a towel. Set the dough aside in a warm area to double in size taking 1-2 hours.
Prepare Baking Sheet
Line a large baking sheet with parchment paper. The loaf will be long and needs a large surface on which to rise and bake.
Traditional Czech Vánočka Braided Shape
The traditional knotted, braided look of the vánočka bread is due to 3 layers of braids. To form the loaf, you’ll make 3 layers of 3 different size braids. The bottom braid layer consists of 4 twisted dough ropes while the middle layer consists of 3 twisted dough ropes and the top layer is a twist of 2 dough ropes. Each braid is formed separately and stacked to create a pyramid of dough resulting in a uniformly baked cohesive bread. The following images are a quick visual overview of each braid.
Divide & Roll Dough Pieces into Ropes
Divide Dough
Scoop the dough out onto an unfloured work surface. Divide the dough into 9 equal pieces. You can eyeball the size of each piece or weigh them. To weigh, get the total weight of the dough and divide by 9 to get the weight of each rope. The total weight should be around 1260 grams with each piece weighing 140 grams).
TIPS: An unfloured work surface provides the friction and traction needed to roll out each dough piece into ropes. Weighing is preferred to ensure equal sizes for a more aesthetically pleasing loaf and consistent baking throughout the bread.
Roll Dough Pieces into Smooth Balls
Roll each dough pieces into smooth balls making them easier to roll into ropes. Place the dough balls on a plate and cover with a towel or plastic wrap to keep them from drying out as you work.
Make the 1st (Bottom Layer) Braid of 4 Ropes
Roll into Ropes
Roll out 4 of the dough balls into long, thin ropes all the same length at ~16 inches. To make each rope, begin by rolling one dough ball back and forth on a work surface. Once it’s long enough for two hands, place both hands side-by-side on the dough. Press down in the center and begin pushing it out as you roll. Continue rolling until you reach 16 inches in length. Maintain an unfloured work surface as the surface friction aids in stretching out the rope.
TIP: If raisins fall out while rolling, set them aside and tuck them into the braid once it’s formed.
Braid the 4 Ropes
Place 4 ropes side-by-side (touching) and seal the top end by pinching the ends together. To braid 4 ropes- move the 1st (left-most) rope over the 2nd (adjacent) rope, under the 3rd rope, and over the 4th rope (far right). The original 1st position rope is now the 4th position rope and is now in the far-right position. Repeat the same steps all the way down to the end and seal the end. Pinch and twist the ends to seal folding them under the braid. Lift and place the braid in the center on the parchment-lined baking sheet. Press the braid down firmly against the baking sheet.
Make the 2nd (Middle Layer) Braid of 3 Ropes
Follow the same directions for rolling out the dough pieces into ropes, but you only need 3 ropes. Place the 3 ropes side-by-side (touching) and seal the top end by pinching the ends together. To braid 3 ropes- move the 1st position (left-most) rope over the 2nd position (center) rope. Repeat with 3rd position (far right) rope by moving it over the center rope. Repeat moving left rope over center then right rope over center all the way down to the end and seal. Twist the ends and tuck them under the braid. Lift and place the braid on top of the previous braid on the baking sheet and press it firmly into the bottom braid to stick.
Make the 3rd (Top Layer) Braid/Twist of 2 Ropes
For the remaining 2 dough balls, roll them out into ropes an additional 2 inches (18 inches). They should a little longer since they are placed higher on the loaf and need to be longer to tuck under the bottom braid. Place the remaining 2 ropes side-by-side (touching) and twist them from top to bottom. To make a simple twist, place both hands at either end. Pressing down of the dough push your hands in opposite directions on the work surface so that the two ropes intertwine. Pinch the ends to seal. Lift and place the twisted ropes on top of the last braid pressing down gently to stick. Fold both ends under to seal all the braids together.
Cover & Rest 30 Minutes
Cover the dough with a towel. Allow the dough to rest and rise slightly in a warm area for 30 minutes. Preheat the oven to 350˚F (170˚C).
Egg Wash & Add Almonds
Before baking the bread, add a few touches. Beat an egg in a small bowl. Brush the beaten egg all over the top and sides of the loaf. Sprinkle on or strategically place sliced almonds pressing gently onto the surface of the bread to stick to the egg wash.
TIP: The egg wash creates a deep brown coloring on the loaf and acts as a glue for holding on the sliced almonds.
Bake the Czech Vánočka
Place the loaf in the oven and bake for 50-55 minutes or until the internal temperature reaches 190˚F (88˚C). You can use a skewer to check for doneness. The skewer will come out dry and clean if the bread is done. You might consider covering the loaf with foil at 25 minutes to prevent over browning.
TIP: You decide how dark you want your loaf. It’s not uncommon to see a uniformly very dark brown coloring all around the loaf. If that’s not appealing to you, add a sheet of foil to the top at any point beyond the first 25 minutes of baking to allow time for a crust to form so the foil doesn’t stick.
Czech Vánočka Final Touches
Just after removing the loaf from the oven, brush 1-2 tablespoons of melted butter over the top and sides. Then, use a sifter to dust powdered sugar all over the top and sides of the bread. The butter acts as a glue sticking the powdered sugar to the bread. The bread is ready to slice, serve, and enjoy.
TIP: For serving later, still brush on the butter as described while the bread is hot and add the powdered sugar just before serving. The powdered sugar will soak into the wet butter if applying immediately; however, if you’re eating the bread immediately go ahead and add it as some will remain visible.
Czech Vánočka Close Ups
Notice the dark coloring on the exterior of the bread from the egg wash. The loaf is large, tall, and artistically knotted thanks to the layered braids. The powdered sugar and almonds provide texture, color, and a holiday feel. The slices are tall with bubble or knotted-shaped edges and dotted with different color raisins. The crumb is light, airy, and stretchy. This bread smells buttery, sweet, and fruity with a hint of nutmeg. This is a great all-around holiday bread.
Serving Suggestion
Make vánočka a day or two before Christmas or any time of year you want this bread. Slice and eat it for breakfast topped with butter, jam, and additional powdered sugar. Turn slices into French toast by dipping slices into whisked eggs mixed with vanilla extract and a little milk. Then, fry them on each side in a skillet and serve with maple syrup and powdered sugar. You have a yummy breakfast for days after Christmas. 😉
Storage Suggestion
Store the vánočka in a sealed in a bag or container at room temperature for a week. For longer storage, place sliced bread in a sealed bag or container in the freezer for several months. Allow to thaw on the counter or microwave desired number of slices and serve how you choose.
Czech Vánočka Final Thoughts
I’m beginning to think there is no end to all the fruitcake-type breads in this world. Don’t get me wrong, I love them all including the heavy American style! I would describe the Czech vánočka milder in richness compared to the Italian panettone and much milder in richness than the German stollen. They are all wonderful in their own way. I think the Czech vánočka is a simple, classy bread that’s a little lighter on the hips. It can also be versatile going from eating a slice hot out of the oven to using slices like a brioche in making French toast or in a sweet bread pudding. Bread slices freeze well to eat whenever you get a hankering for some homemade sweet bread.
Baker’s Perspective
Warning… don’t expect quick and easy. There are lots of steps in making the vánočka! None of the steps are complicated particularly if you follow my directions for the 4-rope braid. If you like baking or want to try a new baking challenge, this recipe is fun because you learn or play with braiding techniques that make a pretty loaf. Activating the yeast, plumping the raisins, and making the dough are standard bread making steps.
While I haven’t tried it, you should be able to make 2 small loaves from this recipe. You can divide the total dough in half and proceed with 9 smaller ropes per loaf as described in the directions.
Here’s a little troubleshooting tip. From experience, if you find that while your bread is baking, the top braid/twist slides off, just open the oven door and reset the top braid. I’ve made loaves that turned out perfectly and I’ve made loaves where the top didn’t want to stay on. Regardless, if you catch the slide off in time (just as it happens), you can correct it. Ultimately, the vánočka loaf is aesthetically appealing and not as difficult as one might expect.
Taster’s Perspective
I think the best description of the vánočka is… yeasty, stretchy, buttery, mildly fruity and nutmeg-y nuanced. It has a light and airy crumb with a soft and stretchy texture. This loaf consists of a lightly sweetened, enriched dough making it great for breakfast or a snack. There’s a pleasant nutmeg nuanced flavor. The raisins are very mild in flavor but add sweetness, chewiness, and fruitiness. The almonds on top add a little crunch and different texture. The extra brushing of butter and powdered sugar over the top enhances the richness and sweetness making it seem more like a dessert. The bread is very well-balanced with no single ingredient dominating the flavor. While undetectable in flavor, the butter and whole milk aid in the bread’s total richness and soft, stretchy, tender texture. This is a great holiday tasting bread. We enjoy slices hot out of the oven with butter. Yum!!
Vánočka is a fantastic bread for the season, to give as gifts, or to enjoy any time of year. While this fruity bread is fabulous to look at and seemingly rich, it’s light enough to offset those heavy, rich foods eaten this time of year. It would totally enhance your holiday season menu.
Check my YouTube video on every step of making this bread including the detailed braiding techniques. “Czech Vánočka Braided Christmas Bread: Enriched Yeast Dough with Fruit & Nutmeg”.
Czech Vánočka Braided Christmas Bread: Enriched Yeast Dough with Fruit & Nutmeg
Ingredients
- 14 g (2 pkgs) active dry yeast
- 100 g (½ cup) granulated sugar divided
- 236 ml (1 cup) whole milk divided and heated to 100F-110F (38˚C-43˚C)
- 60 g (½ cup) black raisins
- 60 g (½ cup) golden or crimson raisins
- 600 g (5 cups) all-purpose flour fluffed, scooped, and leveled off if using a measuring cup
- 6 g (1 tsp) salt
- 1 g (½ tsp) grated nutmeg
- 113 g (1 stick/ 4 oz) butter melted
- 2 large eggs use 1 for brushing over shaped dough
- 1 tsp vanilla extract
- ¼ cup sliced almonds for topping
Optional Finishing Touches:
- 1-2 tbsp butter
- 2-4 tbsp powdered sugar
Instructions
Activate the Yeast & Plump the Raisins:
- In a small bowl, add yeast and 1 tbsp from the measured out 100 g (½ cup) of sugar. Pour in ¼ cup from the measured out and heated milk. Whisk or stir mixture with a fork and set aside for 10 minutes to activate becoming bubbly and frothy.TIP: Heat cold milk in microwave for 45 seconds to reach100F-110F (38˚C-43˚C). Whole milk is preferred to aid in producing a rich, tender, and stretchy bread.
- Boil about 2 cups of water in a kettle. Place raisins in a heat-proof bowl and pour the boiling water over the raisins to cover. Allow the raisins to sit for 10 minutes to hydrate.
Make the Dough:
- In a stand mixer bowl, whisk flour, salt, remaining sugar, and nutmeg. Dice butter and add it to the warm milk. Place milk and butter in microwave and heat for 30 seconds or so until the butter is just melted. Stir in 1 beaten egg and vanilla.
- With the machine on low using the dough hook, pour in milk mixture and activated yeast mixture. Increase speed to medium and knead for 10 minutes. Add additional milk (or water) or flour, one tablespoon at a time as needed. The dough should pull away from the bowl edges and be tacky but not sticky.TIP: Alternatively, once all ingredients have been mixed in the bowl, knead the dough by hand on a floured work surface for 10 minutes until smooth and elastic.
- Drain raisins and pat with a towel to remove excess liquid. Add hydrated raisins and knead with the dough hook or by hand until the raisins are mixed in.TIP: You may want to help the machine by stopping it and doing a quick stretch and fold with the dough using your hands to move the raisins throughout the dough.
- Mound the dough in the bottom of a bowl. Oil the top and sides of the dough using cooking spray or oil. Use your hands to roll the dough in the oil to cover, so it stays moist all around. Cover the bowl with plastic wrap or a towel. Set aside in a warm area to double in size 1-2 hours.
Shape the Loaf:
- Line a large baking sheet with parchment paper.
- Scoop the dough out onto an unfloured work surface. Divide the dough into 9 pieces (eyeball or weigh ~1260 total = 140 each dough piece). Roll dough pieces into thin, long ropes. Roll 7 dough pieces into 16-inch ropes and 2 dough pieces into 18-inch ropes.TIP: Shape each rope into a ball first. Then, press down in the center and begin rolling, pushing it out as you roll. Once long enough, place both hands side-by-side pressing and pushing the dough out towards the ends until you reach 16 inches in length. Maintain an unfloured work surface as the surface friction aids in stretching out the rope.
- Place 4 of the 16-inch ropes side-by-side (touching). Pinch to seal the top end. Braid the ropes from top to bottom. Pinch the ends to seal and tuck under the braid. Place the braid on the parchment-lined baking sheet. Press the braid down firmly against the baking sheet.TIP: How to braid 4 ropes- move the 1st (left-most) rope over the 2nd (adjacent) rope, under the 3rd rope, and over the 4th rope (far right). The original 1st position rope is now the 4th position rope and is now in the far-right position. Repeat the same steps all the way down to the end and seal the end.
- Place 3 of the other 16-inch ropes side-by-side (touching). Pinch to seal one end. Braid the ropes from top to bottom. Pinch the ends to seal and tuck under the braid. Place the braid on top of the previous braid on the baking sheet and press it firmly into the bottom braid.TIP: How to braid 3 ropes- move the 1st (left-most) rope over the 2nd (center) rope. Repeat with 3rd position (far right) rope by moving it over the center (2nd) rope. Repeat moving left rope over center then right rope over center all the way down to the end and pinch to seal.
- For the remaining 2 ropes ensure they are rolled out an additional 2 inches to reach 18 inches. They are placed higher on the loaf and need to be longer to tuck under the bottom braid. Place the remaining 2 ropes side-by-side (touching) and twist and them. Pinch the ends to seal them together. Place the twist on top of the last braid pressing down gently. Fold both ends under and pinch if need be, to seal the braids together.
- Cover the dough with a towel. Allow the dough to rest and rise in a warm area for 30 minutes. Preheat the oven to 350˚F (177˚C).
Add Egg Wash, Top, & Bake:
- Beat an egg in a small bowl. Brush the egg on the top and sides of the loaf. Sprinkle on sliced almonds pressing gently to stick to the egg wash.
- Place the loaf in the oven and bake for 50-55 minutes or until the internal temperature reaches 190˚F (88˚C). Cover the loaf with foil at 25 minutes to prevent over browning.TIPS: You can use a skewer to check for doneness. The skewer will come out dry and clean if the bread is done. You might consider covering the loaf with foil at 25 minutes to prevent over browning.
- While the bread is hot out of the oven, brush melted butter on the top and sides. Then, dust powdered sugar over the butter. Serve and enjoy!
Video
Notes
Check out these holiday recipes.
Vegetarian Tamales: Vegan & Meat Friendly
Holiday Rolled Baklava: Pistachios, Pomegranates, & Orange
Holiday Squash & Cranberry Muffins
Grandma’s Crispy Crust Moist Skillet Cornbread
Canadian Tourtière: Holiday Meat Pie
3 Simple & Flavorful Pie Crusts
Sweet Potato Swirled Babka Bread
Venezuelan Pan de Jamón (Ham Bread)
Grandma’s Yeast Rolls (The Berry Family Recipe)
French Pain d’Épices (Spice Bread)
Greek Vasilopita New Year’s Cake
Spanish King Cake (Rascón de Reyes Epiphany Bread)
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