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Czech Vánočka Braided Christmas Bread: Enriched Yeast Dough with Fruit & Nutmeg

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. Slice and eat it for breakfast topped with butter, jam, and powdered sugar. Use it for French toast served with maple syrup and powdered sugar. Make and serve it during the holidays, give as gifts, or enjoy it any time of year.
Prep Time1 hour 10 minutes
Cook Time50 minutes
Rising Time1 hour
Total Time3 hours
Course: Breakfast, Dessert, Snack
Cuisine: Czech
Keyword: Czech Vánočka, Christmas bread, Christmas cake, holiday yeast bread, sweet bread, holiday fruit bread, holiday fruit cake
Servings: 10
Author: Summer

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

Serving Suggestion:
Make vánočka a day or two before Christmas or any time of year you want this bread, cover it, and allow to sit on the counter. 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 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.