Vánočka Czech Christmas Bread (Houska)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add tartness and are often more affordable.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are a lower-cost nut option with similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

Stir a teaspoon of sugar into warm milk.

Add active dry yeast and stir well. Leave in a warm place for about 10-15 minutes to activate the yeast.

Pour the activated yeast and milk into a mixing bowl.

Add flour, egg yolks, golden raisins, chopped nuts, ground nutmeg, granulated sugar, and grated lemon zest.

Stir roughly with a spoon.

Put the bowl in a kitchen stand mixer and clamp a kneading hook.

Mix for about a minute to combine the ingredients.

Stop the mixing process and add softened butter and salt.

Turn on the mixer again and let the dough knead for 10 minutes on medium to high speed.

Dust the work surface with flour and remove the dough from the bowl, shaping it into a ball.

Put the dough in a bowl and cover it with plastic wrap. Let it rise in a warm place until it doubles in volume.

Take out the dough, fold it several times, and knead it briefly.

Divide the dough in half, then divide one half into 3/5 and 2/5, and the other half into four equal parts.

Shape each piece of dough into a small ball, resulting in nine equal-sized pieces.

Roll the first four pieces of dough into equally long strands and join the ends on one side to braid the base.

Place the braided base on a baking tray lined with baking paper and slightly flatten the center with the edge of your palm.

Braid the middle part of the Vánočka bread with the three strands, flattening the middle lengthwise.

Place the middle braid on the base and twist the last two strands, tucking the edges under the bread.

Let the bread sit for an hour in a warm place for the second proofing.

Brush the surface with egg wash and sprinkle with sliced almonds.

Preheat the oven to 400°F/200°C.

Place the Christmas bread in the preheated oven and bake for ten minutes.

After 10 minutes, reduce the temperature to 320°F/160°C and bake for a further 30 minutes, loosely covering with foil halfway through.

After a total of 40 minutes, the bread is ready. Cut into about 1/2 inch (2 cm) slices and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens