Czech Christmas Braided Bread

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A traditional Czech holiday loaf enriched with butter, eggs, raisins, and toasted almonds, then shaped into a tall, layered braid. This lightly sweet, tender bread is served at Christmas morning breakfast, often with butter, honey, or a glass of hot cocoa.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 14 gFat
• 6 gSaturated Fat
• 47 gCarbs
• 2 gFiber
• 15 gSugar
• 9 gProtein
• 135 mgSodium
• 220 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting
• 1/2 cup (120 ml) whole milk, lukewarm
• 1/4 cup (50 g) granulated sugar
• 2 large eggs plus 2 large yolks, room temperature
• 1/3 cup (75 g) unsalted butter, softened
• 2 1/4 tsp (7 g) active dry yeast
• 1/2 tsp fine salt
• 1 tsp vanilla extract
• 1 tsp lemon zest

For the filling and topping

• 3/4 cup (110 g) raisins
• 1/2 cup (60 g) blanched almonds, roughly chopped
• 1 large egg, beaten with 1 tbsp milk (for egg wash)
• 2 tbsp sliced almonds
• 1 tbsp melted butter for brushing

Directions

1. In a small bowl, combine the lukewarm milk, 1 tsp of the sugar, and the yeast. Let stand for 8 to 10 minutes until foamy on top.
2. In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and add the foamy yeast mixture, eggs, yolks, softened butter, vanilla, and lemon zest.
3. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 12 to 15 minutes until smooth, elastic, and just slightly tacky. Add small amounts of flour only if needed.
4. Knead in the raisins and chopped blanched almonds during the last 2 minutes of kneading, distributing them evenly through the dough.
5. Shape the dough into a ball, place in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size.
6. Turn the dough onto a lightly floured surface, punch down gently, and divide into 5 equal pieces. Roll each piece into a rope about 14 inches (35 cm) long.
7. Stack 3 ropes side by side and pinch their tops together. Braid loosely, then pinch the bottom ends together. Place this braid on a parchment-lined baking sheet.
8. Stack the remaining 2 ropes, pinch at the top, braid, and pinch at the bottom. Place this smaller braid on top of the first one, centering it along the length.
9. Cover loosely with a towel and let rise for 30 to 40 minutes, until visibly puffy. Preheat the oven to 350°F (175°C) during the last 10 minutes of rising.
10. Brush the loaf gently with the egg wash, sprinkle with sliced almonds, and bake for 40 to 45 minutes, until deep golden brown and the internal temperature reads 190°F (88°C). Tent loosely with foil after 25 minutes if the top browns too quickly.
11. Transfer to a wire rack, brush with melted butter for a soft crust, and cool completely before slicing.

Cook’s Notes

• Soak the raisins in warm water or rum for 10 minutes, then drain and pat dry before adding to the dough to keep them plump and prevent burning.
• Traditional vánočka is shaped with 4 to 9 strands stacked in layers; using 5 strands in two stacked braids gives an authentic, tall holiday look.
• For a softer crust, brush the loaf with melted butter twice: once when it comes out of the oven and again after 5 minutes of cooling.
• The dough is ready when it passes the windowpane test: stretch a small piece thin and it should stretch without tearing, showing light through it.
• Day-old slices are excellent toasted and spread with butter, soft cheese, or honey for a Czech-style breakfast.

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