Christmas Vánočka (Houska) Recipe

½ cup of lukewarm milk
½ cup of bread flour
1 TBSP of confectioners’ sugar
1 TBSP of active dry yeasts

Thoroughly stir with a whisk until fully combined (about 30 seconds).

Cover with plastic wrap and using a knife, create 1 small hole to let the leaven breathe.

Set aside until it doubles in volume (about 15 – 20 minutes).

½ cup of raisins
2 TSP of rum extract

Thoroughly stir.

Let it sit on a countertop until needed in a later step.

2 eggs – room temperature
1 cup of granulated sugar
1 stick of soft butter
1 TSP of vanilla extract

Whisk on high speed until fully incorporated—the butter is fully incorporated, and a creamy texture is reached (about 2- 4 minutes).

Leaven from step 1
Zest for 1 lemon
4 cups of bread flour
½ cup of lukewarm milk

Knead on slow speed until all ingredients are partially combined (for about 1 – 2 minutes).

Then increase the speed to medium-high and knead until nicely combined (about 1 – 2 minutes).

Raisins from step 1 (including the rum residue)

And process for an additional minute until incorporated.

The final dough is slightly sticky and can partially stick to the bottom of the bowl. Use a bowl scraper to release it from the hook and the bottom of the bowl.

Remove the mixing bowl from the mixer and cover it with the plate.

Important:
Some ovens have a bread-proofing/rising program. If your oven doesn’t have this feature, you can still use it to proof your dough. Just preheat the oven slightly for a couple of minutes and then turn it off. Carefully verify that your oven has reached a comfortable, sauna-like temperature (imagine yourself being able to be in the oven and feeling comfortable :); if so, it’s the right temperature). Another option would be to utilize any source of heat, such as the near proximity of a fireplace or a spot close to a stove that has a few things cooking. You can also rise and proof the dough at room temperature, but be prepared for it to take much longer.

Using a bowl scraper, separate the dough into 6 even pieces.

Then roll each piece into a strand – a long rope shape with a thickness of about ¾ – 1”.

Separate the strands so 3 are on the right and 3 are on the left, and connect all six strands by pinching them together at the top.

Cross hands (with the left on the top), and with each hand, grab the outermost strand from both sides.

Cross your hands and then place the strand from the right into the center (your left hand then becomes empty}. Then, with your left hand, take the outermost strand on the right side.

Cross your left hand under your right hand, and place the strand in your right hand into the center. Then, with your right hand, take the outermost strand on the left side.

Repeat this process until your Vánočka is complete.

When you get to the end of the Vanocka, push the ends together and then fold under the Vanocka.

Then, place the Vanocka on a baking sheet with parchment paper or a silicone mat.

Prepare a brushing mixture by briefly hand whisking 1 egg with ¼ cup of milk in a measuring pitcher.

Brush the Vánočka (keep about ½ for a second brushing).

Let the Vánočka proof in a warm place (for example, a lukewarm oven) until it doubles in size (about 60 minutes).

Preheat oven to 350°F.

Brush the Vánočka with the remaining brushing mixture.

Optionally, sprinkle the Vánočka with sliced almonds.

Bake in a preheated oven for 15 minutes.

Then lower heat to 300°F and bake for an additional 35 – 45 minutes until fully baked (you reach a nice dark, but not burnt, color).

Remove from the oven and let fully cool before serving.

Slice and optionally serve with butter and/or a preserve of any kind.

Optionally, sprinkle with confectioners’ sugar.