Vanocka

                     

Ingredients:

For the dough:

For the eggwash:

Preparation:

  1. Add the butter, sugar and salt to the milk. Stir to combine and let cool to lukewarm.
  3. Place yeast  in the bowl of a stand mixer. Add lukewarm milk mixture and 2 eggs yolks and combine.
  5. Add 3 cups flour and beat with the paddle until smooth.
  7. Add the raisins, almonds, citron, and remaining flour and mix, 3 to 5 minutes until smooth. Dough will be sticky.

    Place dough in greased bowl. Turn over and cover with plastic wrap and let rise until double, about 2 hours. 

    Punch down dough and turn out onto lightly floured board. Divide dough into 3 large pieces and 2 smaller ones.
  9. Roll each piece into a rope, about 35 cm long.
  11. On a parchment-lined baking sheet, braid the 3 larger pieces loosely and pinch ends together.
  13. Braid 2 smaller rolls, pinch ends together, and place on top of large braid.
  15.  Cover with a cloth or greased plastic wrap and let rise 1 to 1 1/2 hours in a warm place.
  17. Heat oven to 180°C. Brush vanocka with 1 beaten egg and sprinkle with 2 tablespoons almonds.
  19. Bake30-45 minutes or until golden and done.
  21. Let cool completely before slicing. Dust with confectioners' sugar before cutting, if desired (we ommited this).