Vanocka (Czech Christmas Bread)
INGREDIENTS:
1 cup (8 oz) milk
6 tablespoons (72g) plus 1 teaspoon (4g) granulated sugar
3 teaspoons active dry yeast
5 cups (600g)) flour
1/2 teaspoon salt
Zest from 1 lemon
1 teaspoon ground mace
2 tablespoons (30g) carton egg whites
6 tablespoons (84g) butter, melted and cooled
6 tablespoons (60g) raisins, soaked in rum (2 oz), then drained (to plump)
3 tablespoons (46g) carton egg whites (for topping)
1/4 cup slivered almonds (for topping)
Confectioner's sugar for dusting (for topping)
DIRECTIONS for BREAD:
Heat milk in microwave for 50 seconds. Measure 1 teaspoon of sugar and stir into the milk, along with the yeast. Proof the yeast until bubbly, about 10 minutes.
Sift flour, the rest of the sugar and salt into a large bowl, whisk to combine. Add lemon zest, egg yolks, and melted butter. Mix well. Once the yeast mixture is ready, add to bowl along with the raisins. Mix to combine.
Place the dough in a bowl and lightly dust dough with flour, turning the dough to coat. Cover with a tea towel and put in a warm place for 2 hours to rise.
Once the dough has doubled in size, turn the dough out onto a lightly floured surface. Divide the dough into two parts – one part 60% and the other part 40%.
Cut the larger part into five equal pieces and the smaller part into four equal pieces.
Roll each piece into a strand, about 1" thick. Group the strands into three groups: 2 slightly larger strands, 3 slightly shorter strands, and 4 slightly shorter strands.
Braid the four shortest strands first, placing them on a prepared baking pan, lined with parchment paper. Flatten in the middle, allowing a space for the next level of the bread to sit.
Braid the next three braids together, placing on top of the first braid. Press lightly to sit into the braid.
Twist the final two strands together and place on top of the bread, tucking the ends under on each side.
Cover with a tea towel and place in a warm place for 1 hour to rise. Meanwhile, preheat the oven to 350º F.
Coat the bread with egg wash and sprinkle the top with the slivered almonds. Completely cover the braid with tinfoil and bake for 45 minutes. Uncover and bake for an additional 5 to 8 minutes.
Cool completely. Sprinkle with confectioner's sugar and slice to serve.
Total Calories/Points: No thanks. I’m good.
