This Eggless Vanocka with blanched almonds and raisins is the famous Vánočka – Czech Braided Christmas Bread made healthy and delicious!
Czech Braided Christmas Bread or Eggless Vanocka
After two cakes, I am back with my yeast based bread. As I managed to prepare a decent challah, I thought giving it a try to the multi-layered braided Vanocka.
I stumbled upon this recipe when I was reading about the Russian Rye bread but the original recipe called for eggs. So was a bit skeptical about the egg replacer and that’s when I saw an eggless version in Sapana’s blog. So I bookmarked it right away and tried it. I did make quite a few changes. Instead of 4 cups of APF, I used 3 cups of APF + 1 cup of self-rising flour.
Also, the original recipe calls for dried cranberries and raisins and also lemon zest. As I ran out both fresh lemon and dried cranberries, I skipped those two ingredients. I did not miss the cranberries, but I bet a tsp of lemon or orange zest would have elevated the flavors for sure. Vaandu was so happy that I did not add any citrus zest. He gobbled this bread up with sugar and jam. (I know weird combo huh?)
How to Make Eggless Vanocka Braids
Coming to braids, I followed this YouTube link for, braiding the four strands. I won’t say I got it perfect. Also, my top layer slid down, but luckily it got attached to the three strands. So I got a unique Vanocka shape. Here is how you layer this bread after the dough is all raised, you divide the dough into nine parts and you make four strand braids, a three strand and a two strand and place one top of other. Also, you cover and bake this bread. I know there is a lot of room for improvement in my braids. But however it tasted great, hence it is here in my blog.
The recap and the Czech Braided Christmas Bread recipe:
- 2015 | Day 22 – Enchilada
- 2016 | Day 22 – Vepampoo Rasam
- 2017 | Day 22 – V | Vanocka Bread
Czech Braided Christmas Bread Recipe
Ingredients:
For yeast proofing:
- Milk – 1.25 cups
- Active yeast – 3 tsps
- Sugar – ¼ tsp
For the dough:
- All Purpose Flour – 3 cups
- Self – Rising flour – 1 cup
- Sugar – ¾ cup
- Raisins – ¼ cup
- Butter – ⅓ cup
- Salt – ½ tsp
- Oil for greasing.
- Blanched Almonds – 30
For decoration:
- Powdered Sugar – as required
Steps:
Blanching Almonds:
- You can follow the almond blanching process that I mentioned here or here to blanch the almonds.
- Soak the raisins in water for about 20 to 30 minutes.
Yeast Proofing:
- In a bowl or measuring mug, add the Luke warm milk and sugar and yeast.
- Let it sit for 10 minutes.
Preparing the Dough:
- In a wide bowl add the sifted flour, sugar, salt, butter, and raisins and mix them until it is all combined.
- Now slowly add the yeast-milk and combine to form a dough.
- Knead the dough for 10 minutes.
- Transfer this dough to a wide bowl greased with oil and cover it with a cling wrap and set aside until the dough has doubled in size. It took me about 2 hours this time.
Braiding:
- Once the dough has raised take it out from the bowl and divide it into nine equal parts.
- Using the hands roll out each piece into similar sized strands.
- First, we need to take four strands and braid them and then the three and then two and place the three braids on top of four and two on top of three.
- For the four braids, I followed this video.
- After this braid the three strands in a regular way and the for the last two twist like below.
- Line a baking tray with parchment paper and place the four strand braid first and then carefully the three braided one and then the two-strand twist.
- Let this sit for 30 minutes for one more rise.
Baking:
- Meanwhile, preheat the oven to 350 Deg F.
- After 30 minutes, place the blanched almonds either between the braids or on top like below.
- Brush the bread with milk and cover it with aluminum foil.
- Bake the bread covered for 40 minutes. (As you can see, my top layer is now along with the second tier)
- Now remove the foil and bake again for ten more minutes.
Let it cool completely and dust it with powdered sugar and slice them.
Notes:
- The self-rising flour is optional; you can use APF instead.
- Also please add your favorite dry fruits for this recipe.
- While baking uncovered, keep an eye on the bread and don’t let it brown too much.
Enjoying Czech Braided Christmas Bread or Eggless Vanocka? You will love these, too:
- Braided Eggless Challah Bread
- Palak Paneer
- Raisin Chutney | Raisin and Tamarind Chutney
- Italian Red Sauce With Mushrooms
- No Knead Wheat Bread
Have you made made this recipe?
If you’ve made this Czech Braided Christmas Bread or Eggless Vanocka recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!
📖 Recipe
Vánočka Bread | Czech Braided Christmas Bread | Eggless Vanocka
Ingredients
For yeast proofing
- 1.25 cups Milk
- 3 tsps Active yeast
- ¼ tsp Sugar
For the dough
- 3 cups All Purpose Flour
- 1 cup Self - Rising flour
- ¾ cup Sugar
- ¼ cup Raisins
- ⅓ cup Butter
- ½ tsp Salt
- Oil for greasing
- 30 Blanched Almonds
For decoration
- Powdered Sugar – as required
Instructions
Blanching Almonds
- You can follow the almond blanching process that I mentioned here or here to blanch the almonds.
- Soak the raisins in water for about 20 to 30 minutes.
Yeast Proofing
- In a bowl or measuring mug, add the Luke warm milk and sugar and yeast.
- Let it sit for 10 minutes.
Preparing the Dough
- In a wide bowl add the sifted flour, sugar, salt, butter, and raisins and mix them until it is all combined.
- Now slowly add the yeast-milk and combine to form a dough.
- Knead the dough for 10 minutes.
- Transfer this dough to wide bowl greased with oil and cover it with a cling wrap and set aside until the dough has doubled in size. It took me about 2 hours this time.
Braiding
- Once the dough has raised take it out from the bowl and divide it into nine equal parts.
- Using the hands roll out each piece into similar sized strands.
- First, we need to take four strands and braid them and then the three and then two and place the three braids on top of four and two on top of three.
- For the four braids, I followed this video.
- After this braid the three strands in a regular way and the for the last two twist like below.
- Line a baking tray with parchment paper and place the four strand braid first and then carefully the three braided one and then the two-strand twist.
- Let this sit for 30 minutes for one more rise.
Baking
- Meanwhile, preheat the oven to 350 Deg F.
- After 30 minutes, place the blanched almonds either between the braids or on top like below.
- Brush the bread with milk and cover it with aluminum foil.
- Bake the bread covered for 40 minutes. (As you can see, my top layer is now along with the second tier)
- Now remove the foil and bake again for ten more minutes.
- Let it cool completely and dust it with powdered sugar and slice them.
Notes
- The self-rising flour is optional; you can use APF instead.
- Also please add your favorite dry fruits for this recipe.
- While baking uncovered, keep an eye on the bread and don’t let it brown too much.
- Adapted from Cooking With Sapana
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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So beautifully baked and captured! Love the bread Vidhya.
Thanks Sandhya
such a wise pick for letter V. And 4 braid layerd is totally awesome.. Loved this idea!!
Thanks :-)
Totally forgot to say thanks for the mention dear.
Hey no problem. Thanks to you too for sharing the eggless version.
I baked it last year and my family totally loved it. Yours has come out so well. Love the texture.
Thanks :-)
This was one of my choices for letter V, but got changed at the last minute. Vanocka looks very festive with all that dry fruits.
Thank you so much Pavani. Yeah, this is one popular bread na…
The texture looks soft & delicate. Beautifully illustrated breads.
Thank you. :-)
Now this bread has made me speechless…I really dont know which adjectives t use..amazing, awesome, fantastic, gorgeous…ha ha..Vidya, you must take a trip to Ahmadabad and teach me these beautiful breads.
Sure… I would love to visit you in Ahmadabad. Thanks a ton Vaishali.
I almost baked this when I was reading Sapana’s post, but knew I had very less time on hand to bake this elaborate bread..you have really done an awesome job, love how nicely your bread crumb looks
Thank you Valli. :-)
Layering of the braids is indeed beautiful. You seem to have nailed it!!
Thanks Harini.
Super like, i have recently tried my hands with this bread and loved braiding to the core, you nailed it prefectly Vidhya, well done with this fantastic bread.
Thanks a lot. I am yet to perfect my braids Priya but loved this bread to the core.
That is such a gorgeous looking Vanocka! I was thinking of baking this one but changed it later. Yours has come s out marvellously. Kudos
Thanks a lot Sowmya.. Being the bread queen, you got to try this man. Waiting for yours.
looks so hearty and yumm
Thanks Trupti. How are doing? Long time.
I’m doing well :) yes been long.. trying ṭo get back in action
:-) :-) Welcome Back.
Single braid nalla enaku dance ithula four ah super po? Bread came our well da
Thanks da.