Vánočka

Method

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1. Soak the raisins in the rum for at least 30 minutes.

   Mark done

2. Mix the flour, sugar, salt and yeast, keeping the salt and yeast apart until the flour separates them.

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3. Add the milk and yolks and bring to a shaggy dough, then knead 10 minutes.

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4. Work in the softened butter a third at a time. It will look ruined each time and come back together each time; keep going until smooth and glossy, about 8 minutes more.

   Mark done Start 8 min timer

5. Rise covered at cool room temperature for 2 hours, until doubled. Do not put it somewhere warm.

   Mark done Start 2 hr timer

6. Knock back, work in the drained raisins, almonds and lemon zest, and divide into 9 pieces: 4 large, 3 medium, 2 small.

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7. Roll each into a rope. Plait the four into a flat braid on a lined tray, then the three on top of it, then twist the two and lay them along the crown.

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8. Prove 45 minutes, brush with beaten egg, scatter the almonds and bake at 165C fan for 40 minutes, covering with foil once it is deeply golden.

   Mark done Start 40 min timer

9. Cool completely, then dust with icing sugar.

   Mark done

Chef’s Tips

• Skewer the layers together with two wooden skewers before proving if the top braids slide. They come out after baking.
• Cool it fully before cutting. Cut warm, an enriched bread like this tears and goes gummy.
• A cool slow first rise is what gives the flavour. Two hours at 18C beats one hour in the airing cupboard.

Pairing Suggestions

• Strong black coffee
• Butter and apricot jam
• A glass of Becherovka afterwards

Storage & Reheating

Keeps 4 days wrapped in a cloth, and toasts well after day two. Freezes 3 months whole or in slices.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.