Christmas Vánočka (Houska) Recipe
1 loaf (about 12 servings) Christmas Vánočka (Houska) Recipe is a Czech and Slovak Tradition. Bring the taste of a traditional Czech Christmas to your table with this authentic Vánočka (often called "Houska" in the USA) recipe. Known as the bread of "Vánoce" (Christmas), this scrumptious sweet bread, studded with raisins and almonds, is typically... Read more ... enjoyed on Christmas morning in the Czech Republic. While a holiday staple, its deliciousness makes it a year-round favorite in its homeland. Learn how to bake this beautiful braided loaf and enjoy it plain, with butter, or with a dollop of your favorite preserves. Read less x saved Tom the Chef Founder November 8, 2023 75 min.4 - 5 h.3/5 75 min. 4 - 5 h. 3/5 Ingredients: Leaven: ½ cup of milk - preheat in microwave to lukewarm (about 90 to 100°F)½ cup of bread flour (or all-purpose)1 TBSP of confectioners’ sugar1 TBSP of active dry yeasts ½ cup of milk - preheat in microwave to lukewarm (about 90 to 100°F) ½ cup of bread flour (or all-purpose) 1 TBSP of confectioners’ sugar 1 TBSP of active dry yeasts Dough: ½ cup of raisins (dried grapes)2 TSP of rum extract2 eggs - room temperature (remove from the fridge about an hour before you start) (remove from the fridge about an hour before preparing the dough)1 cup of granulated sugar1 stick of unsalted butter (¼ LB)1 TSP of vanilla extract Zest from 1 lemon4 cups of bread flour (or all-purpose) Extra flour for flouring surface½ cup of milk - preheat in microwave to lukewarm (about 90 to 100°F) ½ cup of raisins (dried grapes) 2 TSP of rum extract 2 eggs - room temperature (remove from the fridge about an hour before you start) (remove from the fridge about an hour before preparing the dough) 1 cup of granulated sugar 1 stick of unsalted butter (¼ LB) 1 TSP of vanilla extract Zest from 1 lemon 4 cups of bread flour (or all-purpose) Extra flour for flouring surface ½ cup of milk - preheat in microwave to lukewarm (about 90 to 100°F) Optional Topping: ½ cup of almonds - sliced (adjust if needed) ½ cup of almonds - sliced (adjust if needed) Tools: 1x Measuring Cups1x Measuring Spoons1x Small Mixing Bowl (about 1 QT)1x Piano Whisk1x Kitchen Mixer with Hook Attachment1x Plate (or platic wrap)1x Bowl Scraper or Silicone Spatula1x Small Hand Grater or Zester1x Measuring Pitcher or Small Glass/Ceramic Bowl1x Silicone Brush1x Baking Sheet with Parchment Paper or Silicone Matt 1x Measuring Cups 1x Measuring Spoons 1x Small Mixing Bowl (about 1 QT) 1x Piano Whisk 1x Kitchen Mixer with Hook Attachment 1x Plate (or platic wrap) 1x Bowl Scraper or Silicone Spatula 1x Small Hand Grater or Zester 1x Measuring Pitcher or Small Glass/Ceramic Bowl 1x Silicone Brush 1x Baking Sheet with Parchment Paper or Silicone Matt Directions: 1. Leaven: Let’s start the preparation of Christmas Vánočka (Houska) Recipe. 1.1. Place into a medium mixing bowl: 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). 1.2. Cover with plastic wrap and using a knife, create 1 small hole to let the leaven breathe. 1.3. Set aside until it doubles in volume (about 15 – 20 minutes). 2. Raisin Preparation: 2.1. Place into a mixing bowl: ½ cup of raisins 2 TSP of rum extract Thoroughly stir. 2.2. Let it sit on a countertop until needed in a later step. 3. Dough: 3.1. Place into a kitchen mixer with a whisk attachment: 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). 3.2. Replace the whisk attachment with a hook attachment and add: 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). 3.3. Then increase the speed to medium-high and knead until nicely combined (about 1 – 2 minutes). 3.4. Then add: Raisins from step 1 (including the rum residue) And process for an additional minute until incorporated. 3.5. 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. 4. Rise the Dough: 4.1. Remove the mixing bowl from the mixer and cover it with the plate. 4.2. Let it rise in a warm place until it has doubled in size (about 2 – 3 hours). 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. 5. Vánočka Houska Pre-shaping: Note: Work on a lightly floured surface. 5.1. Using a bowl scraper, separate the dough into 6 even pieces. 5.2. Then roll each piece into a strand – a long rope shape with a thickness of about ¾ – 1”. 5.3. 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. 6. Vánočka Houska Shaping: Important: Vánočka (Houska) is a braided bread. Please see the step-by-step image instructions in the gallery below this paragraph. 6.1. Cross hands (with the left on the top), and with each hand, grab the outermost strand from both sides. 6.2. 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. 6.3. 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. 6.4. Repeat this process until your Vánočka is complete. 6.5. When you get to the end of the Vanocka, push the ends together and then fold under the Vanocka. 6.6. Then, place the Vanocka on a baking sheet with parchment paper or a silicone mat. How to Braid (Shape) Vánočka (Houska) 7. Proofing of Vánočka Houska: 7.1. Prepare a brushing mixture by briefly hand whisking 1 egg with ¼ cup of milk in a measuring pitcher. 7.2. Brush the Vánočka (keep about ½ for a second brushing). 7.3. Let the Vánočka proof in a warm place (for example, a lukewarm oven) until it doubles in size (about 60 minutes). 8. Baking of Vánočka Houska: 8.1. Preheat oven to 350°F. 8.2. Brush the Vánočka with the remaining brushing mixture. 8.3. Optionally, sprinkle the Vánočka with sliced almonds. 8.4. Bake in a preheated oven for 15 minutes. 8.5. 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). 8.6. Remove from the oven and let fully cool before serving. 9. Serving of Vánočka Houska Czech Christmas Bread: 9.1. Slice and optionally serve with butter and/or a preserve of any kind. 9.2. Optionally, sprinkle with confectioners’ sugar. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.