“Vánočka” is a very large semi-sweet braided Czech Christmas bread that is the symbol of Christmas in Czech Republic. It’s a treat you can see in nearly every Czech household, just prior to and/or during the Christmas holidays. Its name derives from the very word for Christmas in Czech, which is “Vánoce”.
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Using yeast is the most common approach to making Czech Christmas bread (Vánočka). It requires two separate risings during the preparation process. From beginning to end, set aside at least 4 ½ hours to make. This recipe makes a long loaf with between 16 and 20 servings.
For a brief history of this Czech holiday staple, see my post Vánočka (Czech Christmas Bread) – Brief history and recipes. It references the recipe below, as well as an appealing yeast-free version that includes farmers cheese. Enjoy!
This is a variation on the beloved Czech Christmas sweet bread (Vanočká) that is usually made with yeast. Instead, this version uses baking powder and other leavening agents. It also includes soft-style farmers cheese (měkký tvaroh), which increases its richness and gives its inside a slightly softer texture. It is quicker to make than its yeast-raised cousin (soon to also be posted), only requiring about 2 hours or less, from start to finish.
Continue readingBelow you’ll find a large collection of authentic and traditional recipes for Christmas cookies, confections, and sweet breads, that are popular in Czech Republic. Many regard Central European Christmas sweets among the best in the world, and I must agree. Since I first published this post, I’ve continued to add new recipes each year. It’s one of the most comprehensive collections, written in English, you’ll find online. According to my Czech hubby, my mother-in-law would make as many as 13 different varieties for her platter, plus Christmas breads. I’ve never made that many in a given year, but have made more over the last four years, learning a couple varieties that my mother-in-law never made.
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