Vánočka/Vanocka - Czech Christmas Bread#BreadBakers

Vanocka/Vánočka is traditionally a braided Christmas bread from Czech Republic and Slovakia. This bread which is often baked during Christmas time. This is a rich bread dough prepared with eggs, butter and this bread dough is almost like Brioche dough. Vánocka has loads of raisins and almonds.

I, added 80 grams raisins and while making the strands it was breaking because of too much raisins. First of all chop the raisins and use only 50 grams of raisins in the bread.

Makes 1 Large loaf
Ingredients
11 g Teaspoon Instant Yeast
80 Grams Tablespoon Sugar
500 Grams All Purpose Flour
¼ Teaspoon Salt
1 Teaspoon Vanilla extract
Zest Of One Lemon
1 Teaspoon Grated Nutmeg
250 ml+- Lukewarm Milk
100 Grams Butter -melted and lukewarm
2 Large Egg yolks
80 Grams Raisins
50 Grams Sliced Almonds
For Brushing
1 Egg Yolk
1 Tablespoon Water
Method
In a large bowl add flour, salt, sugar, instant yeast, nutmeg and lemon zest.

Then add vanilla extract, egg yolk and add milk mix well so that everything combined well.
If the dough is too crumbly, use two to three tablespoons of milk in addition.
Knead for another 10 minutes to get smooth supple dough.
Transfer to lightly greased pan and set aside for double in volume.

While the dough is raising, heat water in bowl and add raisins and bring to boil.
You need to boil until it plums up. Then drain in a kitchen towel or tissue and set aside.

Once the dough is double in volume 

Transfer to lightly floured surface and flatten the dough

Then add the raisins on the top of the dough like this and try to incorporate them well while kneading.

Cover and let this rest for 15 minutes. 

After that divide the dough into 9 equal parts.

For the bottom braid you will need - 4 dough balls. Braid it as shown in the pic below

For the second braids you will need - 3 dough balls. Braid it like a plait.

For the third braid 2 dough balls. Twist this like a rope.

To Assemble the Vánočka

Place  the four braided  on a oiled and line baking pan. With the edge of hand slightly make a depression in the center of the braid. 

Now let's take the 3 braided dough  and place this on top of the 4 braided dough. Again make depression again in the center with the edge of your hand. Now take the 2 dough balls and place this on top of the 3 braided dough and tuck the ends well.  

Cover and let is rise slightly, this will not double in volume cause it a heavy dough. In the meantime Pre-heat oven to 180°C. 

 Then brush the bread with egg wash and stick them with sliced almonds. 

Bake for 35 - 38 minutes. After 18 minutes tent the bread with aluminum foil ( since this tends to brown quickly and it's a big loaf the top with brown quickly and the inside of the bread will be wet). 

 Let it bake for another 20 minutes. When baked place it on a cooling rack. 

When completely cooled slice and enjoy with a cup of tea or coffee. This is a sweet, soft and delicious bread.

Labels: Christmas, Czechoslovakia, Slovakia, Bread Bakers, International Cuisine, Egg, Raisins, Braided Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. This month’s theme is Christmas Breads Around .  

• Passion Kneaded: Christopsomo (Greek Christmas Bread) 
• A Messy Kitchen: Joululimppu 
• The Wimpy Vegetarian: Julekake : A Norwegian Christmas Bread 
• Food Lust People Love: Lassy Raisin Bread 
• A Day in the Life on the Farm: Laufabraud 
• Zesty South Indian Kitchen: Sourdough bobalki (Slovak Christmas eve bread) 
• Sneha's Recipe: Vánočka/Vanocka - Czech Christmas Bread 
• Karen's Kitchen Stories: Venezuelan Christmas Ham Bread - Pan de Jamón

Atta Ladoo/Whole Wheat Flour Ladoo#SundayFunday

Atta Ladoo is a popular sweet that is prepared during festivals and winter. It's a rich, made with desi ghee and nuts. It makes a sweet dessert or snack. This is commonly made in every house hold with some variations. It is a simple recipe with few ingredients, but the texture and taste is amazing!

For this ladoo you require coarsely ground whole wheat flour which is also used to make Kada Prashad, this is readily available in the market as Jada (coarse) or Ladoo Atta.

Make 20 to 25 Medium Ladoos
Ingredients
3 Cups Coarsely Ground Whole Wheat Flour
1 ½ Cup Desi Ghee1
½ Cup Bura Sugar / Karara Sugar
¼ Cup Almonds
¼ Cup Cashews
¼ Cup Golden Raisins
1 Teaspoon Cardamom powder

Method

Dry roast atta, in a thick bottom pan, on low medium heat until lightly colored this takes exactly 15 minutes. 

After this keep adding ghee 3 tablespoons at time and continue roasting, stirring continuously, when this is mixed add another few tablespoons of ghee and continue to stir continuously till all the ghee is used. 

Keep stirring on medium low flame till the atta will be light brown and will release a fragrant sweet aroma of roasting. 

This should take about 20 to 30 minutes or till it reaches a brown color and starts leaving ghee.

Once it reaches the desired color take off flame. Remove it it on to a big flat plate to cool. 

Now in the same pan add the almonds and cashewnuts and fry till they are toasted add the rasinis and fry for a minute.
When cooled chop the almonds and cashewnuts.

As you can see the ghee has surfaced on top. At this stage I, used a paper towel and dabbed off all the excess ghee that surfaced as much as possible. I did not want so much ghee in my ladoos. 

Now when the atta is lightly warm add the chopped almonds, cashew nuts, raisins, bura / karara sugar and cardamom powder. With your palms rub it into the atta mix so that all are incorporated nicely.

To make the ladoos, take about 2 - 3 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball.

Leave the ladoos on a plate to cool to room temperature before putting into a airtight container. 

These ladoos can be stored for 2 to 3 weeks.

These are so delicious and mouth melting and assure you that you can't stop at one.  
Lables: Ladoo, Atta, Whole Wheat Flour, Desi Ghee, Raisins, Cashewnuts, Almond, Festival Sweets, Christmas, Snack, Sweets & Desserts, Diwali Faral

For Sunday Funday our today's theme is Diwali Party Recipes.  

• Karen’s Kitchen Stories: Aloo Tikki
• Sneha’s Recipe: Atta Ladoo / Whole Wheat Flour Ladoo
• Palatable Pastime: Chicken Tikka Nan Pizza 
• Mayuri’s Jikoni: Chocolate Kalakand 
• Cook with Renu: Condensed Milk Instant Kalakand 
• A Day in the Life on the Farm: Crunchy Chickpeas Masala
• Culinary Adventures with Camilla : Gulab Jamun 
• Amy’s Cooking Adventures: Vegetable Pulao (Indian Rice Pilaf) 

Šmorn With Raisins - A Slovenian Pancake#EattheWorld

This is one dish that I really enjoyed for breakfast when I visited Slovenia. This is also had for supper/dinner with a fresh salad... which makes light and delicious meal!

Šmorn (shmorn) a Slovenian-style buttery, double-fried, pancaken it's a traditional Slovenian breakfast/brunch. It’s something of a cross between a crepe and a pancake. It is very easy to make and children will love it.

Serves One
Ingredients
2 Large Eggs - separated
¼ Cup Whole Milk
1 Teaspoon Vanilla Extract
1 Tablespoon Sugar
2 Tablespoons Butter
¼ Cup All Purpose Flour
1/8 Teaspoon Salt
¼ Cup Raisins
¼ Cup Rum
Icing Sugar - for dusting the top
Method

Soak the raisins in rum till it covers and let it sit at least for half an hour. 

After that drain all the rum in a strainer and let it drain any excess moisture.
Separate the egg whites and yolks. 

Beat the egg whites till soft peaks.

To the yolks add the salt, sugar and vanilla and milk and whisk till well blended. 

Then fold in the egg whites, little at a time till no white patches are seen. 

The pancake batter is ready!

Heat a 6" dia skillet with 1½ tablespoons butter. Heat until the butter starts to bubble, then pour in the batter mixture, tip the pan back and forth until the bottom is completely covered with an even coating of batter. 

Sprinkle the drained raisins on top. Let is cook on low flame, covered for 5 minutes on one side or until the batter is firm and the edges begin to brown, then turn.

To flip take this on to a plate then flip it back into the pan.

Before adding the pancake back add ½ tablespoon butter and then add the pancake, let it cook till the other sides is golden or has a pretty uniform toast color or has browned, uncovered, although this side will be spotty as the šmorn will crinkle a bit while cooking.

Transfer this to a serving plate.

Dust/sprinkle with icing sugar. 

Enjoy this with jam of your choice and a cup of coffee or tea. This is served open-faced. 

Fruit jams and jellies work well as a filling. So does butter and a sprinkling of cinnamon sugar.

Labels: Eat the World, Slovenia, Pancake, Brunch, Raisins, International Cuisine,,Serves One

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.

Check out all the wonderful Slovak dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Slovakian Garlic & Potato Soup (Cesnaková Polievka) 

Sneha’s Recipe : Šmorn With Raisins - A Slovenian Pancake 

Magical Ingredients: Granadir 

Pandemonium Noshery: Mäso v Chreňovej Omáčke - Meat in Horseradish Sauce 

Cultureatz: Štefani Pečenka: Meatloaf with Hard-Boiled Eggs 

Kitchen Frau: Bryndzové Halušky (Potato Dumplings with Cheese & Bacon) 

A Day in the Life on the Farm: Hemendex