Czech Vánočka according to the recipe of Lukáš Pohl from Myšák confectionery
No Christmas holiday is complete without the smell of vánočka. You can just tear it while it's still warm, slice it and spread it with butter and jam, or make it into breakfast French toast.
Myšák: Pastry shops on both banks of the Vltava River
Welcome to the pastry kitchens of Lukáš Pohl and his team, where we create two-bite desserts so you can sample as many flavors as possible. At our locations on Vodičkova Street, in Holešovice, and at Prague Castle, you’ll find classic Czech treats like indiánky, kremrole, and věnečky—all paired perfectly with specialty coffee prepared by our baristas.
Ingredients:
- 350 g of plain flour
- a pinch of salt
- 80 g semolina sugar
- 2 eggs
- 70 ml of milk
- grated peel of one orange and one lemon
- seeds scraped from ¼ vanilla pod
- 32 g of yeast
- 100 g butter, from the fridge
- 75 g raisins
- 30 g chopped or sliced almonds
Procedure:
- Place the flour, salt, sugar, eggs, milk, orange and lemon zest, vanilla and yeast in a bowl or food processor and work in on 1st gear using the hook. It takes about 15 minutes.
- Add the cold butter cubes and run the processor for another 10 minutes.
- Let the dough rest for 15 minutes.
- Stir in the raisins and hand roll them into the dough.
- Divide the dough into six parts and form into loaves. Cover with cling film and leave to rest for 15 minutes.
- Roll out the six loaves into long cylinders, and weave together.
- Leave to rise for about 2-3 hours in a warm place under a clean, dry cloth - they should visibly increase in volume.
- Once risen, brush with beaten egg, sprinkle with chopped almonds and bake in a preheated oven at 170 °C for 45 minutes.
