The most amazing recipe for vánočka and Easter mazanec: Dough according to a rare family recipe, the taste is indescribable! recept
- Easy to prepare
- 12 portions
- 120 minutes
This dough has an indescribably delicious taste and is ideal not only for vánočka, but also for Easter mazanec and other treats.
For 12 portions
Ingredients
Preparation procedure
- Preparing the starter: From the sugar, yeast and a little warm milk prepare a starter and let it rise (about 10–15 minutes).
- Working the dough: Incorporate the starter into the flour with 1 egg, lukewarm milk, the remaining sugar, melted Hera or butter and a little rum. Add the lemon zest, a pinch of nutmeg, salt and finally the raisins soaked in rum.
- Rising: Knead the dough until it no longer sticks to the sides. If necessary, sprinkle in flour (if the dough is too loose) or add milk (if it is too stiff). Once the dough is worked, let it rise.
- Shaping the vánočka: After rising, divide the dough into 9 equal parts, which are further divided into groups of 4, 3 and 2 pieces. Form long rolls and braid them progressively (first the 4, then the 3 and finally the 2 pieces). Stack the braided sections on top of each other: base of 4 braids, then 3 and finally 2.
- Baking: Brush the vánočka with beaten egg. Bake for approximately 45 minutes at 150–160 °C. If you want the vánočka not to collapse, insert skewers into it in several places.
- Alternatives: If you don't dare to make a tall vánočka, you can make two smaller ones of 3 braids each, or two tiers (bottom of three braids and top of two braids). The dough is also great for Easter mazanec.
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