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Bread Machine Vanocka

Beautifully shaped and scrumptious, Vanocka (pronounced Van-otch-kah) is one of the world's great breads. Our version is a three-strand braid topped with a twist. These directions make it easy, yet the braid is of centerpiece status.
Yield 1 loaf

Ingredients

Dough

  • 1/3 cup water
  • 1/2 cup evaporated milk
  • 1/2 cup butter
  • 2 large eggs
  • 4 cups bread flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon Red Star Active Dry Yeast
  • 2 teaspoon lemon rind (grated)
  • 1/3 cup golden raisins
  • 1/3 cup candied fruit (chopped)
  • 1/3 cup almonds (chopped)

Topping

  • Egg wash: 1 egg plus 1 tablespoon water (whisked together)
  • 2 tablespoons almonds, blanched, whole

Instructions

  • Place room temperature dough ingredients, except raisins, candied fruit and almonds, in pan in order listed. Select dough/manual setting. Do not use delay feature. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Add raisins, candied fruit and chopped almonds 5 minutes before the end of the last kneading cycle. Remove dough from pan after cycle is complete; continue with next step.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Press flat on work surface. Divide dough into 4 equal parts. Cover; allow dough to relax 10 minutes.
  • Shape 3 parts into 12-inch ropes. On greased baking sheet, braid loosely from middle of braid to the ends. Pinch ends to seal. Form deep channel in middle of braid by pressing down with side of hand. Brush egg wash in channel. Divide remaining dough piece in half. Shape into 10-inch ropes. Twist together; pinch ends to seal. Place in channel on top of braid, pressing down to seat twist onto braid. Cover; let rise in a warm place until indentation remains after touching, about 30 to 45 minutes.
  • Preheat oven to 350°F.
  • Gently brush entire loaf with egg wash; sprinkle whole almonds evenly over top. Bake for 40 to 45 minutes until golden brown. Cool on rack.

Notes

Get Traditional Bread Making Method here.