Traditional Christmas cake (in Czech: vánočka) made from yeast dough would ceremonial Christmas table should not be missed. The advantage is that you can bake it for a week before Christmas, because it lasts supple for a long time. Keep it wrapped in foil or greaseproof paper. It is excellent for tea or coffee either dry or spread with a thin layer of butter or marmalade.
- 40 g yeast
- 100 g of sugar grit
- 250 ml of milk
- 500 g flour
- 1 teaspoon salt
- 2 egg yolks
- 125 g butter
- lemon peel
- 40 g raisins
- flour on the counter
- fat on a greased baking sheet (or baking paper)
- 1 egg to combat
- 40 g almonds (peeled, chopped)
Sift the flour and mix with salt. Spread yeast with sugar, pour a little warm milk, sprinkle with flour and leave in a warm place run leaven. Pour the yeast mixture into the bowl to the sifted flour, salt, add the rest of the milk, egg yolks, melted lukewarm butter, lemon zest, raisins and knead smooth stiff dough that is not sticky. Dough is left to rise for three hours, during which time the dough twice or three times mix. Divide the risen dough into nine equal parts. Of the first four parts, roll rollers (snakes), from which knit braid following way:
- The middle two strands cross right over left.
- Take two strands left – cross the left over the right.
- Take two strands of right – cross the left over the right.
- Take again the two central strands and repeat everything from the beginning. Ends well together.
Transfer this braid to plate lined with baking paper or coated with butter. Amid by hands slightly make a line in the braid, prepare the way for another braid. Process another three rollers and knit classic braid of three strands. Place it on the first floor. On top lay a braid in the same way from two sources. Counties will establish under the first floor.
Brush Christmas cake with beaten egg, sprinkle almonds and at several locations pierce it with skewers to individual braids not to fall during the baking. Bake in a medium oven until golden brown.