Sweet Braided Czech Bread with Almonds & Raisins Recipe

Make sure to like Living Green and Frugally on Facebook, Shop at Amazon to help support my site and explore our PINTEREST BOARDS  for innovative ways you can become self-sufficient.

There is something special about a homemade braided loaf coming out of the oven, especially when it is golden on the outside and filled with sweet raisins, almonds and buttery dough.

This Sweet Braided Czech Bread is inspired by traditional Czech vánočka, a rich yeast bread often made for Christmas and special occasions. It is slightly sweet rather than cake-like, with a soft, fluffy centre and a beautiful braided finish.

You don’t have to wait for the holidays to make it either. It is wonderful for breakfast, afternoon coffee or simply sliced and spread with butter.

Why You’ll Love This Sweet Czech Bread

If you enjoy homemade breads such as brioche or challah, this is definitely worth trying. The dough is enriched with butter, milk and eggs, which gives it a soft texture and rich flavour.

The raisins add little bursts of sweetness while the almonds give the loaf a slightly nutty crunch.

A few reasons I love this recipe:

• Soft and fluffy homemade bread
• Lightly sweet rather than overly sugary
• Filled with raisins and almonds
• Beautiful braided appearance
• Delicious toasted the next day
• Perfect with butter, jam or honey

It looks impressive when finished, but once you divide the dough into strands, the braiding itself is easier than it appears.

Ingredients

For the bread:

• 4 cups all-purpose flour
• 2¼ teaspoons active dry yeast
• ¾ cup warm milk
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ¾ cup raisins
• ½ cup sliced or chopped almonds

For the topping:

• 1 egg
• 1 tablespoon milk
• ¼ cup sliced almonds
• Powdered sugar for dusting, optional

Prepare The Raisins

Before making the dough, place the raisins in a small bowl and cover them with warm water.

Leave them for around 10 minutes, then drain them well and pat them dry with a clean kitchen towel.

This little extra step helps stop the raisins from pulling moisture out of the dough while the bread bakes.

You can also soak them in warm apple juice if you want a little extra flavour.

Activate The Yeast

Pour the warm milk into a large mixing bowl. It should feel pleasantly warm but not hot.

Add the yeast along with about a teaspoon of the sugar and stir gently.

Leave it for 5 to 10 minutes. The mixture should start looking foamy on the surface. This means the yeast is active and ready to use.

If nothing happens after about 10 minutes, your yeast may be too old or the milk may have been too hot.

Make The Dough

Add the remaining sugar, softened butter, eggs, vanilla, salt and nutmeg to the yeast mixture.

Gradually start adding the flour, mixing as you go.

Once the dough becomes too thick to stir easily, transfer it to a lightly floured work surface and begin kneading.

Knead for around 8 to 10 minutes until the dough becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook for around 6 to 8 minutes.

The finished dough should be soft and slightly tacky, but it shouldn’t stick heavily to your hands.

Try not to keep adding flour unless you really need it. Too much flour can make the finished bread dry and heavy.

Add The Raisins And Almonds

Once the dough is almost finished kneading, gently work in the drained raisins and chopped almonds.

It may look like they don’t want to stay inside the dough at first, but keep folding and kneading gently until they are reasonably evenly distributed.

Don’t worry if a few raisins fall out. You can simply press them back into the dough.

Let The Dough Rise

Lightly grease a large bowl and place the dough inside.

Cover the bowl with a clean kitchen towel or plastic wrap and place it somewhere warm.

Leave it to rise for around 1 to 1½ hours, or until it has approximately doubled in size.

How quickly bread rises depends heavily on the temperature of your kitchen, so don’t worry if yours takes a little longer.

How To Braid Czech Bread

Once the dough has risen, gently press it down to remove some of the excess air.

For a simple version, divide the dough into three equal pieces.

Roll each piece into a long rope, approximately 14 to 16 inches long.

Place the three ropes next to each other and pinch them together at one end. Braid them just as you would braid hair, bringing one outside strand over the centre and alternating sides until you reach the bottom.

Pinch the ends together and gently tuck them underneath the loaf.

Traditional Czech vánočka can be made using several stacked braids, sometimes using nine strands altogether. It looks beautiful, but a simple three-strand braid is much easier for home baking and still gives you that classic braided appearance.

Let The Loaf Rise Again

Transfer your braided loaf to a baking sheet lined with parchment paper.

Cover it loosely with a clean towel and let it rise again for around 30 to 45 minutes.

It should become noticeably puffier.

While the loaf is rising, preheat your oven to 350°F or 175°C.

Add The Almond Topping

Whisk together one egg and one tablespoon of milk.

Very gently brush the egg wash over the risen loaf. Try not to press down on the dough because you don’t want to knock out the air you have just spent all that time developing.

Sprinkle the sliced almonds over the top.

The egg wash gives the bread that lovely deep golden colour as it bakes.

Bake The Bread

Bake for approximately 30 to 40 minutes.

The outside should be deep golden brown and the loaf should sound slightly hollow when tapped underneath.

If the top begins getting too dark before the middle has finished baking, loosely cover the bread with aluminium foil for the remaining baking time.

For the most accurate result, the centre of a rich yeast bread is generally done when it reaches around 190°F or 88°C.

Transfer the finished loaf to a wire rack and allow it to cool before slicing.

It is tempting to cut into fresh bread immediately, but giving it a little cooling time allows the inside to finish setting.

How To Serve Sweet Czech Bread

This bread is delicious while still slightly warm with nothing more than butter.

You can also serve it with:

• Strawberry or raspberry jam
• Honey
• Apricot preserves
• Cream cheese
• Nut butter
• A dusting of powdered sugar

My favourite way to eat leftovers is to slice the bread and toast it lightly the next morning.

The edges become crisp while the inside stays soft and buttery.

Tips For The Best Braided Bread

Bread making doesn’t have to be difficult, but a few simple tricks can make a big difference.

Make sure your milk isn’t too hot when you add the yeast. Excessive heat can kill the yeast and your dough won’t rise.

Give the dough enough time to rise properly instead of relying completely on the clock. On a cold day, it might take considerably longer.

Also, don’t add too much flour while kneading. A softer dough normally produces a softer loaf.

Finally, try to make your braided strands approximately the same thickness. This helps the bread rise and bake evenly.

Can I Make It Without Raisins?

Absolutely.

If you’re not a fan of raisins, simply leave them out. You could also replace them with dried cranberries, chopped dried apricots or another dried fruit.

The bread is also delicious with just almonds.

Can I Make The Dough The Night Before?

Yes. After preparing and kneading the dough, place it in a covered bowl in the refrigerator overnight.

The cold temperature slows down the yeast while still allowing the dough to develop flavour.

The following morning, allow the dough to come closer to room temperature before shaping and braiding it. Let it complete its final rise before baking as normal.

How Do I Store Czech Braided Bread?

Once completely cool, keep the bread wrapped or stored in an airtight container at room temperature.

It is best during the first 2 to 3 days.

Because homemade bread doesn’t contain the same preservatives as many shop-bought loaves, it will naturally begin drying out after a few days.

That isn’t necessarily a bad thing though, because slightly older slices make fantastic toast or French toast.

Can You Freeze It?

Yes. This bread freezes very well.

Allow it to cool completely before wrapping it tightly and placing it inside a freezer bag.

You can freeze the entire loaf or cut it into individual slices first. Freezing slices makes it easy to take out only what you need.

It should keep well in the freezer for around 2 to 3 months.

Frequently Asked Questions

What Is Czech Vánočka?

Vánočka is a traditional Czech braided sweet bread, particularly associated with Christmas. It is usually made from enriched yeast dough and commonly contains ingredients such as raisins and almonds.

Is It Supposed To Be Very Sweet?

No. This is more of a lightly sweet bread than a dessert cake. Most of the sweetness comes from the enriched dough and raisins.

Why Didn’t My Dough Rise?

The most common causes are inactive yeast, milk that was too hot or a kitchen that was simply too cold.

If your kitchen is chilly, place the covered dough somewhere gently warm and give it additional time.

Can I Use A Stand Mixer?

Yes. Use the dough hook attachment and knead the dough on a low to medium-low speed for approximately 6 to 8 minutes.

Do I Have To Braid It?

Technically, no. You could shape the dough into a simple loaf, but the braid is one of the things that makes this Czech-style bread so attractive.

Can I Use Golden Raisins?

Definitely. Golden raisins work especially well and give the bread a slightly lighter appearance and sweet flavour.

Final Thoughts

Making Sweet Braided Czech Bread takes a little more time than an ordinary loaf, but most of that time is simply waiting for the dough to rise.

Once baked, you end up with a beautiful golden loaf filled with raisins and almonds, with a soft buttery centre and lightly crisp crust.

Serve it fresh with butter, enjoy it alongside coffee or toast a few slices for breakfast the following morning. It is one of those breads that looks impressive sitting on the table but is still completely achievable in an ordinary home kitchen.

If you’ve never tried making braided bread before, start with the simple three-strand version. Once you’ve mastered that, you can always try one of the more traditional multi-layered Czech braids next time.