European Tea Bread – Czech Vanocka
Perfect for tea drinking or coffee dunking, this flaky on the outside, and soft on the inside bread is lightly flavored with plump raisins, slivered almonds, and simple citrus flavor that compliments every drink. Keep this on hand for special occasions or every day eating! Inspired by my Grandma’s Christmas bread, it’s a staple in our house at the holidays and beyond!
Oh, and I’m also giving away the Wolf Countertop Oven that I proofed and baked this beauty in! Get the details below on how to get your own oven! Bread baking became one of my passions a few years ago, to the point I was making a few loaves a week for just Ben and myself.
Don’t get me wrong, I love my carbs, but I needed to corral my love of them and branch out beyond what became my typical loaves – sourdough and multigrain bread.
It was always my dream to learn how to make my grandma’s tea bread.
It’s yearly emergence came at two particular times, Easter and Christmas and she was always ready to give loaves away. Her recipes always make a ton.
Czech Vanocka (pronounced von-och-ka) is a fluffy on the inside, but flaky on the outside bread that is lightly flavored with lemon, raisins, and almond flavors. It is drier in texture than most breads, but that’s the way it is meant to be since it is a perfect tea bread!
Tea in my house growing up was a nightly ritual, with my mom and I making our own cups. Her with chamomile and me with orange spice, with enough honey to cover the bottom of the mug.
Now I appreciate a little less sweetness in my cup. But I always love a tea bread to dunk it.
Now that I have learned to make this European tea bread, or Czech Vanocka, I am set for life and don’t have to wait for my grandma’s holiday loaves, using my new Wolf Gourmet Countertop Oven.
What makes this unit special to me is that living in the PNW the temperatures fluctuate and baking bread can be difficult if you don’t get a consistent rise. This Wolf Gourmet oven has a proof function that maintains a consistent 80 degree temperature, perfect for proofing bread!
The next feature I’m super excited to use on a Beef Wellington I want to make, is the temperature probe that is Built In!! AH!
No more overcooking pork tenderloins, or chicken ever again.
This baby is sleek, stylish and what I love most, is that it is pin point accurate! It is large enough to fit most 9×13″ baking dishes, which I think we can agree, a standard toaster oven can’t. This is going to be so handy during the holidays and gatherings at our house.
So, because of we love it so much, Wolf Gourmet wants to give one away to YOU! How’s that for a humpday!
One winner will receive this Wolf Gourmet Countertop Oven for your very own. Get the details on how to enter below and soooo much good luck!Print
Perfect for tea drinking or coffee dunking, this flaky on the outside, and soft on the inside bread is lightly flavored with plump raisins, slivered almonds, and simple citrus flavor that compliments every drink. Keep this on hand for special occasions or every day eating!
- 1/2 cup Butter
- 4 cups Flour + 2 Tbsp , divided
- 1/2 tsp Salt
- 1 Tbsp Lemon Zest
- 1 package Active Dry Yeast
- 1 Tbsp Sugar
- 3 Tbsp Milk, warmed to about 110 degrees.
- 2 Egg Yolks, 1 Egg White saved for later
- 1 cup Whole Milk
- 1 cup Raisins, golden are perfect
- 2 Tbsp Citron
- 1/2 cup Slivered Almonds
- 1 Egg White
- Cut the butter into 3 1/2 cups of the flour using a pastry blender until fine crumbles form. Save the last 1/2 cup of the dough for the kneading of the bread. Add in the sugar, salt and lemon zest and combine that into the flour/butter mixture.
- In a 2 cup measuring cup, mix in the yeast, warmed milk, sugar, and remaining 2 tablespoons of flour. Let the yeast activate and begin to bubble, about 5 minutes. Add it to the flour mixture.
- Lightly beat in the egg yolks, and the remaining cup of milk together in the used 2 cup measuring cup and add this to the flour mixture. Using a spatula fold together the mixture. Add in the raisins and slivered almonds and citron.
- Turn the mixture out onto a floured surface (using the 1/2 cup of flour that had been set aside). Knead the dough until it forms a soft ball. Place it in a greased, oven safe bowl and place it in your Wolf Toaster Oven set to “Proof”. Allow the dough to rise for 1 hour.
- Gather the dough, and cut it into equal quarters. Roll the quarters into 24″ long strands. Gather one set of ends together and separate the strands to form a “tee pee” like shape. Always working with the left strand, fold it over the adjacent strand, and then under the next, and over the last strand.
- Repeat this action of “over/under” with each left strand until you reach the end. Gather the ends of the bread together and lightly tuck them underneath the bread just until they are hidden.
- Place the formed loaf back in the oven to proof one additional hour.
- Remove the loaf and pre-heat the oven to 350 degrees. Whisk the egg white with 1 Tbsp of water and brush the top of the loaf generously.
- Bake the loaf for 60-75 minutes or until deep golden brown. Allow to rest on a cooling rack until cooled completely. Slice and serve with tea.
Do not use a mixer for this recipe as it will overwork the dough.
Keywords: Bread, Tea, Czech, Recipe