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 Slovak Festive Plait Recipe
Today I will treat you to a Slovak holiday basket, which is being prepared for Christmas and New Year. In Slovak, Christmas is called Vianoche, so the planet is called Vianochka. They eat a bath not only with butter, honey, tea and coffee, but also with smoked meats, ham and sausage. As you like, Vianoche is present on every table. There is a large selection in stores, but real housewives, of course, bake themselves, and each has its own recipe! I offer you the recipe that I liked the most.
Course Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Quick Breakfast
Cuisine Slovak Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Quick Breakfast
Cuisine Slovak Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. In a separate bowl, mix the yeast and 125 g of warm milk, 1 tablespoon of sugar and 2 tablespoons of flour. Cover and leave to approach.
    In a separate bowl, mix the yeast and 125 g of warm milk, 1 tablespoon of sugar and 2 tablespoons of flour. Cover and leave to approach.
  2. Pour the rum over the raisins and leave for 15 minutes. You can pour only 2 tablespoons of warm water.
    Pour the rum over the raisins and leave for 15 minutes. You can pour only 2 tablespoons of warm water.
  3. Chop the almonds with a knife. I use a ready-made one.
    Chop the almonds with a knife. I use a ready-made one.
  4. In a large bowl, combine flour, egg yolks, yeast and remaining milk, sugar and vanilla sugar, salt, lemon zest and anise. Add the raisins together with rum or water, 80 g of almonds.
    In a large bowl, combine flour, egg yolks, yeast and remaining milk, sugar and vanilla sugar, salt, lemon zest and anise. Add the raisins together with rum or water, 80 g of almonds.
  5. Stir with a spoon.
    Stir with a spoon.
  6. Add the melted and cooled butter. Knead the dough in any way convenient for you, with your hands or using a food processor.
    Add the melted and cooled butter. Knead the dough in any way convenient for you, with your hands or using a food processor.
  7. Cover the dough with a towel and leave it in a warm place for 60 minutes. After the specified time, place the dough on a cutting board lightly sprinkled with flour. Knead the dough again. Do not knead, but knead again. Cover with a towel and leave in a warm place for another 60 minutes. The photo shows the dough after 2-hour proofing, it is very soft, obedient, does not stick to your hands.
    Cover the dough with a towel and leave it in a warm place for 60 minutes. After the specified time, place the dough on a cutting board lightly sprinkled with flour. Knead the dough again. Do not knead, but knead again. Cover with a towel and leave in a warm place for another 60 minutes. The photo shows the dough after 2-hour proofing, it is very soft, obedient, does not stick to your hands.
  8. Lightly sprinkle the cutting board with flour. Lay out the dough and divide it into 8 equal parts.
    Lightly sprinkle the cutting board with flour. Lay out the dough and divide it into 8 equal parts.
  9. Roll out 4 pieces of dough into bundles of 30-35 cm .
    Roll out 4 pieces of dough into bundles of 30-35 cm .
  10. Braid your hair into a braid. Start from the middle. Throw the first tourniquet over the second, and the third through the fourth. From left to right
    Braid your hair into a braid. Start from the middle. Throw the first tourniquet over the second, and the third through the fourth. From left to right
  11. Throw a third tourniquet over the second. From right to left.
    Throw a third tourniquet over the second. From right to left.
  12. Throw the first tourniquet over the second, and the third over the fourth. From left to right.
    Throw the first tourniquet over the second, and the third over the fourth. From left to right.
  13. From the third to the second. From right to left. So weave to the end. Connect the ends of the pigtail and tuck it under the braid.
    From the third to the second. From right to left. So weave to the end. Connect the ends of the pigtail and tuck it under the braid.
  14. Turn the braid so that the braided pigtails are on top, and the loose ones are in front of you. Keep braiding the braid. The first tourniquet should be thrown over the second, and the third over the fourth. From left to right.
    Turn the braid so that the braided pigtails are on top, and the loose ones are in front of you. Keep braiding the braid. The first tourniquet should be thrown over the second, and the third over the fourth. From left to right.
  15. Throw a third tourniquet over the second. From right to left. Finish it. Connect the ends together and tuck under the braid. Cover the baking sheet with baking paper. Put the braid on paper.
    Throw a third tourniquet over the second. From right to left. Finish it. Connect the ends together and tuck under the braid. Cover the baking sheet with baking paper. Put the braid on paper.
  16. Roll out 3 pieces of dough into bundles.
    Roll out 3 pieces of dough into bundles.
  17. Starting from the middle, weave a classic braid of three bundles. Connect the ends and tuck under the braid.
    Starting from the middle, weave a classic braid of three bundles. Connect the ends and tuck under the braid.
  18. Roll up the braid and finish it. Connect the ends and tuck under the braid.
    Roll up the braid and finish it. Connect the ends and tuck under the braid.
  19. On the first spit, with the edge of the palm along, slightly pressing on the dough, make a small depression. Lubricate the braid with beaten egg.
    On the first spit, with the edge of the palm along, slightly pressing on the dough, make a small depression. Lubricate the braid with beaten egg.
  20. Place the second (of the three bundles) braid on top. Lightly press the dough along the pigtail with the edge of your palm. Brush with egg.
    Place the second (of the three bundles) braid on top. Lightly press the dough along the pigtail with the edge of your palm. Brush with egg.
  21. Cut the last part of the dough in half. Roll out into two bundles of 40-45 cm . Twist the harnesses together. Leave the ends free.
    Cut the last part of the dough in half. Roll out into two bundles of 40-45 cm . Twist the harnesses together. Leave the ends free.
  22. Put it on top of the basket. Tuck the ends under the lower part of the braid. Cover with a towel and leave in a warm place for 25 minutes for proofing.
    Put it on top of the basket. Tuck the ends under the lower part of the braid. Cover with a towel and leave in a warm place for 25 minutes for proofing.
  23. Brush the basket with the remaining egg and sprinkle with almonds. So that the pigtail does not spread much when baking, you can connect the pigtails in several places with toothpicks. Bake in a preheated 180*C oven for 10 minutes. Then reduce the temperature by 160 * C and bake for another 30 minutes. Cool the finished braid completely on the grill.
    Brush the basket with the remaining egg and sprinkle with almonds. So that the pigtail does not spread much when baking, you can connect the pigtails in several places with toothpicks. Bake in a preheated 180*C oven for 10 minutes. Then reduce the temperature by 160 * C and bake for another 30 minutes. Cool the finished braid completely on the grill.
  24. Bon Appetit!
    Bon Appetit!
  25. Enjoy)
    Enjoy)
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