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Print Recipe
Slovak Festive Plait Recipe
Today I will treat you to a Slovak festive basket, which is baked for Christmas and New Year. In Slovak, Christmas is called Vianoce, so the plait is called Vianoska (Vianochka). They eat a Bath not only with butter, honey, tea and coffee, but also with smoked meat, ham and sausage. As you like, so Vianoce present on each table. The stores have a large selection, but the real Housewives of course bake themselves and each has its own recipe! I offer you the recipe that I liked best.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. In a separate bowl, mix the yeast and 125g 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 125g 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 just 2 tablespoons of warm water.
    Pour the rum over the raisins and leave for 15 minutes.
You can pour just 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, mix the flour, yolks, yeast and remaining milk, sugar and vanilla sugar, salt, lemon zest and anise. Add the raisins together with the rum or water, 80g of almonds.
    In a large bowl, mix the flour, yolks, yeast and remaining milk, sugar and vanilla sugar, salt, lemon zest and anise. Add the raisins together with the rum or water, 80g 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 use a food processor.
    Add the melted and cooled butter.
Knead the dough in any way convenient for you, with your hands or use a food processor.
  7. Cover the dough with a towel and leave it in a warm place for 60 minutes. After the specified time, put the dough on a cutting Board, which is lightly sprinkled with flour. Knead the dough again. Not to knead, but to knead again. Cover with a towel and leave in a warm place for another 60 minutes. The photo shows the dough after 2 hours of 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, put the dough on a cutting Board, which is lightly sprinkled with flour. Knead the dough again. Not to knead, but to knead again.
Cover with a towel and leave in a warm place for another 60 minutes.
The photo shows the dough after 2 hours of 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 parts of the dough into bundles of 30-35 cm.
    Roll out 4 parts of the dough into bundles of 30-35 cm.
  10. Braid hair. Start in the middle. Throw the first tourniquet over the second, and the third through the fourth. Left to right
    Braid hair. Start in the middle.
Throw the first tourniquet over the second, and the third through the fourth. Left to right
  11. Throw the third tourniquet over the second. Right to left.
    Throw the third tourniquet over the second. 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. The third through the second. Right to left. So to weave to the end. Connect the ends of the braid and tuck it under the braid.
    The third through the second. Right to left.
So to weave to the end.
Connect the ends of the braid and tuck it under the braid.
  14. Turn the braid so that the plaited plaits are on top, and the free ones are in front of you. Continue braiding the braid. The first tourniquet should be thrown over the second, and the third should be thrown over the fourth. From left to right.
    Turn the braid so that the plaited plaits are on top, and the free ones are in front of you.
Continue braiding the braid.
The first tourniquet should be thrown over the second, and the third should be thrown over the fourth. From left to right.
  15. Throw the third tourniquet over the second. Right to left. Finish it. Connect the ends together and tuck under the braid. Spread the baking sheet with baking paper. Put the braid on paper.
    Throw the third tourniquet over the second. Right to left.
Finish it. Connect the ends together and tuck under the braid.
Spread the baking sheet with baking paper. Put the braid on paper.
  16. Roll out 3 parts of the dough into bundles.
    Roll out 3 parts of the 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. Turn the braid and finish it. Connect the ends and tuck under the braid.
    Turn 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 indentation. Coat the braid with the beaten egg.
    On the first spit with the edge of the palm along, slightly pressing on the dough, make a small indentation. Coat the braid with the beaten egg.
  20. Put the second (of three bundles) braid on top. Lightly press the dough along the braid with the edge of your hand. Coat with the egg.
    Put the second (of three bundles) braid on top.
Lightly press the dough along the braid with the edge of your hand.
Coat with the egg.
  21. Cut the last part of the dough in half. Roll out in 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 in two bundles of 40-45 cm.
Twist the harnesses together.
Leave the ends free.
  22. Put on top of the basket. Tuck the ends under the bottom of the braid. Cover with a towel and leave in a warm place for 25 minutes for proofing.
    Put on top of the basket.
Tuck the ends under the bottom of the braid.
Cover with a towel and leave in a warm place for 25 minutes for proofing.
  23. Grease the basket with the remaining egg and sprinkle with almonds. To make sure that the braid does not spread out much when baking, you can connect the braids in several places with toothpicks. Bake in a preheated oven at 180*C for 10 minutes. Then reduce the temperature by 160*C and bake for another 30 minutes. The finished braid is fully cool on a wire rack.
    Grease the basket with the remaining egg and sprinkle with almonds.
To make sure that the braid does not spread out much when baking, you can connect the braids in several places with toothpicks.
Bake in a preheated oven at 180*C for 10 minutes.
Then reduce the temperature by 160*C and bake for another 30 minutes.
The finished braid is fully cool on a wire rack.
  24. Bon Appetit!
    Bon Appetit!
  25. Enjoy)
    Enjoy)

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