For the dough:

For the eggwash:


  1. Add the butter, sugar and salt to the milk. Stir to combine and let cool to lukewarm.
  2. Place yeast  in the bowl of a stand mixer. Add lukewarm milk mixture and 2 eggs yolks and combine.
  3. Add 3 cups flour and beat with the paddle until smooth.
  4. Add the raisins, almonds, citron, and remaining flour and mix, 3 to 5 minutes until smooth. Dough will be sticky.

    Place dough in greased bowl. Turn over and cover with plastic wrap and let rise until double, about 2 hours. 

    Punch down dough and turn out onto lightly floured board. Divide dough into 3 large pieces and 2 smaller ones.
  5. Roll each piece into a rope, about 35 cm long.
  6. On a parchment-lined baking sheet, braid the 3 larger pieces loosely and pinch ends together.
  7. Braid 2 smaller rolls, pinch ends together, and place on top of large braid.
  8.  Cover with a cloth or greased plastic wrap and let rise 1 to 1 1/2 hours in a warm place.
  9. Heat oven to 180°C. Brush vanocka with 1 beaten egg and sprinkle with 2 tablespoons almonds.
  10. Bake30-45 minutes or until golden and done.
  11. Let cool completely before slicing. Dust with confectioners' sugar before cutting, if desired (we ommited this).