December 18, 2012

Vanocka step by step

Vanocka o vanocich proste musi byt. Ja ji sice pecu po cely rok a tak mi to uz ani nepripada divne ze za okny neni mraz a nesnezi. Dnes mi k tomu peceni krasne svitilo slunicko a teplomer ukazoval 25C no neni to spatne na prosinec :) vidte?
Musim se priznat ze mam spoustu "hracek" v kuchyni ale nejlepsi investice byla domaci pekarna. Vsechny suroviny do ni soupnu, zmacknu cudlik a ona sama testo zadela a necha vykynout a dokonce i upece.  Chleba uz skoro nekupujem delam v ni proste vsechno: vanocku, pizzu, pletynky, seminkovy chleba, focaccia, bulky.....
A pokud jste se rozhodly letos ze by jste si tu pravou ceskou vanocku chtely upect tak tady mate postup krok po kroku jak na to! Tak sup do zasterky a jdeme na to :)
Pokud nemate domaci pekarnu nevadi zadelejte testo v el. mixeru nebo rucne jak kdysi moje babicka zadelavala.
Podotykam vanocka je velka po upeceni ma 1300g !


Vanocka is special sweet bread and for every Czech family is a must during the Christmas time. We like it so much that I make it all year around. So it doesn't feel weird anymore not to see snow behind the window. Today was a beautiful day 25C and sun was shining not bad for December. Yes we have summer here Down-Under :)
I have to admit I have lots of "toys" in the kitchen but best investment was my Panasonic bread-maker. I put all ingredients in, press button, and let it do the hard work. It will mix, proof and bake.
We hardly buy bread now. I make everything in my bread maker challa bread, brioche, pizza dough, milk plaits, focaccia, buns...
And for you who would like to try our special czech Vanocka here are instructions step by step so hurry up put your apron on and lets have some fun :)
If you don't have bread maker that's ok just make the dough in el. mixer or by hand like my grandmother did.
By the way vanocka is pretty big after it's baked weights 1300g !

Budete potrebovat:
You will need:

750g hladke mouky/plain flour
2 tsp./cajove lzicky suseneho drozdi/dry yeast
390ml tepleho mleka/warm milk
7 lzic/Tbsp. cukru/sugar
70g masla/butter
2 vejce/eggs
3lzicky/tsp. anyzu/ground anise
1/2hrnku/cup hrozinek/raisins





Volim pizza program na 45min. Hrozinky pridavam 15min. pred koncem cyklu.
I select pizza program for 45min. Raisins are added 15 before end of cycle.

Po 45min. necham testo v masince zavrene odpocivat 30min.
After 45min. I leave the dough inside to proof 30min.


Takhle krasne nabude.
It will double in size.


Testo rozdelim na 9 stejnych dilu.
Divide the dough into 9 even pieces.



Vyvalej zhruba 38cm dlouhe.
Roll out approximately 15inchech long.

Zacni plest spodek ktery je spleteny ze 4 dilu.
Start with bottom - made from 4 pieces.

Vzdy zacni prvnim kouskem z prava. Prehod ho pres pak pod a znvu pres.
Always start with first piece from right side. Go over, under and over.





Konecky zahni dospodu.
Fold the ends under.


Otoc a uplet druhou pulku stejnym zpusobem.
Turn around and make the other half same way.



Prenes spodni dil na vymasteny plech. Vtlac zlehka stranu dlane pro druhe patro. Lepsi bude sedet.
Place bottom part on greased tray and lightly pres with side of the palm.



Uplet druhe patro ze 3 kousku a treti patro ze 2 kousku. Posad na sebe.
Make a second layer from 3 pieces and third layer from 2 pieces and put together.




Prikryj vanocku a nech 30 min. vykynout az se zdvojnasobi. Muze trvat i dele pokud je u vas chladno min jak 22C.
 Predehrej troubu na 170C.
Cover Vanocka ane let it proof 30min. until double in size. May take longer if your room-temperature is less then 22C. 
 Preheat the oven to 170C



Opatrne potri vajickem a sup s ni do trouby. Pecu pri 170C asi 30-35min.
Brush vanocka with egg-wash and and bake in preheated oven 170C about 30-35min.




A tady je ta prava ceska domaci vanocka. 
Here it is the real czech vanocka. 




Dobrou chut!
Enjoy!










10 comments:

  1. Tak i kdyz mam pekarnu tak jsem v ni jeste vanocku nezadelavala,letos se budu ulejvat a necham vanocku na strosti manzelovo mamince.Tech 25 stupnu a slunicko bych hned brala ,tady je jen sedivo a rano dlouho tma a okolo ctvrte se uz zacina stmivat.Vanocka vypada hezky a urcite take dobre chuna.

    ReplyDelete
  2. Bezva návod! Můžu jen potvrdit, že kynuté těsto z pekárny je nějak lepší, než zadělávané ručně:-))
    Ajka

    ReplyDelete
  3. Hezká vánočka a vyzkouším způsob pletení...:-D Hmmm..dostala jsem na ní chuť..:-D
    Daška

    ReplyDelete
  4. Teda, Hani, ta je jak ze žurnálu! To mi prozraď, jak jsi jí přemluvila k tomu, aby Ti "neujela"... já ať dělám, co dělám, tak se mi vždycky sešmýkne, a to jí špendlím špejlemi...

    ReplyDelete
    Replies
    1. Leni, ja ji nespendlim ale to vis, ze se mi taky nekdy "sesmykne" Zrovna na tenhle photoshooting si vanocka dala rict a nezlobila :)))

      Delete
  5. Hanko ja sa neviem odtrhnúť z tvojho blogu, ved ty si normalna šikovnica jak hrom...všetko vieš a pečenie ti ide od ruky. Mne sa takato vianočka ešte nikdy nepodarila, skúsim teraz tvoj recept :-))) a pekárničku oprášim znova...ďakujeeeem...

    ReplyDelete
  6. Hanko ja sa neviem odtrhnúť z tvojho blogu, ved ty si normalna šikovnica jak hrom...všetko vieš a pečenie ti ide od ruky. Mne sa takato vianočka ešte nikdy nepodarila, skúsim teraz tvoj recept :-))) a pekárničku oprášim znova...ďakujeeeem...

    ReplyDelete
  7. Pekárnu si na přípravu kynutého těsta také nemůžu vynachváli. Vánočku jsme ale ještě nepekla. Že bych ji vyzkoušela konečně letos?

    ReplyDelete
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