Czech Christmas Bread (Vanocka)

Gather the ingredients.

Add butter, sugar, and salt to scalded milk. Stir to combine and let cool to lukewarm.

Place yeast and warm water in the bowl of a stand mixer and, with paddle attachment, stir until dissolved. Add lukewarm milk mixture and eggs and combine.

Add 3 cups of the flour and beat with paddle until smooth. Add 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 doubled in size, about 1 hour. See this quick tip for faster rising.

Punch down dough and turn out onto a lightly floured board.

Divide dough into 3 large pieces and 5 smaller ones.

Roll each piece into a rope, about 14 inches long.

On a parchment-lined baking sheet, braid 3 larger pieces loosely and pinch ends together.

Braid 3 of the smaller rolls, pinch ends together, and place on top of the large braid.

Twist last 2 rolls together and place on top of second braid, tucking ends under large braid.

Cover with a cloth or greased plastic wrap and let rise 1 to 1 1/2 hours in a warm place.

Preheat oven to 400 F. Brush loaf with egg and sprinkle with almonds. Bake 15 minutes, reduce heat to 375 F and bake 30 to 45 minutes or until instant-read temperature registers 190 F.

Let cool completely before slicing. Dust with confectioners' sugar before cutting, if desired.