Vanochka - Christmas Plait

This recipe and photos was supplied by a Laucke customer - Laura Gilbertson.


Ingredients Volumetric
6 g Wallaby dry yeast 2 tsp
600 g Laucke Crusty White Flour 3¾ cups
130 g Butter ½ cup
25 g Sugar 2 tbsp
14 g Vanilla Sugar 1 tbsp
2 g Grated Lemon Rind 1 tspn
Pinch Salt pinch
1 Egg 1
350 ml Milk including egg
30 g Candied lemon peel or orange and lemon ⅓ cup
30 g Slithered Almonds ¼ cup
40 g Sultanas ¼ cup


  1. The Dough

    Place all ingredients into your bread maker in order as per the Ingredients List.

  2. Then crack an egg into a measuring jug and top up with milk until you have 350 ml in total. Add this mixture to the other ingredients in the bread maker.

  3. Set bread maker on dough mode.
    If you have a fruit alarm, place 40 g of sultanas in when the alarm sounds, if not place sultanas in during the last mixing stage, otherwise the sultanas will fall to bits.

  4. When dough is ready, remove from bread maker bowl, place in oiled container with a lid and let rise until almost double.

  5. To make the Christmas Plait

    Preheat the oven to 180ºC fan forced or 200ºC standard oven.

    Divide dough into 8 equal pieces. Use 4 pieces to make the bottom plait.       
    For the 4 strand plait place the extended single strands on a slightly floured surface joining all four tips at the far end.

    Then without too much tension, take the far right strand, and bring it across the next one, then take the far left strand and cross it over two strands. Repeat this process until you get to the end and then press the ends together.

  6. Use 3 strands to make the second plait and place this onto the large 4 plait.

  7. Divide the last piece of dough into 2, twist together to make a rope shape and place this on top of the triple plait. You can use tooth picks or skewers to hold Vanochka in place.

    Allow to proof / rise until risen by about 1/3rd.

  8. Brush with beaten egg, and place whole blanched almonds on as you like, or just sprinkle slithered almonds on.

  9. Bake until nicely browned top and bottom, or about 20 – 25 minutes.

  • Specialty Breads


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