Cherry Vanocka
Ready In: 3 hrs 30 mins
Yields: 1 vanocka
Ingredients
- 1 1⁄2 cups butter
- 1⁄3 cup flour
- 2 (1/4ounce) packages dry yeast
- 1⁄2 cup water
- 3⁄4 cup milk, scalded
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 egg, beaten
- 4 cups flour
- 1 (20 ounce) can cherry pie filling
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon orange rind
- 2 teaspoons wheat germ
- 1 1⁄2 tablespoons coconut
- 2 tablespoons almonds, crushed
- 1⁄2 cup confectioners' sugar
- milk
Directions
- Cream butter with 1/3 cup flour.
- Roll butter mixture between 2 sheets of wax paper to form a 12x6 inch rectangle.
- Chill thoroughly.
- Dissolve yeast in lukewarm water.
- Combine scalded milk, sugar and salt.
- Cool mixture to lukewarm.
- Add yeast and egg; mix well.
- Add 4 cups flour.
- Turn out and knead on lightly floured surface until smooth and glossy, about 5 minutes.
- Roll dough into a 14 inch square on a lightly floured surface.
- Place chilled butter mixture on half the dough.
- Fold over other half of dough, sealing edges well with heel of hand.
- Roll dough on lightly floured surface into a 20x12 inch rectangle.
- Fold in thirds, so that you have three layers.
- Roll again into a 20x12 inch rectangle.
- Repeat the folding and rolling 2 more times.
- Chill 1/2 hour after last rolling.
- Roll into a 15x14 inch rectangle; lightly make two lines dividing dough into three equal sections.
- On the two outside sections make 7-9 diagonal cuts.
- They must be the same on each side.
- Mix next 5 ingredients together to make the filling.
- Spread filling down the center section; sprinkle with crushed almonds.
- Fold the dough strips over filling to make a braid-like bread.
- Tuck the last strips under the vanocka.
- Place on a cookie sheet and bake in preheated 350 degree oven for 50-60 minutes.
- Remove from oven when golden brown.
- Mix confectioners' sugar and enough milk to desired consistency.
- Spread on warm vanocka.
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