Tips and tricks for preparation

7. 10. 2025

Many problems can be associated with Vanocka, the most common of which is that they do not rise enough, crack during baking, or roll to one side. Whether you make Vanocka by hand or with the help of various kitchen tools, it’s worth knowing a few tricks.

Some are related to the ingredients used, others to the rising of the dough, and others to the baking. But all of them can have a relatively significant influence on the result. So, what is worth knowing about Christmas baking?

Ingredients

• All ingredients should be at room temperature; beware of cold yeast and eggs, for example.
• If you use milk in Christmas recipes, ensure it’s not too hot; it should only be lukewarm.
• Likewise, please do not add the melted butter to the dough while it is hot; let it cool.
• All-purpose flour is most often used for Christmas cookies, but it is also possible to use semi-coarse flour.
• Loose ingredients should be sifted through a sieve before use. Christmas will be fluffier.
• Beware of chemically treated lemons; their peel is not suitable for consumption.
• Add raisins to the dough only when it is partially kneaded. Otherwise, they will tear.

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