Slovak Holiday Wicker

1. Stage

In a separate bowl mix yeast and 125g of warm milk, 1 tablespoon sugar and 2 tablespoons of flour. Cover and leave to rise.

2. Stage

Pour the raisins in the rum and leave for 15 minutes. You can just pour 2 tablespoons of warm water.

3. Stage

Chop the almonds with a knife. I use pre-cut almonds.

4. Stage

In a large bowl mix the flour, yolks, yeast and remaining milk, sugar and vanilla sugar, salt, lemon zest and anise. Add the raisins together with the rum or water, 80g almonds.

5. Stage

Stir with a spoon.

6. Stage

Add the melted and cooled butter. Knead the dough any way you like, by hand or with a food processor.

7. Stage

Cover the dough with a towel and leave to rise in a warm place for 60 minutes. After the specified time, put the dough on a chopping board, which is lightly sprinkled with flour. Knead the dough again. Do not knead, but knead again. Cover with a towel and leave in a warm place for another 60 minutes. The photo shows the dough after 2 hours of proofing; it's very soft, docile and doesn't stick to your hands.

8. Stage

Sprinkle a cutting board lightly with flour. Spread out the dough and divide it into 8 equal parts.

9. Stage

Roll out four pieces of dough into 30-35 cm bundles.

10. Stage

Braid the braid. Start in the middle. The first braid through the second, and the third through the fourth. From left to right.

11. Stage

The third tourniquet is over the second tourniquet. From right to left.

12. Stage

The first harness over the second, the third over the fourth. From left to right.

13. Stage

Third through second. From right to left. So go all the way to the end. The ends of the braid connect and twist under the braid.

14. Stage

Turn the braid so that the braided plaits are on top and the loose plaits are in front of you. Continue braiding the braid. Throw the first braid over the second and the third over the fourth. From left to right.

15. Stage

Turn the braid so that the braided plaits are on top and the loose plaits are in front of you. Continue braiding the braid. Flip the first braid over the second and the third over the fourth. From left to right.

16. Stage

Roll out three pieces of dough into rolls.

17. Stage

Starting in the middle of a classic braid of three braids. Connect the ends and bend them under the braid.

18. Stage

Turn the braid and plait to the end. Connect the ends and twist under the braid.

19. Stage

On the first braid, with the edge of the palm of your hand along the length of the braid, press lightly on the dough to make a small depression. Brush the braid with beaten egg.

20. Stage

Place on top of the second (of three plaits) braid. Use the palm of your hand to gently press the dough along the braid. Brush with egg.

21. Stage

Cut the last part of the dough in half. Roll into two rolls 40-45cm. Roll up the bundles between each other. Leave the ends free.

22. Stage

Place on top of the wicker. Tuck the ends under the bottom of the wicker. Cover with a towel and leave in a warm place to rise for 25 minutes.

23. Stage

Brush the wicker with the remaining egg and sprinkle with almonds. To prevent the wicker from spreading too much during baking, you can connect the braids in several places with toothpicks. Bake in a preheated oven at 180° for 10 minutes. Then reduce the temperature to 160 ° and finish baking for another 30 minutes. When ready, cool the braids completely on a rack.