These mini braided sweet breads are a smaller version of traditional Slovak vianočka – soft, fluffy, lightly sweet, and beautifully golden on top. 🤍 They are made with dry yeast, plain yogurt, butter, and vanilla, which gives the dough a wonderfully soft texture and delicate flavor.
You can find this recipe on my Instagram HERE.
Ingredients (10 mini loaves):
Dough:
- 580 g all-purpose flour
- 250 ml warm semi-skimmed milk
- 50 g plain yogurt
- 1 packet dry yeast
- 70 g granulated sugar
- 1 packet vanilla sugar
- 2 egg yolks
- zest of 1/2 lemon (optional)
- 80 g butter, at room temperature
For topping:
- 1 egg, beaten
- sliced almonds
- poppy seeds
You can top each mini vianočka with sliced almonds or poppy seeds, or simply make a mix of both. They are perfect for breakfast, brunch, or with an afternoon cup of coffee, served on their own or with butter, jam, or your favorite sweet spread.
I especially love making them in this mini version because everyone gets their own little braided loaf. They look beautiful on the table, and despite their bakery-style appearance, the dough itself is surprisingly simple to prepare.
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Mini Braided Sweet Breads with Almonds and Poppy Seeds
Ingredients
Method
- Sift 580 g all-purpose flour into a large bowl. Add 250 ml warm semi-skimmed milk, 50 g plain yogurt, 1 packet dry yeast, 70 g granulated sugar, 1 packet vanilla sugar, 2 egg yolks, and optionally the zest of 1/2 lemon. Mix for about 5–8 minutes (about 2 minutes in a stand mixer).
- Then gradually add 80 g room-temperature butter, cut into small cubes. Continue mixing for about 10 minutes. You should end up with a soft and smooth dough.
- Let the dough rise for about 40 minutes.
- Transfer the risen dough onto your work surface and divide it by weight into 10 equal portions – approximately 110 g each. Shape them into balls and let them rise for another 10 minutes.
- Then braid each mini vianočka (it’s best to follow a YouTube tutorial or the method shown in my video – whichever is easier for you ☺️).
- Place the mini loaves diagonally on a large baking tray lined with parchment paper and let them rise for another 15 minutes. Make sure to leave enough space between them, as they will rise and become larger during baking.
- Brush each mini loaf with beaten egg and sprinkle with sliced almonds or poppy seeds.
- Bake at 180°C (350°F) for approximately 8–12 minutes, until beautifully golden. Keep an eye on them towards the end, as the smaller loaves bake quite quickly.
