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Mini Braided Sweet Breads with Almonds and Poppy Seeds

These mini braided sweet breads are a smaller version of traditional Slovak vianočka – soft, fluffy, lightly sweet, and beautifully golden on top.
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Servings: 10 breads
Course: Breakfast, Dessert
Ingredients Method

Ingredients
  

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

Method
 

  1. 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).
  2. 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.
  3. Let the dough rise for about 40 minutes.
  4. 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.
  5. 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 ☺️).
  6. 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.
  7. Brush each mini loaf with beaten egg and sprinkle with sliced almonds or poppy seeds.
  8. 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.