Vianočka: Slovak braided bread with cocoa buttercream

Tip: tap a step to mark it as done.

1. Gently warm the milk with the sugar, stir in the yeast, and let it activate. Add the remaining dough ingredients except the butter and knead. Once the dough is smooth, add the melted butter and knead until thoroughly incorporated.

2. When the dough stops sticking to the sides of the bowl, cover it and let it rise. Meanwhile, prepare the filling.

3. Beat the butter with the sugars and cocoa powder, then refrigerate the filling while the dough rises. Divide the risen dough into 6 pieces and shape each into a ball. Roll each piece out to the size of your baking pan, preferably a deep one, spread with filling, and roll up into a log.

4. Braid three logs together and place the braid in the baking pan. Repeat with the remaining dough. Brush the braids with the beaten egg whites left over from separating the eggs.

5. Let the braids rise in the pan for 20 minutes, then bake in an oven preheated to 180 °C (350 °F) for about 40 minutes, until golden brown.

Tip: Start braiding in the middle, then turn the braid around and finish the other half so both ends are even. Braid loosely, as a tight braid would split during rising and baking.

This recipe was translated from the Slovak original: Vianočka plnená kakaovým maslovým krémom