I'm curious, do you also use the term "houska"? I make houska with my wife's Czech family every Christmas but have never heard the term vánočka.
dvh 692 days ago [-]
Houska is different - small non sweet bun like a hamburger bun, vánočka is long and braided, sweet with raisins inside. Houska is single servings, vánočka is sliced like bread.
Animats 692 days ago [-]
If you want a lot of braided bread, here's a company that makes machines to make it.[1] They offer lots of options - twisted, braided, twisted and braided, braided twice, etc.
Many cultures have twisted and braided dough products, and there's machinery to make them on Alibaba.
Those look bite sized from the video and I think they intend to fry them.
Edit: "Fried Dough Twist Maker", hey I know I'm not the thinest guy but I'm going to have to pass on buying a industrial fried dough machine.
tpmx 692 days ago [-]
Hmm. Just realized I haven't seen a braided loaf of wheat bread in a very long time. Seems like various sourdough breads that put a lot of emphasis on the crust took over that niche.
They used to be quite popular as "exotic" breads with a vague Spanish/Italian vibe in the early 00s.
(Sweden)
Mathnerd314 692 days ago [-]
So "Orlando" is a starter dough? This name is explained nowhere in the article.
teh_klev 692 days ago [-]
I think there's a presumption that if you know a bit about sour/fermented doughs then you'd know that the starter often ends up with a pet name. For example the folks on the Proof Bread YouTube channel named theirs Harriet.
I can also recommend their channel, Jon tells some good stories.
I just think it's journalism 101 to introduce the name properly the first time it's used. It detracts nothing to say "... I make sure to feed Orlando, my sourdough starter,..." in the first line.
https://en.wikipedia.org/wiki/V%C3%A1no%C4%8Dka
[1] https://www.alibaba.com/product-detail/dough-twisting-machin...
Edit: "Fried Dough Twist Maker", hey I know I'm not the thinest guy but I'm going to have to pass on buying a industrial fried dough machine.
They used to be quite popular as "exotic" breads with a vague Spanish/Italian vibe in the early 00s.
(Sweden)
I can also recommend their channel, Jon tells some good stories.
https://www.youtube.com/c/ProofBread/videos
See also:
https://www.reddit.com/r/Sourdough/comments/rcpl7b/whats_you...