For those of us who celebrate Orthodox Christmas on January 7th, an essential, sacred tradition is the Serbian Orthodox Christmas bread, the Božićna Česnica! Even if you’re new to bread-baking, this recipe guarantees an unbelievably soft, delicate, buttery, croissant/brioche-style bread for the Christmas table. And although each family has their own special recipe, I’m simply showing you how my family loves their Božićna Česnica!
If you’ve been following on my blog, you’ll know that although my background is Persian, my husband is Serbian! So when I married him, I was determined to honour the tradition of baking the Serbian Orthodox Christmas bread every January 7th. And if you’re wondering why we celebrate Christmas on January 7th, it’s simply due to a difference in calendars!
Now, I know that many of my Serbian readers probably follow a Božićna Česnica recipe passed down through the generations. And every family will have their unique way of baking this sacred bread.
But if you’re like me and didn’t have this knowledge passed down for various reasons, then this recipe is guaranteed to make the mamas and the babas (grandmothers) in your life very pleased with you! I mean just look at those delicate buttery shreds of fluffy bread!
What is Serbian Orthodox Christmas Bread (Božićna Česnica)?
The bread itself is symbolic of the body of Christ, which is why it’s essential for the Christmas table! But there are a few specific traditions which add to the beauty of this bread.
A Božićna Česnica translates roughly to Christmas ‘sharing bread’. That’s because Božić translates to Christmas, and Česnica comes from the Old Slavic word čest, meaning ‘share.’ This reflects the beautiful tradition where the bread is broken by hand so that every family member gets their share of the Christmas blessing. It’s not a bread that you cut!
And that’s why I like preparing mine into a sunflower design. It’s so that each family member can easily tear off a little bread roll for themselves. Plus it looks gorgeous (in my humble opinion!).
Even more beautiful is that the bread is held by the entire family over Christmas lunch, and spun before the meal while reciting a prayer. And that’s when everyone tears off their piece of the Česnica (and hopefully finds the lucky hidden coin!).
It’s traditional for this Serbian Orthodox Christmas bread to contain a hidden coin placed into the dough before baking. Some people hide a bean, a kernel of wheat, or a walnut. We’ve always just stuck with a $2 coin (cleaned thoroughly)! And for whoever finds its, it symbolises blessings and good fortune for the year ahead.
Ingredients
Because this is a Božićna Česnica, it needs to be more special than a standard loaf! While a Slavski Kolač (the bread we bake to honor a family’s patron saint) is often more rustic, this Christmas bread is fully enriched.
In the wonderful world of bread, ‘enriched’ simply means it’s softer, richer, and more buttery than your average plain loaf. This recipe results in a bread that is slightly sweet, incredibly buttery, soft, and fluffy as a cloud! The best way I can describe it is a cross between a buttery croissant and a brioche bun, with a perfect golden crust. I suppose technically, this makes it a Pogača—a luxurious, pastry-style bread. In any case, it’s definitely a luxurious, rich bread that is perfect for this special occasion.
To achieve that cloud-like, fluffy, buttery, soft bread, here’s what you’ll need:
- The Base: Flour (plain flour or bread flour are perfectly fine), dry active yeast, and salt.
- The Enrichment Ingredients: Warm milk, unsalted butter, sour cream and eggs. The ratio of 1:2:2 butter to sour cream to eggs provides the perfect combination of fat and protein to make the bread rich, soft, and reminiscent of a croissant-brioche cross!
- The Natural Sweetener: A bit of honey. The simple sugars in the honey help activate or ‘feed’ the yeast. Honey also keeps the bread soft since it acts as a humectant (it draws water in), and ensures a gorgeous golden-brown crust!
For the egg wash, you’ll need an egg, and some milk. And for that extra buttery flavour and soft texture, I like to do a melted butter wash before and after baking too!
Oh, and of course you will need patience, and love, which are always required in bread-making!
How to Make Serbian Orthodox Christmas Bread
1. Activate the Yeast
Stir the yeast and honey into the warmed milk. Let it sit for 5–10 minutes until bubbly and foamy.
Yeast thrives and activates best in a warm environment, which is why the milk is warmed. And the simple sugars in the honey ‘feed’ the yeast, which gives you a great rise on the bread! You’ll know the yeast is active once it’s foamy and bubbly.
2. Mix & Knead
Add the eggs, melted butter, and sour cream into your yeast mixture.
Whisk for 30 seconds until combined.
Then add the flour and salt.
Knead (by hand or with a stand mixer with the dough hook attachment) until the dough is smooth and elastic. It should also come away clean from the bowl. This should take anywhere from 5-10 minutes.
The dough might feel very soft because of the enrichment ingredients, but don’t panic! This is totally normal and contributes to the delicious, fluffy, buttery texture. Resist the urge to add more flour at this stage!
3. The First Rise
Shape the dough into a tight ball by cupping it with your palm, and dragging it toward you. Do this a few times until you have a smooth ball of dough. This surface tension helps the bread rise and become fluffy and light!
Then cover the dough and let it rise in a warm spot until doubled in size. This should take around 1 hour, depending on how warm your kitchen is (warmer spot = faster rise)!
4. Hide the Coin & Shape
Once it’s doubled, punch the air out of the dough, and place it on a lightly floured surface. Then it’s time to shape the Božićna Česnica!
- Hide the coin and roll the dough: Roll the dough into a large, long rectangle. Place your cleaned coin (or other items you’re adding) anywhere on the dough. Then roll up the dough from the long side, into a long log.
- Make the middle piece/flower bud: Cut off the two ends of the dough log, to straighten up the edges. Pinch them together to form a single ball, and shape it to create some surface tension (like we did in the previous step!). Place this centre ball/flower bud in the centre of a lined or greased cast iron Dutch oven/casserole dish or round baking pan. Use something with a large base and has some height!
If you like, you can save a small piece of dough to braid a cross for the top. I don’t personally decorate my Božićna Česnica like I do with my Slavski Kolač. Usually just a small cross will suffice, but it’s up to you! Make sure it’s a thin braid so it doesn’t weigh down the centre piece of dough.
- Make the petals: Cut the remaining log into 12 even segments, to ensure they cook evenly. Place them, cut-side up, around the center ball to create a beautiful sunflower pattern. Don’t be afraid to squish them in so they all fit!
You can do as many segments as you like. I just do 12 so that all my guests can have at least 1 piece. Plus this amount happens to fit nicely in my pot! You can do balls instead, or simply bake the loaf as a whole piece. This might be handy if you have lots of Christmas guests. In this case, making individual rolls might not be feasible. So baking the loaf whole ensures everyone still gets a piece! Or try a different pattern altogether, it’s totally up to you. It’s your Božićna Česnica after all!
5. Second Rise
Cover the dough and let it rise again for about 30–45 minutes. Any gaps between the dough will have filled out during this stage.
You want the dough to have increased by about 50% of its size here. You’re not looking for it to double in size again!
6. Bake & Butter the Bread!
Preheat your oven to 180°C fan (350°F) and brush the dough generously with melted butter, then the egg wash. The combination of the butter and egg wash will seep in the cracks and give you a gorgeous, golden brown, crispy crust.
Bake for roughly 35-45 minutes until golden brown. For a shallower dish, you’ll need closer to 35 minutes. And if you’re using a deeper pot, you may need closer to 45 minutes.
You may need to cover the centre piece of dough with foil if it’s taller than the rest of the bread and is browning too quickly.
Once it’s baked, brush on some more melted butter while the bread is hot straight out of the oven! This helps keep the bread soft, adds extra buttery flavour, slightly softens the crust, and gives a lovely final sheen to your Božićna Česnica!
Enjoying your Serbian Orthodox Christmas Bread
I like to bake my Božićna Česnica early January 7th, on Christmas morning. That way, it’s perfectly fresh by the time we celebrate with family later in the day. One of my favourite parts when we break the bread together is when my family thinks I know exactly which piece contains the lucky coin. And of course, they very carefully select the piece they think it’s in!
And if you’re wondering what to make for Christmas lunch or dinner, why not try my sticky maple-mustard glazed pigs in blankets, or my easy juicy roast turkey? They pair beautifully with the world’s best mashed potatoes (a Michelin recipe!), and easy French green beans! Or, for an alternative to traditional roasts, try my easy crispy Italian porchetta with fig, pistachio and pancetta. And for dessert, you can’t beat some sticky, chewy gingerbread men, or my Persian rosewater pistachio cake with cardamom.
I hope this Božićna Česnica graces your Christmas table! If you tried it and loved it, I would be so grateful if you left a 5-star review and a comment to let me know how it went! xxx
Serbian Orthodox Christmas Bread: Soft Božićna Česnica Recipe
Description
My Serbian Orthodox Christmas bread (Božićna Česnica) recipe gives you an unbelievably soft, fluffy, buttery, croissant/brioche-style bread. It's enriched with eggs, butter, sour cream and milk, and has a hidden coin somewhere in the bread for the family to find. I hope this delicious, sacred bread graces your Christmas table on January 7th!
Ingredients
For the Bread
For the Egg Wash & Butter
Method
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Activate the yeast by adding it to a bowl of the warmed milk and honey. Mix, and wait around 5 minutes for the yeast to become foamy and bubbly (see Note 1)
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Add the yeast mixture to a large mixing bowl. Whisk in the sour cream, eggs, and melted butter for about 30 seconds until combined.
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Add the flour and salt to the mixture, and knead with your hands, or in a stand mixer with the dough hook attachment for 5-7 minutes on low-medium speed. You want the dough to come away clean from the bowl, and to become smooth and elastic. It will be a soft dough at this point - resist the urge to add more flour!
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Place the dough onto a lightly floured surface, and shape it into a ball with your hands. Do this by cupping the top of the dough ball with your palm and dragging it toward you, keeping your hand firm on the board. Once you have a smooth ball of dough that has some surface tension, place it into a bowl. Cover, and let it double in size. This should take around 1 hour, depending on the temperature of your kitchen. Warmer spot = faster rise! (See Note 2).
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Once doubled, punch the air out of the dough. Place it onto a large board, and roll it out into a rectangular shape with a rolling pin (roughly 50cm x 40cm). Place your coin (wrapped in foil, or cleaned very thoroughly), or other items somewhere in the dough. From the long edge, roll the dough up into a long log (see Note 3).
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With a sharp knife, cut the ends off the log to neaten the edges. Use these off-cuts to make the centre ball by shaping it like we did with the larger mass of dough previously. Cut off more dough if needed, to make thin braids for the cross on the centre ball of dough. Place the ball (and the braided cross) in the centre of a large cast iron casserole dish or round baking pan lined with baking paper (see Note 4).
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Cut the remaining log into 12 equal segments, and place around the centre ball of dough with the spiralled, cut-side facing up. Don't be afraid to squish them in so they all fit, and don't worry if there are gaps - they will fill in as the dough rises in the next step.
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Cover the dough and allow to rise in a warm spot for roughly 30-45 minutes. You are not looking for the dough to double here - even a 50% increase in size is fine. The gaps will have filled in the dough! Meanwhile, preheat your oven to 180°C fan (356°F).
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Brush the dough with half of the melted butter, and then the egg wash. Place into the oven for 35-45 minutes (35 mins if you have a shallower pan, 45 mins if using a deeper pot). If the centre ball is much taller than the rest of the bread and is browning too quickly, loosely cover it with a square of foil. Turn the baking tray/pot halfway through if needed, to ensure even browning.
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Once the bread is golden brown and baked, remove from the oven and brush with the rest of the melted butter immediately, while it's still hot! Allow to cool for 5-10 minutes, remove from your pan to cool, and break with your family over your Christmas meal. Enjoy!
Note
- Make sure your milk is not too hot - if it's too hot it can kill the yeast. You just want it to be warm. If the yeast does not become bubbly and foamy after 15 minutes or so, it might not be viable anymore and your dough won't rise. Make sure it's not past its expiry date when using!
- A warmer kitchen will make your dough rise quicker. A cooler kitchen will make it rise slower. I sometimes leave my dough by a sunny windowsill, on the balcony in the sun, or on top of my stove-top while the oven is running. This just helps speed up the process, especially on a cold day!
- You can add any items that are in your family tradition for this step. We typically just do a gold coin (you can wrap it in foil, or make sure it's cleaned thoroughly). But I have heard other families will place a kernel of wheat, an uncooked bean, a corn kernel, or walnut somewhere in the dough. So the items are of course, up to you!
- You can, of course, make your Česnica into any design or shape you like! I know some families like to do a large centre ball surrounded by a braid, with smaller balls around it, or, you can bake the whole loaf as one piece. Some families also make decorations like in a Slavski Kolač, which you can of course do as well. I'm just showing you how I do my design in this recipe!
User Reviews
Used this recipe today and it turned out absolutely perfect! My family all commented that it tasted like a croissant 🙂 so easy to make as well
Milli, I’m so glad to hear that you and your family loved the Česnica! Hope you had a lovely Christmas, and hopefully you got the lucky coin 🥰