Mom’s Vánočka Recipe

This recipe is for my mom’s Vánočka, Czech Christmas bread. Her version is denser and moister than mine, with extra butter, almonds, and raisins. What makes her Vánočka special is that it actually tastes even better the next day, and it stays fresh for up to a week. Whenever my mom bakes Vánočka, everyone is eager to grab a piece—or better, two!

➜ What is Czech Vánočka?

Vánočka is a traditional Czech Christmas bread made from a soft, yeast-based dough braided into a beautiful loaf. It is lightly sweet, but not overly so, with a rich, buttery flavor. In some Czech regions, Vánočka is also known by other names, such as houska, štědrovka, calta, or vandrovnice. These names are not used very often anymore—Vánočka has become the most common term.

Vánočka is typically made during the Christmas season and is often served for breakfast, paired with a warm cup of cocoa. It is a classic Czech treat that captures the festive spirit of the holidays!

Also, try my Vánočka recipe, which yields a nicely fluffy texture.

➜ Notes on the Ingredients

✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.

Vánočka dough:

• All-purpose flour: Best known as hladká mouka in Czech. You can use plain flour as well. Read about types of flour in the Czech Republic.
• Granulated sugar
• Unsalted butter: For the best result, use European-style butter with at least 82% milk fat.
• Salt: For balancing the flavors.
• Active dry yeast: Makes the dough rise and gives it that wonderful soft texture.
• Egg yolks: Enrich the dough and add color.
• Vanilla: Use vanilla extract or vanilla paste.
• Lemon zest: Freshly grated lemon zest, preferably from an organic lemon, adds a lovely citrusy aroma.
• Blanched almonds: These add extra texture and a nutty crunch.
• Raisins: A classic addition to Vánočka, they make the loaf slightly fruity. Use dark or golden raisins. I find the latter a little juicier.
• Rum: If you are looking for a rum with a taste similar to Czech Božkov or Tuzemák, try the Austrian brand Stroh.
• Milk

For brushing and decoration:

• An egg whisked with a teaspoon of rum: for egg wash
• Blanched almonds, halved: to decorate

➜ Watch my mom making the Vánočka in a short video

My mom and I decided I would film her preparing the Christmas Vánočka, and you can see the result in the video below. While the video does not include step-by-step instructions, it offers a glimpse into some of the most interesting moments of creating this festive treat. Click the link to visit my YouTube channel and enjoy watching!

➜ How my mom makes her Vánočka

STEP 1: Activate the yeast: Warm the milk in a small saucepan until lukewarm (105°F–110°F / 40°C–43°C). In a large bowl, mix the flour and sugar, then make a well in the center. Pour in one-third of the milk and add the yeast. Stir gently with a fork and let it activate in a warm spot for about 10 minutes, until bubbly and doubled in volume.

STEP 2: Add the butter to the rest of the warm milk in the saucepan and let it melt. Finely grate only the yellow part of the lemon zest.

STEP 3: Make the dough: Add the egg yolks, vanilla, rum, salt, and lemon zest to the bowl with the activated yeast. Pour in the milk with the melted butter. Using a stand mixer fitted with a dough hook, knead the dough for about 10 minutes. Occasionally stop the mixer to scrape the dough down from the sides of the bowl.

STEP 4: Add the almonds and raisins: While the dough is kneading, coarsely chop the almonds. Once the dough is smooth and elastic, add the almonds and raisins. Mix on low speed for about one minute to incorporate them evenly.

IMPORTANT: This type of dough is meant to be sticky—that is perfectly normal!

STEP 5: Let the dough rise: Transfer the dough to a clean bowl, cover it with plastic wrap, and place it in a warm spot to rise. Since this dough contains a higher amount of butter, it is heavier and takes longer to rise. Expect it to take two hours, or even longer, depending on the temperature in your kitchen.

Read how to make the dough rise in the oven.

STEP 6: Shape the Vánočka: Turn the proofed dough out onto a lightly floured surface, sprinkle it with a little flour, and knead briefly. Then, divide it into nine equal pieces. For even portions, you can weigh the pieces using a kitchen scale. Roll each piece into a strand about 3/4 to 1 inch (2-2.5 cm) thick and of equal length.

Assemble the Vánočka:

1. The base layer is made by braiding four strands together.
2. The middle layer uses three strands, braided in the traditional way.
3. The top layer is made by twisting two strands together.

Watch this video to learn how to braid Vánočka layers using different numbers of strands.

Start by braiding the four strands for the base and place it on a baking sheet lined with parchment paper. Flatten it slightly in the center. Next, place the braid of three strands on top, followed by the two twisted strands. Tuck the ends neatly underneath the loaf.

To prevent the Vánočka from spreading sideways during baking, you can insert wooden skewers vertically through the loaf in three places.

STEP 7: Second rise: Let the braided Vánočka rise for another 30 minutes in a warm place.

STEP 8: Brush, decorate, and bake: Whisk one egg with a teaspoon of rum and brush it generously over the entire loaf. Decorate the top with halved almonds.

Bake the Vánočka in a preheated oven at (170°C) for about 20 minutes, then reduce the temperature to (150°C) and bake for an additional 35 minutes. If the surface starts browning too quickly, cover it loosely with aluminum foil.

Once baked, allow the Vánočka to cool on the baking sheet before slicing.

➜ Serving suggestions

Slice Vánočka into 1-inch (2.5 cm) slices, and serve it with a cup of coffee, tea, or hot cocoa. If you prefer a sweeter treat, dust the loaf with powdered sugar before slicing.

In my family, we sometimes spread the slices with a bit of butter and jam. When the Vánočka gets a bit older, I like to toast it in a pan with a knob of butter—it tastes just like it was freshly baked!

➜ Storage tips

This Vánočka stays fresh for several days thanks to the high butter content. Once cooled, wrap it in a clean dish towel or cover it with aluminum foil or plastic wrap. Store it in the cold place, where it will stay fresh for up to a week.

If you want to freeze the Vánočka, do so as soon as it has cooled. Place the bread in a freezer bag and store it in the freezer, where it will keep for at least three months.

➜ Additional notes

• Do not worry if your Vánočka does not rise much during baking—it is meant to be slightly dense and lower in height. Its incredible flavor more than makes up for it.
• My mom and I kneaded the dough by hand in a bowl, using a wooden spoon. I admit, it was quite a challenge! In our family, kneading the dough with a spoon was traditionally a task reserved for the men because it required a lot of physical effort. If you have a stand mixer with a dough hook, I recommend using it—it makes the job so much easier!
• Braiding the four-strand base can be tricky. If it feels too complicated, you can use three larger strands for the bottom layer instead. It will still look beautiful.