Czech Vánočka is a special Christmas bread that fills the whole house with holiday scent. And you know how it goes: when a homemade Vánočka comes out of the oven, Christmas is just around the corner!
DISCLAIMER: This is a new, November 2025, revamped recipe. The original recipe from January 2021 can be found in PDF format here.
➜ What is Vánočka
Czech Vánočka - also called Houska (Hoska) in the old days - is a sweet braided bread traditionally baked for Christmas. It is made from a rich yeast dough and shaped into a long, beautifully braided loaf. Vánočka is usually filled with raisins, almonds, and sometimes a touch of citrus zest, creating a festive treat that is both symbolic and delicious.
This traditional Czech Christmas bread is said to resemble Baby Jesus wrapped in swaddling clothes, which is why Vánočka has long been seen as a symbol of new life and good fortune.
⤍ Vánočka tastes best sliced with butter and a little jam on Christmas morning. Add white coffee or cocoa, and you have the typical holiday breakfast!
Also, take a look at my Mom's Vánočka recipe!
➜ History
If you are an American with Czech roots, you may know Vánočka as Houska or Hoska.
Historically, Vánočka was indeed called Houska in some Czech regions. Over time, however, the meaning of the word changed. Today in the Czech Republic, houska refers to a much smaller, savory braided white roll - the kind you can buy in any bakery or grocery store. Vánočka kept its festive purpose, while houska became an everyday bread.
Look at what Czechs call Houska currently.
Many Bohemians and Moravians emigrated to the United States at the turn of the 19th and 20th centuries, at a time when houska was still a quite common name for Vánočka. They brought this name with them, and it has been preserved by their descendants ever since.
That is why modern Czechs use the name Vánočka for the Christmas bread, while the older name Houska is still often heard in Czech-American families.
FUN FACT: Other beautiful old names for Vánočka include Calta, Vandrovnice, and Štědrovnice.
The term Štědrovnice comes from northern Bohemia (Jizera and Krkonoše Mountains), where I live with my family!
More Czech stuff to explore: What do Czechs eat at Christmas
➜ Ingredients you need to bake Vánočka
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
- All-purpose flour - or plain flour. Here in the Czech Republic, I use Hladká mouka. Read more about types of Czech flour.
- Milk - warmed to 110-115°F (40°C). If you don't have a thermometer, dip your pinkie into the milk: it should feel like a pleasantly warm bath, not hot.
- Active dry yeast
- Granulated sugar - Vánočka is only slightly sweet, so it doesn't call for a lot of sugar
- Unsalted butter - melted but not hot
- Salt
- Egg yolks
- Raisins - golden raisins are a little juicier, but regular dark raisins work just as well. If you like, soak them in rum or brandy overnight. They will absorb the liquid and gain wonderful flavor.
- Nuts - blanched almonds are traditional. In this recipe, I used a mix of natural, unprocessed nuts such as almonds, hazelnuts, walnuts, and cashews.
- Nutmeg - my favorite ingredient! Honestly, this spice is my little secret. Czech grandmas often added a little grated nutmeg to sweet pastries made of rich yeast dough, and I can confirm that it truly enhances the flavor of Vánočka. I grate the nutmeg on a small-holed hand grater, and always right before using it to keep it as aromatic as possible.
- Lemon zest - freshly grated. Use an organic lemon or wash it thoroughly under warm running water. Grate only the top yellow layer; the white tends to be bitter.
- Spiced rum - for more aroma. Czechs love their "tuzemák" or "Božkov". If you are in the USA, use Kirkland spiced rum (Costco) or the Austrian brand Stroh 54. Both most closely resemble Czech rum. If you don't have rum or don't want to use alcohol, just substitute it with milk.
Next, you will need:
- An egg yolk and a spoon of cream for eggwash
- Sliced or slivered almonds to sprinkle on top of Vánočka
- Powdered sugar for final dusting
Some old Czech recipes call for pork lard instead of butter. I have tried both versions, and each one tastes just as good!
MY TIP: Our Czech neighbors to the west, in Germany, have a similar recipe. It is called Hefezopf and, like Czech Vánočka, it is a sweet braided Christmas bread.
➜ Video recipe
For those of you who prefer to see things in action, I have made a video recipe for baking Christmas bread. Check out my YouTube channel!
➜ Instructions
NOTE: In the instructions below, I outline the process of preparing Vánočka dough using a stand mixer equipped with a kneading hook. Home bakers who have prior experience with yeast dough can prepare the dough by hand.
STEP 1: Make the Vánočka dough using a yeast starter
Start by activating the yeast. In a small bowl, combine the warm milk (110-115°F / 40°C) with a teaspoon of the sugar and the active dry yeast. Let it sit in a warm place for about 10 minutes until it becomes foamy.
Put the dry ingredients - flour, sugar, salt, lemon zest, and nutmeg - into the bowl you will later place in the stand mixer. Mix everything together with a hand whisk.
Melt the butter in a mug, but do not let it get hot. Stir in the rum (or milk - don't skip this liquid), then whisk in the egg yolks one at a time - use a fork.
Add all the activated yeast to the flour mixture and mix briefly with a fork. Then pour in the melted butter-rum mixture with the egg yolks.
Stir with a fork until everything is roughly combined. Attach the bowl to a stand mixer fitted with a dough hook and knead on medium speed for about 8 minutes - no less, so the gluten has enough time to develop.
Finally, add the raisins and nuts and knead on the lowest speed for about one minute.
Note: If you soaked the raisins in rum or brandy beforehand, drain them and let them drip off before adding to the dough.
STEP 2: Dump the dough onto a surface. If the dough was prepared correctly, it should not stick, so only a light sprinkle of flour underneath is needed, if any.
Shape into a ball. Transfer to a clean bowl and cover with plastic wrap or a tea towel. Let it rise in a warm place until it doubles in volume.
Note: The time it takes for the dough to rise depends on the environmental conditions and can take anywhere from one to three hours. In winter, it will take longer to rise.
To help the dough rise, place it in an oven that is turned off with a pot of hot water on the bottom. Check out my article, How to quickly rise dough in the oven.
The other option is to use a proof box. Here is my tip on one:
For perfect dough rising, I recommend this simple ✅ Dough Proofer by Czech brand Tescoma (affiliate link). I use it myself and am very satisfied!
STEP 3: Turn the risen dough out onto a lightly floured surface and give it a quick knead. Then divide it into 9 equal pieces.
Form each piece into a small ball. Gently pull the dough from the sides toward the center and pinch to seal. Then roll the ball between your hands until smooth and place it seam-side down. Cover with a clean kitchen towel and let rest for 15 minutes.
STEP 4: In the meantime, prepare a baking sheet. Lightly grease it, then place a sheet of parchment paper on top. The grease will help the paper stick to the pan and prevent it from sliding around.
STEP 5: Braiding Vánočka
This Christmas bread is braided using a 4-3-2 pattern. The base layer is braided from 4 strands, the middle from 3, and the top from 2.
The base: Roll the four rested dough balls into even strands about 1 inch (2.5 cm) thick. Then braid the strands together.
Braiding the base from four strands is difficult to describe; a video is much more illustrative. Check out this YouTube video to see how to braid a four-strand Christmas bread base.
Transfer the braided base to the lined baking sheet. Using the edge of your hand, gently flatten the center of the base.
The middle layer: The middle layer of Vánočka is made from three strands. Roll the three pieces of dough into equal-length strands and braid them as shown in the picture below.
Place the three-strand braid on top of the base and press down lightly to secure it.
The top layer: The top layer consists of two twisted strands. Roll the last two pieces of dough into equal-length strands, twist them together, and place them on top of the Vánočka. Tuck the ends gently under the loaf.
STEP 6: Secure the loaf with 3-4 wooden skewers to help it keep its shape - one at each end and one or two in the middle (see photo 1 below). Leave about 2 inches (5 cm) sticking out so you can remove them safely after baking.
Cover the Vánočka with a clean cloth and let it rise in a warm place for about 45 minutes.
I recommend spraying it with a little lukewarm water halfway through the rise. This helps prevent the surface from drying out and supports a nice, even lift.
STEP 7: Brush the risen Vánočka on all sides with an egg wash made from an egg yolk and a little cream. Then sprinkle the top with sliced or slivered almonds. (photo 2)
STEP 8: Preheat the oven to 400°F (200°C), conventional setting with upper and lower heat. Place the Vánočka in the preheated oven, the middle rack. If you inserted skewers earlier to help keep its shape, leave them in! Bake for 10 minutes.
Briefly open the oven door, reduce the temperature to 325°F (165°C), and continue baking for another 30 minutes.
IMPORTANT: About halfway through the bake - or even earlier - the surface will start turning golden brown. To prevent it from getting too dark, loosely place a sheet of aluminum foil over the top.
STEP 9: After about 40 minutes, your Christmas bread is ready! Remove it from the oven and let it cool for a moment. Take out the skewers. Then carefully transfer the Vánočka from the baking sheet to a cooling rack and let it cool completely.
TIP: Don't slice the Vánočka while it is still hot - the crumb is very soft and steamy inside and can shrink. Let it cool completely first!
➜ How to serve Czech Vánočka (Hoska) bread
After cooling, dust the Vánočka with powdered sugar and cut it into slices approximately ¾ inch (2 cm) thick. Enjoy these delectable bread slices with a cup of coffee or tea.
While Vánočka tastes best on the day it is baked, it will still stay moist and soft - though a little less airy - the next day. Personally, I like to bake it the day before Christmas and enjoy it for a festive breakfast with butter and/or jam.
➜ My best tips to make Vánočka right
- You need to knead the dough very well. If you only mash the ingredients together, the gluten will not develop properly - and without gluten, Vánočka will not be airy and fluffy. Instead, it will come out dense and flat.
- Use a stand mixer fitted with a dough hook and let it knead for at least 8 minutes. The same applies if you knead the dough by hand - it still needs about 8 minutes to be properly kneaded.
- Vánočka dough contains fat (in the Czech Republic we use unsalted butter or pork lard). As a rule of thumb, the more fat a dough contains, the slower and harder it rises because the dough becomes "heavier."
- Vánočka rises twice: first as a bowl of dough, and a second time after it is braided into a loaf.
- While the dough is rising, make sure the surface does not dry out. I let the bowl rise in a closed, turned-off oven with a small pot of hot water inside. You can also keep the dough from drying out by covering the bowl with plastic wrap. Alternatively, lightly dust the surface with flour (an old Czech little trick) and cover it with a tea towel.
Here is a little secret: If your first Vánočka does not come out picture-perfect, do not worry for a second! Just dust it with a little powdered sugar - it works like magic and instantly makes it look festive. And honestly? There is no such thing as a "bad" Vánočka. Once you cut a slice and take a bite, it will taste wonderful no matter what shape it decided to take! 🎄✨
➜ Why is Vánočka braided
Cross-braiding the Vánočka has a meaning! In the past, Czechs believed that the braided pattern protected the family from anger and misfortune. Braiding the Vánočka was thought to bring peace, harmony, and happiness into the home for the coming year.
- From the baker's point of view, braided Vánočka has a better texture and is quite soft and flaky.
- The classic Vánočka is traditionally braided in three layers: 4 + 3 + 2 strands: four on the bottom, three in the middle, and two on top. I know that braiding with four strands can feel a bit tricky, so feel free to use a 3 + 3 + 2 braid instead. Simply braid the bottom layer the same way as the middle one, just with slightly more dough. You will get almost the same look, and it will taste just as wonderful!
- If you are thinking about braiding the Vánočka with a different number of strands, I suggest watching this funny video that shows the whole process really well: How to braid Czech Christmas bread
Want even more of that cozy Czech Christmas aroma? Try Czech spiced wine, called "svařák"!
➜ Pronunciation
For those who're curious about how to pronounce Vánočka correctly:
Vánočka is pronounced as: /ˈvaːnot͡ʃka/
I also recorded a short audio clip:
Vánočka is one of several traditional breads shared by the former Czechoslovakia. Czechs and Slovaks lived together in one country for decades until 1993, when Czechoslovakia peacefully split into the separate Czech and Slovak Republics.
We still share many recipes, and the sweet Christmas bread is one of them. In Slovakia, it is called Vianočka, and it is just as beloved as the Czech version.
Czech Easter has its own bread, called mazanec.
➜ Superstitions around Vánočka
Czechs have plenty of old superstitions meant to "help" their Vánočka turn out perfectly, and some of them are downright charming.
Here are three of my favorites:
- The cook must wear a white apron and a white bonnet or scarf while making Vánočka. (Apparently, the bread behaves better when it sees you dressed nicely!)
- No one is allowed to talk in the room while the dough is being prepared. Total silence - as if the dough needs to concentrate.
- Children must not run or jump around while the dough is rising… but the baker should jump as high as possible, so the dough rises high too!
Traditions or not, they definitely make the Christmas kitchen a lot more fun!
Czech Christmas cookie recipes:
- Linzer cookies (linecké cukroví)
- Vanilla crescents (vanilkové rohlíčky)
- Beehives (včelí úly)
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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📖 Recipe
Vánočka (Houska) - Czech Braided Sweet Bread
Tap or hover to scale
Ingredients
Yest dough:
- 3 cups all-purpose flour
- ¾ cup milk warm (110-115 F / 40 C)
- 2 teaspoons active dry yeast
- ⅓ cup granulated sugar
- ¾ stick unsalted butter melted, not hot
- ½ teaspoon salt
- 3 yolks
- ⅓ cup raisins golden or dark
- ¼ cup blanched almonds or other natural nuts; roughly chopped
- ⅓ teaspoon nutmeg preferably freshly grated
- 1 Tablespoon lemon zest freshly grated
- 2 Tablespoons spiced rum or milk
To finish:
- 1 yolk for eggwash
- 1 Tablespoon cream or milk - for eggwash
- 2 Tablespoons blanched almonds slivered or sliced - to sprinkle the Vánočka
- 2 Tablespoons powdered sugar to dust before serving
Instructions
Make the dough:
- Activate the yeast: In a small bowl, stir ¾ cup milk (warmed to 110-115°F / 40°C) with 1 teaspoon sugar and 2 teaspoons active dry yeast. Let stand for about 10 minutes, until foamy.
- Place 3 cups all-purpose flour, ⅓ cup granulated sugar, ½ teaspoon salt, 1 Tablespoon lemon zest, and ⅓ teaspoon nutmeg in the bowl you will later attach to the stand mixer. Whisk the dry ingredients together by hand to blend. Melt ¾ stick unsalted butter (do not let it get hot), stir in 2 Tablespoons spiced rum (or milk - don't skip this liquid!), then whisk in 3 yolks one at a time.
- Add the activated yeast to the flour mixture and mix briefly with a fork. Add the butter-rum-egg mixture and stir until roughly combined.
- Attach the bowl to the stand mixer fitted with a dough hook. Knead on medium speed for 8 minutes (important for gluten development). At the end, add ⅓ cup raisins and ¼ cup blanched almonds (or other natural nuts), chopped, and knead on low for 1 minute.
First rise:
- Turn the dough onto a lightly floured surface, shape into a ball, and place in a clean bowl. Cover and let rise in a warm place until doubled.
- Turn the risen dough out, knead briefly, and divide into 9 equal pieces. Shape each into a smooth ball, cover, and rest for 15 minutes.
- Meantime, lightly grease a baking sheet and line with parchment paper so it sticks.
Braiding 4-3-2 pattern:
- Base (4 strands): Roll four dough balls into strands about 1 inch (2.5 cm) thick. Braid and transfer to the baking sheet. Gently flatten the center.
- Middle (3 strands): Roll three balls into equal strands and braid. Place on the base and press lightly to secure.
- Top (2 strands): Roll the last two pieces into equal strands, twist together, and place on top. Tuck ends under.
- Secure: Insert 3-4 wooden skewers (one at each end, one or two in the middle), leaving 2 inch (5 cm) sticking out.
Second rise & finishing:
- Cover the loaf and let rise in a warm place 45 minutes. Mist with lukewarm water halfway through to prevent drying.
- Brush the risen Vánočka with an egg wash (whisk by fork 1 yolk + 1 Tablespoon cream). Sprinkle with 2 Tablespoons blanched almonds - sliced or slivered.
Baking:
- Preheat oven to
400 °F (conventional settings, upper and lower heat). Bake 10 minutes. Open oven briefly, reduce temperature to 325 °F, and bake 30 minutes more. When the top of the loaf begins to brown, tent it loosely with foil.
Cooling:
- After 40 minutes total baking, remove Vánočka from the oven. Let cool slightly, remove skewers, then transfer to a cooling rack. Allow to cool completely before slicing. Sprinkle with 2 Tablespoons powdered sugar.
Notes
- Makes 1 medium Vánočka bread, app. 12 slices.
- When possible, always use a kitchen scale and metric units (you can switch to them in the recipe card) and weigh your ingredients instead of measuring them by volume. This will give you a more precise result.
- Mixer vs. Hand Kneading: The instructions describe making the dough in a stand mixer with a dough hook. If you are comfortable working with yeast dough, you can knead it by hand instead.
- MY TIP: For better structure, insert three to four wooden skewers during rising and baking - one at each end and one or two in the middle.
- SERVING: Once fully cooled, dust generously with powdered sugar. Slice about ¾ inch (2 cm) thick and enjoy with coffee or tea.
- STORAGE: Cover lightly with a tea towel or loose plastic wrap; it will stay fresh 4-5 days at room temperature. Vánočka also freezes very well. Freeze the whole loaf or individual slices in a freezer bag for up to 3 months.
- If you are an American with Czech roots, you may know Vánočka as Houska or Hoska. Historically, this was the old Bohemian name for the Christmas bread.
Michael Lloyd of family Zajicek, Liberda & Havran says
Very, very close to my Grannie's recipe. Her grandfather and his sister emigrated to Texas in the 1870's and settled around Lagrange. I was told they had run a bakery in Praha, but they farmed here. Grannie's recipe did have a few differences: currents rather than raisins, added a bit of nutmeg and another egg and she used AP and bread flour, about 4 to 1. She also braided 9 pieces, 4 on bottom, 3 in middle, 2 on top. We loved the "Christmas Twist" so much, my brother and I once devoured an entire loaf one afternoon, toasting and buttering slice after slice! Grannie just laughed, luckily she and Mom had made several more and were planning on at least 2 more. They had to go get more ingredients, so they made 3 more!
Petra Kupská says
Ahoj Michael, thank you so much for your comment, I have to smile here, I love memories like this! 🙂 We all know that vánočka Christmas bread tastes best fresh out of the oven, same here, at least one is eaten the same day it's baked. Thanks also for mentioning the ingredients your Granny used. Nutmeg was common in baking sweet pastries in our country and is sometimes found in old Czech recipes even now. Sending many greetings to Texas, Petra
Sandy says
Petra, thank you so much for finally clearing up a dispute we have been having in our family. The difference between houska and vanocka. I am 70 years old and my parents and grandparents have always called this braided bread houska. My grandma was born in Moravia in 1903 and always called it houska. Recently my daughter-in-law decided to make this and searched the web for recipes. She told me that this bread was called vanocka. I am glad to know now that we are both correct. Thanks!
Petra Kupská says
Of course, you're both right! 🙂 I was also surprised at first because, in today's Czech Republic, a houska means a more miniature braided pastry that is salty. But then I found out that in the past (around the turn of the 19th and 2nd centuries), the name houska was used to refer to today's vánočka bread! I have to say that I am excited about such findings, and I am very interested in how the Czech language evolves over time.
sue kepka says
so wonderful to find this recipe, thank you. My mum went to Czechoslovakia with my dad, a Czech pilot after the WW2 and learnt how to make Vanochka . I remember always loving it. Mum died two years ago and in latter years was unable to make it. I am going to have a go!
Petra Kupská says
Ahoj Sue, thank you for your lovely comment! My fingers are crossed that the Vánočka Christmas bread is a success. I believe you will enjoy it! Krásné Vánoce from Bohemia ????
Marian says
We found this recipe last year and made it after years of using others and not being totally happy with the results. Our vanocka was great and can’t wait to get started on this year’s.
Petra Kupská says
Ahoj Marian, many thanks for your kind comment, it made me happy ???? I'm glad the Vánočka bread was a success! Krásné Vánoce (Merry Christmas) for you and your family ????
Tim says
Petra,
This sounds similar to a bread my grandmother, whose parents moved to the U.S. from Czechoslovakia sometime around the turn of the century, made every Christmas. She called her bread "buthda" (that's how it sounded, anyway, but I'm not sure of the spelling). Any ideas what this is? I've never made it, but I recently asked my sister for the recipe. I remember it has some type of candied fruit in it instead of raisins soaked in rum overnight. I remember liking it. My father remembers toasting it when he was a kid. This might have been due to the fact that it seemed to dry out quickly. I'm just curious if you, or anyone else reading, might know what bread I'm talking about. Thank you!
Petra Kupská says
Ahoj Tim,
Thank you for your lovely comment. I wonder what kind of pastry your babicka (grandmother) might have made called 'buthda'. The name reminds me of the Czech word 'buchta', which is a generic term for a sweet pastry baked on a baking sheet (a sheet cake). The batter is poured onto a baking sheet and covered with fruit. Here is an example: Bublanina fruit cake
Another option is 'buchty', made with yeast dough and filled with fruit, cream cheese (tvaroh), or poppy seeds. Here is the recipe: Czech buchty
Could any of these be what you're looking for?
Veselé Vánoce and Merry Christmas from Bohemia to you and your family! Petra
Maggie Josefy says
My mom passed down a vanocka recipe to me and my daughter. She always used citron,( candied fruit) and raisins. I hope this helps.
Sigrid Skarda says
Ahoj Petra,
just found your web side by googeling for Buchty. What a nice find.
I have been cooking for my Czech husband for many years, but it's great to have a different cook as an example. I'm German and learned Czech cooking from my husband's memory of his moms cooking. He is from the Plzen region. It's not the same as having real Czech cooing lessons.
Maybe he will like your Buchty better, didn't know about the rum.
Vesele Vanoce from California.
Sigrid.
Petra Kupská says
Ahoj Sigrid,
Thank you so much for your kind comment. Buchty is a typical Czech pastry, maybe a bit more challenging to prepare, but definitely worth a try!
Regarding the rum, in the Czech Republic, we use a specific rum, which is actually not even rum. If you are based in the US, I recommend Kirkland spiced rum (available at Costco) or Austrian Stroh 54. Brushing the buchty buns with rum gives them a delicious final taste.
Veselé Vánoce, Merry Christmas and frohe Weihnachten! 🙂
P. S. Plzen (Pilsen) is world-famous for the production of great Czech beer ????
Milena Bartik says
I have been baking vanocka for years, so this christmas i tried yours, so far everything that I made from your website worked out well, but vanocka not so much. Taste was amazing, but dry and crumbly, what did I do wrong. I will keep trying over and over, until I get it right, but maybe you can give me some pointers.
Petra Kupská says
Milena, I am so sorry to hear this. It’s my fault! This recipe for vanocka bread was one of the first ones I shared on the blog. I still lacked experience in accurately converting metric measurements to the US imperial system. This year I baked 8 vanockas in succession, tweaking the dough, baking time, and keeping careful notes of everything. I think I now have a very good recipe with a whole process. I just need to write it up and post it (the damn lack of time!). But you speak Czech without any problem, don't you? 🙂 I have the recipe already written in the Czech language here: https://www.klasicke-recepty.cz/vanocka/
According to the old cookbooks, I started adding grated nutmeg to the vanocka and the resulting taste pleasantly surprised me. I apologize again, now you've pushed me to modify the recipe here!
Zdravím tě moc z Čech, Petra
Milena Bartik says
No apology needed, I will definitely try the link, just because something don't work out, it does not mean that I will give up. Your vanocka looks so delicious. As a matter of fact Im printing your recipes right now, because I told my husband that this week we will eat only czech.
Petra Kupská says
Oh, thank you for your words! How is the week with Czech food going, is it a success? 🙂
Merri K says
Hi Petra, I am a little confused. Have you revised the original posted recipe to adjust for the earlier mistakes? Also, I am confused by the directions of how to make the braids. Are you layering several braids on top of each other? I found much simpler methods on YouTube where six strands are braided together to make the loaf. Does the braiding method affect the texture and outcome of the loaf? If I go with a six strand method, will I lose the authenticity of the recipe? Thank you, Petra for your help.
Jill P. says
Hi, Petra! My grandmother’s family were Czech immigrants around the turn of the century and she also called this houska! My grandmother made this every Christmas (along with kolaches) and we do looked forward to it. She was never able to write down what she did but I found a recipe that tastes like I remember hers tasting. It includes mace which might be similar tasting to nutmeg? Anyway, my family asks for houska year ‘round so I make it a few times a year! Really enjoying your website—thanks so much for all your stories, recipes and tips!
Petra Kupská says
Ahoj Jill, thank you so much for your nice comment! It's the same everywhere: moms and grannies cook by eye, thanks to years of practice, they don't need any written recipes 🙂 I always grate a bit of nutmeg into my Christmas houska, but unfortunately, I have no comparison to mace.
Barbara says
Can I use a bread machine for the mix, knead and rise? I will put ingredients in the bread machine in the order suggested in my owner's manual. Also, what is the measurement for the vanilla? And do I put in zest of one whole lemon? Thank you.
Petra Kupská says
I think you can make this vanocka in your bread machine without any problems. Add about half a teaspoon of vanilla essence or vanilla paste to the batter, depending on what you have in your pantry. I put lemon zest grated from about half to a whole mid-sized lemon, it doesn't make that much difference. Good luck and happy holidays!
Carey Jasa says
Hi!
Just like so many others, my grandmother made this recipe. She, too, called it Houska. And my recipe from her includes instructions like “enough dough to make…”. I’ve figured out amounts by trial and error. She would add the spice mace instead of nutmeg and I like that in kolaches also. Question: can the dough be refrigerated or frozen to bake later? Or better to bake two smaller loaves and freeze the baked bread? Thank you!
Petra Kupská says
Hi Carey, because the dough contains live yeast, it should not be frozen. Ideally, bake the houska bread, let it cool, and freeze it as soon as possible. If you want to take out individual portions, it is even better to slice the baked houska before freezing.
Tim J says
I just made this. Very tasty. I don't have a Czech grandmother, and I have never had this from a Czech bakery, so I'm not sure how close to the recipe mine came out. It was a little dry to my taste, but whether that was a fault in my baking, or exactly how it should be, I don't know. I note that th recipe as written does not list the amount of lemon rind or vanilla extract to use. I looked at the Czech version of the website, and it looked like about 1 teaspoon of each, that that was what I used. It was also very difficult to mix in the raisins and chopped almonds into the dough after kneading it for 10 minutes in a stand mixer. I don't know if you could offer some suggestion there. Thanks.
Pavel says
I remember Vánočka from when I was a kid in Czechoslovakia. My mother was a well regarded baker and after we moved to the West she always lamented that the taste was terribly different. It is the wheat that is/was available here in the USA. Vánočka requires very high gluten content flour. 14 percent protein is a good start if one can find it, and I believe it requires white winter wheat as well, if you want something near authentic. Btw, Houska is a regular bread roll. There is no relationship there. Looking at the slices in your photo, I can (sadly) assure you that what you have is not vánočka, though I am sure it is delicious in it's own way. I am glad that you chose to highlight this food, criticisms notwithstanding. It has religious connotations, or used to have, and was quite important to the Christmas traditions of the country. Cheers.
Mandy says
Hmm... I'm wondering what I've been eating for the past 17 years living in the Czech Republic if this isn't Vánočka.
Anicka Cooklikeczechs.com says
Thank you so much for your feedback!
Yes, the choice of flour is important for a good baking result and I believe that US flour can taste different than Czech flour.
As for baked goods being referred to by the word Houska, I know there's endless bantering in many discussions about Czech food. What we Czechs currently call a houska is a type of palm-size braided roll of neutral flavor. The old Czechs of the late 19th and early 20th centuries used the word Houska to refer to what is now called Vanocka (Christmas bread). And that is just fine.
William Milan Uhlarik says
I was born and raised in Chicago in the 1950's; however, my parents immigrated to the U.S. after the war from what is now known as Slovakia but formerly known as Czechoslovakia before the country split into two separate republics. My mother and grandmother would make the Christmas Bread for the Christmas Season which we called Vianočka (or Vánočka in Czech). During other times of the year, they made a somewhat simpler version which we called žemľa (or houska in Czech). In my Chicago neighborhood, the majority of people were immigrants from Czechoslovakia or first generation. We had many Czechoslovak bakeries that made and sold this delicious bread. My mother and grandmother used the softer yellow raisins instead of the harder black raisins. Most the bakeries also used the softer yellow raisins. I moved to south coastal Texas about 20 years ago, and I still make Vianočka for my family. Thank you very much, Petra, for sharing this delicious recipe of our Czechoslovak heritage so we here in the U.S. can continue to enjoy our culinary heritage.
Anicka Cooklikeczechs.com says
Hello William, thank you so much for sharing these memories - they sound truly lovely.
Greetings from the Czech Republic.
Kathy says
Hi,
My mother-in-law was from Czechoslovakia. When my late husband and I got married all he asked for was that I learn to make bread dumplings. I did and he was happy. The weekend after Christmas I always fixed him jaternice and scrambled eggs for breakfast. Along with it was Houska. I never ate the jaternice then but now every couple of months I have it for Sunday breakfast. He unfortunately passed away several years ago. I am going to try this recipe because my whole family loves Houska. thank you for all the wonderful recipes.
Anicka Cooklikeczechs.com says
Hello Kathy, thank you for your comment and sharing your memories - I am sorry about your husband.
I am glad you like the recipes! Greetings from the Czech Republic.
Ann Wiegers says
My grandparents' neighbors were Czech and I learned to make "houska" when I was 13 and it is not really Christmas without it. The recipe and braiding method are very similar, but I and they used mace, not nutmeg. For me, the mace has to be there. I also use candied lemon peel as well as raisins and almonds.
Anicka Cooklikeczechs.com says
Thank you for your comment and feedback, Ann!
Olga Jandera says
Hi Petra,
Thank you for posting the Vanocka recipe. I was born in Prague, our family left Czechoslovakia in 1968. I've been making Vanocka for over 20 years, though I have an adapted recipe to be used for a bread maker, which I only use it to make the dough, then I incorporate the raisins in after. I do the four braid then two three braids, I will try your twist for the top. I'm looking forward to adding nutmeg, though I do add Anise seeds to the dough. I will also try and soak my raisins in rum, great idea. Thanks so much for the history of Vanocka,
Anicka Cooklikeczechs.com says
Ahoj Olga, thank you so much for your comment and feedback (glad you enjoyed the history part :)). I am happy to hear that - please let me know how the Vanocka turns out afterwards!
Greetings from the Czech Republic.
Daniella says
thanks so much for sharing this recipe--I am trying to rediscover my Czech roots.
In the recipe ingredients list, you list lemon zest and spices rum, but there is no mention of it in the actual directions
Karen Coy says
Thank you very much for sharing this recipe. My great-grandparents immigrated to the United States from Mýto in the 1890's. My grandmother always made Vanocka at Christmas. I am very excited about making it for my children and grandchildren this year.
I saw in a comment from last winter that the measurement needed to be corrected because the bread was too dry. Are the ingredients listed now correct? I don't want to spend the time if it isn't going to be soft and delicious.
Karen Coy says
I did a practice loaf this weekend. It is wonderful. Light, flavorful, and beautiful to look at. It reminds me of Christmas at my grandparents as a child. Thank so much for the detailed instructions. I watched the video several times. The pictures were very helpful also. Thank you!
Anicka Cooklikeczechs.com says
Ahoj Karen, thank you for your comment and kind words!
Greetings from the Czech Republic.
Sheila says
Hello Petra! Your vanocka recipe is as good or better than my mother-is-law's recipe and she grew up in Moravia! Very easy to follow and, when the butter incorporates, a beautiful yeast dough appears like magic! I don't have a kitchen machine but kneading the dough by hand is just a bit longer process - I use the windowpane method to tell if the gluten has been formed. I rely on your website for awesome Czech recipes and you never disappoint - thank you so much!
Petra Kupská says
Thank you, Sheila, for your kind words! I am glad that the Vánočka turned out well.
Frank Miller says
My mother used to make this every Christmas and Easter. I still use her handwritten recipe, which she got from her mother. I love it sliced, toasted, and buttered with a cup of coffee for breakfast.
Anicka Cooklikeczechs.com says
Thank you for the comment and sharing nice memories, Frank!
Noreen Sorensen says
Thank you for sharing this houska recipe! My grandmother would make a loaf just about every week. When she passed away at age 89, I looked thru her recipe cards to find her houska recipe. To my astonishment, the entire recipe was in Bohemian; hence, I could not read it! So looking forward to baking this bread in my cottage in northern Michigan! Merry Christmas! PS -- she also made delicious plum coffee cake and plum dumplings....any recipes for these???!!!
Petra | Cook Like Czechs says
Thank you so much for sharing that beautiful story about your grandmother. I can only imagine how special it will be to bake the houska in her honor at your cottage in Michigan.
As for the plum coffee cake and plum dumplings, I have "Plum Dumplings with Poppy Seeds" and "Plum Streusel Coffee Cake" on my page. I hope they are what you are looking for.
I hope you had truly Merry Christmas 🙂
Natalie says
My mother grew up eating this in New York. Hew family would buy it every Christmas from a little bakery down the street. When she married my dad and moved to Texas, she missed it so much that my dad went to the local library and searched the card catalog to find a recipe for it. He finally found one and he made it every Christmas for her until she passed away four years ago. We, their kids, all have photocopies of that original recipe he found in the library. I’d like to know, can I make the dough the night before and cold proof it overnight in the refrigerator? It seems it would work, as it is similar to brioche.
Lynn Vavra says
How would I adjust this recipe for high altitude? I’m at 5,280 feet in Denver, Colorado (USA) and last attempted a Czech nutroll with yeast. I called them “bombs” since they blew up to 2x normal size, yikes. I know flour, leavening, liquid and of course yeast can respond to higher altitudes. Baking time & temperature also factors. Advice?
Cheryl Fielitz says
Hello! My family has Czech heritage living in America. I grew up eating Houska every Christmas. I am the Houska baker now, and I am trying this recipe for the first time. I am wondering when to add the rum and the lemon zest to the dough--I don't think it says in the recipe. I didn't notice it until I was ready to add the nuts and raisins, so I just added it then and kneaded in a little more flour to make the dough less sticky. It is doing it's first rise right now, so I have no idea how it will turn out!
I do really enjoy your website though, after visiting Prague several years ago, I am more interested in my Czech heritage so these recipes are wonderful! Merry Christmas from Minnesota!
Laly says
Hello, great recipe. I'm following you from Spain. Could you tell me how much butter to use? Here there are many bars of different weights. Thank you very much.
Petra Kupská | Cook Like Czechs says
Hi! In the Czech Republic, butter typically weighs 250 grams per bar. So, 3/4 of the butter would be 187.5 grams.
You are very welcome, and sending greetings from the Czech Republic!
Petra Kupská | Cook Like Czechs says
Hello, I’m sorry, but I need to correct myself. I didn’t realize that the recipe was based on American butter, not Czech butter. I blame my Czech brain! 😀
Anyway, an American stick of butter is around 110g, so 3/4 of it should be 82.5g.
Sorry again for the mix-up!
Jennifer says
This recipe is great! We lived in CZ for seven years and miss this. Do you know about how many slices I can get from one loaf? I’m planning on making some for a crowd.
Petra Kupská says
I am happy to hear you enjoyed it! If you slice it about ¾ inch thick, you’ll probably get around 10–12 slices, depending on how long the loaf ends up. Of course, that’s just my best guess—it’s a bit of a guessing game. 🙂
N RAK says
My grandparents cane to tthe U.S. late 1800's. We always called this Hoska, because Vanocka was made only on holidays using citron.
We also addedwhiskey to clarify the dough.
Marge Havlicek Arbaugh says
my hubby is allergic to spiced rum. Something in the combination of the spices used in making it. Plain rum is fine for his drinking pleasure so can I use that in this recipe?
Petra Kupská says
Yes, absolutely! You can use plain rum instead of spiced rum in the recipe. The spiced rum just adds extra flavor from the spices, so using plain rum will still work fine, the dish may just have a slightly less spiced aroma, but it will still be delicious. Or you can just use milk, like the recipe suggests. 😀
Tony Orbanac says
This is a great recipe and my mother's or more like my grandmother's had only minor differences. The milk was scalded and along with the golden raisins there was the same amount of citron. Christmas morning was always toasted buttered Hoska and Jiternice. Now, I would love to find a contemporary Jiternice recipe that didn't require a whole hogs head.
Petra Kupská says
How lovely to hear! Your grandmother’s touches sound wonderful.
Jeff Jandl says
Thank you for this. You make it look so easy! I grew up with houska and have used my mom's recipe for years. This is the second year I've tried yours. One difference is that I add citron along with the raisins.
Question: Are you adding the milk PLUS water or milk with the yeast mixture? I ask because each time I've made your recipe the dough has been dry. I only add the 3/4 cup milk.
Jeff Jandl says
I realized after making my first houska this year that you've updated your recipe since I first copied it. And the current version is PERFECT. My second houska this year was the BEST I've ever made -- delicious, moist and beautifully shaped. Thank you for the revisions!
Petra Kupská says
Thank you so much for your lovely note! I am thrilled to hear that the updated houska recipe worked so well for you and that your second one turned out beautifully.
Petra 🙂
Mandi says
I grew up eating Hoska bread & this is my very first time making it! (48 years!!) If I want to make this in a loaf pan, how many loaves does this make? I'm new to baking yeast bread. Fingers crossed & prayers said my first batch of Hoska turns out! Thank you so much for the recipe!! ❤️
Petra Kupská says
I think for loaf pans, this recipe would make about 2 standard loaves. Don’t worry if you’re new to yeast dough — it’s a rich, forgiving dough. Just give it time to rise and you’ll be fine 😊 Fingers crossed for you, and enjoy your first homemade Houska!
Madeleine says
I make Vanocka every Christmas and an extra month or so in the winter. My recipes mostly come from an older czech cookbook. It assumes that the cook/ baker knows a fair bit already so certain measurements are iffy. Your website helps me be more accurate so results are more successful. My mom always used margarine, so for a fat I use margarine instead of butter. My guys don't like crunching on nuts so I omit the almonds. I would rather include, lol. Also, my recipe does a double batch, which is great because I often give away my deserts. Enjoying the website. M
Petra Kupská says
Thank you so much, Madeleine this really means a lot to me. Those older Czech cookbooks are treasures, but you’re right, they often assume a lot of experience and intuition. I am so glad the site helps fill in those little gaps and makes the process more predictable and successful. I love that you keep your mom’s tradition alive, and honestly, Vanocka made to give away is the very best kind. 💛