Festive vánočka according to grandmother's recipe

Name: Festive vánočka according to grandmother's recipe
Prep time: 180 min
Cook time: 180 min
Total time: 180 min
Yield: 12
Ingredients: 600 g all-purpose flour; 200 ml whole milk; 30 g fresh yeast; 100 g granulated sugar; 80 g butter (melted and cooled); 3 eggs (room temperature); 100 g raisins; 50 g almonds (sliced or chopped); zest of 1 lemon (finely grated, chemically untreated); 1 teaspoon vanilla extract or vanilla sugar; 1 pinch of salt; 1 egg for brushing; coarse sugar or almonds for sprinkling (optional); melted butter for brushing after baking (optional)

i-Recipe.comRecipesFestive vánočka according to grandmother’s recipe

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Easy to prepare
12 portions
180 minutes

Jan, 09. 01. 2026

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A tried-and-true winning recipe that will perfume the whole house

Vánočka is one of the greatest treasures of Czech cuisine. It is not just a sweet pastry, but a symbol of the holidays, family coziness and traditions passed down from generation to generation. This grandmother’s recipe for vánočka is honest, clear and tried-and-tested – it even won a culinary competition. The result is a fluffy, moist vánočka with a delicate buttery flavor that does not tear, does not crumble and stays soft even on the second day.

For 12 portions

Ingredients

For the dough:

600 g all-purpose flour
200 ml whole milk
30 g fresh yeast
100 g granulated sugar
80 g butter (melted and cooled)
3 eggs (room temperature)
100 g raisins
50 g almonds (sliced or chopped)
zest of 1 lemon (finely grated, chemically untreated)
1 teaspoon vanilla extract or vanilla sugar
1 pinch of salt

To finish:

1 egg for brushing
coarse sugar or almonds for sprinkling (optional)
melted butter for brushing after baking (optional)

Preparation procedure

Lightly warm the milk – it must be lukewarm, not hot. Crumble the yeast into a bowl, add 1 tablespoon of sugar and part of the milk. Stir and let the sponge rise for about 10 minutes. A foam should form on the surface.
To the sponge add the rest of the milk, sugar, melted butter, eggs, vanilla, lemon zest and salt. Gradually work in the flour and knead a smooth, elastic and slightly sticky dough. Knead for at least 10 minutes – by hand or with a mixer.
Cover the dough with a cloth and let it rise in a warm place for about 60 minutes, until it doubles in volume.
Soak the raisins in advance (in water or rum) and dry them. After the dough has risen, gently work them into the dough along with the almonds. Divide the dough into three equal parts, roll into strands and braid the classic three-strand vánočka. Tuck the ends under the dough.
Transfer the vánočka to a baking sheet lined with parchment paper and let rise another 30 minutes. Then brush with beaten egg and, if desired, sprinkle with sugar or almonds.
Preheat the oven to 175 °C. Bake the vánočka for about 40 minutes. If the surface browns quickly, cover it with foil. After baking you can brush the hot vánočka with melted butter for shine and aroma.

Quick information

Servings: 12 servings

Preparation time: approx. 45 minutes

Rising time: approx. 1 hour 30 minutes

Baking time: 40 minutes

Total time: approximately 3 hours

Practical tips from grandma’s kitchen

All ingredients should be at room temperature
The dough must be well worked, otherwise the vánočka will crack
If you’re not sure about rising, place the dough in a turned-off oven with the light on
For extra moistness you can add a tablespoon of sour cream