Christmas štědrák: traditional Czech cake with four fillings recept

Name: Christmas štědrák: traditional Czech cake with four fillings
Prep time: 165 min
Cook time: 165 min
Total time: 165 min
Yield: 12
Ingredients: 500 g semi-coarse flour; 250 ml lukewarm milk; 20 g fresh yeast; 70 g powdered sugar; 60 g butter; a pinch of salt; 1 teaspoon granulated sugar for the yeast starter; 1 egg for the dough; 200 g plum povidla; grated lemon zest to taste; 200 g ground walnuts; 200 ml hot milk; 80 g powdered sugar; 1 packet vanilla sugar; 1 tablespoon rum; 2 tablespoons breadcrumbs for thickening; 200 g ground poppy seeds; 200 ml hot milk; 100 g powdered sugar; 1 packet vanilla sugar; 1 tablespoon plum povidla; 500 g lumpy quark (curd cheese); 4 tablespoons powdered sugar; 1 packet vanilla sugar; 1 egg; 1 egg yolk; grated lemon zest; 2 tablespoons Zlatý klas (or vanilla pudding mix); 1 egg for brushing the lattice

i-Recipe.comRecipesChristmas štědrák: traditional Czech cake with four fillings

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Easy to prepare
12 portions
165 minutes

Jan, 16. 12. 2025

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The Christmas štědrák is one of the most traditional festive pastries, baked in many families only once a year – at Christmas. This cake is a symbol of abundance and generosity: it consists of five layers of leavened dough and four different fillings – poppy seed, nut, quark and plum (povidla). Each layer has its own significance and together they create a festive flavor that is inseparable from Christmas.

Bake it at home and make the holidays even more festive.

For 12 portions

Ingredients

Dough:

500 g semi-coarse flour
250 ml lukewarm milk
20 g fresh yeast
70 g powdered sugar
60 g butter
a pinch of salt
1 teaspoon granulated sugar for the yeast starter
1 egg for the dough

Plum (povidla) filling:

200 g plum povidla
grated lemon zest to taste

Nut filling:

200 g ground walnuts
200 ml hot milk
80 g powdered sugar
1 packet vanilla sugar
1 tablespoon rum
2 tablespoons breadcrumbs for thickening

Poppy seed filling:

200 g ground poppy seeds
200 ml hot milk
100 g powdered sugar
1 packet vanilla sugar
1 tablespoon plum povidla

Quark filling:

500 g lumpy quark (curd cheese)
4 tablespoons powdered sugar
1 packet vanilla sugar
1 egg
1 egg yolk
grated lemon zest
2 tablespoons Zlatý klas (or vanilla pudding mix)

To finish:

1 egg for brushing the lattice

Preparation procedure

Dough Dissolve the granulated sugar and yeast in the lukewarm milk. Let the starter rise for 10 minutes. Sift the flour into a bowl, add the powdered sugar, egg, melted lukewarm butter, a pinch of salt and the starter. Work into a smooth non-sticky dough, cover and let rise for an hour in a warm place.
Filling preparation Plum filling – mix the povidla with the lemon zest. Nut filling – mix the nuts with the sugar and vanilla, pour in the hot milk, add the rum and breadcrumbs, and let cool. Poppy seed filling – mix the poppy seeds with the sugar and vanilla, pour in the hot milk, stir in the povidla and let cool. Quark filling – mix all ingredients into a smooth mixture.
Layering the dough and fillings Divide the risen dough into 5 equal parts. Roll each part out to the size of the baking tray (30 × 40 cm). Place the first sheet of dough on the greased tray and spread with the plum filling. Cover with the second sheet, press lightly and spread the nut filling. Add the third sheet and spread the poppy seed filling. Put the quark filling on the fourth sheet and smooth it. Cut strips from the fifth sheet and create a lattice. Brush with the beaten egg.
Baking Bake in an oven preheated to 180 °C for about 40 minutes, until the surface turns golden and the dough is cooked through. After baking, let it cool completely so the fillings set well and cutting is easy.

Quick recipe information

Servings: approx. 12–16

Preparation time (active work): 60–75 minutes

Proofing time: 60 minutes

Baking time: 40 minutes

Total time: approx. 2 hours 45 minutes

Tray: 30 × 40 cm

Serving and storage

Cut the štědrák into squares or rectangles.

It keeps for 3–4 days in a cool place, preferably in an airtight container.

It’s great also on the second day, when the flavors meld beautifully.