The Hanácký vdolek was a staple at every celebration

The ethnographic region of Haná has always been associated with its expansive plains and fertile fields. This fertility and wealth have influenced not only the local customs and colorful folk costumes but also the culinary traditions proudly upheld by Kroměříž. The basic diet in Haná included porridges, soups, and especially delicious sauces, while in terms of sweet dishes, various pastries and pies were most popular. One of these, the famous Hanácký vdolek, has become a symbol of Haná. “Vdolek is a baked or fried pastry made from yeast dough and typically round in shape. Its size, quality, and preparation method varied regionally, socially, and over time. In Moravia, it was a finer pastry, known as báleše, béleše, bochánky, bochetke, or pagáče. The oldest form of vdolek was a flatbread baked in ashes or hot stoves. Our grandmothers and great-grandmothers used to bake yeasted loaves in ovens. In Haná, they baked bochetke. These yeasted vdolky were later also baked in ovens on one side or on stove plates on both sides,” revealed Petr Hlavačka, an ethnographer at the Kroměříž Museum.

Haná was and remains a fertile region, so our ancestors did not skimp when cooking and baking. However, Hanácký vdolky were not everyday food; they were baked only on festive occasions, holidays, harvest festivals, or Sundays. The traditional variant made from yeast dough is filled with quark, topped with plum jam, and sprinkled with crumble.

Recipe for Kroměříž Vdolek


  • 500 g all-purpose flour
  • 100 g sugar
  • 40 g yeast
  • 3 egg yolks
  • 100 ml oil
  • 250 ml milk
  • Zest of one lemon
  • A pinch of salt
  • 1 tablespoon rum
  • Plum jam

Quark filling:

  • 300 g quark
  • 80 g sugar
  • 3 egg yolks
  • Raisins
  • Zest of one lemon


  • 100 g butter
  • 100 g sugar
  • Vanilla sugar
  • 100 g semi-coarse flour


  1. Mix flour, milk, yeast, sugar, egg yolks, oil, lemon zest, and a pinch of salt to form a semi-stiff dough. Let it rise until doubled in size.
  2. Divide the risen dough into four parts, roll each into a smaller disc. Enclose a quarter of the filling in each and roll into a round pie about 25 cm in diameter.
  3. Coat with plum jam and sprinkle with crumble.
  4. Bake at a medium temperature to prevent burning and ensure thorough cooking.
  5. Brush the edges with beaten egg or butter.
  6. Once baked, cut into wedges like a cake.