When it comes to traditional Easter treats in the Czech Republic, one must not forget Mazanec, a sweet and festive Easter bread. Also known as Velikonoční bochánek, it is one of the most beloved symbols of Czech Easter.
In this post: What is Czech Mazanec? | Pronunciation | Ingredients | Photo recipe | How to serve | Storage | Useful tips | Video
Making a good homemade mazanec is not rocket science - it simply requires enough time to rise and a little loving care when working the dough.
The dough is very similar to that used for Czech Vánočka, or Houska / Hoska Christmas bread. However, mazanec is not braided, which makes it just a little easier to prepare.
MY TIP: Try also another Czech Easter recipe, honey-coated Jidáše pastry - so yummy!
➜ What is mazanec bread?
Mazanec is a sweet yeast pastry traditionally baked on Bílá sobota (Holy Saturday). It is shaped into a round loaf, symbolizing the sun, marked with a cross in the center, and sprinkled with almonds. On Easter Sunday, people would take the mazanec to church to be blessed by the priest.
Curious what makes Czech Easter unique? Learn more details about Czech Easter traditions
Similarly, Paska bread is made in eastern Slovakia. Unlike Czech mazanec, Slovak paska tastes less sweet and is served with such delicacies as sausages, ham or boiled eggs!
➜ Pronunciation
The Czech name of this recipe is Mazanec. If you are interested in the pronunciation, I recorded a short audio clip where I first say Mazanec in Czech, followed by Velikonoční bochánek (Easter loaf).
➜ Ingredients
✅ 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.
To make Czech Easter bread, you need:
- All-purpose flour - for the dough, plus a handful to dust the work surface. I use Czech Hladká mouka flour (read the article about all-purpose flour and its substitutions in the Czech Republic).
- Milk - lukewarm, about 100°F/38°C
- Active dry yeast
- Granulated sugar
- Unsalted butter - softened at room temperature. I leave the butter in the microwave for another half minute to soften. Note: the butter must not be hot!
- Eggs - warmed to room temperature. If you forget to take them out of the fridge in time, put the eggs in a saucepan of warm water for a while.
- Lemon zest - preferably from an organic lemon. Scrub the lemon well under warm running water. Grate only the yellow top part, the white layer underneath tends to be bitter.
- Vanilla paste - or vanilla extract
- Raisins - or other soft dried fruit. For better flavor, soak raisins overnight in rum. Strain the rum before using.
- Almonds - coarsely chopped for the batter (or slivered almonds), and sliced almonds to decorate the mazanec' surface. Sometimes I use a mixture of nuts in the dough: almonds, walnuts, cashews, and Brazil nuts. I roughly chop the nuts with a chef's knife before adding them to the batter.
- A pinch of salt - for taste contrast
➜ Instructions with photos
STEP 1: Pour the lukewarm milk into a cup, and stir in a teaspoon of sugar and the active dried yeast. Let stand in a warm place for about 15 minutes until the yeast has risen and bubbles have formed on the surface of the milk.
STEP 2: Remove a piece of egg white from the eggs and reserve it for later. Before baking, it will serve as an egg wash to brush the mazanec bread.
Put the flour, sugar, salt, vanilla, lemon zest, softened butter, and eggs in a large bowl. Pour in the yeast starter, including the milk.
STEP 3: Make the dough: First, roughly mix all the ingredients in the bowl with a wooden spoon, then dump the mass on the work surface. Spread a small handful of flour on the edge of the work surface. Process the dough until it is soft and smooth. If it sticks, always 'dip' it in the spread flour and work it in.
TIP: If you have a kitchen stand mixer with a dough hook attachment, use it to prepare the dough.
STEP 4: Now add the roughly chopped almonds and raisins to the dough and work them into the batter.
STEP 5: Return the dough to the bowl, cover it with plastic wrap, and put it in a warm place to rise for an hour.
For perfect dough rising, I recommend this simple ✅ Dough Proofer by Czech brand Tescoma (affiliate link). I use it myself and am very satisfied!
⤍ Or, read how to make dough rise in the oven.
STEP 6: Knead the dough briefly, shape it into a loaf and place it seam side down on a baking sheet lined with baking paper. Cover with a clean kitchen towel and leave in a warm place for another hour and a half to rise.
Give the dough time to rise! The mazanec bread will crack during baking if you rush the second rise.
STEP 7: Make two cross-shaped cuts on the surface of the loaf - I have found that a regular razor blade works best. Alternatively, you can use a pair of scissors to make the cuts.
Using a fork, lightly whisk the egg white you have set aside and brush the mazanec on all sides. Sprinkle the surface with sliced almonds.
STEP 8: Place the bread in an oven preheated to 360°F / 180°C - lower and upper heat - and bake for 35 minutes. If the bread starts to brown too much at the end of baking, place the foil loosely over it.
➜ Serving
And you are done! Let the baked mazanec cool completely. Place the finished loaf on a platter and set it on your Easter table. Arrange some spring flowers and colored Easter eggs around it to complete the festive display.
Enjoy this delicious bread on its own for Easter morning or brunch. In our family, we like to spread it with butter, and sometimes we add a little jam or honey for extra sweetness.
A day or two old mazanec tastes greatly toasted in a frying pan with a knob of butter or dipped in white coffee.
→ Not into sweet? Check out Plecovník sausage bread, a regional Easter specialty from Czech Silesia!
➜ Storage
Mazanec bread tastes best when fresh. If you have any leftovers, wrap them in plastic and store at room temperature; they will keep for about 3 to 4 days.
Mazanec also freezes well. Slice the bread, place the slices in an airtight container, and store them in the freezer, where they will keep for up to 3 months.
➜ Useful tips
- The baking time depends on the size of the loaf. A mazanec made with 10-14 oz (300-400 g) of flour will need about 30 to 35 minutes in an oven preheated to 360°F (180°C), using upper and lower heat.
- If the surface begins to brown too quickly during baking, cover it loosely with a sheet of foil.
- Not sure whether the bread is done? Perform a doneness test by carefully inserting a wooden skewer into the center of the loaf at the end of the baking time. If it comes out dry, the bread is ready. If not, bake for another five minutes and test again.
Keep in mind: Even if the sweet bread tears in the middle when baking, it will still taste delicious!
➜ Mazanec video recipe
I have recorded a short video about Mazanec and uploaded it to my YouTube channel. Watch it here!
More Easter recipes:
- Easter lamb cake - velikonoční beránek
- Easter stuffing - velikonoční nádivka
- Egg salad - easy salad with boiled eggs and yogurt
- Easter biscuits
- Paska Slovak Easter bread
- Sweet Easter braided bread
Or browse the Czech Easter food category for further ideas.
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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📖 Recipe
Czech Sweet Easter Bread (Mazanec)
Tap or hover to scale
Ingredients
- 3 cups all-purpose flour
- ¾ cup milk lukewarm 100°F-38°C
- 1 ½ teaspoons active dry yeast
- ½ cup granulated sugar
- ¾ stick unsalted butter softened at room temperature
- 2 egg yolks
- 1 Tablespoon lemon zest freshly grated; the zest from about one small lemon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ½ Tablespoons raisins dried
- 2 Tablespoons almonds chopped
For finishing:
- 1 Tablespoon sliced almonds to garnish
- ½ egg for egg wash
Instructions
- In a cup, heat ¾ cup milk until lukewarm, then stir in 1 teaspoon granulated sugar and 1 ½ teaspoons active dry yeast. Place the cup in a warm spot and let it rest for about 15 minutes, until the mixture is foamy and bubbles form on the surface.
- In a large bowl, combine 3 cups all-purpose flour, ½ cup granulated sugar, ¼ teaspoon salt, ½ teaspoon vanilla extract, 1 Tablespoon lemon zest, ¾ stick unsalted butter (softened), and 2 egg yolks. Add the yeast mixture, including the milk, and mix to form a dough.
- Make the dough: Using a wooden spoon, roughly mix the ingredients in the bowl until they come together. Transfer the dough mass to a work surface and sprinkle a small handful of flour on the side. Knead the dough until it becomes soft and smooth, dipping it into the flour as needed if it sticks.
- Add 2 Tablespoons almonds (roughly chopped) and 2 ½ Tablespoons raisins to the dough and knead them in until evenly distributed.
- Place the dough back into the bowl, cover it with plastic wrap, and let it rise in a warm spot for about 1 ½ hours or until doubled in size.
- Knead the dough briefly, shape it into a round loaf, and place it seam side down on a baking sheet lined with parchment paper. Let it rise in a warm place for another hour.
- Make two cross-shaped cuts on the surface of the loaf-a regular razor blade works well, or use a pair of scissors. Whisk ½ egg with a fork and brush Mazanec on all sides. Sprinkle the top with 1 Tablespoon sliced almonds.
- Place the cake in an oven preheated to
360 °F (upper and lower heat) and bake for 35 minutes. If the top begins to brown too quickly, loosely cover it with foil.
Notes
- The basic recipe makes one 11-inch (28 cm) mazanec bread.
- Give the dough time to rise! The mazanec bread will crack during baking if you rush the second rise.
- Not sure whether the bread is done? Perform a doneness test by carefully inserting a wooden skewer into the center of the loaf at the end of the baking time. If it comes out dry, the bread is ready. If not, bake for another five minutes and test again.
- SERVING: Let the baked mazanec cool down. Place the finished bread on a platter and set it on the Easter table. Next to mazanec, arrange some spring flowers and colored Easter eggs.
- Eat this delicious bread on its own for Easter morning or Easter brunch. In our family, we spread butter on it, and sometimes we add some jam or honey. A day or two old mazanec tastes greatly toasted in a frying pan with a knob of butter or dipped in hot cocoa or white coffee.
Nutritional estimate pro serving
Still curious about Czech Easter? Read this article!
Milena Bartik says
The best bochanek that I have ever made or eaten. And I have made a lot of them in my life, and eaten as well. So many recipes I have tried, always come out dry. This one even next day so moist. Wow and thank you.
Petra Kupská says
Oh! What a lovely comment; thank you very much! I am glad the bochanek/mazanec turned out well. I wish you Happy Easter (veselé Velikonoce) from the Czech 🙂 Petra
Liana says
Hi Petra,
I am using your recipe and upon adding 60mls of milk to 2.5 cups of flour I have nowhere enough to make a thin batter. I am having to add much more milk as this is quite a lot of flour. Am I doing something wrong here? Cheers
Petra Kupská says
Ahoj Liana, thank you for your comment. For 2 and 1/2 cups of flour, the recipe calls for 1/2 cup of milk, which means 120 milliliters. Could there be a mistake in the amount of milk? Also, the softness of the dough is provided by the melted butter and egg yolks. I know that with yeast dough, it's sometimes alchemy to get the right consistency. I tend to find that the dough is rather stickier and I have to add flour by the spoonful. I hope this helps; if you need anything more clarification, feel free to drop me a line!
Mary says
I made this for Easter, and it was fantastic! I used walnuts l, because I don't like almonds. My dad said his baba used to make this but he never knew what it was called so hasn't had it in over fifty years. He's requested it again, as often as possible. Děkuji!!
Petra Kupská says
Ahoj Mary, thank you very much for your lovely comment! Although Czechs traditionally prefer almonds, any nuts are suitable for making mazanec bread 🙂 I'm so glad the recipe was a success and your family enjoyed it. Many greetings from Bohemia, Petra
Kat Ptakova says
Hi Petra. Is the purpose flour same as hladka mouka? I've been using polohrubou mouku but they have sold out here in London so I was wondering if I could use hladkou. Thanks Kat
Petra Kupská says
Ahoj Kat, exactly, all-purpose flour should be the same as Czech hladká mouka, or plain flour in the UK! Since most of my blog visitors are US-based, I bake everything with plain flour, and there is no major problem with it. Fingers crossed, have a blessed Easter! Petra
Wende says
Hi Petra,
I am not clear on how much vanilla to use. Also, can I use liquid instead of paste. I'm excited to try this one. I love all your recipes. Our favorite is Livance, the yeast pancakes, we love the texture. Thanks!
Wende
Petra Kupská says
Ahoj Wende, thank you for your sharp eye; I forgot to include the amount of vanilla paste in the ingredients list! I've already fixed the mistake. You need 1/2 teaspoon of vanilla paste for the recipe. I believe you can also use a liquid version of vanilla paste – vanilla essence/extract. The vanilla paste I use has a semi-liquid consistency, it is the Dr. Oetker brand. This brand is also available in the US, at least on Amazon. Fingers crossed! Petra
Olga says
Happy Easter/Vesele Velikonoce! I made bochanek today and it was excellent! Thank you!
Petra Kupská says
Veselé Velikonoce, Olga! And thank you for your lovely feedback 🙂
Jocelyn says
My baba used to make this every Easter. I made it this weekend for the first time and it was delicious, děkuji moc Petra for sharing your recipe! It was very fluffy and moist, a perfect texture. Only suggestion i have is adding more raisins, but that is more personal preference as how my family likes it. I will definitely be using this recipe again next Easter!
Petra Kupská says
Thank you, Jocelyn, for your kind comment! It is true that mazanec is an Easter bread made by generations of Czech mothers and grandmothers since the ages. Like the lamb cake (beranek), mazanec is a must at Easter 🙂 As for the raisins, it depends on taste and preference (I like more nuts for instance). The most important thing is that you liked the mazanec bread and will give it a chance next year again 🙂 Many greetings from Bohemia, Petra
Jocelyn says
Dobrý den Petro,
I am preparing to make mazanec again this year and wanted to ask your advice! I would like to make a few loaves so I can give them out to friends who have never tried it before. I was thinking of using the same measurements but splitting it into 4 small loaves and shortening the baking time. Have you ever done something like this before, and if so, do you have any advice? Děkuju!
P.S. I am learning Czech so hopefully I used the correct declension 🙂
Anicka Cooklikeczechs.com says
Dobry den i Vam, Jocelyn,
Mazanec bread can of course be made in a smaller version, the procedure will be the same, only, as you write, shorten the baking time.
The time in the oven will depend on the size of the mini mazanec, I recommend doing the toothpick test for doneness after about 15 minutes of baking - stick a wooden toothpick into the mazanec bread at the highest point and make sure the toothpick comes out clean, without any dough residue. If raw dough sticks to the toothpick, extend the baking time by five minutes and repeat the test until the toothpick is dry.
Hope this helps! The Czech you wrote is perfect - Good luck on learning the language in the future! 🙂
Anna K says
Well that was an unexpected success! (unexpected for me at least). I usually suck at baking with yeast but my mazanec is just perfect, thanks to following all the steps as thoroughly as I could. I used half AP and half polohruba, just because I had some and that's how my family does it, it turned out great. I also added 2 tablespoons of spiced rhum, because I like the taste. So thank you for saving Easter! 🙂
Anicka Cooklikeczechs.com says
Hello Anna, thank you for your comment, I am delighted the recipe was a success! Vesele Velikonoce!
Carol says
Your recipe says to use unsalted butter but how much salt should you use for the dough?
Thank you.
Anicka Cooklikeczechs.com says
Hello Carol, thank you for asking - you use just a pinch, for taste contrast. Hope this helps!
Greetings from the Czech Republic.
Doris says
Hi! I was so delighted to find your blog and recipe for the Easter bread! My grandmother was of Bohemian Czech ancestry and she made this bread every year. I have not tried the recipe yet but look forward to making it and some of the other familiar foods I remember from childhood. Happy Easter!
Petra Kupská says
Thank you, Doris, for your comment! I will be glad if you try any of the recipes on my site and let me know how they turn out!
Usha S says
Hi Petra, I’ve baked your dalamanky and vanocka recipes and they both turned out delicious. Today I tried the mazanec. I was nervous as the first rising didn’t rise at all, but I put it in a slightly warmed oven for the second rising and it came out perfect (we are in Canada). I use the bread machine to mix the dough. Thank you for perfect recipes.
Petra Kupská says
Hi Usha, thanks a lot for your feedback! I am very happy that the recipes turned out well. It is sometimes alchemy with yeast dough; a lot depends on the environment for how the dough is willing to rise. The trick of putting the dough in a warm oven is great; I do that sometimes. Many greetings from Bohemia to Canada!
Breckan says
I made a loaf of mazanec for my son’s 6th grade project on Bohemia, since he is 1/8 Bohemian! Timing is perfect for the upcoming Easter holiday. Thank you for the delicious, easy to follow recipe! I will be making a second loaf to share with my family.
Irena says
Definitely 5/5. Just like my grandma’s and mum’s mazanec. All the recipes passed onto me are in a shoe box in such a mess that I decided to try your recipe instead of hunting down mine.
And I was not disappointed. Easy to make and tastes just delicious. The texture Is perfect, I couldn’t wish for any better. Thank you for sharing your passion for cooking and thank you for posting in English. Whilst I am fluent in Czech and English, my daughter n’ law speaks English only and I am hoping she would embrace a little bit of the Czech tradition through your recipes.
Thank you
Petra Kupská | Cook Like Czechs says
Your message truly made my day, thank you so much! I am happy that you gave my recipe a try. I am so glad it stands honorably next to your family recipe, that means a lot to me.
That’s exactly why I love doing this, to help keep these little pieces of culture alive and passed on.❤️
Wishing you many more delicious bakes and special family moments!
Pavla says
Amazing! I just made this Mazanec for my Canadian family and they all loved it. Almost as good as from my mom 🙂
Suzanne RN says
I absolutely live this Czech Easter Bread! I love the fact that it did not require braiding like the Vanocka! I made it twice for Easter this year! It tastes amazing the next day or two with butter and honey on top of a slice too! I enjoyed this recipe very much! I used black currants because I had them in my pantry and I make everything gluten free! For gluten free baking this especially turned out to be beautiful and delicious!
Eva Nicholson says
Dear Petra: This is the best recipe for mazanec that I have ever tried!!! It came out perfect! I greatly appreciate the thought and hard work you put in all your detailed instructions and recipes. The only problem I had is that the mazanec was so delicious it was consumed too quickly and now I am in the process of having to make another one to satisfy my family's demand. Next time I will double the recipe!
Petra Kupská says
Thank you so much for your wonderful message—it truly made my day! I am so happy to hear that the mazanec turned out perfectly and that your family enjoyed it so much. That’s the best kind of “problem” to have 😊 I am really glad that the instructions and recipe were helpfull to you, it means a lot to me.
Happy baking and good luck with trying new recipes.
Olga says
My american husband and I, think it is the best "bochanek" ever!
We like it less sweet, so I used only 80g of sugar. For baking I use steam Anova 2.0 oven, which helps with the initial spring/rise. Bochanek is very light and absolutely delicious.
Thank you!
Petra Kupská says
Thank you so much for your lovely message, I am so happy you and your husband enjoyed it!
It really means a lot to hear such feedback.
Happy cooking
Petra
Antonia says
Followed recipe exactly, the mazanec was beautiful on the outside with a perfect golden hue and completely raw in the inside.
Petra Kupská says
Hi Antonia, I am really sorry that you have this experience.
I carefully checked the recipe, and all the instructions are correct, including the oven temperature and baking time. What is important—and something I discovered during my visit to the U.S.—is that every oven bakes differently or has different settings than European ovens. 360°F corresponds to 180°C, which is the temperature at which this Mazanec is baked. 35 minutes is also sufficient.
Where the mistake might have been:
- the oven wasn not fully preheated to 360°F/180°C (you can verify the exact oven temperature using an oven thermometer) — yeast dough should never be placed in a cold or underheated oven
- the Mazanec was made from a larger batch of dough
- aluminum foil was placed over the Mazanec too early
In the main text, I describe how to tell if the bread is sufficiently baked. This is the so-called "test for doneness." It involves inserting a clean wooden skewer into the center of the Mazanec toward the end of baking. If it comes out clean, the Mazanec is done. If there are traces of raw dough on the skewer, continue baking for another 5 minutes and repeat the test.
I have also included this information in the recipe card just to be sure.
I hope you won't give up on Czech baking just yet, and I wish you a happy Easter!