Czech Braided Easter Bread

Czech sweet braided Easter bread, served on a wooden board.

Just like elsewhere in the world, Czech Easter also involves ceremonial pastries. Alongside the traditional Mazanec, one of them is this sweet braided bread with a nested egg. In the recipe, I will reveal how to master it at home!

Course Sweet Bread

Cuisine Czech

Keyword Czech Easter Pastry, Sweet Yeast Dough

Prep Time 20

Cook Time 23

Rising time 2 30

Total Time 3 13

Servings braided breads

Calories 1335kcal

Author Petra Kupská

Ingredients

Yeast starter:

⅓ cup lukewarm milk 110-115°F/42°C
½ teaspoon granulated sugar
4 ½ teaspoons active dry yeast

Yeast dough:

6 cups all-purpose flour
1 stick unsalted butter softened at room temperature
¾ cup granulated sugar
3 egg yolks
1 ⅓ cups lukewarm milk 110-115°F/42°C
2 Tablespoons lemon zest freshly grated
2 teaspoons vanilla extract
3 Tablespoons raisins
4 Tablespoons chopped nuts e. g., blanches almonds
1 teaspoon salt
½ teaspoon ground nutmeg optional
4 eggs to insert into the dough

Topping:

1 egg for egg wash
3 Tablespoons chopped nuts to sprinkle on the bread
2 Tablespoons powdered sugar to dust the baked bread (optional)

Cups - Metric

Instructions

Make yeast starter: Mix ⅓ cup lukewarm milk with 4 ½ teaspoons active dry yeast and ½ teaspoon granulated sugar. Let it sit in a warm place until the yeast activates. You'll see foam with bubbles forming on the surface, indicating that the mixture is ready.
Make yeast dough: In a mixing bowl, combine 6 cups all-purpose flour, 1 ⅓ cups lukewarm milk, ¾ cup granulated sugar, 2 Tablespoons lemon zest, ½ teaspoon ground nutmeg, 2 teaspoons vanilla extract, and 3 egg yolks. Pour in the entire mixture with the activated yeast.
Knead the dough in the mixer with the dough hook attachment for about a minute until everything roughly comes together.
Turn off the mixer and add 1 stick unsalted butter (softened), cut into pieces, and 1 teaspoon salt to the mixture. Process on medium speed for another 8-10 minutes, scraping down the dough that is sticking to the sides of the bowl.
Finally, add 4 Tablespoons chopped nuts and 3 Tablespoons raisins to the dough. Knead at low speed for a maximum of one minute. If you soaked the raisins in rum beforehand, drain them in advance!
Turn the dough out onto a lightly floured work surface and shape it into a ball. Place it in a sufficiently deep bowl, cover with plastic wrap, and let it rise in a warm place until the dough doubles in size. This may take up to two hours. Midway through the rising process, briefly knead the dough by hand to support further rising.
Braid the bread: Divide the proofed dough into four pieces – each for one braided bread. Roll out each portion of dough into a single strand about 1 inch (2.5 cm) thick. Fold the strand in half, leaving space in the middle for inserting an egg. Loosely twist the ends together, pressing them firmly together at the bottom. I sealed the ends using the tines of a fork. Process the remaining pieces of dough in the same way.
Transfer the braided breads to a baking sheet lined with parchment paper. Insert an egg into the eye at the bend. Cover with a clean towel and let it rise for another 30 minutes.
Beat 1 egg with a fork in a bowl and brush the egg wahs over the braided breads on all sides. Finally, sprinkle their surfaces with 3 Tablespoons chopped nuts.
Baking: Preheat the oven to 350 °F. Bake for 23 minutes until the surface turns golden brown. If desired, sprinkle 2 Tablespoons powdered sugar over the cooled breads.

Notes

Makes 4 sweet braided breads about 13 inches (33 cm) long.
After cooling, you can sprinkle the surface of the braided bread with powdered sugar.
Raisins and nuts are added at the very end of dough processing. The kneading hook may smash the raisins while working the dough, and the nuts may also break into small pieces.
STORAGE: Sweet braided bread will stay fresh for up to five days when stored in a cool place, covered with a clean towel.
The bread is also freezer-friendly! For optimal softness and freshness after thawing, put the bread into the freezer as soon as it cools. It will keep well for up to three months in the freezer.
To thaw, simply place the frozen braid on the kitchen counter and let it sit at room temperature. It should be ready to enjoy within an hour or two, depending on the ambient conditions.

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