Czech Sweet Easter Bread (Mazanec)

Czech Sweet Easter Bread (Mazanec)

A classic Czech Easter treat, Mazanec—also called Velikonoční bochánek—is a beloved sweet bread and a festive holiday favorite.

Course Sweet Bread

Cuisine Czech

Keyword czech easter food

Prep Time 30

Cook Time 35

Rising 2 30

Total Time 3 35

Servings loaf

Calories 2950kcal

Author Petra Kupská

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

Cups - Metric

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.

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