Description
Mazanec a traditional sweet Czech Easter Bread.
Ingredients
Scale
- 4 tbsp. rum
- 150 g or 5 oz raisins
- 42 g or 1.5 oz fresh yeast
- 400 ml or 13/4 cup lukewarm milk, use whole milk
- 200 g or 7 oz (1 cup) sugar
- 1 kl or 2.2 lbs. a.p flour
- 1/2 tsp. lemon zest or orange zest
- 4 eggs
- 1/2 tsp salt
- 40 g or 2 heaping tbsp butter
- 4 tbsp sunflower oil
- slivered almonds to decorate
- 3 bowls, parchment paper, baking sheet
Instructions
- In a bowl pour the rum over the raisins, stir well and set aside.
- Yeast starter:
- In a bowl combine the yeast, milk and a couple tablespoons of the sugar. Set aside.
- Once the yeast has risen : In a separate bowl combine the flour, rum soaked raisins, salt, and lemon zest. Stir to well combine the ingredients. In a separate bowl mix together 3 of the eggs,melted butter, oil until well combined. Make a well in the center of the dry ingredients, pour the yeast and egg, fat liquid into the dry ingredients. Work the dough until it becomes a smooth and elastic dough. If need be add a little more flour. Grease a large bowl, place the dough, cover and allow to rise for 11/2 hours.
- Punch the dough down, divide the dough in halves, knead and shape into two loafs. Place the loaves on a baking sheet lined with parchment paper. Lightly beat the remaining egg and brush over the loaves. Allow them to raise for another 30 minutes. Preheat oven to 180c or 356 f. Sprinkle the almonds over the loaves, and bake in center of oven for 35 – 40 minutes. If the top of the loaves is browning too much cover with aluminum foil for the remaining time. Allow to cool before slicing.
- Serve with butter, honey, jam or any other toppings desired.
Notes
Adapted from Albert Magazine
Makes 2 loaves
* You can cut the recipe in half to make a smaller loaf if you like.*
- Prep Time: 20 mins
- Cook Time: 35 mins