Easter bread / Mazanec

Easter bread - mazanec

A loaf of fresh homemade easter bread with almonds and raisins is a must for Easter! The dough is actually the same as for Christmas bread, just isn’t braided, so quite simpler. And of course, better with butter and jam and a cup of hot cocoa.

Easter bread - mazanec

Dough:

  • 500 g flour
  • 110 g butter
  • 80 g sugar
  • 2 egg yolks a 1 whole egg
  • 250 ml milk
  • 25 g yeast
  • lemon juice (half lemon)
  • pinch of salt
  • pinch of nutmeg
  • lemon peel
  • 50 g almonds
  • 50 g raisins

Finishing:

  • 1 egg
  • slices of almond for decoration

You can soak the raisins in rum before preparing the dough.

Let the yeast rise in lukewarm milk with sugar. Gradually add everything else. Everything should be at room temperature, otherwise, the dough doesn’t rise.

If you are mixing dough in a mixer, add raisins and chopped almonds at the end with a wooden spoon, otherwise, they will be shredded.

The right dough doesn’t stick to a bowl, it’s firm and flexible. Dust the dough with flour, cover with a cloth and leave to rise in the heat for 2 hours.

Make a loaf, brush the whole Easter bread with the egg and sprinkle it with almond slices on top. Bake it in the preheated oven on 160 °C hot air for 30 to 45 minutes, depending on the thickness of Christmas bread.

Easter bread / Mazanec
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