Czech Braided Easter Bread

Name: Czech Braided Easter Bread
Prep time: 20 min
Cook time: 23 min
Total time: 3 h 13 min
Yield: 4 braided breads
Ingredients: ⅓ cup lukewarm milk; ½ teaspoon granulated sugar; 4 ½ teaspoons active dry yeast; 6 cups all-purpose flour; 1 tick unsalted butter; ¾ cup granulated sugar; 3 egg yolks; 1 ⅓ cups lukewarm milk; 2 Tablespoons lemon zest; 2 teaspoons vanilla extract; 3 Tablespoons raisins; 4 Tablespoons chopped nuts; 1 teaspoon salt; ½ teaspoon ground nutmeg; 4 eggs; 1 egg; 3 Tablespoons chopped nuts; 2 Tablespoons powdered sugar

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs 13 mins
Servings
4 braided breads
Calories
1335 kcal
Cuisine
Czech

Czech Braided Easter Bread

Nora Tran

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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!

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Ingredients

Servings

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 tick 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)

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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

STORAGE:
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.

Nutrition Information

Show Details

Calories 1335kcal (67%) Carbohydrates 197g (66%) Protein 33g (66%) Fat 46g (71%) Saturated Fat 19g (95%) Polyunsaturated Fat 12g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 414mg (138%) Sodium 687mg (29%) Potassium 529mg (15%) Fiber 8g (32%) Sugar 42g (84%) Vitamin A 1242IU (25%) Vitamin C 5mg (6%) Calcium 139mg (14%) Iron 11mg (61%)

Nutrition Facts

Serving: 4braided breads

Amount Per Serving

Calories 1335 kcal

% Daily Value*

Calories	1335kcal	67%
Carbohydrates	197g	66%
Protein	33g	66%
Fat	46g	71%
Saturated Fat	19g	95%
Polyunsaturated Fat	12g	71%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	414mg	138%
Sodium	687mg	29%
Potassium	529mg	11%
Fiber	8g	32%
Sugar	42g	84%
Vitamin A	1242IU	25%
Vitamin C	5mg	6%
Calcium	139mg	14%
Iron	11mg	61%