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5.0 from 33 votes

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.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs 35 mins
Servings: 1 loaf
Calories: 2950 kcal
Cuisine: Czech

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 tick 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add 2 Tablespoons almonds (roughly chopped) and 2 ½ Tablespoons raisins to the dough and knead them in until evenly distributed.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  • SERVING:
  • 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.
  • 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.

Nutrition Information

Calories 2950kcal (148%) Carbohydrates 441g (147%) Protein 64g (128%) Fat 106g (163%) Saturated Fat 53g (265%) Polyunsaturated Fat 10g Monounsaturated Fat 34g Trans Fat 3g Cholesterol 675mg (225%) Sodium 732mg (31%) Potassium 1364mg (39%) Fiber 18g (72%) Sugar 113g (226%) Vitamin A 3060IU (61%) Vitamin C 10mg (11%) Calcium 467mg (47%) Iron 21mg (117%)

Nutrition Facts

Serving: 1loaf

Amount Per Serving

Calories 2950

% Daily Value*

Calories 2950kcal 148%
Carbohydrates 441g 147%
Protein 64g 128%
Fat 106g 163%
Saturated Fat 53g 265%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 34g 170%
Trans Fat 3g 150%
Cholesterol 675mg 225%
Sodium 732mg 31%
Potassium 1364mg 29%
Fiber 18g 72%
Sugar 113g 226%
Vitamin A 3060IU 61%
Vitamin C 10mg 11%
Calcium 467mg 47%
Iron 21mg 117%

* Percent Daily Values are based on a 2,000 calorie diet.