At a glance
You're getting ready to bake a traditional Easter mazanec—a fragrant, fruit-studded yeast bread that's been a beloved springtime staple for generations. The journey involves activating the yeast, mixing a soft, enriched dough loaded with almonds and raisins, letting it rise, and then baking it with a careful temperature adjustment halfway through to get that perfect golden crust without burning.
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Yeast starter
Warm the milk until just lukewarm. Stir in 1 tablespoon of sugar and crumble in the yeast. Leave it in a warm spot until bubbles start forming on the surface. Once that happens, the yeast is ready to use.
For this step
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Dough
Mix the flour with a pinch of salt, the lemon zest and the caster sugar. Pour in the milk with the yeast, add the melted and cooled butter, crack in the eggs, then add the almonds and raisins. Mix by hand or with a stand mixer until the dough is smooth, soft and no longer sticky.
For this step
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Let it rise
Cover the bowl of dough with a tea towel and leave it to rise in a warm place for about an hour.
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