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Cooking
Easter Classic: Fragrant Mazanec Bread
· 8 servings
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.
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.
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.
Brush with egg and sprinkle with almonds
Preheat the oven to 190°C. Shape the dough into a neat round loaf and place it on a baking tray lined with parchment paper. Brush with beaten egg and sprinkle with flaked almonds. Put it into the preheated oven.
Lower the temperature
After ten minutes of baking, lower the temperature to 150°C and continue baking for about an hour. Keep an eye on your mazanec, as ovens vary, and make sure it doesn't burn. It's done when a skewer inserted into the centre comes out clean, with no raw dough sticking to it.
Let it cool
Let it cool completely before slicing.