At a glance
We'll start by making a yeast starter, then mix up a rich dough loaded with almonds and raisins, and above all, let it rise patiently — that's what gives mazanec its wonderfully soft, fluffy texture. Baking takes a while and happens at two different temperatures, so it's worth keeping an eye on it towards the end. Let it cool completely before slicing.
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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. That's your sign the yeast is ready to use.
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Dough
Mix the flour with a pinch of salt, lemon zest and caster sugar. Pour in the milk with the yeast, add the melted and cooled shortening, 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.
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Let it rise
Cover the bowl with a tea towel and leave it to rise in a warm place for about an hour.
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