Print

Classic Czech Mazanec Recipe Easy Homemade Easter Sweet Bread with Almonds and Lemon Zest

classic czech mazanec - featured image
Print Recipe

A traditional Czech Easter sweet bread featuring a tender crumb, toasted almonds, and fresh lemon zest. This festive bread is light, flavorful, and perfect for spring celebrations.

Ingredients

Scale
  • 4 cups (500 g) all-purpose flour, sifted
  • 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
  • 2 ¼ teaspoons (one packet) active dry yeast
  • ⅓ cup (65 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • Zest of one large lemon
  • 1 teaspoon (5 g) salt
  • ½ cup (50 g) sliced and toasted almonds
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Activate the Yeast (10 minutes): Warm the milk to about 110°F (43°C). Stir in the yeast and a pinch of sugar. Let it sit in a warm spot until foamy and bubbly on top, about 5-10 minutes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the sifted flour, sugar, salt, and lemon zest until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs lightly. Add melted butter (cooled) and vanilla extract if using. Slowly pour the activated yeast mixture into the egg mixture, stirring gently.
  4. Make the Dough: Gradually add the wet ingredients to the dry, stirring with a wooden spoon or dough hook until a sticky dough forms. Fold in the toasted sliced almonds evenly.
  5. Knead the Dough (8-10 minutes): Turn the dough onto a floured surface and knead until smooth and elastic. If using a mixer, knead on medium speed for about 8 minutes.
  6. First Rise (1.5 hours): Place the dough in a lightly greased bowl, cover, and leave in a warm place until doubled in size.
  7. Shape the Mazanec: Punch down the dough, shape into a round loaf about 8-9 inches in diameter. Place on parchment-lined baking sheet or round cake pan. Brush lightly with milk or egg wash.
  8. Score the Cross: Using a sharp knife or lame, score a cross on top about ½ inch deep.
  9. Second Rise (30-45 minutes): Cover and let the dough rise until puffy but not doubled. Preheat oven to 350°F (175°C).
  10. Bake (35-40 minutes): Bake until crust is golden brown and loaf sounds hollow when tapped. Tent with foil if browning too fast.
  11. Cool: Remove from oven and transfer to wire rack. Let cool completely before slicing.

Notes

Milk should be warm but not hot to avoid killing the yeast. Knead until dough is smooth and elastic but not sticky. Score the cross quickly with a sharp blade to avoid dragging the dough. Tent with foil if the crust browns too fast. The bread is forgiving if the second rise is a bit longer.

Nutrition

Keywords: Mazanec, Czech Easter bread, sweet bread, almonds, lemon zest, traditional bread, Easter recipe, homemade bread

Find it online: https://sweetstirring.com/classic-czech-mazanec-recipe-easy-homemade-easter-sweet-bread-with-almonds-and-lemon-zest/