Czech Sweet Easter Bread (Mazanec)
from https://www.cooklikeczechs.com/

When it comes to traditional Easter treats in the Czech Republic, one must not forget Mazanec, a sweet and festive Easter bread. Also known as Velikonoční bochánek, it is one of the most beloved symbols of Czech Easter. The dough is very similar to that used for Czech Vánočka, or Houska Christmas bread. However, mazanec is not braided, which makes it just a little easier to prepare.

Mazanec is a sweet yeast pastry traditionally baked on Bílá sobota (Holy Saturday). It is shaped into a round loaf, symbolizing the sun, marked with a cross in the center, and sprinkled with almonds. On Easter Sunday, people would take the mazanec to church to be blessed by the priest.

Similarly, Paska bread is made in eastern Slovakia. Unlike Czech mazanec, Slovak paska tastes less sweet and is served with such delicacies as sausages, ham or boiled eggs!

3 cups all-purpose flour
3/4 cup milk lukewarm 100°F-38°C
1 1/2 teaspoons active dry yeast
1/2 cup granulated sugar
3/4 stick unsalted butter softened at room temperature
2 egg yolks
1 Tablespoon lemon zest freshly grated; the zest from about one small lemon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 Tablespoons raisins dried
2 Tablespoons almonds chopped

For finishing:
1 Tablespoon sliced almonds to garnish
1/2 egg for egg wash

In a cup, heat 3/4 cup milk until lukewarm, then stir in 1 teaspoon granulated sugar and 1 1/2 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.

In a large bowl, combine 3 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, 1 Tablespoon lemon zest, 3/4 stick unsalted butter (softened), and 2 egg yolks. Add the yeast mixture, including the milk, and mix to form a dough.

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.

Add 2 Tablespoons almonds (roughly chopped) and 2 1/2 Tablespoons raisins (or more) to the dough and knead them in until evenly distributed.

Place the dough back into the bowl, cover it with plastic wrap, and let it rise in a warm spot for about 1 1/2 hours or until doubled in size.

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.

Make two cross-shaped cuts on the surface of the loaf—a regular razor blade works well, or use a pair of scissors. Whisk 1/2 egg with a fork and brush Mazanec on all sides. Sprinkle the top with 1 Tablespoon sliced almonds.

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.

Makes 1 loaf