Mazanec - Czech Easter Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 240ml (1 cup) warm milk 240ml (1 cup) warm milk
• 100g (7 tbsp) unsalted butter, melted 100g (7 tbsp) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 1/2 tsp salt 1/2 tsp salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 10g (Saturated Fat: 6g)
• Carbohydrates: 51g (Sugars: 14g)
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, salt, lemon zest, and ground nutmeg.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, eggs, and vanilla extract.
4. 4.
   Mix the ingredients together until a dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Punch down the risen dough and shape it into a round loaf.
9. 9.
   Place the loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
10. 10.
    Bake the Mazanec in the preheated oven for 30-35 minutes or until golden brown.
11. 11.
    Remove from the oven and let it cool on a wire rack.
12. 12.
    Dust the cooled Mazanec with powdered sugar before serving.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to ensure proper rising of the dough.
• Lemon zest — Use organic lemons for the zest to avoid any wax or pesticides on the skin.
• Nutmeg — Grate fresh nutmeg for the best flavor. If using pre-ground nutmeg, make sure it is not expired for optimal taste.

Tips & Tricks

• To enhance the flavor, you can add raisins or chopped nuts to the dough before baking.
• For a shiny crust, brush the Mazanec with an egg wash before baking.
• Serve slices of Mazanec with butter or honey for an extra indulgence.
• Mazanec can be stored in an airtight container at room temperature for up to 3 days.
• To reheat, wrap slices in aluminum foil and warm in a low oven for a few minutes.

Serving advice

Serve Mazanec as a delightful breakfast or brunch treat. It pairs perfectly with a cup of tea or coffee. Slice it and spread some butter or honey on top for an extra touch of indulgence.

Presentation advice

Present the Mazanec on a wooden cutting board or a decorative plate. Dust it generously with powdered sugar for an elegant and inviting appearance. You can also garnish it with a sprig of fresh mint or a dusting of ground cinnamon.