Mazanec
50 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Prepare the dough using the 'omládek' (starter) method: in a robot mixer bowl, mix all-purpose and coarse flour, make a well in the center, pour in two-thirds of the milk, and crumble in the yeast. Gradually mix in flour from the sides until a batter forms, about the consistency of pancake batter. Dust the surface with all-purpose flour and let it rise in a warm place for 30 minutes.
Melt the butter in a saucepan over low heat. To the bowl with the starter, add the remaining milk, butter, both types of sugar, salt, finely grated lemon zest, and eggs. Using a dough hook attachment in a robot mixer, knead for 10 minutes until a smooth, non-sticky dough forms. Finally, incorporate the raisins and almonds into the dough. Let the dough rest in a warm place for 30 minutes.
Preheat the oven to 160 °C.
Chef's tip
You'll know the Mazanec has risen correctly if the dough springs back after a light press with your finger. Don't underestimate the dough's resting time; this is when flavors combine, the dough begins to ferment, and it gains energy. If you allow it to rest, it will be easier to work with later. If you let the dough rise thoroughly, it will hold its shape in the oven and won't tear. Only grate the yellow part of the lemon zest; the white part is bitter. You'll know the dough is baked when you insert a skewer into its center and pull it out dry. If there's dough on the skewer after pulling it out, bake for a little longer.