Mazanec

Name: Mazanec
Prep time: 1 h 10 min
Cook time: 50 min
Total time: 2 h
Yield: 1 PIECE
Cuisine: Česká kuchyně
Ingredients: 230 g all-purpose flour; 100 g coarse flour; 70 g butter; 60 g sugar; 40 g raisins; 40 g chopped blanched almonds; 20 g fresh yeast; 120 ml milk; 1 egg for the dough and 1 beaten for brushing; 1 sachet vanilla sugar; grated zest of 1 lemon; almond flakes for sprinkling; 4 g salt; parchment paper; This dish is best enjoyed with quality coffee.

1 PIECE

Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

230 g all-purpose flour
100 g coarse flour
70 g butter
60 g sugar
40 g raisins
40 g chopped blanched almonds
20 g fresh yeast
120 ml milk
1 egg for the dough and 1 beaten for brushing
1 sachet vanilla sugar
grated zest of 1 lemon
almond flakes for sprinkling
4 g salt

YOU WILL ALSO NEED

parchment paper

FOOD PAIRING WITH COFFEE

This dish is best enjoyed with quality coffee.

METHOD

1
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.
2
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.
3
Preheat the oven to 160 °C.
4
Shape the rested dough into a round loaf (i.e., tighten it well so it holds its shape during rising and baking), place it on a baking sheet lined with parchment paper, and let it rise in a warm place for at least 1 hour.
5
Brush the risen Mazanec with beaten egg, sprinkle with almond flakes, and finally cut a cross on top with scissors or a knife. Place in the preheated oven and bake for 40–50 minutes until golden brown.

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.

Roman Vaněk

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef