I grew up in Prague, the capital of the Czech Republic, where winters were usually chilly and drizzly. As spring arrived, the city came alive with blossoms, outdoor markets and age-old traditions. One seasonal favorite is Mazanec, a special Czech Easter bread made and enjoyed throughout the holiday. Prague’s Easter markets fill the squares with hand-painted eggs, small crafts, blacksmiths at their forges and plenty of sweet treats. I remember the scent of hot food, creaking horse-drawn carriages and winding through the cobblestone streets with excitement.
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One distinctive item at these markets is the pomlazka — a braided whip made from willow or other twigs, decorated with bright ribbons. According to tradition, men gently tap women with the pomlazka on Easter Monday to wish them health and fertility; in return, women give painted eggs. I wasn’t always thrilled about the teasing that went along with it, especially when my younger brother joined in, but I appreciated the colors and the glimpse into Czech customs.
Alongside pomlazka and the art of decorating eggs, many Czech households enjoy mazanec — a rich, slightly sweet Easter bread available from bakeries or made at home. The name stems from the verb “mazat” (to anoint), and mazanec is traditionally topped with a cross of almonds. The custom goes back to the 15th century when wealthier families prepared small loaves for each person. A similar enriched bread appears at Christmas but is braided then, while the Easter version is typically round.
My version of mazanec is slightly adapted from the classic. Instead of soaking raisins in rum, I use currants — smaller, tangy dried fruits my family prefers — and add lemon zest for a bright note. The result is a substantial, tender bread that’s mildly sweet and ideal to make with family for Easter. Serve it sliced with butter, jam or a drizzle of honey. Vesele Velikonoce!
Mazanec Czech Easter Bread
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Ingredients
- 1 cup milk
- ¼ cup heavy cream
- 1 Tablespoon instant yeast
- ½ cup granulated sugar
- 2 large eggs, lightly beaten
- 3 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- zest from 1 lemon
- 1 teaspoon salt
- 3 1/2-4 cups all purpose flour
- 1 cup raisins, currants, craisins or other dried fruit
- 1 large egg
- slivered almonds or nuts for decoration
Instructions
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Warm the milk and cream together until just warm to the touch (not hot). If using a microwave, stir and test the temperature to avoid uneven hot spots.
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Stir in the yeast, sugar, eggs, melted butter and vanilla until combined.
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In a large bowl or mixer, combine the flour, salt, lemon zest and dried fruit. Gradually add the liquid mixture and mix until a dough forms. Knead for about 5 minutes in a mixer or 10 minutes by hand, adding flour a little at a time until the dough clears the sides of the bowl. The dough should still be slightly tacky.
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Oil a bowl, place the dough inside and cover. Let it rise about 2 hours, until nearly doubled (times vary with kitchen temperature).
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Punch the dough down, knead a few times and shape into a round loaf. Place on a parchment-lined baking sheet. Make an egg wash by whisking 1 egg with 1 teaspoon water and brush over the loaf. Arrange slivered almonds or nuts in the shape of a cross and press gently so they stick. Cover and let rise another hour until puffy.
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Preheat the oven to 350°F (175°C) and bake about 50 minutes. If the top browns too quickly, tent loosely with foil after 20–30 minutes.
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Cool before slicing. Serve with butter, jam or honey. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.
