Czech Easter Bun (Mazanec)

Category: Yeast bread
Kitchen: Czech
Czech Easter Bun (Mazanec)

Ingredients

Wheat flour 750 BC
Fresh yeast 40 g
Milk 375 ml
Egg yolks 2 pcs.
Granulated sugar 150 g
Softened butter 150 g
Vanilla sugar 1 pack
Zest from a small lemon
A pinch of salt
A pinch of ground nutmeg
Raisins presoaked in rum 3 tbsp. l.
Almond petals 3 tbsp. l.

Cooking method

  • Add 1 tsp into a glass of warm milk. sugar, 1 tsp. flour, crumbled yeast, stir, cover with foil and put in a warm place. While the yeast is suitable, sift the flour into a bowl, add salt, add the remaining sugar, vanilla sugar, lemon zest and finely grated (or otherwise chopped) nutmeg. In the remaining milk, loosen the yolks. Pour the matching yeast into a bowl with dry ingredients, add milk with yolks and softened butter there. Knead the dough until it stops sticking to your hands. Cover the bowl with a clean towel and leave the dough in a warm place to rise. After about an hour, knead the raisins and almond petals (chopped almonds) into the dough, leaving some petals for garnish. Wait until the dough is warm again. (You can cook the dough in KhP.) Then divide the dough into 2-3 parts (I divided into 4), form round buns from each, put them on a baking sheet covered with baking paper and let them stand for about 15-20 minutes. Then grease the buns with an egg (I greased with the remaining proteins), sprinkle with the left almond petals and put in an oven preheated to 180 ° C. After 5-10 minutes, reduce the heat to 160 ° C and bake for about 45-50 minutes. We managed to photograph the pitiful remains. Czech Easter Bun (Mazanec)

The dish is designed for

The test was about 1600 g.

Time for preparing:

3-3.5 hours.

Note

Recipe from the Czech site "Mom's Recipes". Today is Catholic Easter. Czech Easter Bun (Mazanec)

Ilona
ABOUT! One more sheep! )
MariS
Merri, what a beautiful Czech Easter bun, and the lambs are just a lovely sight!
And in our traditions, sheep, pigeons, cockerels have always been on the Easter table.
Czech Easter Bun (Mazanec)

Delicious and beautiful.
Thanks for your recipe. And the Czechs have sheep from the same dough?
Merri
Quote: new

Merri, what a beautiful Czech Easter bun, and the lambs are just a lovely sight!
And in our traditions, there were always sheep, pigeons, cockerels on the Easter table.

And the Czechs have sheep from the same dough?

Marina, thanks for the tip! Sheep is a biblical theme, so they are present in the symbolism of all Christian nations. And also, different birds, bunnies, all this is baked for Easter, delighting the kids. I ran around the whole city in search of a voluminous lamb baking dish (as in the photo) Czech Easter Bun (Mazanec), everything is in vain, none of the sellers have ever heard of such. I decided to bake from butter dough, asked my husband to draw a stencil for me, began to look on the Internet for photographs of all kinds of lambs, among them we got dough sheep, followed the links, and came up with a recipe Tasha 74 and the original one she links to. Along the way, another idea was born, but more on that later. Those lambs that I baked, from butter dough, almost like Tasha 74, only I put sugar not 250 g, but 150 g and reduced the yeast by 3 times (I put 11 g of fresh yeast instead of dry). The dough came up so reactively, where is the whole pack of them ?! Our Czechs were delighted with both the type of pastry and the taste. Before putting them on the table, I showed the dish to our teacher from the Czech Republic, asked if I would disgrace the Czechs, maybe in fact everything should not look like this.He liked everything very much and he said that his mom was baking like that and joked: "Did you call my mom?" I was satisfied!
Merri
Quote: ilonnna

ABOUT! One more sheep! )
Thank you, Ilonnochka!
Vafelka
What a beauty !!!! And the smell !!!! As if I visited friends in the Czech Republic!
I took it to the tabs ...
Ilona
Quote: Merri

Thank you, Ilonnochka!
Thank you, this year we will have sheep and Easter cakes and something else
Z. Y. and Ilona, ​​with one "n"
Merri

Z. Y. and Ilona, ​​with one "n"
[/ quote]

OK!
NaprAvis
Excellent rolls turned out.
Merri
Quote: NaprAvis

Excellent rolls turned out.
Baked? Have you taken the photos? Show!
Aprelevna
Merrichka, dear, I baked it on the occasion of local Easter, but not for the holiday, because I will have Easter at another time,
but with the aim of trying the dough, to the touch and taste.
Increased sugar by 30 grams, just in case, my love hotter sweeter.
And I didn't have raisins (but I did), so I mixed in only nuts - almond petals and a bit of crushed cashews.
Everything else acc. with a recipe. The test turned out indecently.
Divided by 2 and flopped onto one baking sheet. Ooooh !! In the next. once I will bake one by one.
And by this amount of flour, still divide by 3 or, like you, by 4.
The dough was very good to the touch. pleasant: silk, absolutely not sticky.
15 minutes before cooking, covered the top with foil. The rolls swelled to the size of the "fifth" exactly
And stuck to the sides of the oven
I didn't buy a grease in the store, I go around these cookies, so I wanted to do it myself,
what if you like the dough and will fit for our Easter cakes.
Thanks for the recipe!

Czech Easter Bun (Mazanec)

Czech Easter Bun (Mazanec) Czech Easter Bun (Mazanec) Czech Easter Bun (Mazanec)

and slice Czech Easter Bun (Mazanec)
Merri
Aprelevna, you have wonderful rolls! Such Czech! In our cakes, there is more baking and the dough is thinner, so the cakes are more airy, although some of them are baked from ordinary butter dough, like this.

přeju pěkné Velikonoce! Moc dobrý mazanec! Neměla volno na mazanec, tak upekla v pátek beránka.
Omlouvám se za špatnou češtinu.



Czech Easter Bun (Mazanec)


Antonovka
Merri,
Irin, is the crumb wet (heavy) obtained? I want Easter cake like my grandmother's, unfortunately, you won't recognize the recipe

Aprelevna,
Natasha, beautiful rolls came out
Merri
Antonovka, Helen, the dough here is not oversaturated with baked goods, it is rather light, and quite tasty and tasty. But, Easter cake, this is completely different.
Antonovka
Merri,
I see)) We must try to do it anyway))
Aprelevna
Girls, I'll tell you that the structure the next day became magical !! Silky so.
Not to come off, all the time I wanted to cut off another piece.
I will bake such cakes for Easter, only you need to take more sugar,
probably 250 grams, well, plus raisins, candied fruits will still give sweetness. Does not crumble. The crust on top and bottom is wonderful. You can skip the white hat. In general, quite!


Added Monday 28 Mar 2016 09:48 AM

Antonovka, Flax, the crumb is not at all heavy, airy. I liked the dough, both in the batch and ready-made.
There are 150 g of butter for the declared amount of flour. She took out an oily bun, silk, from the HP.
And when baked, the paper underneath was also oily.
I smeared with a beaten egg, the crust on top is very good. good.
Yes, and also, I would not add zest, my boys said that they were not very good. liked
Antonovka
Aprelevna,
Thank you Natasha! Maybe I'll do it this weekend

True, I still have to master Irishkin Czech roll. And my pens don't grow from there

Merri
Aprelevna, thanks for the tip! Soon to Prague, what can you bring with Russian?
Aprelevna
Thank you, Irina, do not carry anything, come yourself, enjoy the spring !!
PS: we often go to Russia
Merri
Quote: Aprelevna

Thank you, Irina, do not carry anything, come yourself, enjoy the spring !!

When we go to you, we will be warmer!

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