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INGREDIENTS
- 230 g all-purpose flour
- 100 g semi-coarse flour
- 120 ml milk
- 20 g fresh yeast
- 70 g butter
- 1 egg for the dough and 1 beaten for brushing
- 60 g sugar
- 1 sachet vanilla sugar
- 4 g salt
- grated zest of 1 lemon
- 40 g raisins
- 40 g chopped blanched almonds
- almond flakes for sprinkling
YOU WILL ALSO NEED
- parchment paper
DISH PAIRING WITH COFFEE
- This dish is best enjoyed with quality coffee.
INSTRUCTIONS
- 1Prepare the dough using the 'omládek' (starter) method: in a stand mixer bowl, combine all-purpose and semi-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 similar in consistency to pancake batter forms. Dust the surface with all-purpose flour and let it rise in a warm place for 30 minutes.
- 2Melt 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 egg. Using a stand mixer with a dough hook attachment, 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.
- 3Preheat the oven to 160 °C.
- 4Shape 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.
- 5Brush the risen Mazanec with beaten egg, sprinkle with almond flakes, and finally, snip the top with scissors or cut a cross into it. 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 period; this is when flavors combine, the dough begins to ferment, and 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.
Grate only 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, and it comes out clean. If there's dough on the skewer after removal, bake for a little longer.
Roman Vaněk
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 dish turned out #rohlikchef