Mazanec (Czech Quark Easter Bread) Without Raisins
Easter is approaching, which makes it the perfect time to bake a mazanec. You can try the classic version, or this recipe from chef Roman Paulus, who makes his mazanec from a yeast-raised quark dough. Roman Paulus uses a Monsieur Cuisine multifunctional robot, which makes the work easier, but you can also make it by hand. You will also find out why this mazanec has a lot in common with the Italian dessert panettone – it is baked in a cake tin in a similar way.
Prep: 3 h
Servings: 12
Energy: 22 kcal per serving
Method
01.
Place both flours, the sugars, softened butter, lukewarm milk, crumbled yeast, salt, lemon zest, whole eggs and quark into the mixing bowl one after another.
02.
Set the kneading program for 2 minutes and work the mixture into a firm dough.
03.
Then transfer the dough to a bowl, cover it with a cloth and leave it to rise in a warm place until doubled in size.
04.
Line the base of a cake tin with baking parchment.
05.
On a work surface, work the risen dough, shape it into a ball, place it in the cake tin and leave it to rise again until doubled in size.
06.
Brush the risen mazanec in the tin with beaten egg, cut a cross on top, sprinkle with flaked almonds and bake in an oven preheated to 170 °C for 40 minutes on the fan setting.
07.
Leave the baked mazanec to cool, sprinkle with icing sugar and cut into portions.
