Mazanec (Czech Easter Bread) made from a family recipe, updated to be easy and foolproof, with all the best ingredients. A traditional enriched yeast bread served at Easter throughout the Czech Republic — lightly sweet, fragrant with citrus zest, and finished with almonds and a symbolic cross. The crumb is tender and soft, almost brioche-like, yet structured enough to slice cleanly and toast beautifully the next morning.
This is a traditional, heirloom recipe for Mazanec, Czech Easter Bread, from my Bohemian Grandmother that I updated with a modern method to make it easy and improve the flavor. Baking bread, especially a family holiday bread, can seem rather daunting, but this recipe for Mazanec (Czech Easter Bread) makes it easy, foolproof and fun by using an updated method.
This version reflects the Master Pantry philosophy: foundational technique, precise gram measurements, and thoughtful ingredient balance. Rather than relying on guesswork, the dough is built on ratios that ensure consistent rise, supple texture, and gentle sweetness without heaviness. Butter and eggs enrich the crumb, while lemon zest and raisins bring brightness and contrast.
Updated:
Estimated reading time: 6 minutes
Table of contents
What it is
Mazanec is the traditional sweet bread made by Czechs at Easter. Rum and raisins are added to an enriched dough that contains eggs and butter and it is shaped into a loaf, sprinkled with sliced almonds, and a cross is cut into the top before baking.
Ingredients
The key to improving flavor is to use all the best ingredients.
- All-Purpose Flour – King Arthur Organic All-Purpose flour King Arthur responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, so the flour gives you the same results everytime.
- Sugar – Wholesome regenerative organic sugar produced from organic sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution, climate change, and is also a major cause of the destruction of the rain forest.
- Milk, Cream, Butter – Horizon Organics – Milk, Cream and Butter that are produced organically, sustainably, and responsibly. You can taste the difference.
- Yeast – SAF-Instant Red – for Hearth Bread and SAF-Instant Gold for Enriched Bread – Instant yeast is easier to use and more reliable so the results are better.
- Salt – Diamond Kosher tastes cleaner and measures differently.
- Barley Malt Syrup – adds an extra homemade yeast flavor to the bread.
- Sorghum Syrup – We make our own brown sugar substitute by adding Golden Barrel Sorghum Syrup. More convenient than brown sugar and not made from sugar cane. It creates a taste like brown sugar but more like caramel than the molasses in brown sugar.
- Vanilla – Baker’s Imitation Vanilla Flavoring The flavor or real vanilla and imitation is indistinguishable when high heat is used. Double the usual amount of vanilla called for to improve the flavor.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
Sustainability
Choosing sustainable products makes baking a small but meaningful act of sustainability. Sustainability is at the heart of this recipe: choosing high-quality pantry staples, supporting responsible growers and brands. High quality products don’t just taste better, they are usually produced sustainably as well.
Method for the Updated Mazanec (Czech Easter Bread)
This recipe uses an easy, foolproof method that requires only a few minutes of active time. Check out Master Bread Method for a more detailed explanation on how this works.
- Measure the ingredients by weight and mix together
- Chill the dough overnight
- Shape the dough and let it rise
- Bake
This recipe uses our Master Bread Method. An easy, foolproof, updated way of making bread.
Why this Recipe Works
We created this recipe by using the highest quality ingredients and an updated method that produces a better tasting bread while also making it easier. Additionally, the recipe uses sustainable ingredients and is climate friendly. What more could you ask?
Serving Storage and Gifting
serving information
Family Recipe
Easter is a time of celebration, and there is nothing quite as festive as baking traditional Czech Easter Bread. The bread is called Mazanec or velikonoční bochánek (Easter bun), depending on which part of the country you are in. Making it for Easter is a deep-rooted tradition in the Czech culture. It is a sweet bread that is traditionally made during the Easter holiday using raisins and nuts. This beloved tradition dates back to at least the 19th century and is enjoyed all over the country, from large cities to small villages. It can be found in bakeries for several weeks before Easter.
Czech Easter bread is usually round and decorated with a sliced almonds and traditionally marked with a cross cut on top. Mazanec is said to represent the renewal of life and the coming of Spring. The sweet bread is often served with butter, jam, honey, a sweet sauce made from fruits or nuts, or just sprinkled with sugar. This bread also symbolizes the importance of family gatherings. Baking this bread has been a holiday tradition for many Czechs as they celebrate Easter, with families passing on their recipes from one generation to another, and adapting to incorporate their unique cultural and regional influences.
My Grandmother’s family brought this tradition with them when they came here from Javorek, Bohemia in the late 1880’s. They called it Mazonec in her village. She taught me the recipe, which was not written down. Her measurements were often done by the pinch or the handful. I have written down the recipe and worked out the measurements in grams to make it easy to use a scale. Over the years I have adapted it to a more modern kitchen and current knowledge of baking. This made the bread better tasting but also easier to make. We make this bread as a family tradition and serve it as part of our Easter morning celebration breakfast.
RECIPE
Equipment
- stand mixer optional
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
SWEET DOUGH
- 3 Tablespoons raisins
- 1 Tablespoon rum
- 240 grams Horizon milk
- 1 Tablespoon Gold SAF instant yeast
- 30 grams Horizon butter browned and melted
- 1 Teaspoon Barley malt syrup
- 1 zest of one organic lemon
- 80 grams Wholesome regenerative organic sugar
- 1/2 Teaspoon Diamond Crystal kosher salt
- 2 eggs save the white of one egg for later
- 1 Teaspoon Baker’s imitation vanilla flavoring
- 400 grams King Arthur unbleached all-purpose flour
- 2 Tablespoons almonds Sliced, reserve for topping the bread
Instructions
- Place a small bowl on the scale and measure in the raisins, and add the rum.
- Heat the milk to 95° F, using a kitchen thermometer to check the temperature. Place the mixing bowl for the stand mixer on the scale and add the milk. Sprinkle the yeast over the milk and stir to combine. Allow the yeast to hydrate for two minutes.
- With the mixing bowl still on the kitchen scale, measure in the all the rest of the ingredients except the almonds. Zero the scale after each measurement.
- Using the mixer with the paddle attachment, mix on low speed for 1 minute. Switch to the dough hook, increase the speed to medium-low and mix for 4 minutes. Stop the mixer for two minutes. Scape down the sides of the bowl. Increase the speed to medium and mix for 2 minutes.
- Remove the bowl from the mixer. Using a bowl scraper or large spoon, lift up half the dough and fold it into the center. Turn the bowl a quarter turn and do this again. Do this four times.
- Cover the bowl with plastic wrap and refrigerate overnight.
ON BAKING DAY
- Remove the dough from the refrigerator. Set the container on the counter and allow it to warm up for 30 minutes. Place the dough on a smooth surface and form it into a ball by rolling it on the surface while pulling the skin tight and tucking it under. A tight skin will help it rise better.
- Place the dough on parchment paper with the paper long enough on both sides to be able to lift the dough like a sling. Lightly flour and cover lightly with plastic wrap. Place it in a warm area and allow it to double in size. This may take from 1 to 3 hours, depending on the room temperature.
- Test the rise by poking the bread with two fingers. When it has risen enough, the holes will remain.
- At least 30 minutes before the bread is ready to bake, preheat the oven to 350° F.
- When the dough is ready to go into the oven, brush it with the reserved egg white, then sprinkle on the sliced almonds. Using a scissors, snip two lines in the shape of a cross on the top of the dough about an inch deep. Immediately put the bread into the oven, still on the parchment paper. Bake until golden brown, about 40 to 45 minutes. Use the instant read thermometer to test if the bread is done. It should read around 200℉.
- Remove the bread from the oven and place it on rack until completely cool before slicing.
Notes
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
| Ingredient | Percent by Weight |
Flour Sugar Salt | 100 50 |
Baker’s Percentages is a formula-based system where total flour weight is always !00 percent and all other ingredients are expressed as a percentage of that flour weight. It allows you to quickly and accurately compare recipes.
FAQ
What is mazanec?
Mazanec is traditional Czech sweet bread made with rum and raisins, shaped into a round loaf with a cross cut into the top and sprinkled with almonds.It is eaten at Easter and during Holy Week.
What other breads are made with the same dough?
More Recipes made from our Master Bread Method
These recipes use our Master Bread Method. An easy, foolproof, updated way of making bread.
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen. Featured on various publications.