Easter mazanec (sweet Slovak Easter bread)

1. Soak raisins in rum

raisins 5.25 oz (150 g) • rum 4 tbsp

Pour raisins into a bowl, pour them over with rum. Raisins will absorb part of the rum.

2. Leaven

semi skimmed milk 1,5% 1.7 cup (400 ml) • fresh yeast 1.5 oz (42 g) • sugar granulated

Crumble fresh yeast in 200 ml of warmish milk, add a pinch of sugar. Let the leaven rise.

3. Dough preparation

all-purpose flour / plain flour • sugar granulated 7 oz (200 g) • lemon peel 0.5 tsp • sunflower oil 9 tbsp • chicken egg 3 pcs • salt

Add in a bowl flour, eggs, sugar, remaining milk, oil, a pinch of salt, lemon zest and raisins soaked in rum. At the end add leaven. Stir everything together and knead the dough, then let it rise in a warm place.

4. 

chicken egg 1 pc • almond crisps 1 oz (30 g)

Split raised dough into two loaves. Place each one on the baking tin lined with parchment paper. Brush the loaves with beaten egg, sprinkle with almond crisps.

5. Baking

Bake at 355°F (180°C) for about 30 - 40 minutes.