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MAZANEC is a delicious sweet bread with a light taste of rum infused raisins and lemon or orange.
1kg Plain White All Purpose Premium Grade Type 550 Flour
42g Dry active yeast
400ml lukewarm whole milk
200g granulated sugar
1 tsp lemon or orange zest
4 eggs
½ tsp salt
40g soft butter
4 tbsp sunflower oil
4 tbsp rum
150g raisins
Blanched almonds and icing sugar to decorate.
Soak the raisins, ideally overnight in the rum with the lemon zest.
Separately, sift flour, salt and a teaspoon of sugar to a bowl.
Make a well in the middle for yeast adding half of the warm milk to it .
Cover and leave for 30 mins to rise.
In another bowl, mix into a batter the wet ingredients of milk, butter, 3 of the eggs, oil.
Then add this to the flour combo with the raisin mix and work into a smooth dough.
Cover and leave for 30mins in a warm place to rise again.
Once risen, pull dough down, kneading lightly.
Divide into two halves and shape into loaves into tins or onto a baking sheet.
Let it rise a final time for 1 hour. Cut a cross shape into it.
Using the last lightly beaten egg, brush over the loaves and sprinkle some almonds on top.
Pre-heat oven to 180degC/350degF.
Bake for 40 minutes until brown. Check with a skewer [it should not be wet] that it is done.
If it is browning too fast put some foil over the top for the last ten minutes or so.
Dust with icing sugar. Allow to cool and serve.

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