Mini mazance

After the last week's Easter holiday, I felt like I haven't baked a proper thing in a long long time. I mean, sure, muffins are great and everything, but I missed the challenge of the more advanced baked goods. As I looked for some inspiration on the internet (and all I got were fruit cakes), I remembered that I saw this cooking show on TV where they were making these tiny mazance. Mazanec (that's sg., pl. is mazance) is according to Wikipedia hot cross bun, the sweet bread that's eaten on Easter but I can imagine that being the only thing hot cross buns and mazanec have in common..

Mazanec has a cross on its top that is made with scissors, not frosting. It tends to be large, a loaf of bread large, while hot cross buns are... well... buns. The mazanec is traditionally made with raisins and almonds. As far as I know, there are no substitutes but I guess the raisins could be omitted if you for some reason don't like them.

Now, as I said, mazanec is normally much bigger. I guess this recipe could be used for one standard mazanec but mini mazance are so cute and everything's getting smaller and smaller nowadays anyway. These guys are fragrant, stay yummy for a long time and they are great with butter or simply on their own.


Mini mazance

for 12 mini mazance you will need:

• 500g all-purpose flour
• 30g yeast
• 100g white sugar
• 300ml milk
• 70g butter
• 50g lard (trust me on this)
• a pinch of salt
• a pinch of mace
• 100g raisins soaked in rum
• 100g slivered almonds
• 50g melted butter
• 20g white sugar
• 100ml water
• confectioner's sugar (optional)

1. Mash the yeast in a medium bowl with sugar until in resembles paste. Pour in lukewarm milk and stir. Mix in a spoonful of flour and let rise for about 7 minutes until foam forms. 
2. Meanwhile, put flour, mace and salt in an electric mixer with a hook attachment  Melt the butter and the lard and add it into the yeast mixture and pour that onto the flour. Let the mixer do its job and gradually add in the raisins and the almonds. When the dough is well combined, cover the bowl with a rug and let rest for an hour and half in a warm place. Knead it twice during that time. Eventually, preheat the oven to 180° C.
3. When the dough has risen, make 12 balls slightly smaller than a tennis ball. Try to keep the raisins inside or they will burn in the oven. Cut a cross into the top of the mazance with scissors and place them on a baking pan lined with a baking parchment. Let them rest for 10 minutes. Melt the butter and cover each mazanec with it before putting them in the oven. Bake for about 25 minutes or until golden.
4. Boil water with sugar and while the mazance are still hot, smear the sugar water generously all over them. You can dust them with confectioner's sugar too if you want.