Ingredients
200 ml lukewarm SABI milk
60 g softened SABI butter
1 pc vanilla sugar
380 g plain flour
1 pc egg
1 cube yeast
80 g granulated sugar
1 tbsp oil
grated zest of 1 lemon
egg for brushing
Instructions
1. Dissolve vanilla sugar in lukewarm milk. Pour the sweetened milk over the yeast (in a larger bowl) and prepare the starter.
2. Separate the egg white and whisk it with a pinch of salt until stiff peaks form.
3. Using a mixer with dough hooks or by hand, work the dough from flour, sugar, lemon zest, yolk, oil, softened SABI butter, and starter. While kneading, add the egg white foam. *If the dough is too thick, add a little milk.
4. Cover the prepared dough with a cloth and let it rise in a warm place for at least 30 minutes.
5. Knead the risen dough briefly on a floured surface. Shape it into a smooth loaf and place it on a baking tray lined with baking paper.
6. Brush the loaf with beaten egg and let it rise for 20 minutes in a warm place. Bake at 170°C for about 40 minutes until the mazanec is golden brown.
