Mykitchenarea

Mazanec — Easter sweet bread, a classic from Slovakia & the Czech Republic, made with sourdough.

Traditionally, mazanec is made with raisins… but personally, I'm not a fan of baked raisins, so this marzipan-filled version is MY favorite.
Soft, buttery crumb — closer to brioche than bread, just as traditional mazanec should be. Swipe to see the rich crumb.

Ingredients:
100 g active sourdough starter (100% hydration)
200 g strong/bread flour (~13% protein, qi use )
400 g all-purpose flour (~12% protein, again I use )
110 g butter, sliced
110 g eggs (2 medium)
3 egg yolks (from medium eggs)
50 g almond butter
260 g half-and-half (or 130 g milk + 130 g heavy cream)
100 g sugar
5 ml vanilla extract
5 ml lemon extract
7 g salt

Filling & topping:
200 g marzipan or almond paste, divided into 4 parts, rolled into thin logs (put them inside of dough logs during the shaping)
Egg wash
Sliced almonds
Powdered sugar



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Hot cross buns..soft, glossy and yummy.

When I developed this recipe 2 years ago, the Dubai chocolate was a huge hit and pistachios were in everything. Well pistachios are still quite popular and I love them, so this year I returned to this version again.

If you try this recipe, tag me, so I can see it❤️

Pistachio, white chocolate & sour cherry — with a hint of chai and orange in every bite.

Dough:
70 g active sourdough starter (100% hydration)
300 g all-purpose flour
100 g strong bread flour
200 ml milk
50 g sugar
40 g butter
45g pistachio paste
1 egg (M size)
4 g salt
5 ml vanilla extract
3–4 g chai spice
orange extract or oragnge zest

After bulk fermentation, fold in:
40 g chopped pistachios
75 g dried sour cherries (soaked in orange juice + orange zest, then patted dry)
50 g white chocolate chunks

Cross paste:
50 g all-purpose flour
15 g powdered sugar
50 ml water
Vanilla extract
Orange zest

Mix into a smooth paste and pipe crosses before baking.

Rum-orange syrup:
50 ml rum
15 g sugar
1 tsp juice + orange zest
20 g warmed butter

Heat until combined and brush over hot buns right after baking.

Cookie stencils… but on sourdough.

Black cocoa, a simple stencil, and suddenly sourdough turns into something a little more festive 🍀
(Set to Kesh Jig—because it just felt right😄)

“Happy St. Patrick’s Day” with four-leaf clovers baked right into the crust—while the score above still does its job.
And, of course, there’s a proper crumb inside.

Recipe:
100g active sourdough starter (100% hydration)
100g white rye flour
100g golden wheat - whole wheat flour
100g bread flour
200g all-purpose flour
10g salt
375ml water

Stencil:
All flours:

Stencil or classic scoring—which one would you go for?
Tag me if you try this technique or recipe—I’d love to see it.

St. Patrick’s Day is coming… so I turned sourdough into shamrocks. ☘️
The shaping trick is surprisingly simple.

Yes, they’re filled with basil pesto—because if we’re going green, we’re going properly green. 😁

Soft sourdough dough, a swirl of pesto, and a simple shaping trick that turns them into edible shamrocks.

Dough:
100g active sourdough starter (100% hydration)
460g all-purpose flour ()
50g butter
10g salt
30g sugar
250ml milk

Knead into a smooth dough and let it rise until doubled.

Roll into a 40 × 20 cm rectangle, spread with basil pesto, then roll both long sides toward the center until they meet.

Slice with thin twine(trust me—it’s cleaner than a knife). Place three pieces together to form the shamrock shape, let them rise again, brush with egg wash, and bake at 195°C / 385°F until golden.

Bart (est. August 2014) approves this St. Patrick’s Day baking. 🍀