A great way for UNYP students to bring Czech traditions home

In the Czech Republic, Easter is celebrated on a set of dates, though every year it will be the first Sunday after the first spring moon - the cultural tradition has remained the same since pagan times. However, Easter will look very different this year for many people across the country. As the Czech national quarantine continues, all traditional Easter celebrations are not going to happen. But, it could be an excellent opportunity to get creative in the kitchen and make your best to assemble a fabulous Easter brunch! After all, everyone deserves a little spring-welcoming celebration. Take a look at our selection of traditional Czech Easter recipes and choose what you'd like to try out. It is never too late to learn how to cook, make sure to order the necessary ingredients online, and enjoy the process. You might discover that baking was one of your hidden talents all these years! 

You don't need to be a professional chef to assemble an amazing Easter brunch! 

Mazanec – traditional sweet Czech Easter Bread


  • 4 tbsp. rum
  • 150 g or 5 oz raisins
  • 42 g or 1.5 oz fresh yeast
  • 400 ml or 13/4 cup lukewarm milk, use whole milk
  • 200 g or 7 oz (1 cup) sugar
  • 1 kg or 2.2 lbs. a.p flour
  • ½ tsp. lemon zest or orange zest
  • 4 eggs
  • ½ tsp salt
  • 40 g or two heaping tbsp butter
  • 4 tbsp sunflower oil
  • slivered almonds to decorate
  • 3 bowls, parchment paper, baking sheet

Follow these steps: 

  1. In a pan, pour the rum over the raisins, stir well, and set aside.
  2. Yeast starter: In a bowl, combine the yeast, milk, and a couple of tablespoons of the sugar. Set aside.
  3. Once the yeast has risen: In a separate bowl, combine the flour, rum-soaked raisins, salt, and lemon zest. Stir to combine the ingredients thoroughly. In a different bowl mix together 3 of the eggs, melted butter, oil until well combined. Make a well in the center of the dry ingredients, pour the yeast and egg, fat liquid into the dry ingredients. Work the dough until it becomes a smooth and elastic dough. Grease a large bowl, place the dough, cover, and allow to rise for 11/2 hours.
  4. Punch the dough down, divide the dough into halves, knead and shape into two loaves. Place the loaves on a baking sheet lined with parchment paper. Lightly beat the remaining egg and brush over the loaves. Allow them to rise for another 30 minutes—Preheat oven to 180c or 356 f. Sprinkle the almonds over the loaves and bake in the center of the oven for 35 - 40 minutes. Cool before slicing.
  5. Serve with butter, honey, jam, or any other toppings of your choice. 


Nádivka – Czech Easter Stuffing


  • 1 3/4 pounds/800 grams smoked pork (or a combination of smoked pork and pork shoulder, also could be replaced with mushrooms)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Pinch of nutmeg
  • Pinch of allspice
  • 1 bay leaf
  • Pinch of rosemary
  • 11 rolls (cubed)
  • 1 large onion (chopped)
  • 2 cloves garlic (crushed)
  • 2 cups spring greens (chives, parsley, young nettles, and dandelion greens, chopped)
  • 6 large eggs
  • 1 tablespoon butter (for greasing)

Follow these steps: 

  1. Heat oven to 350 F/180 C.
  2. In a large stockpot, place the smoked meat and add enough water to cover. Add salt and pepper, nutmeg, allspice, bay leaf, and rosemary to water. Bring to a boil and cook until tender.
  3. Let meat cool in the water, and then cut into cubes.
  4. Dice the 11 rolls and put them in a larger bowl. Pour some of the meat-cooking broth over the cubes, as necessary, to soften.
  5. Mix meat cubes with softened bread rolls, adjust salt and pepper, add the nutmeg, onion, garlic, and spring greens.
  6. Separate the eggs and stir yolks into the meat mixture.
  7. Beat egg whites until stiff and fold into the meat mixture.
  8. Pour into a casserole dish or large loaf pan that has been greased with butter.
  9. Bake until golden brown--about 1 hour. If the top is browning too quickly, loosely cover with aluminum foil.
  10. Let cool on a wire rack for about 10 minutes.




  •  340g butter at room temperature
  • 90g caster sugar
  •  6 eggs, separated
  •  360g plain flour
  •  2 tsp baking powder
  •  0.5 tsp salt
  • 170ml milk


  •  Icing/Confectioners sugar
  •  A ribbon/beads

Follow these steps: 

  1. Preheat the oven to 175°c and liberally grease your cake tin
  2. Cream together the butter and sugar until light and fluffy then stir in the egg yolks
  3. Sprinkle the salt and baking powder over the flour and add to the butter/sugar mix a tablespoon at a time. Alternating with tablespoons of the milk until all of your flour and milk is incorporated.
  4. In a separate bowl, whisk the egg whites until you have stiff peaks then gently fold into the cake mix until just incorporated.
  5. Pour into your cake tin and bake for 45-50 minutes.
  6. Leave to cool completely before removing from the tin.
  7. Decorate 

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