Houska

Description

Adapted from Betty Crocker's International Cookbook. We had something similar at a wonderful local Swiss restaurant.

Houska

Ingredients

• 1 package yeast
• 3 tablespoon honey
• ½ cup warm water
• ¾ cup scalded milk
• ¼ cup granulated sugar
• ⅓ cup margarine
• 1 teaspoon salt
• 4¼ - 4¾ cups flour, divided
• 2 eggs
• ¼ teaspoon mace
• ½ cup golden raisins
• ½ cup sliced almonds

Procedures

1. Mix the honey and warm water to dissolve, add yeast.
2. In a small saucepan, heat the milk almost to boiling point, then remove from heat.
3. Combine the scalded milk, Sugar, margarine, and salt; cool to lukewarm.
4. Stir 1 cup of flour into milk mixture, beat well.
5. Stir in the yeast mixture.
6. Add eggs and beat well.
7. Add mace, raisins, and almonds.
8. Add 3 more cups of flour, stirring to make a soft dough.
9. Turn the dough onto a well-floured surface and knead until smooth and elastic, adding flour a little at a time to keep dough from sticking.
10. Place the dough in a lightly greased bowl, turning the dough once to grease all sides.
11. Cover and let rise in a warm place until dough is double in size (about 1 hour).
12. Punch down dough and divide into 5 pieces, 3 the same size, 2 slightly smaller.
13. The 3 larger pieces are rolled out to form a 17-inch roll and then braided together. This is the bottom row.
14. The 2 smaller pieces are rolled out and twisted together and placed on top of the 3-braid piece, tucking the ends under.
15. Assemble on a cookie sheet with parchment paper on the diagonal.
16. Let the Houska rise in a warm place until about double in size.
17. Rush the tops with milk.
18. Bake in a 350 °F oven for 30 minutes or until golden brown.
19. Brush the tops lightly with butter when the loaves are still warm for a softer crust.