Best Houska Recipes

HOUSKA - BOHEMIAN CHRISTMAS BREAD

Steps:

• 1. Dissolve yeast in water. Combine sugar and butter. When combined add beaten egg and salt. Stir in the scalded milk AFTER IT HAS COOLED and the yeast. Add 2 cups flour. Beat until smooth. Let rise about 1/2 hour. Add almonds and raisins. Mix well. Add rest of the flour to make a soft dough. Turn on board and knead until smooth. Place in a greased bowl and let rise about 45 minutes. Punch down in bowl and let rise again for 45 minutes. Then put in two greased bread pans. Let rise again for another 45 minutes. Bake 45 minutes at 325 degrees. Brush with beaten egg and 1 Tablespoon of water before baking.
• 2. This is time consuming so make sure you have plenty of time on your hands! Letting the dough rise multiple times is key to this bread! Once you taste it you will realize that it was well worth the work! A stand mixer works great when making sweet breads!

HOUSKA

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in the butter until melted; let cool to lukewarm.
• In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In another small bowl, combine 2 whole eggs with the egg yolk; beat lightly.
• In a large mixing bowl, mix together 4 cups flour, white sugar, salt, lemon zest, mace and nutmeg. Make a well in the center of this mixture and pour in the cooled milk, yeast mixture and beaten eggs. Beat well until a loose dough forms. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 3 hours.
• Turn the dough out onto a lightly floured surface. Gently knead the dough and gradually incorporate the remaining cup of flour. Continue kneading until the dough is smooth and elastic, about 10 minutes.
• Divide dough into 3 portions; 1 small, 1 medium and 1 large (or one the size of a tangerine, one the size of an orange and one the size of a grapefruit). Cut the largest piece of dough in half and roll it out into 2 long ropes about 30 inches long. Twist the ropes together and place into a 8 inch diameter spiral and place it on a lightly greased cookie sheet. Cut the medium size piece of dough in half and roll out into 2 ropes about 20 inches long each. Twist the ropes together and place in a ring on top of the first circle of dough. Roll the smallest piece of dough into a rope about 12 inches long. Coil this rope on top of the other dough. The completed loaf should look like a pyramid.
• Place the uncovered loaf in an unheated oven to rise until doubled in size, about 2 hours. Remove the loaf from oven and preheat to 325 degrees F (165 degrees C).
• Lightly beat the reserved egg white and brush over the loaf. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes or until lightly browned. If bread starts to brown too quickly, cover with aluminum foil and continue baking. Cool on wire rack.