Czech Christmas Hoska Recipe
1 (0.6 ounce) cake compressed fresh yeast
1/4 C. warm water
1/2 C. white sugar
1/2 C. butter
1 egg, beaten
1 t. salt
2 C. scalded milk
6 C. all-purpose flour
1 pinch ground ginger
1 pinch ground mace
1/8 gram dried orange zest
1/2 C. golden raisins
1/2 C. candied mixed fruit peel
1/2 C. blanched slivered almonds
1 egg yolk
1 T. milk
2 T. confectioners' sugar
Dissolve yeast in warm water.
In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled
milk, and then the yeast. Add l l/2 cups sifted flour; beat to smooth batter.
Cover and let rise until light, about one hour.
Stir spices and dried orange zest into the sponge. Add 4 l/2 cups of flour to
make a soft dough. Place on a lightly floured board, and knead until smooth and
elastic. Knead in raisins and candied peel. Put in a well oiled bowl, and turn
once to coat the surface of the dough. Cover. Set aside to rise until double in
bulk, about 2 hours.
Divide dough into ten parts, roll into desired lengths, and let rise about l5
minutes. On a heavily greased baking sheet, make a braid of three parts,
beginning in the center and working braid loosely toward each end. Pinch ends
together. Twist the remaining two pieces together, and place on the base of the
braid. In a small bowl, beat together egg yolk and milk; brush the loaf with
this mixture. Sprinkle sliced almonds over the loaf. Repeat process for second
loaf. Let rise about 45 minutes.
Bake at 350� F. for 45 minutes. Transfer bread to a wire rack, and cool
completely. Cover while cooling with a tea towel to make a soft crust. Sprinkle
with confectioners' sugar.
Recipe From Razzle Dazzle Recipes