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Houska

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

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Houska


Ingredients Needed For Houska
*1 package yeast
*3 tablespoon honey
*1/2 cup warm water
*3/4 cup scalded milk
*1/4 cup granulated sugar
*1/3 cup margarine
*1 teaspoon salt
*4 1/4 - 4 3/4 cups flour, divided
*2 eggs
*1/4 teaspoon mace
*1/2 cup golden raisins
*1/2 cup sliced almonds


Directions To Prepare Houska
Mix the honey and warm water to dissolve, add yeast. <BR>
In a small saucepan, heat the milk almost to boiling point, then remove from heat. <BR>
Combine the scalded milk, Sugar, margarine, and salt; cool to lukewarm.<BR>
Stir 1 cup of flour into milk mixture, beat well. <BR>
Stir in the yeast mixture. <BR>
Add eggs and beat well. <BR>
Add mace, raisins, and almonds. <BR>
Add 3 more cups of flour, stirring to make a soft dough.<BR>
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. <BR>
Place the dough in a lightly greased bowl, turning the dough once to grease all sides. <BR>
Cover and let rise in a warm place until dough is double in size (about 1 hour).<BR>
Punch down dough and divide into 5 pieces, 3 the same size, 2 slightly smaller. <BR>
The 3 larger pieces are rolled out to form a 17-inch roll and then braided together. <BR>
This is the bottom row. <BR>
The 2 smaller pieces are rolled out and twisted together and placed on top of the 3-braid piece, tucking the ends under. <BR>
Assemble on a cookie sheet with parchment paper on the diagonal. <BR>
Let the Houska rise in a warm place until about double in size.<BR>
Rush the tops with milk. <BR>
Bake in a 350 degree F oven for 30 minutes or until golden brown. <BR>
Brush the tops lightly with butter when the loaves are still warm for a softer crust.



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Tuesday, August 22, 2017, 3:30 am


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