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hoska

(3)
amypro83 avatar
Recipe by
Amy Cook Provstgaard
@amypro83
Battlement Mesa, CO

I got this recipe from my mother in law. Her family has been making it for several years, and its a tradition at Christmas for us. It's a Czechoslovakian recipe.
You can do variations from the citron and raisins if you wish. My mother in law uses different fruits that are used in fruitcake.

read more
(3)
prep time 2 Hr 30 Min
cook time 40 Min
method Bake

Ingredients For hoska

  • 3/4 c
    milk
  • 3/4 c
    sugar
  • 1/2 tsp
    salt
  • 1/2 c
    margarine
  • 1/2 c
    warm water (105 to 115 degrees)
  • 2 pkg
    active dry yeast
  • 2
    eggs
  • 5 1/2 c
    unsifted flour
  • 1/4 c
    chopped citron
  • 1/4 c
    raisins
  • 1/4 c
    chopped almonds
  • melted butter or margarine
  • 1
    egg
  • 1/4 c
    whole blanched almonds

How To Make hoska

  • 1
    Scald milk; stir in sugar, salt and margarine. cool to lukewarm.
  • 2
    Measure warm water into large warm bowl. Sprinkle in the yeast; stir until dissolved. Stir in lukewarm milk mixture, 2 eggs, and 3 cups flour.
  • 3
    Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in size.
  • 4
    Punch down. Turn out onto lightly floured board. Knead in citron, raisins, and chopped almonds until well distributed. Divide into four equal pieces. Set 2 pieces aside.
  • 5
    Divide one piece into 3 equal strips about 14 inches long. Place the 3 strips on a large greased baking sheet; form into braid. Brush top of braid with melted margarine.
  • 6
    Divide 2/3 of the second piece into 3 equal strips about 12 inches long. Form into a second braid and place on top of the first braid. Brush top with melted margarine.
  • 7
    With remaining dough from second piece, make a third braid about 10 inches long and place on top of second braid.
  • 8
    Form second bread with reserved dough. Cover; let rise in warm place free from draft until doubled in bulk, about 1 hour.
  • 9
    Beat 1 egg and 1 tablespoon water together until well blended. Brush braided loaves with egg mixture. Decorate with whole blanched almonds.
  • 10
    Bake at 375 degrees for about 40 minutes. Loaves will be well browned.
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