Houska

Yield: 1 Servings

Measure Ingredient
***** Sponge*****
1 pack Yeast
½ cup Lukewarm Water
2 cups Milk
4 cups Flour
½ teaspoon Sugar
*****Dough*****
½ cup Butter
⅔ cup Sugar
2 teaspoons Salt
3 Eggs -- Well Beaten
½ teaspoon Ground Nutmeg
1 Lemon Rind -- Grated
4 cups Flour (Up To 5 Cups)
¾ cup Seedless Raisins
Chopped Nuts
*****Glaze*****
1 Egg -- Beaten
¼ cup Milk

To make the sponge : Stir yeast and sugar into lukewarm water; let stand a few minutes. Scald and cool milk to lukewarm. Add softened yeast to milk. Add the flour; beat smooth. Let rise in warm place until light and bubbly. To make the dough: Cream together the butter, sugar and salt. Add beaten eggs, nutmeg and lemon rind. Blend this mixture with the risen sponge. Thicken with enough flour to make a stiff dough. Add raisins and nuts dusted with flour. Knead until smooth and elastic. Place in a greased bowl; brush lightly with shortening. Cover; let rise in warm place until double in bulk. Turn out on a lightly floured board; shape into houska loaf. Brush top with egg mixed with milk. Bake 45 minutes at 350F.

Recipe By : St. Ludmila Catholic Church Cookbook

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