Houska
1 Servings
Ingredients
| Quantity | 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 |
Directions
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