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