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



Ingredients Edit

Directions Edit

  1. Mix the honey and warm water to dissolve, add yeast.
  2. In a small saucepan, heat the milk almost to boiling point, then remove from heat.
  3. Combine the scalded milk, Sugar, margarine, and salt; cool to lukewarm.
  4. Stir 1 cup of flour into milk mixture, beat well.
  5. Stir in the yeast mixture.
  6. Add eggs and beat well.
  7. Add mace, raisins, and almonds.
  8. Add 3 more cups of flour, stirring to make a soft dough.
  9. 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.
  10. Place the dough in a lightly greased bowl, turning the dough once to grease all sides.
  11. Cover and let rise in a warm place until dough is double in size (about 1 hour).
  12. Punch down dough and divide into 5 pieces, 3 the same size, 2 slightly smaller.
  13. The 3 larger pieces are rolled out to form a 17-inch roll and then braided together. This is the bottom row.
  14. The 2 smaller pieces are rolled out and twisted together and placed on top of the 3-braid piece, tucking the ends under.
  15. Assemble on a cookie sheet with parchment paper on the diagonal.
  16. Let the Houska rise in a warm place until about double in size.
  17. Rush the tops with milk.
  18. Bake in a 350 °F oven for 30 minutes or until golden brown.
  19. Brush the tops lightly with butter when the loaves are still warm for a softer crust.

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