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Czech Christmas Houska
Czech Christmas Houska
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
345 minutes
Holiday spiced bread packed with candied fruit, almonds, raisins, and topped with fruits and nuts for a festive flair.
Ingredients:
  • 1 (0.6 ounce) cake compressed fresh yeast
  • 0.25 cup warm water (110 degrees F/45 degrees C)
  • 0.5 cup white sugar
  • 0.5 cup butter, softened
  • 1 large egg, beaten
  • 1 teaspoon salt
  • 2 cups scalded milk, cooled
  • 1.5 cups all-purpose flour
  • 0.25 teaspoon orange zest
  • 1 pinch ground ginger
  • 1 pinch ground mace
  • 4.5 cups all-purpose flour
  • 0.5 cup golden raisins
  • 0.5 cup candied mixed fruit peel
  • 1 large egg yolk
  • 1 tablespoon milk
  • 0.5 cup blanched slivered almonds
  • 2 tablespoons confectioners' sugar
Instructions:
  • Create a fluffy sponge by dissolving yeast in warm water.
  • In a large bowl, use an electric mixer to combine sugar and butter until creamy. Mix in beaten egg and salt. Add cooled milk, followed by the yeast mixture. Sift in flour and beat until smooth. Cover and allow the dough to rise until doubled in size, approximately 1 hour.
  • Prepare the dough by mixing orange zest, ginger, and mace into the sponge. Combine with flour to form a soft dough. Transfer to a lightly floured board and knead until smooth and elastic. Incorporate raisins and candied peel while kneading. Place the dough in a well-oiled bowl, turning once to coat. Cover and allow it to rise until doubled in size, approximately 2 hours.
  • Divide the dough into 10 equal parts and roll each into ropes of desired length. Allow them to rise for 15 minutes.
  • Preheat the oven to 375°F (190°C) and generously grease a baking sheet.
  • Take 3 ropes of dough and arrange them on the baking sheet. Braid the ropes loosely from the center outwards, sealing the ends together. Twist 2 more ropes and place them at the bottom of the braid. Repeat this to create a second loaf with the rest of the dough.
  • In a small bowl, combine egg yolk and milk, whisking until smooth. Brush the egg wash over each loaf and sprinkle with almonds. Allow to rise for approximately 45 minutes.
  • After 45 minutes in the preheated oven, transfer the loaves to a wire rack. Cover with a tea towel to create a soft crust and let cool completely.
  • Dust the cooled loaves with confectioners' sugar to add a touch of sweetness.

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