CZECH CHRISTMAS HOSKA
Traditional Czechoslovakian Christmas Bread. Serve with butter. Some people toast it, use jelly, or even butter and powdered sugar...depending upon local customs and family preference. It is a day-long project, but well worth the effort.
Provided by Carol Ponec-Nemec
Categories Bread Yeast Bread Recipes
Time 5h30m
Yield 30
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water.
- In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled milk and then the yeast. Add 1 1/2 cups sifted flour; beat into a smooth batter. Cover and let rise until light, about one hour.
- Stir spices and dried orange zest into the sponge. Add 4 1/2 cups of flour to make a soft dough. Place on a lightly floured board, and knead until smooth and elastic. Knead in raisins and candied peel. Put in a well oiled bowl, and turn once to coat the surface of the dough. Cover. Set aside to rise until double in bulk, about 2 hours.
- Divide dough into ten parts, roll into desired lengths, and let rise about 15 minutes.
- On a heavily greased baking sheet, make a braid of three parts, beginning in the center and working braid loosely toward each end. Pinch ends together. Twist the remaining two pieces together, and place on the base of the braid. In a small bowl, beat together egg yolk and milk; brush the loaf with this mixture. Sprinkle sliced almonds over the loaf. Repeat process for second loaf. Let rise about 45 minutes.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Transfer bread to a wire rack, and cool completely. Cover while cooling with a tea towel to make a soft crust. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 29.4 g, Cholesterol 22.3 mg, Fat 4.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 2.4 g, Sodium 110 mg, Sugar 6.2 g
HOSKA - CZECHOSLOVAKIAN CHRISTMAS BREAD
My grandmother taught me how to make Hoska, a Czechoslovakian Christmas Bread. It is a sweet bread that I normally reheat and spread with butter.
Provided by maureenebrown
Categories Yeast Breads
Time 4h
Yield 1 loaf, 24 serving(s)
Number Of Ingredients 14
Steps:
- Dissolve yeast in 1/2 cup lukewarm water until bubbly. To the warm milk add soft butter, salt, sugar, vanilla, spices and orange rind. Let cool to lukewarm.
- Add yeast mixture and beaten eggs and mix well. Sift in 4 cups flour, stirring well, add raisins and nuts alternately. Then add remaining flour, beat until dough does not stick to bowl.
- Turn out on floured board and knead until smooth and elastic about 8 or 10 minutes. Put in greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down dough and divide in half. This make 2 loaves.
- Cut 4 large and 5 smaller portions, roll each into long rolls. Braid the 4 rolls forming a loaf. Put on pan lined with greased brown paper. Braid the 3 smaller rolls and place on top, then remaining 2 pieces on top.
- Brush with beaten egg whites in a little water. Let rise to double in bulk. For rich crust brush with melted butter during baking. Bake at 400 degrees for 15 minutes, lower temperature to 325 degrees for 45 minutes longer depending on how you like it.
Nutrition Facts : Calories 321.4, Fat 11.8, SaturatedFat 5.9, Cholesterol 65.3, Sodium 221, Carbohydrate 47, Fiber 2, Sugar 12.3, Protein 7.3
CZECH CHRISTMAS HOSKA
Steps:
- Dissolve yeast in warm water. In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled milk (2 cups), and then the yeast. Add l l/2 cups sifted flour; beat to smooth batter. Cover and let rise until light, about one hour.
- Stir spices and dried orange zest into the sponge. Add 4 l/2 cups of flour to make a soft dough. Place on a lightly floured board, and knead until smooth and elastic. Knead in raisins and candied peel.
- Put dough in a well oiled bowl, and turn once to coat the surface of the dough. Cover. Set aside to rise until double in bulk, about 2 hours.
- Divide dough into ten parts, roll into desired lengths, and let rise about l5 minutes. On a heavily greased baking sheet, make a braid of three parts, beginning in the center and working braid loosely toward each end. Pinch ends together. Twist the remaining two pieces together, and place on the base of the braid.
- In a small bowl, beat together egg yolk and 1 tablespoon milk; brush the loaf with this mixture. Sprinkle sliced almonds over the loaf. Repeat process for second loaf. Let rise about 45 minutes.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Transfer bread to a wire rack, and cool completely. Cover while cooling with a tea towel to make a soft crust.
- Sprinkle with confectioners' sugar.
CHALKA -- POLISH EGG BREAD
This recipe for Polish chałka is a braided egg bread, raisins optional. Akin to Bohemian-Czech hoska, Jewish challah and French brioche, chalka is served year-round, but especially during the holidays. If you have any leftover chalka, it makes delicious French toast or bread pudding with orange sauce or poppyseeds. Courtesy of Barbara Rolek
Provided by Molly53
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Heat the milk to lukewarm; add melted butter, sugar and salt.
- Stir to combine and let cool to about 110°F
- Add yeast and warm water in mixing bowl and stir until dissolved.
- Add lukewarm milk mixture and 2 eggs and stir to combine.
- Add 3 cups flour and beat until smooth.
- Add the raisins and remaining flour and mix, 3 to 5 minutes until smooth. (Dough will be sticky)
- Place dough in greased bowl.
- Turn over and cover with plastic wrap and let rise until double, about 1 hour.
- Punch down dough and turn out onto lightly floured board.
- If making 1 large loaf, divide dough into 3 equal pieces.
- Roll each piece into a strip about 14 inches long, and braid together the 3 strips on a parchment-lined baking pan. (Note: If making 2 loaves, divide dough into 2 equal pieces and then divide each half into 3 equal pieces, for a total of 6 pieces.)
- Loosely cover bread and let rise again until double, about 30 minutes.
- While bread is rising, preheat oven to 350°F.
- Brush remaining beaten egg lightly on bread.
- Bake 30 minutes or until golden brown.
- Let cool completely before serving.
- Store, covered, at room temperature or slice and freeze.
Nutrition Facts : Calories 2249.8, Fat 61, SaturatedFat 34.4, Cholesterol 413.2, Sodium 1157.9, Carbohydrate 371.6, Fiber 11.2, Sugar 107.2, Protein 52.1
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