Houska is a classic Central European bread known for its soft, tender crumb and slightly sweet flavor. Traditionally enjoyed during holidays or special occasions, this loaf features a delicate balance of milk, eggs, and butter that creates a rich, cake-like texture. The dough is enriched with nutmeg and lemon zest, offering a subtle aromatic warmth that pairs beautifully with savory meals or as a standalone treat. Perfect for sandwiches, toast, or simply enjoying with a spread of jam or butter, this homemade bread brings a touch of old-world charm to your table. Its iconic braided shape makes it an impressive centerpiece for any gathering.
Houska
Description
Houska is a classic Central European bread known for its soft, tender crumb and slightly sweet flavor. Traditionally enjoyed during holidays or special occasions, this loaf features a delicate balance of milk, eggs, and butter that creates a rich, cake-like texture. The dough is enriched with nutmeg and lemon zest, offering a subtle aromatic warmth that pairs beautifully with savory meals or as a standalone treat. Perfect for sandwiches, toast, or simply enjoying with a spread of jam or butter, this homemade bread brings a touch of old-world charm to your table. Its iconic braided shape makes it an impressive centerpiece for any gathering.Ingredients
Directions
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Stir yeast and 1/2 teaspoon of sugar into lukewarm water; let stand for 10 minutes until foamy.
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Scald the milk, then cool it to lukewarm temperature.
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Combine the cooled milk with the yeast mixture.
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Add 1 cup of flour to the milk-yeast mixture and beat until smooth to create a sponge; cover and let rise in a warm place until light and bubbly, about 30-45 minutes.
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In a large bowl, cream together the softened butter, remaining sugar, and salt until light and fluffy.
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Beat in the eggs, nutmeg, and lemon rind into the butter mixture.
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Blend the risen sponge into the butter-egg mixture.
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Gradually add enough flour to form a stiff dough; knead on a lightly floured surface until smooth and elastic, about 8-10 minutes.
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Toss raisins and chopped nuts with a tablespoon of flour to prevent sinking, then knead them into the dough.
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Place dough in a greased bowl; turn to coat lightly with shortening or oil.
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Cover and let rise in a warm place until double in bulk, about 1-1.5 hours.
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Turn dough out onto a lightly floured board and punch down.
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Divide dough into three equal portions; roll each into a long rope.
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Braid the three ropes together tightly to form the traditional houska shape.
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Place the braided loaf on a greased baking sheet.
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Brush the top with a mixture of beaten egg and 1/4 cup milk.
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Cover and let rise again for 30 minutes until puffy.
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Bake for 45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Cool on a wire rack before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 926.4kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.3g7%
- Cholesterol 2.4mg1%
- Sodium 52.8mg3%
- Total Carbohydrate 189.0g63%
- Dietary Fiber 6.5g26%
- Sugars 7.3g
- Protein 28.1g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled houska in a plastic bag or bread box at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Slice before freezing for easy toasting.
Variations: Traditional houska sometimes includes a small amount of rum or orange zest. You can substitute the raisins with dried cranberries or currants for a tart contrast.
Baking Tip: If the top browns too quickly, cover loosely with foil for the last 15 minutes of baking. Ensure the milk is not hot when added to the yeast, or it will kill the yeast.
