Hoska

Ingredients

• 3/4 cup milk
• 3/4 cup sugar
• 1/2 tsp. salt
• 3/4 cup butter or margarine
• 2 pkgs. active dry yeast
• 1/2 cup warm water(105-115 degrees F.)
• 3 eggs
• 5 1/2-6 cups all-purpose flour
• 1/4 cup chopped citron
• 1/4 cup seedless raisins
• 1/4 cup chopped almonds
• 1/4 cup blanched slivered almonds

Directions

Scald milk, stir in sugar, salt, and 1/2 cup butter. Cool to lukewarm. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture, 2 eggs, 3 cups flour, citron, raisins, and chopped almonds. Attach bowl and dough hook. Turn to Speed 2 and mix 2 minutes. Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer.

Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down and divide into four equal pieces; set two pieces aside. Divide one piece into thirds. Roll each third to a 14-inch rope. Braid ropes, tucking ends under, and place on a greased baking sheet. Melt remaining butter and brush braid. Divide two-thirds of second piece into three equal pieces. Roll each piece to a 12-inch rope. Braid ropes and place on top of first braid. Brush with butter. Divide remaining dough into three pieces; roll each piece to a 10-inch rope. Braid ropes and place on top of second braid. Brush with butter. Repeat with remaining dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Beat remaining egg with 1 tablespoon water. Brush egg mixture on loaves and sprinkle with slivered almonds.

Bake at 375 degrees F. for 20 to 25 minutes. Remove from baking sheets immediately and cool on wire racks.

Submitted 6/13/05.
Source: The KitchenAid Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Hoska