Real Recipes From Real Home Cooks ®


(3 ratings)
Recipe by
Amy Cook Provstgaard
Battlement Mesa, CO

I got this recipe from my mother in law. Her family has been making it for several years, and its a tradition at Christmas for us. It's a Czechoslovakian recipe. You can do variations from the citron and raisins if you wish. My mother in law uses different fruits that are used in fruitcake.

(3 ratings)
prep time 2 Hr 30 Min
cook time 40 Min
method Bake

Ingredients For hoska

  • 3/4 c
  • 3/4 c
  • 1/2 tsp
  • 1/2 c
  • 1/2 c
    warm water (105 to 115 degrees)
  • 2 pkg
    active dry yeast
  • 2
  • 5 1/2 c
    unsifted flour
  • 1/4 c
    chopped citron
  • 1/4 c
  • 1/4 c
    chopped almonds
  • melted butter or margarine
  • 1
  • 1/4 c
    whole blanched almonds

How To Make hoska

  • 1
    Scald milk; stir in sugar, salt and margarine. cool to lukewarm.
  • 2
    Measure warm water into large warm bowl. Sprinkle in the yeast; stir until dissolved. Stir in lukewarm milk mixture, 2 eggs, and 3 cups flour.
  • 3
    Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in size.
  • 4
    Punch down. Turn out onto lightly floured board. Knead in citron, raisins, and chopped almonds until well distributed. Divide into four equal pieces. Set 2 pieces aside.
  • 5
    Divide one piece into 3 equal strips about 14 inches long. Place the 3 strips on a large greased baking sheet; form into braid. Brush top of braid with melted margarine.
  • 6
    Divide 2/3 of the second piece into 3 equal strips about 12 inches long. Form into a second braid and place on top of the first braid. Brush top with melted margarine.
  • 7
    With remaining dough from second piece, make a third braid about 10 inches long and place on top of second braid.
  • 8
    Form second bread with reserved dough. Cover; let rise in warm place free from draft until doubled in bulk, about 1 hour.
  • 9
    Beat 1 egg and 1 tablespoon water together until well blended. Brush braided loaves with egg mixture. Decorate with whole blanched almonds.
  • 10
    Bake at 375 degrees for about 40 minutes. Loaves will be well browned.