Amy Cook Provstgaard
You can do variations from the citron and raisins if you wish. My mother in law uses different fruits that are used in fruitcake.
1/2 cwarm water (105 to 115 degrees)
2 pkgactive dry yeast
5 1/2 cunsifted flour
1/4 cchopped citron
1/4 cchopped almonds
·melted butter or margarine
1/4 cwhole blanched almonds
How to Make Hoska
- Scald milk; stir in sugar, salt and margarine. cool to lukewarm.
- 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.
- 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.
- 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.
- 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.
- 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.
- With remaining dough from second piece, make a third braid about 10 inches long and place on top of second braid.
- Form second bread with reserved dough. Cover; let rise in warm place free from draft until doubled in bulk, about 1 hour.
- Beat 1 egg and 1 tablespoon water together until well blended. Brush braided loaves with egg mixture. Decorate with whole blanched almonds.
- Bake at 375 degrees for about 40 minutes. Loaves will be well browned.