This rich, eggy, slightly sweet yeast bread exists in almost every Eastern European culture. Typically, it's braided and can be made with or without raisins. Bohemians and Czechs call it hoska. The Poles, who call it chalka, adopted it from their Jewish countrymen who refer to it as challah. The bread is reminiscent of French brioche and is great plain, with butter or toasted. Leftovers (if you have any!) are great in bread pudding and makowki.
Step By Step Instructions for Making Hoska
Easter Bread Recipes from Around the World
Makes 1 large loaf or 2 small loaves of Bohemian/Czech Hoska Bread
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup milk, scalded
- 1/2 cup (1 stick) butter or margarine
- 1 cup sugar (or less, to taste)
- 1/2 teaspoon salt
- 2 packages active dry yeast
- 1/4 cup warm water
- 2 eggs +1 egg, at room temperature, beaten
- 5 1/2 cups all-purpose flour
- 1 cup golden raisins
Preparation:
- Add butter, sugar and salt to scalded milk. Stir to combine and let cool to lukewarm.
- Place yeast and warm water in the bowl of a stand mixer and, with the paddle attachment, stir until dissolved. Add lukewarm milk mixture and 2 eggs and 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. See this Quick Tip for faster rising.
- 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.
- Heat oven to 350 degrees. Loosely cover bread with plastic wrap and let rise until double, about 30 minutes. See this Quick Tip for faster rising.
- Brush remaining beaten egg lightly on bread. Bake 30 minutes.
- Let cool completely before serving. Store, covered, at room temperature or slice and freeze.
