Houska
(Bohemian Sweet Bread) Recipe

Origin: Czech      Period: Traditional

Ingredients

For the Sponge:
1 packet active, dried, yeast
1/2 tsp sugar
120ml lukewarm water
500ml milk
600g flour

For the Dough:
100g butter
135g sugar
2 tsp salt
3 eggs, well beaten
1/2 tsp ground nutmeg
freshly-grated zest of 1 lemon
between 600g and 750g flour
120g seedless raisins
120g chopped nuts

For the Glaze:
1 egg, beaten
60ml milk

Houska
(Bohemian Sweet Bread) Preparation:

Method:

Begin with the sponge. Stir the sugar and yeast into the lukewarm water then cover and set aside in a warm spot to prove for at least 10 minutes. Meanwhile, scald the milk in a pan, take off the heat and set aside to cool to lukewarm.

When the milk has cooked add the activated yeast to the milk then stir-in the flour and beat the batter until smooth. Cover the bowl and set aside to rise (at least 80 minutes).

Meanwhile, prepare the dough. Cream together the butter, sugar and salt until pale and creamy then add the beaten eggs a little at a time, mixing thoroughly after each addition. When done beat in the nutmeg and lemon zest. Fold in the risen sponge mix then add enough flour to form a stiff dough. Toss the raisins and nuts with a little flour then add to the dough. Turn onto a lightly-floured work surface and knead until smooth and elastic.

Shape into a ball then transfer to a greased bowl and turn to coat with oil. Cover the bowl and set aside in a warm place to rise for at least 90 minutes, or until doubled in volume. At the end of this time, knock the dough back then divide the dough into 3 portions: l the size of a tangerine, 1 the size of an orange and 1 the size of a grapefruit. Cut the largest piece of dough in half then roll into 2 long ropes about 75cm long. Twist the ropes together and form into a spiral about 20cm in diameter. Transfer this onto a lightly-greased baking tray.

Now cut the medium-sized piece of dough in half and roll out into two ropes about 50cm long. Twist the ropes together and form into a spiral. Lift this spiral and sit on top of the original spiral. Now cut the smallest piece of dough in half and shape into two ropes about 30cm long. Twist these together then coil into a spiral before arranging on top of the other two spirals on your baking tray. By the end you should have a rough pyramid.

Cover with a clean cloth and set aside until doubled in volume (about 2 hours). At the end of this time, remove the cloth then beat together the milk and egg and use to glaze the loaf. Transfer to an oven pre-heated to 160°C and bake for about 25 minutes, or until lightly browned and when the loaf sounds hollow when tapped on its base. Transfer to a wire rack to cool completely then serve.

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