Houska
(Bohemian Easter and Christmas Cake) Recipe

Origin: Czech Republic      Period: Traditional

This is a classic Bohemian fruited yeast cake that is, traditioanlly, served at both Easter and Christmas festivities.

Ingredients:

3 packets active, dried, yeast
60ml lukewarm water
1 tsp granulated sugar
250ml milk, scalded and cooled
100g butter
200g granulated sugar
1 tsp salt
3 eggs, beaten
frshly-grated zest of 1 lemon
juice of 1 lemon
75g raisins
75g sultanas
20 to 25 Maraschino cherries, rinsed, drained and chopped
75g slivered almonds
850g to 1.1kg flour, sifted

For the Icing:
3 tbsp icing sugar
1 tbsp water
1/2 tsp lemon juice

Houska
(Bohemian Easter and Christmas Cake) Preparation:

Method:

Add the water and 1 tsp sugar to a mug. Sprinkle the yeast over the top then stir to combine and set aside for 5 minutes to activate.

Combine the sugar, salt, lemon zest and half the flour in a bowl. Cut or rub in the butter until the mixture resembles coarse crumbs then form a well in the centre and add the milk, eggs and yeast mixture.Stir to combine then add the fruit and nuts, stirring to combine. Add the remaining flour, about 200g at a time, mixing thoroughly until the dough becomes stiff and is no longer tacky.

As soon as the dough has reached this stage turn out onto a lightly-floured work surface and knead well (aobut 10 minutes) until smooth and elastic. Roll into a ball then place in a large, greased bowl. Cover and set aside in a warm place for about 2 hours, or until doubled in volume. At the end of this time, knock the dough back then turn out onto a lightly-floured work surface and flatten with your hands or roll out to about 3cm thick. Cut into long strips about 3cm wide. Take four of these strips and intertiwne into a thick braid. Transfer to a greased baking tray and flatten slightly. Now take 3 strips and braid once more. Flatten slightly then place on top of the original 4 strips an secure with cocktail sticks (if you have any remaining dough roll into a strip to place along the top).

Cover lightly then set aside in a warm place to rise for about 30 minutes. Transfer to an oven pre-heated to 160°C and bake for about 50 minutes, or until golden brown and hollow-sounding when tapped on the base. Transfer to a wire rack and glaze with the icing (simply whisk all the icing ingredients together). Allow to cool before slicing and serving. If desired you can glaze the top of the cake with a mix of 1 egg yolk whisked with 2 tbsp water before baking.

Find more Easter Recipes Here

Find more Christmas Recipes Here

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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