Bohémian Houska

Ingredients

• 1 cake compressed yeast
• 1/3 cup melted butter
• 1/4 cup lukewarm water
• 1/2 cup citron, cut fine
• 2 cups milk, scalded and cooled
• 1/2 cup raisins
• 1/2 cup sugar
• 1/2 cup chopped almonds
• 1 egg
• 1/2 teaspoon salt
• 7 1/2 cups sifted flour

Method

1. 1

   Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add beaten egg, balance of sugar and creamed butter, and two cups of flour, or enough to make a thin batter.

2. 2

   Beat until smooth; cover and let rise until light, about one hour.

3. 3

   Add almonds, citron, and raisins, well floured, the rest of the flour, or enough to make a soft dough, and last the salt.

4. 4

   Knead well; place in greased bowl; cover and set aside in a warm place to rise until double in bulk, about one and a half hours.

5. 5

   Divide into three parts; make three braids; place in well-greased, shallow pan, one on top of the other.

6. 6

   Bake in moderate oven for 45 minutes.

7. 7

   While hot, ice with plain frosting.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 100. The excerpt below is the record exactly as published.

BOHEMIAN HOUSKA 1 cake compressed yeast 1/3 cup melted butter V4 cup lukewarm water 1/2 cup citron, cut fine 2 cups milk, scalded and cooled 1/2 cup raisins 1/2 cup sugar 1/2 cup chopped almonds 1 egg 1/2 teaspoon salt 71/2 cups sifted flour

Cook this with the app: pantry check, scaling, and the assistant.