- 1 cup milk
- 3/4 cup sugar
- 10 tablespoon butter, plus more to brush top of houska, if desired
- 1 teaspoon salt
- 2 (1/4-ounce) envelopes active dry yeast
- 1 large whole egg
- 3 large egg yolks
- 5 to 6 cups all-purpose flour, divided
- 1/4 teaspoon ground mace
- 1/2 cup golden raisins, plus more if desired
How to Make It
Combine milk and sugar in a small saucepan over high heat. Heat just until small bubbles appear around edges. Remove from heat. Stir in butter until melted; add salt. Let mixture cool to warm.
Dissolve yeast in about 1/4 cup warm water. Transfer milk mixture to bowl of a stand mixer fitted with paddle attachment. Add yeast mixture, and beat in 1 whole egg and 3 egg yolks. Add 3 cups flour and mace, and beat until smooth. Fit mixer with dough hook. Add remaining 2 to 3 cups flour, 1/2 cup at a time, mixing well after each addition, until smooth and elastic, not sticky. Add raisins, and mix well to combine.
Sprinkle a little flour over dough, place in a large bowl, cover, and let rise in a warm place about 1 1/2 hours or until doubled in bulk.
Place dough on a floured surface, and divide into 8 balls: 3 large (softball-size), 3 medium (tennis ball-size), and 2 small (slightly larger than golf ball-size). Knead each ball well. Roll large balls into 16-inch ropes, and braid together. Place on a baking pan. Repeat with medium balls, and place braid on top of first braid. Repeat again with small balls; place braid on top of second braid. (You may need to secure ropes with toothpicks to avoid slippage during rising and baking.) Cover and let rise 1 hour.
Preheat oven to 325°. Brush houska with melted butter, if desired. Bake at 325° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.