Houska, a traditional Czech bread, is an absolute delight with its rich dough braided into an intricate design that dazzles the eye and the taste buds. With its subtle sweetness and tender texture, this bread has a unique charm, hitting the sweet spot between a breakfast treat and an elegant dessert. It combines wholesome ingredients like golden raisins and hints of lemon zest, resulting in a soft loaf that’s perfect for breakfast with butter and jam or as a stand-alone snack.
I remember the first time I discovered Houska while visiting a charming little bakery in Prague. The aroma weaving through the air captivated me, and I couldn’t resist bringing home a loaf. Since then, I have crafted my own version at home, experimenting with variations to enhance its delightful flavors. The joy of making Houska in my own kitchen has been incredibly rewarding, and I’m excited to share this recipe with you! With a little patience and love, you can bring this charming Czech bread to life, and trust me, your friends and family will be impressed.
Why You’ll Love This Recipe
- Simple & Quick: Whip up this bread in about 60 minutes, plus the enjoyably slow rise time.
- Irresistible Flavor: The combination of raisins, lemon zest, and a hint of spice creates a wonderfully aromatic and flavorful bread.
- Eye-Catching Appeal: The braided design not only looks impressive but makes for a stunning centerpiece at any gathering.
- Flexible Serving: Perfect for breakfast, snacks, or as an elegant dessert, Houska is versatile enough to fit any occasion.
- Diet-Friendly Options: Easily gluten-free or dairy-free with suitable substitutions for ingredients.
Ingredients You’ll Need
- 15.6 oz all-purpose flour (about 3 1/2 cups): Essential for the bread’s structure. Be sure to measure correctly to avoid overly dense bread.
- 8.5 oz whole milk: The milk adds moisture and flavor to the bread. Scald it to kill off bacteria and enhance flavor, then cool to 125°F.
- 2.8 oz granulated sugar (about 1/4 cup): A touch of sweetness that balances the flavors perfectly.
- 2 tsp kosher salt: Enhances flavor while balancing sweetness. Morton’s salt is recommended for precise measurement.
- 1 ½ tsp active dry or instant yeast: This helps the dough rise. Instant yeast is preferred for its ease of use.
- 1 egg at room temperature: Introduces richness and moisture. Room temperature helps it blend better.
- Zest of 1 small-to-medium lemon: Adds brightness and freshness to the flavor profile.
- ¼ tsp mace (or nutmeg): Introduces a warm, spicy note unique to this recipe.
- 4 oz golden raisins: These plumped delights add sweetness and chewy texture. Soak them in boiling water for better texture.
- 1.5 oz sliced almonds (optional): Adds a delightful crunch and nutty flavor—perfect for topping the loaf.
- 4 oz softened, unsalted butter (1 stick): Provides richness and flavor; soften for easy mixing.
- 1 egg for egg wash: Gives the bread a beautiful golden crust.
- Pinch kosher salt: Just a hint to balance the richness of the egg wash.
- 1 tsp water: To mix with the egg for a smoother application.
How to Make Houska
- Monitor the Milk: Scald the milk to 185°F, then cool it down to no more than 125°F. If you’ve lost volume, add some reserved raisin soaking liquid until you reach 8.5 oz.
- Mix the Base: In a large mixing bowl, whisk together the scalded milk, 10 oz of all-purpose flour, sugar, salt, and yeast until it resembles a pancake batter.
- Incorporate the Egg and Zest: Add in the egg, lemon zest, and mace, whisking until combined.
- Prepare for Mixing: Cut the softened butter into pieces, adding to your stand mixer with the remaining flour.
- Blend Butter and Flour: Using the paddle attachment, mix on low speed until the butter is evenly distributed and no large pieces remain, about 3 minutes.
- Combine the Mixtures: Pour in the batter from the mixing bowl, scraping down the sides, and switch to a dough hook.
- Knead the Dough: On low speed, mix just until there’s little loose flour left, around 2 minutes. The dough may look shaggy at this point—perfect!
- Continue Kneading: Increase speed to medium (4-5) and knead for 9 minutes; don’t fret about the softness.
- Add Raisins and Nuts: Stop the mixer and fold in the plumped raisins and optional almonds. Reserve a small handful of almonds for later.
- Finish Kneading: Knead for an additional 5 minutes until the dough clears the bowl edges. Your dough should be slightly sticky, indicating good gluten development.
- Prepare for Rising: Oil your hands, shape the dough into a smooth ball, and return it to a greased bowl. Cover and refrigerate for at least 8 hours (up to 36 hours).
- Ready after Refrigeration: When you’re ready, take the dough out; it may feel stiff at first, but it will soften.
- Divide the Dough: Cut the dough into 3 or 4 large pieces, 3 medium pieces, and 2 small pieces, aiming for orange-sized large, lemon-sized medium, and lime-sized small pieces.
- Shape the Pieces: Roll each large piece into an 8″ log, and then shape those into 16″ ropes.
- Braid the Dough: Braid the larger ropes together, pinching the ends securely. Flatten gently to join.
- Create a Medium Braid: Braid the medium pieces into a 3-strand braid and pin it on top of the large braid.
- Finish with Smaller Braids: Twist the small pieces together, place them on top of the medium braid, and press to combine.
- Secure the Braid: Use skewers or toothpicks to hold everything together, inserting them where the ropes intersect for a neat look.
- Let it Rise: Spray with pan spray, cover, and let it rise until puffy and jiggly, anywhere from 1 ½ to 2 ½ hours.
- Preheat the Oven: During the last hour of rising, preheat your oven to 350°F, placing a rack in the center.
- Brush with Egg Wash: Gently brush two coats of egg wash for a glossy finish and sprinkles of reserved almonds down the center.
- Bake the Bread: Bake for 30-35 minutes, rotating halfway to promote even browning. It should be golden brown.
- Avoid Overbaking: Tent with foil if the top browns too quickly, baking until an internal temperature of 195°F is reached.
- Cooling Time: Once done, transfer to a cooling rack and cool completely for about 2-3 hours.
- Finishing Touches: Once it’s cool, you can choose to dust with powdered sugar or drizzle a light glaze using powdered sugar and milk.
- Serve & Enjoy: Slice and serve as is or toast with butter and jam. Store at room temperature for 2 days, slice, and freeze for longer storage up to 3 months.
Storing & Reheating
Store your Houska at room temperature in an airtight container for 2 days to keep its lovely texture. For longer storage, refrigerate it in a sealed container for about a week, or freeze it in a zip-top bag for up to three months. To enjoy it again, simply thaw at room temperature and freshen up in a preheated oven at 350°F for a few minutes, which brings back that lovely softness.
Chef’s Helpful Tips
- Ensure your milk cools to the proper temperature before mixing to activate the yeast effectively.
- Knead the dough long enough; it should feel slightly tacky but not sticky when finished.
- If your dough feels too wet, adjust flour slowly, but remember the final product will be soft.
- For a richer flavor, let the dough rest longer overnight in the refrigerator.
- Experiment with different nuts or dried fruits to customize your Houska, adding your twist.
Houska is a delightful addition to your baking repertoire that beautifully combines texture and flavor. It’s perfect for sharing at gatherings or enjoying solo with a cup of tea. Feel free to sprinkle in your favorite ingredients, and don’t hesitate to play with the presentation! Bring your loved ones together with this wonderfully inviting bread, each slice a testament to the joy of baking.
Recipe FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part of the all-purpose flour for added nutrition. However, you might need to adjust the liquid slightly since whole wheat absorbs more moisture. Mixing with a bit of all-purpose flour often yields the best texture.
How do I know when the Houska is fully baked?
The best way to ensure your Houska is fully baked is by checking its internal temperature with an instant-read thermometer. It should reach 195°F (91°C) for a perfectly cooked bread. Also, it should have a golden crust and sound hollow when tapped on the bottom.
What can I use instead of almonds?
If you’re not a fan of almonds or have allergies, feel free to skip them entirely, or swap them with other nuts like walnuts, pecans, or even seeds like sunflower or pumpkin for a unique twist.
Can I make this bread vegan?
Yes! You can replace the butter with vegan butter and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for the egg. Be sure to check that your milk is plant-based as well!
Print
Houska
Houska is a delicious bread that combines the rich flavors of butter, lemon zest, and raisins. This easy recipe features a simple preparation that yields a soft, cozy loaf ideal for any occasion. Perfect for those seeking a comforting, homemade treat!
- Total Time: 16 hours 50 minutes
- Yield: 12 servings 1x
Ingredients
- 15.6 oz all-purpose flour, divided use (443 grams)
- 8.5 oz whole milk, scalded to 185F and cooled to 125F (241 grams)
- 2.8 oz granulated sugar (79 grams)
- 2 tsp kosher salt (10 grams)
- 1 ½ tsp active dry or instant yeast (5 grams)
- 1 egg at room temperature
- zest of 1 small-to-medium lemon
- ¼ tsp mace (a generous 1/8 teaspoon if substituting nutmeg)
- 4 oz golden raisins, plumped in boiling water for 10 minutes, drained, and patted dry
- 1.5 oz sliced almonds, optional (43 grams)
- 4 oz softened, unsalted butter (1 stick or 112 grams)
- 1 whole egg
- pinch kosher salt
- 1 tsp water
Instructions
- Ensure scalded milk is no more than 125°F / 52°C. Add reserved raisin soaking liquid if volume is low.
- In a large bowl, whisk the scalded milk with 10 oz (284 grams) all-purpose flour, sugar, salt, and yeast until smooth.
- Add the egg, lemon zest, and mace, whisking until combined.
- Cut butter into pieces, add to a stand mixer bowl with remaining flour.
- Using the paddle attachment, mix on low until butter is evenly distributed, about 3 minutes.
- Scrape the bowl and add the batter, then switch to the dough hook.
- Mix on low until there is very little loose flour, about 2 minutes; dough will be shaggy.
- Increase speed to medium (4-5) and knead for 9 minutes; dough will be soft.
- Stop the mixer and fold in the raisins and reserved almonds, if using, keeping some for topping.
- Knead on medium speed for another 5 minutes until mostly clearing the bowl.
- Oil your hands, form the dough into a smooth ball, and place it in a greased bowl.
- Cover with plastic wrap and refrigerate overnight or for at least 8 hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
The dough can be refrigerated for up to 36 hours, allowing for flexibility in preparation.
Be sure to check the temperature of the milk; if too hot, the yeast may die and not rise the dough properly.
If using almond slices, save a few for topping after shaping the loaf.
- Prep Time: 60 minutes
- Cook Time: 950 minutes
- Category: Bread
- Method: Baking
- Cuisine: Czech
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 6g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
