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Houska-Recipe

Houska

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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

Scale
  • 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

  1. Ensure scalded milk is no more than 125°F / 52°C. Add reserved raisin soaking liquid if volume is low.
  2. In a large bowl, whisk the scalded milk with 10 oz (284 grams) all-purpose flour, sugar, salt, and yeast until smooth.
  3. Add the egg, lemon zest, and mace, whisking until combined.
  4. Cut butter into pieces, add to a stand mixer bowl with remaining flour.
  5. Using the paddle attachment, mix on low until butter is evenly distributed, about 3 minutes.
  6. Scrape the bowl and add the batter, then switch to the dough hook.
  7. Mix on low until there is very little loose flour, about 2 minutes; dough will be shaggy.
  8. Increase speed to medium (4-5) and knead for 9 minutes; dough will be soft.
  9. Stop the mixer and fold in the raisins and reserved almonds, if using, keeping some for topping.
  10. Knead on medium speed for another 5 minutes until mostly clearing the bowl.
  11. Oil your hands, form the dough into a smooth ball, and place it in a greased bowl.
  12. Cover with plastic wrap and refrigerate overnight or for at least 8 hours.

Last Step:

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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.

  • Author: Thomas
  • 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

Find it online: https://www.deliciousrecipesblog.com/houska/