Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 package yeast
- 3 tablespoon honey
- 1/2 cup warm water
- 3/4 cup scalded milk
- 1/4 cup granulated sugar
- 1/3 cup margarine
- 1 teaspoon salt
- 4 1/4 - 4 3/4 cups flour, divided
- 2 eggs
- 1/4 teaspoon mace
- 1/2 cup golden raisins
- 1/2 cup sliced almonds
- =
Directions
Mix the honey and warm water to dissolve, add yeast.
In a small saucepan, heat the milk almost to boiling point, then remove from heat.
Combine the scalded milk, sugar, margarine, and salt; cool to lukewarm.
Stir 1 cup of flour into milk mixture, beat well.
Stir in the yeast mixture.
Add eggs and beat well.
Add mace, raisins, and almonds.
Add 3 more cups of flour, stirring to make a soft dough.
Turn the dough onto a well-floured surface and knead until smooth and elastic, adding flour a little at a time to keep dough from sticking.
Place the dough in a lightly greased bowl, turning the dough once to grease all sides.
Cover and let rise in a warm place until dough is double in size (about 1 hour).
Punch down dough and divide into 5 pieces, 3 the same size, 2 slightly smaller.
The 3 larger pieces are rolled out to form a 17-inch roll and then braided together.
This is the bottom row.
The 2 smaller pieces are rolled out and twisted together and placed on top of the 3-braid piece, tucking the ends under.
Assemble on a cookie sheet with parchment paper on the diagonal.
Let the Houska rise in a warm place until about double in size.
Rush the tops with milk.
Bake in a 350 degree F oven for 30 minutes or until golden brown.
Brush the tops lightly with butter when the loaves are still warm for a softer crust.