Wednesday, December 8, 2010


5 to 6 cups flour
1/2 C sugar
1 1/2 tsp salt
1 tsp grated lemon peel
2 pkg active dry yeast
1 C milk
2/3 C water
1/4 C butter
2 eggs

In a large bowl thoroughly mix 1 1/2 cup flour, sugar, salt, lemon peel, and yeast.
Combine mile, water, butter in a saucepan. Heat until liquids are very warm. Gradually add to dry mixture and beat 2 minutes at medium speed. Add eggs and 1/2 C flour. Beat at high speed for 2 min. Add addition flour until dough is stiff. Turn onto lightly floured surface and knead until smooth and elastic, 8 to 10 min. Cover with plastic wrap and towel and let rest for 20 min.
To make large braid, divide into 4 equal pieces. Roll 3 pieces into ropes 14 in long and braid together on greased baking sheet. Tuck ends under to seal and divide remaining pieces into 3 equal pieces to roll into 9 in ropes to braid. Place small braid onto large braid, tuck ends under to seal.

Cover loosely with wax paper brushed with oil and top with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove and let stand for 10 minutes. Bake at 375 for 25 minutes for large braid and 25 minuted for small braids.


wirrek said...

OMG! You made Hoska?!?! Good for you!

Lady New 'Burgher said...

Thank you for posting this recipe!!!!!!