Hoska

By LoriCaputo

Ingredients

• 6 to 6 -1 / 2 cups all-purpose flour
• 1 / 2 cup sugar
• 2 envelopes FLEISCHMANN’S RapidRise Yeast
• 1-1 / 2 teaspoons salt
• 1 teaspoon grated lemon peel
• 1 / 2 teaspoon ground mace or nutmeg
• 1 cup milk
• 1 / 2 cup water
• 1 / 4 cup butter or margarine
• 2 large eggs
• 1 cup raisins
• 1 / 2 cup chopped almonds
• 1 egg white, lightly beaten
• Powdered Sugar Glaze
• 1 cup powdered sugar, sifted
• 1 to 2 tablespoons milk

Preparation

Step 1

In a large bowl, combine 2 cups flour, sugar, undissolved yeast, salt, lemon peel, and mace. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in raisins, almonds, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; set one half aside. Divide remaining half into 4 equal pieces. Roll 3 pieces to 14-inch ropes. Braid together on greased baking sheet. Tuck ends under to seal. Divide remaining piece to 3 equal pieces. Roll to 9-inch ropes; braid together. Pinch ends to seal. Brush surface of large braid with water; place small braid on top of large braid. Repeat with remaining dough to form second braided loaf. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.

Brush loaves with beaten egg white. Bake at 350oF for 35 to 40 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Powdered Sugar Glaze.

Powdered Sugar Glaze
In a small bowl, combine powdered sugar and milk. Stir until smooth.