Hoska is a delicious Czech Christmas sweet bread made by Grandma, and then Mom, and then Loretta, and now Anna.

Recipe submitted, after extensive taste testing, by Nancy & Anna.
Makes 2 loaves. Bake 1 hour at 325-350F.

#1.

• 1/2 C sultana raisins
• 1/2 c sliced almonds plus a few whole peeled almonds

Soak #1 in 1/2 c rum or Grand Marnier overnight.

#2.

• 1/2 c lukewarm milk
• 2 T dry yeast
• pinch sugar

Let #2 rise 5 minutes or until puffy.

#3.

• 1 c soft butter
• 1 c sugar

Cream together #3

Mix together #s 2 and 3 and add:

#4.

• Zest of 1 lemon (not lime)
• 1-1/2 c warm milk (room temperature)
• 4 eggs (1 at a time)
• 1 t Mexican vanilla
• 1-1/2 t salt
• 6 – 8 c flour (as needed)

Mix to form a dough and knead 15-20 minutes.

Add #1 minus whole almonds.

Place in a large buttered bowl and allow to rise in a warm place until doubled (1-1/2 to 2 hours).

Shape into 2 double braids (see below).

Place soaked whole almonds decoratively along double braids. Cover and let rise again to double–about 30 to 45 minutes. Mix 1 egg with a bit of milk and brush tops of braids. Bake 1 hour or so at 325 F until golden, brushing on more of the milk/egg wash about 1/2 way through.

If necessary, use foil to cover if Hoska appears to be browning too fast.

To form double braids:

• Divide dough in half – then separate each half into 6 balls (3 larger, 3 smaller)
• Roll balls into about 30 cm long ropes, using hands. There should be 3 thicker and 3 thinner ropes.
• Braid larger ropes and place on baking sheet tucking in ends of braids.
• Braid smaller ropes and place them on top of the larger braid.