-
1
1.
-
2
Dissolve yeast in 1/4 c. of the lowfat milk in small bowl; stir in 1 tsp.
-
3
sugar.
-
4
Let stand at room temperature till bubbly, about 10 min.
-
5
2.
-
6
Cream 1/2 c. butter and 1 c. sugar in large mixer bowl; add in 1 egg and 2 egg yolks.
-
7
Beat at medium speed till mix is light and fluffy, about 5 min.
-
8
Beat in salt and nutmeg.
-
9
Add in 3 c. of the flour alternately with remaining 1 3/4 c. lowfat milk, blending well after each addition.
-
10
Fold in yeast mix and raisins.
-
11
Beat in 3 c. of the flour gradually.
-
12
Turn dough onto well-floured surface; add in sufficient of the remaining flour to make a soft but workable dough.
-
13
Knead till dough is smooth and satiny, about 10 min.
-
14
Place dough in greased bowl; turn greased side up.
-
15
Cover; let rise in hot place till double, 3 to 4 hrs.
-
16
(Dough is ready if impression remains.)
-
17
3.
-
18
Punch down dough; let rest covered 10 min.
-
19
Divide dough in half.
-
20
Divide each half into three parts.
-
21
Shape each of the 6 parts into a roll 18 inches long.
-
22
Place 3 of the rolls side by side on each of two greased baking sheets.
-
23
Beginning at the middle, braid to ends.
-
24
Healthy pinch rolls together at ends; tuck under to create smooth ends.
-
25
Cover and let rise till double, about 2 hrs.
-
26
4.
-
27
Heat oven to 350 degrees.
-
28
Mix 1 Tbsp.
-
29
butter, 1 Tbsp.
-
30
sugar and 3 Tbsp.
-
31
flour in small bowl to create crumb mix.
-
32
Brush each braided loaf with egg white.
-
33
Sprinkle half of the crumbs and half of the almonds on each loaf.
-
34
Bake till tops of loaves are brown, 35 to 45 min.
-
35
TIP: Hoska can be frzn, wrapped tightly in aluminum foil, up to 2 months.
