Can I make this dough in a stand mixer?
Yes, you can use a stand mixer with a dough hook attachment. Mix on low speed for 8-10 minutes until the dough is smooth and elastic.
BREAKFAST
Czech Houska: Braided Sweet Bread with Raisins and Almonds
This traditional Czech Houska recipe creates a beautifully braided sweet bread, enriched with plump raisins and crunchy almonds. Perfect for breakfast or a festive treat, its soft, slightly sweet crumb is utterly delightful.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon salt, and 1 packet active dry yeast. Whisk to combine.
02
In a separate bowl, whisk together 1/2 cup warm milk, 1/4 cup melted unsalted butter, and 1 large egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Incorporate 1/2 cup raisins and 1/4 cup sliced almonds during the last few minutes of kneading.
03
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
04
Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope, about 16 inches long. Braid the three ropes together, pinching the ends to seal. Transfer the braided dough to a baking sheet lined with parchment paper.
05
Cover the braided bread loosely with plastic wrap and let it rise again for 30-45 minutes, or until visibly puffy. Meanwhile, preheat your oven to 375°F/190°C.
06
In a small bowl, whisk the remaining 1 large egg with 1 tablespoon of water to create an egg wash. Brush the top and sides of the risen houska with the egg wash.
07
Bake for 35-40 minutes at 375°F/190°C, or until golden brown and cooked through. The internal temperature should reach 200-210°F/93-99°C. Let cool on a wire rack before slicing and serving.
About This Recipe
This traditional Czech Houska recipe creates a beautifully braided sweet bread, enriched with plump raisins and crunchy almonds. Perfect for breakfast or a festive treat, its soft, slightly sweet crumb is utterly delightful.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, soak the raisins in rum or warm water for 15 minutes before adding them to the dough. Ensure your milk is not too hot, as it can kill the yeast.
Easy Substitutions
Dried cranberries or chopped dried apricots can replace raisins. Pecans or walnuts can be used instead of almonds. For a dairy-free version, use plant-based milk and vegan butter.
Storage & Reheating
Store Czech Houska in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature and warm gently before serving.
Serving Suggestions
Serve slices of Czech Houska warm with butter and jam, alongside a cup of coffee or tea for a classic breakfast. It's also delicious toasted, or as a base for a sweet sandwich with cream cheese and fruit. For a festive touch, dust with powdered sugar before serving.
Common Mistakes
Over-kneading or under-kneading the dough can affect the texture; aim for a smooth, elastic dough. Not allowing enough time for the dough to rise will result in a dense bread. Baking at too high a temperature can burn the outside before the inside is cooked; ensure your oven temperature is accurate. Forgetting the egg wash will result in a dull crust.
Frequently Asked Questions
What if my dough isn't rising?
Ensure your yeast is active by checking its expiration date and using warm (not hot) milk. A warm, draft-free environment is crucial for rising.
Can I add other spices?
Absolutely! A pinch of nutmeg or cinnamon can enhance the flavor profile.
How do I know when the bread is fully baked?
The bread should be golden brown, and a skewer inserted into the center should come out clean. An internal thermometer reading of 200-210°F/93-99°C is ideal.
MORE TO KNOW
Achieving a perfect braid for your Houska can seem daunting, but practice makes perfect. Start by ensuring your dough ropes are of even thickness and length. When braiding, keep the tension consistent to prevent gaps. If you find the dough too sticky, lightly flour your hands, but avoid adding too much flour to the dough itself, which can make it dry. A good visual cue for the second rise is when the bread looks noticeably puffier and feels light when gently poked.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.