Czech/Bohemian Braided Egg Bread With Raisins (Houska)
A slightly sweet and rich yeast bread, reminiscent of French brioche, offers a tender texture.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350 F.
-
Combine butter, sugar, and salt in warm milk.
-
In a stand mixer bowl, dissolve yeast in warm water using the paddle attachment.
-
Add the milk mixture and 2 eggs to the yeast; combine thoroughly.
-
Gradually add 3 cups of flour and beat until smooth.
-
Mix in raisins and the remaining 2 1/2 cups flour for 5 minutes until the sticky dough is smooth.
-
Cover the dough and let it rise in the bowl until doubled, about 1 hour; microwave to cut rise time if desired.
-
Punch down the risen dough and transfer to a lightly floured surface. For one loaf, divide dough into 3 equal 14-inch strips, then braid and place on a parchment-lined pan. For two loaves, divide dough into 6 equal pieces, forming two 3-strand braided loaves.
-
Cover the braided bread loosely with greased plastic wrap and let rise until doubled, about 30 minutes.
-
Brush bread with egg wash and bake for 30 minutes.
-
Cool completely before serving; store at room temperature or freeze slices.