Several times recently I've been asked about hoska, a rich braided bread from the region now known as the Czech Republic. I must confess that I haven't made it since we taped season three in the summer of 2001! So I figured I'd better get out book three of the Breaking Bread series and try it again.
In that cookbook, I referred to the bread as vanocka, and it's also called stricka, depending on the region of eastern Europe where it's made. Like most festive winter breads, it uses dried fruit and nuts (almonds) for flavor, and every grandmother has her favorite combination, whether it's raisins and slivered almonds or candied orange peel with whole blanched almonds or any number of variations. I used candied pineapple and sliced almonds for no other reason than that's what was in the pantry!
You'd best have a big portion of your day set aside for this recipe, because the dough rises much more slowly than the usual white bread recipe. The reason for this sluggish rise is the richness of the dough. Extra eggs, a relatively large amount of sugar and a whole stick of butter make for some heavy lifting for the yeast---but resist the temptation to add more. That long slow rise also contributes to more complex flavors and better texture.
My version turned out a little too dark IMHO, because we have a commercial convection oven and you can't turn the blower off completely, which makes any bread brown faster, but especially with an egg wash. I reduced the temperature 25 degrees and loosely covered the loaf in foil, but still got a rather darker crust than I wanted. Next time I may add more water to the egg wash, put it on later or perhaps omit the glaze all together.
My recipe for a fairly standard version of hoska is HERE. Sometimes this bread is made as a single braid, a two layer braid as shown above, or even a three-layer braid as in the photo below. If you have trouble rolling out the ropes of dough the same size, try using the slab braid method described HERE.
In that cookbook, I referred to the bread as vanocka, and it's also called stricka, depending on the region of eastern Europe where it's made. Like most festive winter breads, it uses dried fruit and nuts (almonds) for flavor, and every grandmother has her favorite combination, whether it's raisins and slivered almonds or candied orange peel with whole blanched almonds or any number of variations. I used candied pineapple and sliced almonds for no other reason than that's what was in the pantry!
You'd best have a big portion of your day set aside for this recipe, because the dough rises much more slowly than the usual white bread recipe. The reason for this sluggish rise is the richness of the dough. Extra eggs, a relatively large amount of sugar and a whole stick of butter make for some heavy lifting for the yeast---but resist the temptation to add more. That long slow rise also contributes to more complex flavors and better texture.
My version turned out a little too dark IMHO, because we have a commercial convection oven and you can't turn the blower off completely, which makes any bread brown faster, but especially with an egg wash. I reduced the temperature 25 degrees and loosely covered the loaf in foil, but still got a rather darker crust than I wanted. Next time I may add more water to the egg wash, put it on later or perhaps omit the glaze all together.
My recipe for a fairly standard version of hoska is HERE. Sometimes this bread is made as a single braid, a two layer braid as shown above, or even a three-layer braid as in the photo below. If you have trouble rolling out the ropes of dough the same size, try using the slab braid method described HERE.
Here's what it looks like as a triple layer braid. Click on the image to go to the original website (in Czech, I think!).
I like to serve hoska warm with a lightly sweetened honey butter, but try it plain at first so you can appreciate the blend of lemony/citrusy/spicy flavors. I might add that if you don't finish off such a large loaf right away, it makes outstanding French toast and an utterly unique bread pudding as well. You may find you like it enough to make it all year long!
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