Czech Christmas Houska

Recipe View Make the Sponge (15 minutes): Dissolve the yeast in warm water in a small bowl. Let stand for 5-10 minutes until foamy, indicating the yeast is active.

Recipe View Creaming (10 minutes): In a large bowl, cream together the sugar and softened butter using an electric mixer until light and fluffy. Add the beaten egg and salt, mixing until well combined.

Recipe View Combine Sponge and Creaming Mixture (5 minutes): Stir in the cooled milk, then add the yeast mixture to the creamed ingredients. Gradually sift in 1 1/2 cups of all-purpose flour and beat until smooth. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Recipe View Making the Dough (15 minutes): Stir the orange zest, ginger, and mace into the risen sponge mixture. Gradually add the remaining 4 1/2 cups of all-purpose flour, mixing until a soft dough forms.

Recipe View Kneading (10 minutes): Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Knead in the raisins and candied peel until evenly distributed.

Recipe View First Rise (2 hours): Place the dough in a well-oiled bowl, turning once to coat the surface. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.

Recipe View Shaping (30 minutes): Divide the dough into 10 equal parts. Roll each part into ropes of the desired length (make sure they are equal). Let the ropes rest for 15 minutes.

Recipe View Preheat and Prepare (10 minutes): Preheat the oven to 375 degrees F (190 degrees C). Generously grease a large baking sheet.

Recipe View Braiding (20 minutes): Place 3 ropes of dough onto the prepared baking sheet. Starting at the center and working toward each end, loosely braid the ropes; pinch the ends together to seal. Twist 2 more ropes together and place on the base of the braid. Repeat this process to form a second loaf with the remaining dough.

Recipe View Egg Wash and Second Rise (50 minutes): Whisk together the egg yolk and milk in a small bowl to create an egg wash. Brush the egg wash over each loaf and sprinkle with blanched slivered almonds. Let the braided loaves rise for about 45 minutes.

Recipe View Baking (45 minutes): Bake in the preheated oven for 45 minutes, or until golden brown. If the tops begin to brown too quickly, tent the loaves loosely with aluminum foil.

Recipe View Cooling (2 hours): Remove the loaves from the oven and transfer them to a wire rack. Cover with a clean tea towel to encourage a soft crust. Let cool completely before dusting with confectioners' sugar.

Recipe View Dusting (5 minutes): Sprinkle the cooled loaves generously with confectioners' sugar before serving.