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Hoska Recipe

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This recipe for Hoska, by , is from The Death Book - Killer Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara Keathley

Category:
Category:

Ingredients:  
Ingredients:  
4 cups milk

3/4 cup butter

2 teaspoons salt

1 1/2 cup sugar

8 pkg yeast (Red Star)

6 eggs

13 to 14 cups AP flour (about 5 pounds)

12 ounces dark raisins

12 ounces golden raisins

4 ounces currants

1 - 10 ounce bottles marachino cherries- well drained

12 ounces blanched, diced almonds ( I chop mine in a food processor)

8 ounces citron - finely chopped (I chop mine in a food processor with a little flour added to keep from sticking)

poppy seed and crushed raw peanuts for top (I use my food processor to chop the peanuts)




Directions:
Directions:
Heat milk, butter and sugar until lukewarm (don't get too hot or it will kill the yeast later). Add eggs and mix well.

To half the flour, add salt and yeast (dissolved in warm milk with 2 tablespoons sugar- let sit for a few minutes- you will see it foam up- this lets you know that your yeast is active) Add liquid and beat. Add fruit and almonds, add remaining flour a little at a time. Knead until smooth (should feel like modeling clay) Raise until double in bulk ( I mix this up early in the day and make into loaves several hours later) Braid and form loaves. Brush with egg wash (My mom always made this with eggs and cold coffee- it gives the bread a nice golden color). Sprinkle with crushed raw peanuts and poppy seed. Raise about 1 hour or so. Bake at 350 degrees about 35 minutes for medium loaves (8 to a batch) or 40 to 45 minutes for large loaves (6 per batch) May need to adjust bake time depending on your oven

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Prep nuts and fruit first. Have everything cut up and ready to go before starting.

 

 

 

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