Hoska Recipes

Steps:

• 1. Scald milk; stir in sugar, salt and margarine. cool to lukewarm.
• 2. Measure warm water into large warm bowl. Sprinkle in the yeast; stir until dissolved. Stir in lukewarm milk mixture, 2 eggs, and 3 cups flour.
• 3. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in size.
• 4. Punch down. Turn out onto lightly floured board. Knead in citron, raisins, and chopped almonds until well distributed. Divide into four equal pieces. Set 2 pieces aside.
• 5. Divide one piece into 3 equal strips about 14 inches long. Place the 3 strips on a large greased baking sheet; form into braid. Brush top of braid with melted margarine.
• 6. Divide 2/3 of the second piece into 3 equal strips about 12 inches long. Form into a second braid and place on top of the first braid. Brush top with melted margarine.
• 7. With remaining dough from second piece, make a third braid about 10 inches long and place on top of second braid.
• 8. Form second bread with reserved dough. Cover; let rise in warm place free from draft until doubled in bulk, about 1 hour.
• 9. Beat 1 egg and 1 tablespoon water together until well blended. Brush braided loaves with egg mixture. Decorate with whole blanched almonds.
• 10. Bake at 375 degrees for about 40 minutes. Loaves will be well browned.

Steps:

• Dissolve yeast in 1/2 cup lukewarm water until bubbly. To the warm milk add soft butter, salt, sugar, vanilla, spices and orange rind. Let cool to lukewarm.
• Add yeast mixture and beaten eggs and mix well. Sift in 4 cups flour, stirring well, add raisins and nuts alternately. Then add remaining flour, beat until dough does not stick to bowl.
• Turn out on floured board and knead until smooth and elastic about 8 or 10 minutes. Put in greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down dough and divide in half. This make 2 loaves.
• Cut 4 large and 5 smaller portions, roll each into long rolls. Braid the 4 rolls forming a loaf. Put on pan lined with greased brown paper. Braid the 3 smaller rolls and place on top, then remaining 2 pieces on top.
• Brush with beaten egg whites in a little water. Let rise to double in bulk. For rich crust brush with melted butter during baking. Bake at 400 degrees for 15 minutes, lower temperature to 325 degrees for 45 minutes longer depending on how you like it.

Steps:

• Dissolve yeast in warm water.
• In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled milk and then the yeast. Add 1 1/2 cups sifted flour; beat into a smooth batter. Cover and let rise until light, about one hour.
• Stir spices and dried orange zest into the sponge. Add 4 1/2 cups of flour to make a soft dough. Place on a lightly floured board, and knead until smooth and elastic. Knead in raisins and candied peel. Put in a well oiled bowl, and turn once to coat the surface of the dough. Cover. Set aside to rise until double in bulk, about 2 hours.
• Divide dough into ten parts, roll into desired lengths, and let rise about 15 minutes.
• On a heavily greased baking sheet, make a braid of three parts, beginning in the center and working braid loosely toward each end. Pinch ends together. Twist the remaining two pieces together, and place on the base of the braid. In a small bowl, beat together egg yolk and milk; brush the loaf with this mixture. Sprinkle sliced almonds over the loaf. Repeat process for second loaf. Let rise about 45 minutes.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Transfer bread to a wire rack, and cool completely. Cover while cooling with a tea towel to make a soft crust. Sprinkle with confectioners' sugar.

Steps:

• Preheat oven to 325°. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in butter and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake until center is almost set, 45-50 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer., Refrigerate overnight, covering when completely cooled. Remove rim from pan.

Steps:

• 1. Dissolve yeast in water. Combine sugar and butter. When combined add beaten egg and salt. Stir in the scalded milk AFTER IT HAS COOLED and the yeast. Add 2 cups flour. Beat until smooth. Let rise about 1/2 hour. Add almonds and raisins. Mix well. Add rest of the flour to make a soft dough. Turn on board and knead until smooth. Place in a greased bowl and let rise about 45 minutes. Punch down in bowl and let rise again for 45 minutes. Then put in two greased bread pans. Let rise again for another 45 minutes. Bake 45 minutes at 325 degrees. Brush with beaten egg and 1 Tablespoon of water before baking.
• 2. This is time consuming so make sure you have plenty of time on your hands! Letting the dough rise multiple times is key to this bread! Once you taste it you will realize that it was well worth the work! A stand mixer works great when making sweet breads!