1 cup golden raisins, softened in warm water and drained
8 cups flour
Instructions
Combine warm milk and yeast with 1 Tbsp sugar and enough flour to make a sponge the consistency of pancake batter. Mix well, cover loosley and let rise 1/2 hour in a warm place. Stir down and add remaining ingredients, working in the flour last. Add just enough flour to make a soft doubgh; this may be more or less than eight cups. The almonds and raisins tend to pop out of the dough if it is too stiff.
Knead 10 minutes on a heavily floured board or until the dough is shiny and elastic. Let rise until dough doubles in size. Punch down. Now divide to make 2, 3 or 4 loaves or one giant Housaka can be made.
Let rise until double. Bake in preheated 350 oven. For small loaves, bake 25-35 minutes. For large cake, bake 1 hour. When almost cooled, frost cakes with conf sugar mixed with milk and almond extract and decorate with more slivered almonds or green and red candied cherries.
Originally Submitted
12/17/2013
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