Hoska

• 1 c. milk
• 1/2 c. shortening
• 3/4 c. sugar
• 3/4 tsp. salt
• 2 pkg. active dry yeast
• 1/4 c. warm water (not hot or lukewarm)
• 2 eggs, beaten
• 3 c. sifted flour
• 1/4 c. seedless raisins
• 1/4 c. diced citron
• 1/4 c. chopped blanched almonds
• about 2 1/2 c. flour
• melted butter or margarine
• 1 egg
• 1 Tbsp. water
• 1/4 c. whole, blanched almonds

1. In small saucepan, scald milk.
2. Stir in shortening, sugar and salt.
3. Cool.
4. Stir yeast in warm water until dissolved.
5. Stir in lukewarm milk mixture, then 2 eggs, then 3 cups flour.
6. With spoon, beat until smooth.
7. Stir in raisins, citron, chopped almonds and about 2 1/2 cups of flour (or enough to make stiff dough).
8. On lightly floured surface, knead dough until smooth.
9. Place in greased bowl, turning once to grease all sides.
10. Cover with towel. Let rise in warm place (85u0b0) about 1 1/4 hours.
11. Punch down dough. Turn on floured surface.
12. Divide in half, then divide halves into 3 equal pieces.
13. Roll each piece between hands into strips 18 inches long.
14. Place on greased cookie sheet and braid.
15. Brush top with butter.
16. Put next braid on top.
17. Let rise 1 hour until doubled in bulk.
18. Beat 1 egg and water and brush over top.
19. Bake at 375u0b0 for 40 to 50 minutes or until done.

milk, shortening, sugar, salt, active dry yeast, warm water, eggs, flour, raisins, citron, blanched almonds, flour, butter, egg, water, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=635174 (may not work)