10 tablespoon butter plus more to brush top of houska, if desired
3 large egg yolks
5 cups flour all-purpose divided
0.5 cup golden raisins plus more if desired
0.3 teaspoon mace
1 cup milk
1 teaspoon salt
0.8 cup sugar
1 large eggs whole
Equipment
bowl
sauce pan
oven
blender
baking pan
toothpicks
stand mixer
Directions
Combine milk and sugar in a small saucepan over high heat.
Heat just until small bubbles appear around edges.
Remove from heat. Stir in butter until melted; add salt.
Let mixture cool to warm.
Dissolve yeast in about 1/4 cup warm water.
Transfer milk mixture to bowl of a stand mixer fitted with paddle attachment.
Add yeast mixture, and beat in 1 whole egg and 3 egg yolks.
Add 3 cups flour and mace, and beat until smooth. Fit mixer with dough hook.
Add remaining 2 to 3 cups flour, 1/2 cup at a time, mixing well after each addition, until smooth and elastic, not sticky.
Add raisins, and mix well to combine.
Sprinkle a little flour over dough, place in a large bowl, cover, and let rise in a warm place about 1 1/2 hours or until doubled in bulk.
Place dough on a floured surface, and divide into 8 balls: 3 large (softball-size), 3 medium (tennis ball-size), and 2 small (slightly larger than golf ball-size). Knead each ball well.
Roll large balls into 16-inch ropes, and braid together.
Place on a baking pan. Repeat with medium balls, and place braid on top of first braid. Repeat again with small balls; place braid on top of second braid. (You may need to secure ropes with toothpicks to avoid slippage during rising and baking.) Cover and let rise 1 hour.
Preheat oven to 32
Brush houska with melted butter, if desired.
Bake at 325 for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
