Houska Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 1, 2008
I love houska! It's a family tradition on my dad's side. Our recipe from great-grandma is hard to decipher (not structured at all), so I am excited to try this. It seems lighter than ours, in a good way--thanks for sharing! We always add golden raisins and almonds in the batter--maybe 1/4 c each per loaf, to your taste. And we sprinkle almonds on the top. This is SO GOOD warm or toasted. Thank you! (Check out our family's Kolacki recipe--Czech cookies.)
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Apr. 14, 2000
I was truly surprised to find this recipe anywhere Houska is something my grandma always used to make Your version is just as good and brings back memories
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Reviewed: Dec. 15, 2008
This recipe is hard to rate since I'd give the final product 4 stars, and the recipe itelf 2 stars. There are discrepancies between the ingredients list and the instructions (salt and the amount of flour). The dough proportions were much bigger than a grapefruit, orange and tangerine and there was no mention of how big around the dough ropes were supposed to be (mine were about an inch to an inch and a half around which seemed too big). Then the shaping of the dough pyramid was very odd. I baked it on a baking stone. The finished product was a rather tasty, slighty sweet breakfast type of bread that reminds me of the Italian pan d'oro eaten at Christmas. I had to cover the bread with foil about 20 minutes in to the baking time because it browned rather quickly. I also had to bake it for about 45-50 minutes to fully cook the middle. Not bad overall, but needs more specific intructions regarding working with the dough, and please fix the discrepancies regarding the flour and salt!
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Photo by Jennifer Cooper

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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