Spring Hoska

Dave and I went over to his parents' house this weekend to help bake hoska one last time this year. 

We picked the right day for the job because it even started snowing and blowing while we were dividing up the dough for the six loaves.

There are literally pounds of regular and golden raisins in these loaves and they're constantly popping out onto the floor so Lopi isn't allowed to come over while we're braiding hoska.

They look so beautiful all puffed and risen.  Marianne uses a wash of 2 egg yolks and a can of evaporated milk.

Here are four of the baked loaves.  We always have to cut into one of the first loaves on baking day.

The morning after, Dave and I made Czech (French) toast for breakfast!

Since coming home from England and sampling all the different fruit curds we saw, I've wanted to try making some raspberry curd from the last of our berries in the freezer.  I used Martha's recipe which used 8 egg yolks and then you mix in one cup of pureed raspberries.  I just love the colors.

The curd was especially good on toasted hoska!