Cranberry Hoska Twists

[kirra]

Cranberry Hoska Twists
Kristi O’Connor; Winner: National Festival Bread Week

This traditional Czech Hoska bread recipe was passed down from my great grandmother. This recipe is a change on an old familiar recipe with the addition of cranberries along with a new shape and baking
technique. My children love to eat these twists on Christmas morning after Santa has arrived.

Ingredients:

1 tablespoon Fleischmann’s®Active Dry Yeast
1/2 cup warm water (100°‐110°F)
1 teaspoon granulated sugar
1 1/2 cups warm water (100°‐110°F)
1/2 cup nonfat dry milk powder
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1/4 cup instant potato flakes
6 tablespoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh lemon juice
2 teaspoons fresh orange peel
2 teaspoons almond extract
6 cups King Arthur Unbleached All‐Purpose Flour
1 cup sweetened dried cranberries
1/2 cup slivered almonds
1/3 cup baking soda
5 cups boiling water
2 tablespoons decorative white sugar

Preparation:

Dissolve yeast and sugar in warm water; let sit 5 to 10 minutes.

In mixing bowl, combine 1 1/2 cups warm water, dry milk powder, dissolved yeast, eggs, butter, potato flakes, sugar, salt, lemon juice, orange peel, and almond extract. Gradually stir in enough flour to make a dough that is of medium stiffness. Beat on medium speed until fully combined. Stir in dried cranberries and almonds. Cover dough; let rise 1 hour in a warm place.

Place dough on a light floured surface. Divide into 32 equal pieces. Roll each piece into a 14 to 16‐inch rope. Shape into a pretzel shape by making a circle, bringing the ends together, twisting once and then pressing ends onto the bottom curve of the circle.

Place on greased or parchment‐lined baking sheets. Cover, let twists rise 20 minutes. Preheat oven to 425°F.

Dissolve baking soda into 5 cups boiling water and stir. Completely dip each twist into the mixture for only a few seconds; remove with slotted spoon draining well. Place twist back on baking sheet and sprinkle with decorative sugar.

Bake 8 minutes or until lightly browned. Remove to wire rack to cool. Serve with your favorite jam. Makes 32 twists.

Note: These twists can be frozen in sealable bags after they have been baked and cooled. For an easy breakfast or snack just reheat for a few seconds in the microwave.

Nutritional Info:
Per serving: One twist provides approximately 138 calories;
4 g protein;
25 g carbohydrate; 1 g dietary fiber;
3 g fat (1 g saturated);
17 mg cholesterol;
40 mcg folate;
1 mg iron;
120 mg sodium.