Houska is a Czech easter bread. Most Eastern European households have a recipe for a sweet eggy bread made at Easter. This is my family’s version – a sweet nutmeg and lemon scented bread with a toothsome softness.

To make the sponge : Stir yeast and sugar into lukewarm water; let stand a few minutes. Scald and cool milk to lukewarm. Add softened yeast to milk. Add the flour; beat smooth. Let rise in warm place until light
and bubbly.

To make the dough: Cream together the butter, sugar and salt. Add beaten eggs, nutmeg and lemon rind. Blend this mixture with the risen sponge. Thicken with enough folur to make a stiff dough. Add raisins and
nuts dusted with flour. Knead until smooth and elastic. Place in a greased bowl; brush lightly with shortening. Cover; let rise in warm place until double in bulk. Turn out on a lightly floured board; shape into houska loaf. Brush top with egg mixed with milk. Bake 45 minutes at 350F.