1 pkg. active dry yeast
2 c. milk, scalded, cooled to lukewarm (105 to 115 degrees)
1 tsp. sugar
1/2 c. butter
1 c. sugar
1 egg
2 egg yolks
1 tbsp. salt
1 tsp. ground nutmeg
6 1/2 to 7 c. all-purpose flour
2 c. golden raisins
1 tbsp. butter
1 tbsp. sugar
3 tbsp. flour
1 egg white, slightly beaten
2 tbsp. slivered blanched almonds

1. Dissolve yeast in 1/4 cup of the milk in small bowl; stir in 1 teaspoon sugar. Let stand at room temperature until bubbly, about 10 minutes.

2. Cream 1/2 cup butter and 1 cup sugar in large mixer bowl; add 1 egg and 2 egg yolks. Beat at medium speed until mixture is light and fluffy, about 5 minutes. Beat in salt and nutmeg. Add 3 cups of the flour alternately with remaining 1 3/4 cups milk, blending well after each addition. Mix in yeast mixture and raisins. Beat in 3 cups of the flour gradually. Turn dough onto well-floured surface; add enough of the remaining flour to make a soft but workable dough. Knead until dough is smooth and satiny, about 10 minutes. Place dough in greased bowl; turn greased side up. Cover; let rise in warm place until double, 3 to 4 hours. (Dough is ready if impression remains.)

3. Punch down dough; let rest covered 10 minutes. Divide dough in half. Divide each half into three parts. Shape each of the 6 parts into a roll 18 inches long. Place 3 of the rolls side by side on each of two greased baking sheets. Beginning at the middle, braid to ends. Pinch rolls together at ends; tuck under to form smooth ends. Cover and let rise until double, about 2 hours.

4. Heat oven to 350 degrees. Mix 1 tablespoon butter, 1 tablespoon sugar and 3 tablespoons flour in small bowl to form crumb mixture. Brush each braided loaf with egg white. Sprinkle half of the crumbs and half of the almonds on each loaf. Bake until tops of loaves are brown, 35 to 45 minutes. Makes 1 loaves.

TIP: Hoska can be frozen, wrapped tightly in aluminum foil, up to 2 months.