Houska

Heat the milk in a small saucepan until it bubbles then remove from heat. Stir in the butter until melted; let cool to lukewarm.

In a small mixing bowl dissolve yeast in warm water. Let stand until creamy about 10 minutes. In another small bowl combine 2 whole eggs with the egg yolk; beat lightly.

In a large mixing bowl mix together 4 cups flour white sugar salt lemon zest mace and nutmeg. Make a well in the center of this mixture and pour in the cooled milk yeast mixture and beaten eggs. Beat well until a loose dough forms. Cover with a damp cloth and let rise in a warm place until doubled in volume about 3 hours.

Turn the dough out onto a lightly floured surface. Gently knead the dough and gradually incorporate the remaining cup of flour. Continue kneading until the dough is smooth and elastic about 10 minutes.

Divide dough into 3 portions; 1 small 1 medium and 1 large (or one the size of a tangerine one the size of an orange and one the size of a grapefruit). Cut the largest piece of dough in half and roll it out into 2 long ropes about 30 inches long. Twist the ropes together and place into a 8 inch diameter spiral and place it on a lightly greased cookie sheet. Cut the medium size piece of dough in half and roll out into 2 ropes about 20 inches long each. Twist the ropes together and place in a ring on top of the first circle of dough. Roll the smallest piece of dough into a rope about 12 inches long. Coil this rope on top of the other dough. The completed loaf should look like a pyramid.

Place the uncovered loaf in an unheated oven to rise until doubled in size about 2 hours. Remove the loaf from oven and preheat to 325 degrees F (165 degrees C).

Lightly beat the reserved egg white and brush over the loaf. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes or until lightly browned. If bread starts to brown too quickly cover with aluminum foil and continue baking. Cool on wire rack.