Easter bread with white raisins
Description
Essentially, these are the most ordinary, classic Easter kuliches, only with the addition of white raisins. I wouldn't say they taste significantly different from traditional ones, but still, for variety, it's worth trying :) Personally, I prefer white raisins over regular ones, and I find them much better suited for baking. So, in my opinion, if you're adding raisins to your Easter bread, they should be white. I hope you'll enjoy this recipe for kulich with white raisins. Good luck with your baking! :)
Instructions
- 1
Step 1
Melt the butter and pour it into warm milk. Add yeast, 5 eggs, half a kilogram of sugar, vanilla (a pinch), salt, and flour. Knead until the dough no longer sticks to your hands, then add vegetable oil. The consistency should be elastic and soft. Let the dough rise in a warm place until tripled in volume (approximately 2–3 hours). Next, add raisins (washed and dried) into the dough, knead briefly, and set aside to rise again. Then knead once more and let it rise a little longer.
- 2
Step 2
Place the dough into the molds (filling them one-third full) and let it rise up to the edges. Remember to put the yeast dough in a warm place, away from drafts. Place in an oven preheated to 180°C and bake until done, checking for doneness with a wooden skewer (or toothpick).
- 3
Step 3
When the kulich cakes are ready, remove them from the molds and let them cool.
- 4
Step 4
Make the icing. Mix 200 g of sugar with the whites of two eggs. Then spread it on top of the kuliches and sprinkle with any sprinkles.