Easter Kulich with Raisins
Description
Every year for the Holy Easter holiday I bake such Easter breads. My family is simply thrilled with them. I invite you to try them as well. The dough turns out very tender and fluffy. My mother gave me this recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
From warm milk, 2 tablespoons of yeast, 2 tablespoons of sugar, and flour, we make a starter.
- 2
Step 2
then add 10 eggs + 5 yolks, 1.5 cups of sugar, 1 pack of melted butter margarine, a pinch of salt, vanilla. knead a soft dough. It needs to be beaten 2 times.
- 3
Step 3
First, soak the raisins in boiling water, let them steep for 1 hour, drain the water, and dry the raisins on a napkin so they are dry. Otherwise the dough will not bake through and will be raw. After the second mixing, fold in the raisins, and let the dough rise in volume by 2–3 times in a warm place.
- 4
Step 4
After that, spread the dough into baking pans, filling each pan to one‑third.
- 5
Step 5
Cover with a towel and place again in a warm spot until the dough fills the molds completely.
- 6
Step 6
As soon as the dough has risen, place the pans in a preheated oven at 200 °C, reduce the temperature to 180 °C, and bake until done.
- 7
Step 7
While the kulichs are baking, beat the remaining 5 egg whites into a stiff foam, then gradually add 1 cup of sugar while beating until firm peaks form.
- 8
Step 8
The kulichs have browned, become very light. We take them out of the oven and immediately, while hot, spread them with beaten egg whites and sprinkle with topping. Note that this must be done very quickly, because if the kulichs cool down before you manage to glaze and dust them, the glaze will not set and will be sticky. If you manage to do it while the kulichs are hot, the glaze will set and will not stick.
- 9
Step 9
The finished kulichs should be placed on the table until they are completely cooled.