Easter Kulich with Raisins and Vanilla

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

The number of servings can vary for each person; from the given amount of ingredients, you will get as many kulichs as shown in the photo (attached).

Ingredients

Milk - 17 fl oz
Wheat Flour - 2 lbs
Chicken Egg - 8 pieces
Dry yeast - 2.1 oz
Margarine - 7.1 oz
Sugar - 14.1 oz
Raisins - 10.6 oz
Vanilla salt - 1 tablespoon

Step by Step guide

Step 1

Gently warm the milk (so it's slightly warm) and dissolve the yeast in it. Add 500 g of flour and mix well. Place it in a warm spot. I pour warm water into a bowl and place the container with the dough in it. Cover with a towel.

Step 2

The dough starter should double in size (this will take about 30 minutes). Separate the egg whites from the yolks (6 pieces), leaving the remaining ones for the glaze. Beat the yolks with 300 g of sugar (the rest for the glaze) and vanilla sugar.

Step 3

Whip the egg whites with a pinch of salt until frothy.

Step 4

Add the egg yolks to the risen starter and mix well. Next, add the softened butter and stir to combine. Finally, add the egg whites and mix thoroughly.

Step 5

Add the remaining flour (you may need a little more or less depending on the quality of the flour) and knead the dough. The dough should be well kneaded; it should not be stiff and should not stick to your hands. Place the dough back in a warm place. Allow the dough to rise well (this will take about 50–60 minutes). Soak the raisins in warm water for 10–15 minutes, then drain all the water. Add the raisins to the risen dough, mix well, and place the dough back in a warm place. The dough should rise well.

Step 6

Grease the baking pan with butter and pour the dough in to fill it one-third full. Cover with plastic wrap or a towel. Allow the dough to rise again in the pan. Place it in a preheated oven at 212°F and bake for 10 minutes. Then increase the temperature to 356°F and bake until done (for my kulich, which is 11 cm tall and 17 cm wide, it baked for 35 minutes: 10 minutes at 100 degrees and 25 minutes at 180 degrees). To check if the kulich is ready, insert a matchstick (or toothpick); if it comes out dry, the kulich is ready.

Step 7

To make the glaze, beat 2 egg whites with a pinch of salt until frothy. Gradually add 100 g of sugar, continuing to beat until stiff peaks form. Brush the hot finished kulich with the glaze and sprinkle with decorative sprinkles or decorate with candied fruits.