Kulich

Kulich - фото рецепта
A recipe for a festive sweet bread, fluffy, fragrant, and very delicious. I have already posted a recipe for Easter kulich in a bread maker, this kulich was baked in the oven. The texture of the kulich is not too dense, it turns out more airy and porous.
Eggs
6 pcs
Milk
1.5 cups (375 g)
Yeast
1.75 oz (fresh or 2 tbsp dry)
Butter
1.5 cups (or margarine)
Sugar
2 cups
Salt
3/4 tsp
Vanilla sugar
2 packets (or 5-6 ground cardamom pods)
Flour
4 cups
Raisins
1 cup (can also add candied fruits and nuts)
For the glaze:
Eggs
2 pcs (whites)
Powdered sugar
1.5 cups
Lemon juice
1 tbsp
To prepare kulich, first prepare the sponge. Pour warm milk into a separate bowl and add yeast (fresh or dry), mix until smooth. Then add 500 g of flour, mix well to avoid lumps. Cover with plastic wrap, a towel, and place in a warm place for about 1 - 1.5 hours.
When the volume of the sponge doubles, start preparing the dough. Separate the yolks from the whites. Add salt, sugar, vanilla sugar to the yolks and beat well.
In a large bowl, add the beaten yolks, the risen sponge, and mix well.
Thoroughly clean the mixer bowl, dry it, add the egg whites and beat until stiff peaks form.
Add softened butter (or margarine) to the well-mixed yolks and sponge, mix, add beaten egg whites, mix until smooth.
Next, add 500 g of sifted flour and knead the kulich dough by hand. This process is laborious and time-consuming, knead until the dough starts to come off the sides of the bowl. The dough should not be too thick. Cover the dough with plastic wrap, a towel, and place in a warm spot for 1.5-2 hours.
When the dough doubles in size, punch it down and add washed and dried raisins, mix to evenly distribute the raisins in the dough.
Place parchment paper on the bottom of the kulich molds, cutting out a circle of the required diameter, grease the circle with butter. Grease the sides of the molds well with butter or margarine. Fill the molds with dough to 1/3 of the height, place in a warm spot and cover with a towel.
If you don't have special molds for kulich, you can use tin cans from canned vegetables or fruits (cans covered with a protective white film are not suitable).
When the dough rises to 2/3 of the height, brush the top with egg yolk. Bake the kulich in the oven at a temperature of 180 degrees for 30 to 60 minutes. Baking time depends on the size of the kulich. Check for doneness with a wooden stick.
To prevent the top of the kulich from burning, after it browns, you can cover it with a circle of paper moistened with water.
Remove the baked kulich from the oven, place them on their side with the molds and let them cool. Once the kulich has cooled, remove them from the molds.
To make the egg white glaze, beat the egg whites, lemon juice, and powdered sugar with a mixer until thick, bright white, glossy. Glaze the kulich and decorate with colorful sugar sprinkles.