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Kulich Recipe

Orthodox Kulich is a sweet yeast-risen cake (or bread) made specifically fors Easter celebration. 
It has a tall and cylindrical shape and its top is traditionally decorated with sugar glaze. 
Kulich is a cross between a bread and a cake. As the most foods, the recipe varies from family to family, but usually has raisins or nuts.
The most wonderful thing about Kulich is that it remains fresh and moist for up to 5-7 days. This is an important quality for the Easter cake because the holiday lasts the whole week, and you can enjoy Kulich with your family and friends during all this time.

1. Kulich Classic Recipe

2 sachets (14 g total) Dry Yeast (or 50g Fresh Yeast)
500 ml Milk, warmed
4-5 cups Plain Flour
6 Eggs
200 g Butter, melted
1 ½ cups White Sugar
1 ½ cups Raisin
1 tsp Vanila Sugar
1 cup White Sugar
2 Egg Whites
1 cup = 250 ml, 1 tsp = 5 g
1. Warm milk and mix it well with yeast in a large bowl.
2. Gradually add 2 cups of flour and stir well.
3. Place the bowl in a warm place. (You can place the bowl into another one with warm water)
4. Cover with a tea towel.
5. Leave the dough until doubled in size (for about 30 min).

6. Soak raisin in warm water for 10-15 min, then drain all excess water from the fruits.
7. Beat Egg yolks with sugar and vanilla sugar.

8. Whisk egg whites.
9. Add the yolk mixture to the dough and mix it well.
10. Add melted butter and mix it.
11. Add whisked egg whites and mix it.
12. Gradually add the rest of the flour (you may need a bit more or less amount depending on the flour) and make a soft dough.
The dough should be smooth and elastic and it shouldn’t stick to your hands.
13. Mix raisin with the dough and leave it in a warm place until increased in volume (for about 50-60 min).
14. Place the dough into the baking paper pans for 1/3 or 1/2 of the pan’s height. Cover and set aside to rise.
15. Preheat oven to 100°C, place the baking pans into the oven and bake for 10 min.
Then increase temperature to 180 °C and bake kulich until gold and ready.
The baking time is depends on a size of pans. A big or medium size kulich can take about 35-40 min (10 min at 100°C, 25-30 min at 180°C), while a small size kulich can be baked for 25-30 min (10 min at 100°C, 15-20 min at 180°C).
The kulich is ready if the skewer comes out clean when inserted in the center.

16. Preparing glaze.
Beat egg whites with an electric mixer gradually adding sugar until firm peaks form.
17. Spread the glaze over top of the cooked warm kulich. Decorate with coloured sprinkles.

Kulich – is the most traditional Orthodox Easter Cake.
To bake it you need to be in a good mood only so that kulich is baked in perfection!

2. "Zoya's Kulich" Recipe

1.5 cups Milk
50g Fresh Yeast
5 Eggs
1 ½ cups White Sugar
200g Sour Cream
250g Butter
½ tsp Salt
1-1.5kg  Plain Flour
Vanilla, Nutmeg, Nuts, Raisin, Cardamom

1 cup = 250 ml, 1 tsp = 5 g
1. Place yeast and salt in a large bowl and mix well with warm milk, add some plain flour until you get a thick cream consistency. Leave it to let it rise.
2.Melt the butter. 
3. Grind some nutmeg and crush cardamom seeds. 
4. Beat egg yolks with sugar until white and fluffy. 
5. Beat egg whites until frothy.
6. Combine sour cream and egg yolks with the risen mixture of flour and yeast.
7. Add butter, raisins and spices. 
8. Gently fold the egg whites into the mixture.
9. Slowly start adding flour constantly kneading until the dough is still soft but not sticky. Leave the dough to rise in a warm place. 
10. Divide the dough between baking pans but don't overfill them. 
11. Preheat the oven to 180°C. Very gently place your dough into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake until cooked and golden brown.






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