Lush cakes can be called a symbol of Easter. Each house had its own secrets of cooking these festive pastries.
Kulich in english
Dissolve yeast (50 g pressed or a dry bag) in half a glass of warm milk and place in a warm place - it should rise into a lush foam. Melt 200 g butter, add a glass of hot milk, 1/2 cup sugar, salt to taste, 800 g sifted flour and knead the dough. When the dough has cooled, pour in the fermented yeast, stir well again and put the dough in a warm place.
When the dough rises well, add the yolks from 5 eggs to the dough, beaten with 0.5 cups of sugar, the remaining proteins (they should stick to the whisk without falling), a glass of washed and steamed raisins and knead well.
Grease cake molds with butter and sprinkle with flour or ground breadcrumbs. Divide the dough into the molds so that they are half full and leave in a warm place. When the dough rises, place the tins on a baking sheet, place the baking sheet in the oven and bake in the oven at medium temperature. To prevent the cakes from burning, you can put a pot of water on the bottom of the oven.
Kulich in Polish
As in the first recipe, dissolve the yeast in warm milk and leave to ferment. Stir in 2 cups flour, 1 cup hot milk, 2 cups hot cream and leave to cool to steamed milk temperature. Add fermented foaming yeast, 2 eggs to a warm dough, stir and heat.
In a well-risen dough, add yolks from 8 eggs, mashed with 2 cups of sugar, and whites, beaten into a strong foam with 2 more cups of sugar. Stir in flour gradually, stirring from top to bottom, until a soft dough is obtained. Knead well and put in warm again so that the dough rises again.
Grease the molds with butter, sprinkle with flour and fill halfway with the dough. Bake as directed in the previous recipe.
