As in almost all Christian communities, sweet rite bread is mixed for Easter, so in Kulich is prepared - a tall and cylindrical, reminiscent of the Italian Panetone. The etymology of the word is probably from the tower, and the product itself is traditionally consecrated at Holy Saturday Church. As with most Kozunaks, there are a number of variations and family-based approaches to preparation. This is one way to prepare it.

Necessary products:

Wheat flour - 1-1,2 kg
Milk - 1,5 h
Eggs - 5-6 pc.
Oil - 300 c.
Sugar - 1,5 h
Maya (fresh) - 40-50 c.
Sol - 3 / 4
Raisins - 150 gr.
Candied fruits - 50 gr.
Nuts - 50 c.
Vanilla to taste
Cardamom to taste
Powdered sugar (for glaze) - 1 / 4 hrs.
Egg Protein (for glaze) - 1 pc.


Russian slider "Kulich"

Method of preparation:

It is prepared in two stages.
Stage 1 In a glass of warm milk, dissolve 30 g of yeast, put in salt, add the yolks beaten with sugar, melted butter and whipped foam. Put the 400 gr. Flour, mix well, cover with a cloth and leave in a warm place overnight.
Stage 2 In the morning at 1 / 2 a glass of warm milk, dissolve 20 grilled yeast, pour in the dough from the previous evening, add 600-700 grams of flour, vanilla and powdered cardamom. Knead thoroughly new dough and re-heat. When the volume is doubled, add nuts, raisins and candied fruits. Stir the dough, cover with a damp cloth and let it stand for 10 minutes, then pour in a greased pan that is well covered with greased baking paper. The form should be filled from about 1 / 3 to 1 / 2 from its height. Cover with a cloth and place in a warm place. When the dough has increased its volume to 2 / 3 by height, smear it with a beaten yolk and place in an 170 preheated oven, which you can later reduce. Full baking time depends on many factors, but is usually around 50-60 min. You can cover with moistened paper or foil. Check the availability with a wooden stick. Allow to cool and carefully remove from form.
Beat the protein with powdered sugar protein icing (royal icing) and cover the cob. Decorate as desired. When the glaze dries you can decorate in a tray with Easter eggs.