Kulich with raisins (without yeast)
6 servings
120 minutes
The recipe is taken from the magazine "1000 tips for the cook.
1
Carefully separate the whites from the yolks of 2 eggs.
- Egg white: 4 pieces
- Egg yolk: 2 pieces
2
Wash the raisins, scald with boiling water, cool down.
- Raisin: 250 g
3
Grate the lemon zest and squeeze the juice from the lemon. Whip the softened butter with sugar until fully dissolved. Add the eggs and yolks one at a time, mixing thoroughly after each addition. Then add the lemon zest and juice, and mix.
- Butter: 250 g
- Sugar: 250 g
- Egg yolk: 2 pieces
4
Mix flour with baking powder and salt. Gradually add warm milk and flour in small portions to the dough, mixing quickly. Add rinsed and dried raisins and vanillin.
- Wheat flour: 500 g
- Baking powder: 0.5 piece
- Salt: pinch
- Milk: 0.6 glass
- Raisin: 250 g
- Vanillin: 0.5 piece
5
Grease the molds with vegetable oil and sprinkle with breadcrumbs.
6
Place the dough no more than 2/3 of the height of the mold.
7
Bake in a preheated oven at 180 degrees for about 1 hour.
8
Carefully remove the cooled kulich from the molds and coat with icing.
9
For the glaze, beat the egg whites with salt, gradually add sugar, and whip into a thick foam.
- Egg white: 4 pieces
- Salt: pinch
- Sugar: 250 g
10
Sprinkle with confectionery topping on top.