Kulich with sugar cherries on condensed milk

Melt the butter and let it cool.

Sprinkle 0.5 teaspoon of flour over the candied fruits and sugar cherries.

Sift the flour with salt and vanillin.

Warm the milk slightly, dissolve 1 tablespoon of sugar in it from the total amount, then add the yeast and mix. Cover with film and place in a warm place for 15-20 minutes until a frothy cap appears.

Whisk the yolks with sugar until light and fluffy. Mix vegetable oil with condensed milk and add melted butter. Combine the yolk and oil mixtures with the dough starter. Gradually add flour and start kneading the dough with a hook attachment.

Knead for 7–10 minutes. Then add the candied fruits to the dough and mix them in thoroughly. Kneading this dough by hand is difficult: it is too sticky and thick. Use a hand or planetary mixer.

Place the prepared dough in a bowl greased with vegetable oil, cover with plastic wrap, and then with a thick towel. Set it in a warm place to rise for 2 hours. The dough should double in size. After proofing, it will remain very soft but will be much less sticky.

Knead the risen dough, divide it into pieces, round them and place in prepared molds. Cover the molds with plastic wrap and a towel, and leave in a warm place to rise for 40-45 minutes.

Bake at 175 degrees for 30-35 minutes until a wooden skewer comes out dry. If necessary, after 25 minutes of baking, you can cover the kulich with foil to prevent them from getting too 'burnt'. At this time, the oven can already be opened.

Leave the finished kulich in the oven with the door slightly open for 5 minutes, then take it out and hold it in the molds for 15 minutes. Remove from molds and cool on its side on a towel, turning occasionally.