Kulich with raisins on dough
6 servings
180 minutes
The raisin kulich on a sponge is a symbol of the bright holiday of Easter that comes from the depths of Russian traditional cuisine. Its preparation requires patience and skill: the sponge rises several times, creating airy dough, while raisins add sweetness and a delicate tartness. The taste of the kulich is rich, soft, slightly creamy due to the yolks and margarine, with subtle vanilla notes. This kulich not only decorates the festive table but also serves as a sacred symbol of abundance and well-being. It is delightful on its own or with a cup of fragrant tea, and its texture is so airy that each piece seems to melt in your mouth. It is baked to a golden crust and can be decorated with icing, nuts or sprinkles after cooling — making it a true decoration for the holiday.
1
We are making a starter. In warm milk (but not hot), dissolve the yeast. Add half of the sugar, 250 g of flour, and salt. Mix well and place in a warm spot. When the starter rises, it needs to be deflated. Do this about three times.
- Fresh yeast: 40 g
- Milk: 300 ml
- Sugar: 1 glass
- Wheat flour: 900 g
- Salt: pinch
2
When the dough rises well, add melted margarine, egg yolks, the remaining sugar, raisins, flour, and knead well. Place in a warm place. When the dough rises, press it down. Do this about 4 times.
- Margarine: 150 g
- Egg yolk: 7 pieces
- Sugar: 1 glass
- Raisins: to taste
- Wheat flour: 900 g
3
When the dough stops sticking to your hands, place it in greased molds (fill the molds halfway and let it rise).
- Margarine: 150 g
4
Bake in a preheated oven at 180 degrees until done.
5
Let the kulich cool and decorate it.
