Kulichi with meringue

Mix flour, eggs, and milk and knead by hand until the dough is smooth.

Then gradually add salt, 225 grams of sugar, and yeast, and continue kneading until a uniform mass.

Gradually add soft butter, kneading until a homogeneous (slightly liquid) mass.

Add raisins.

Transfer to a container and leave at room temperature for 3 hours. Every 30 minutes, take out the dough and knead it.

After 3 hours, knead the dough one last time, cover with plastic wrap, and refrigerate for 14 hours.

After 14 hours, form balls from the dough and place them in molds for kulich.

Place in a warm place for 30–40 minutes. Then brush the kulich with egg yolk and bake at 190 degrees for 20 minutes.

Cool on a rack.

Prepare meringue. Mix glucose syrup with 200 grams of sugar and water, boil over medium heat to make sugar syrup.

Whip the egg whites to stiff peaks and gradually add the cooled sugar syrup, continuing to whip until a meringue forms.

Transfer the meringue to a piping bag.

Place on the prepared kulichs, level with a spatula, and torch.

Decorate the kulich with lemon zest, chocolate chips, or sprinkles.