Vanilla Easter cake

Dissolve the yeast in a small amount of warm boiled water, add a little sugar to speed up fermentation, then add 250 grams of flour, warm milk, sugar, and mix everything. Cover with a towel and place in a warm place.

Rinse the raisins and soak them in hot water for 15 minutes, then drain the water and pat dry with a towel.

When the dough has risen, add softened margarine, vanillin, egg, the remaining flour, and raisins. Knead the dough well.

Place in generously oiled molds. It should occupy a third of the mold.

Smooth the top and let it rise in a warm place for 20-30 minutes.

When the dough rises twice, brush the top with beaten egg and place it in a well-heated oven (160–170 degrees).

Bake the kulich for 30–40 minutes. Check for doneness with a wooden stick.

To make the glaze, whisk the egg white with lemon juice in a clean bowl and gradually add the sifted powdered sugar. Whip everything together.

The glaze is ready when the egg white mixture hangs from the whisk but does not run.

After the kulich cools, glaze it and decorate.