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Print this Recipe    Kulich

Kulich

1 kg flour
1/2 l milk
60 g yeast
5 eggs
200 g sugar
300 g butter
200 g peeled almonds
1 lemon
150 g raisins
salt to taste

Bring milk to boil and cool down. Dissolve yeast in a part of milk,
add 1 tb sugar. Stir in flour in the rest of milk, add yeast and
mix thoroughly. Cover with towel and put in a warm place. Kulich
dough must be "coddled" and "cherished", the temperature of the
dough must not less than 29-30C. Beat up 5 yolks with the rest of
sugar. Melt butter, chop finely a lemon and a half of almonds. Add
yolks, melted butter, chopped almonds and lemon, raisins, salt to
the risen up dough. At the end stir in beaten to a white foam
egg-whites. Knead the dough carefully upside down. Grease the form
for Kulich with soft butter, sprinkle with flour and pour in the
dough half. Leave in a room to rise. When the dough is up to the
top, brush the top with yolk and sprinkle with almonds. Bake in
the oven 180 C. The duration of baking depends on the size of Kulich
and can last 1-2 hours.

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