4 lb (1 kg) flour
1 1/2 cup of milk
2/3 llb (300 g) butter
1 1/2-2 cups sugar
40-50 g yeast
3/4 tsp salt
150 g raisins
2 tsp vanila
Way of cooking
1. Soak raisins in water at least for 2 hours.
2. Solve yeast in 1 1/2 cup of warm milk, add half of necessary flour (1 lb), mix well and put into warm place.
3. When dough increase in volume in twice add salt and yolks (keep one for decoration) mixed with sugar and vanila, butter. Add beaten up white of eggs
and flour. Mix it well. Dough should be not too thick but well mixed.
4. Put the dough into warm place.
5. When dough increase in volume in twice add raisins (dry them bafore adding) and chopped almond. Mix well.
6. Put dough into baking pans. For more thick kulich fill 1/2 of pan's volume, for lighter - 1/3.
7. Pans should be prepared in the following way. Cover bottom with oiled paper circle. Inner sides wet with oil and sprinkle with flower
8. Filled pans leave in a warm place. When dough increase in volume at 3/4 of pan's volume grease it wih beaten yolk and put into bakig oven pre-heat to
350° F. Bake for 50-60 minutes.
9. To avoid burning after 20-30 minutes cover top of the kulich with moisted paper circle.
10. Let kulich cool. Decorate its top side with icing, chocolate and anything you can use.
This process seems to be quite long and complicate but it worths of it. Remember that this is Easter bread and usually is cooked once a year.
A couple of words about baking pans. Believe me or not but the best result are with plain self made pans made of cans. You can use plain aluminium thin walls
pans as well. Once in the Internet I saw an article with recomendations to use cans from 2 lb coffe can.
Last time I used modern spacial baking pans with Tefal coating. I never got worse results!
Collected and edited by Michael Terletski