Kulich (Russian Easter bread)

Ingredients

• • 2.5 kg strong flour
• • 1 L warm milk
• • 10–15g baker's yeast
• • 10 yolks + 5 whole eggs
• • 400g melted butter
• • 500g sugar
• • 1 tsp salt
• • Saffron or vanilla, citrus zest, cardamom
• • 150g raisins
• • 150g ground almonds
• • 150g candied fruit
• • For the glaze: egg whites, icing sugar, lemon

Method

1. Prepare the starter (2 hours ahead): dissolve the yeast in a glass of warm milk, add 150 g of flour and a little sugar; leave in a warm place for 2 hours.
2. Make the dough: mix the flour, warm milk and starter; let it rise once.
3. Knead: add the eggs, melted butter, sugar, salt and chosen flavourings; fold in the raisins, ground almonds and candied fruit.
4. Knead at length, until the dough no longer sticks, then let it rise a second time, warm and covered.
5. Butter the tins and dust them with breadcrumbs; fill them ⅓ full and let rise a third time, until the dough fills the tin.
6. Decorate with almonds and raisins and bake in a hot oven 45 minutes-1 hour (a skewer should come out dry).
7. Carefully unmould; once cooled, glaze with egg whites beaten with icing sugar and a few drops of lemon, and decorate with coloured eggs or coloured sugar.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).