Almond Kulich

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READY IN: 1hr 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 to rise til doubled.
  • Kulich dough must be "coddled" and "cherished", the temperature of the dough must not less than 29-30°C
  • 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 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 of the pan, 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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