Russian Easter Kulich with Raisins, Almonds and Sugar Glaze

What you need

• 500 g (about 4 cups) all-purpose flour, divided into two equal parts
• 200 ml (3/4 cup) whole milk, warm
• 10 g (3 tsp) active dry yeast
• 4 large eggs, 3 for the dough; 1 kept separate for the glaze and brushing
• 150 g (5 oz) butter, soft, plus extra for greasing the tins
• 200 g (1 cup) granulated sugar
• 1/2 tsp salt
• 1/4 tsp ground cardamom, or 1 tsp vanilla sugar
• 75 g (1/2 cup) raisins, rinsed and dried
• 50 g (1/3 cup) blanched almonds, chopped
• 25 g (1 oz) candied fruit, finely chopped
• 100 g (3/4 cup) powdered sugar
• 1 tsp lemon juice

Method

Restated from the original video

1. 1

   Stir the yeast into the warm milk until dissolved. Mix in half of the flour to form a thick batter.

2. 2

   Cover and leave in a warm place until doubled, 1 1/2-2 hours.

3. 3

   Separate 3 of the eggs. Whisk the whites to soft, foamy peaks.

4. 4

   Grind the 3 yolks with the sugar, salt and cardamom until pale and creamy.

5. 5

   Mix the yolk mixture into the risen batter by hand. Add the soft butter and mix until smooth, then fold in the whipped whites.

6. 6

   Add the remaining flour and knead until the dough pulls away from the sides of the bowl, about 15 min. The dough should be soft and slightly sticky.

7. 7

   Cover and let rise in a warm place until doubled, 1 1/2-2 hours.

8. 8

   Toss the raisins, almonds and candied fruit with a spoonful of flour, then work them into the dough.

9. 9

   Grease 2 tall tins, about 12 cm (5 in) wide, with butter and line the sides with parchment that stands above the rim. Fill each one-third full.

10. 10

    Cover and let rise until the dough reaches two-thirds of the height of the tins, about 1 hour.

11. 11

    Preheat the oven to 180 °C (350 °F). Separate the remaining egg and brush the tops with the yolk.

12. 12

    Bake until a skewer pushed into the center comes out dry, 40-50 min. Tent with foil if the tops brown too fast.

13. 13

    Cool in the tins for 10 min, then turn out onto a rack and cool fully.

14. 14

    For the glaze, stir the powdered sugar and lemon juice into the reserved white until thick and smooth. The white stays raw, so use a pasteurized egg if serving anyone young, elderly, pregnant or immunocompromised.

15. 15

    Spoon the glaze over the top of each kulich and let it set before slicing.

Imported from videoculinary.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.