Ingredients for - Kulichik

1. Dry yeast 2 Tsp
2. Flour 500 gram
3. Sugar 9 tbsp
4. Vanilla sugar 8 gram
5. Salt 1 tbsp
6. Butter 150 gram
7. Vegetable oil 2 tbsp
8. Milk 150 Ml
9. Chicken egg 5 PC.
10. Dried fruits 100 gram
11. Glaze Chicken Egg Protein 1 PC.
12. Glaze Powdered sugar 100 gram
13. Glaze Lemon juice 1 tbsp

How to cook deliciously - Kulichik

1 . Stage

Divide the eggs into proteins and yolks. Add to the yolks and proteins 1 tbsp. l sugar and whisk.

1. Stage. Kulichik: Divide the eggs into proteins and yolks. Add to the yolks and proteins 1 tbsp. l sugar and whisk.

2 . Stage

Combine all the loose ingredients, add warm milk, vegetable oil and soft butter.

1. Stage. Kulichik: Combine all the loose ingredients, add warm milk, vegetable oil and soft butter.

3 . Stage

Gently inject whipped whites and yolks.

1. Stage. Kulichik: Gently inject whipped whites and yolks.

4 . Stage

Add dried fruits and mix well. Leave to approach in a warm place for 40 minutes.

1. Stage. Kulichik: Add dried fruits and mix well. Leave to approach in a warm place for 40 minutes.

5 . Stage

Lubricate the baking dish with butter and fill the dough in half. Let the dough come up and put in a preheated oven to 180 degrees, bake for about 30-45 minutes.

1. Stage. Kulichik: Lubricate the baking dish with butter and fill the dough in half. Let the dough come up and put in a preheated oven to 180 degrees, bake for about 30-45 minutes.

6 . Stage

Cool the Easter cake. To glaze, whip all ingredients into a stable foam, grease Easter cake and sprinkle with bright sprinkle.

1. Stage. Kulichik: Cool the Easter cake. To glaze, whip all ingredients into a stable foam, grease Easter cake and sprinkle with bright sprinkle.

7 . Stage

Kulichik according to this recipe is airy and very tender, you can use any dried fruit or just raisins for cooking. You can cook the dough manually or with the help of a bread machine; it should not be too thick. For decoration, use bright sprinkles of any shape or other decorations at your discretion.