Kulichi
Photo: Dmitry Bayrak / dbstudioOn 12 servings: 550–600 g of flour, 1 tsp. salt, 125 g of sugar, 7 g of dry yeast, 5 eggs, 200 ml of milk, 125 g of butter, 2 tbsp. l. soft cottage cheese or fat sour cream, on 1 st. l. lemon and orange peel, 1 tbsp. l. cognac, 50 g of chopped almonds, 150 g of candied fruit, vegetable oil, 150 g of powdered sugar, juice of half a lemon. Cooking time: 3.5 hours (together with the approach of dough and baking). Caloric content: 442 kcal in 1 portion. Sift a glass of flour with dry yeast. Pour warm milk into the flour, mix and set for 15 minutes in a warm place. Separate the whites from the yolks. One protein is left for the glaze, the rest is beaten with salt. Pound yolks with butter, sugar, cottage cheese, brandy and zest. Pour the brew, pour it into the sifted flour, add the yolk mixture, and when everything is well stirred, we introduce whipped proteins into several stages. Knead on the table. Sprinkle the raisins and nuts with a handful of flour and slowly knead everything into the dough. We shift the dough into a volume bowl greased with vegetable oil, cover with a film and set in a warm place for 1.5 hours. Increase the dough we crush, knead again, pinch the lumps, give them a round shape and spread on greased and sprinkled with flour formers, filling them 1/3 of the height. Cover with a towel and leave to warm for 30 minutes. We bake small cakes in the oven preheated to 160 degrees for about 50 minutes, and large ones - a little longer. Cool it down without taking it out of the mold. Decorate the top with a glaze of protein, whipped with icing sugar and lemon juice. To make the dough not sticky, lubricate your hands with vegetable oil.
