Kulich in English
Break in half a cup of warm milk yeast (50g pressed or sachet dry) and put in a warm place – they should rise lush foam. Melt 200g butter, add a glass of hot milk, 1/2 cup sugar, salt to taste, 800g of sifted flour and knead the dough. When the dough has cooled, pour in the abandoned yeast, stir well again and put the opair in the heat.
When the dough rises well, add the yolks from 5 eggs, beaten with 0.5 cup sugar remaining proteins (they should be kept on a whisk without falling), a glass of washed and steamed raisins and well take out.
Grease the moulds with oil and sprinkle with flour or ground crumbs. Spread the dough over the forms so that they are filled in half, and leave in a warm place. When the dough rises, put the shapes on the baking tray, place the baking baking baking in the oven at medium temperature. To keep the dolics from burning, you can put a pan of water on the bottom of the oven.
Kulych in Polish
As in the first recipe, dissolve the yeast in warm milk and leave to ferment. Stir 2 cups flour, a glass of hot milk, 2 cups of hot cream and leave to cool to the temperature of steamed milk. In the warm dough, add froaming yeast, 2 eggs, stir and put in heat.
In a well-raised dough, add the yolks from 8 eggs, razed with 2 cups of sugar, and the proteins whipped into a strong foam with 2 more cups of sugar. Gradually pour the flour, stirring from top to bottom until a soft batter is produced. Knead well and put in the heat again, so that the opara will rise again.
Grease the moulds with oil, sprinkle with flour and fill with dough up to half. Bake as stated in the previous recipe.