Kulich with Raisins and Sugar Glaze

Heat the milk to approximately 60 degrees, but do not bring it to a boil.

Dissolve the yeast in warm milk. If using dry yeast, take 11 grams instead of 50 grams of fresh yeast.

Add 500 grams of sifted flour and mix well.

Cover with a warm towel and leave in a warm place for 30 minutes.

Separate the whites from the yolks.

Whip the egg whites with a pinch of salt until foamy. For best results, chill the egg whites in the refrigerator for 10 minutes after separating, then add salt and whip.

Rub the egg yolks with sugar. Add the egg yolks to the risen dough and stir.

Add softened butter and mix.

Add the whipped egg whites and mix.

Add the remaining flour and knead the dough. It should be soft, well-kneaded, not stiff, and should not stick to your hands. The amount of flour may vary depending on its quality.

Place the dough in a warm place and let it rise well for 50–60 minutes.

Soak the raisins in hot water for 15 minutes, then drain the water.

Punch down the risen dough and add raisins.

Knead the dough and leave it in a warm place for another 30 minutes.

Punch down the risen dough and knead it once more.

Grease the pan if necessary.

Spread the dough into half of the form. If you fill the form completely, the dough will overflow when it rises.

Cover with a towel and let it rise for another 20 minutes.

Bake at 180 degrees for approximately 45 minutes; the time depends on the size of the pan. Check for doneness by inserting a toothpick or skewer into the kulich — it should come out dry.

Let the kulich cool and remove it from the mold.

For the glaze, whip 2 egg whites with 200 grams of powdered sugar. Coat the kulich. If desired, decorate with confectionery decorations and beads.