Kulich with Cottage Cheese and Almond Crumble

Remove the butter from the refrigerator in advance so that it becomes soft.

Prepare the starter: mix 2 teaspoons of sugar and yeast in warm milk. Place the container in a plastic bag and set it in a warm place for 10–15 minutes until a foam cap forms.

Break the almond flakes into coarse crumbs.

Sift the flour with salt and vanilla. Combine with almond crumble.

Blend the cottage cheese with cream using an immersion blender until smooth.

Whisk the eggs with the remaining sugar until thick and fluffy.

Add the cottage cheese mixture to the egg-sugar mixture and whisk. Add the soft butter and whisk. Pour in the starter and whisk.

Pour the flour into the liquid mixture and start kneading the dough with a wooden spatula, then with your hands greased with vegetable oil. Knead for 15 minutes. The dough will be sticky — do not add more flour.

Place the kneaded dough in a bowl greased with vegetable oil. Wrap with plastic wrap and refrigerate overnight.

In the morning, punch down the dough and leave it in a warm place for 1–1.5 hours until it doubles in size. Mix candied fruits sprinkled with 0.5 teaspoon of flour into the risen dough.

Fill the prepared molds halfway with dough. Cover with plastic wrap and a towel, place in a warm location for 40 minutes. The dough should fill the molds completely.

Bake at 175 °C for 40–45 minutes until a toothpick comes out clean.

Leave the finished kulich in the oven with the door slightly ajar for 5 minutes. Remove and keep in the molds for another 15 minutes. Take out of the molds and cool on its side on a towel, turning occasionally.