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Kulich appeared in Rus' during pagan times. It was served as bread that was eaten after rituals dedicated to the spring holiday. The name of the pastry can be translated as "child of the sun". With the advent of Christianity, kulich, like many other traditions, remained and only slightly changed, taking the place of Greek Easter bread. Custard kulich is a sweeter and softer version of the familiar dish. It is advisable to take homemade eggs, their yolk is brighter, so the kulich will turn out to be a more saturated color.

Step 1

Prepare the dough mass. Add 50 ml of milk and 1 tbsp of sugar to the cup with yeast. Place two small saucepans on the stove. Pour milk into one and put half of the butter. Place the remaining half of the butter into the second saucepan. Bring the contents of the first saucepan to a boil and remove from the stove, and heat the second until the butter melts. Pour 1/3 of the flour into a separate cup and, stirring constantly, pour in the milk and butter. Let the resulting mass cool.

Step 2

Knead the dough. Add yeast to the milk and butter mixture, stir and leave for 30 minutes. Beat the yolks with half the sugar until smooth, add to the mixture along with the vegetable oil. In a separate bowl, beat the whites with salt and the remaining sugar. Transfer to the mixture and stir. Sift flour into the mixture in portions and pour in the remaining butter. Knead the dough for 15 minutes, then cover with a towel and leave it in a warm place for 1 hour.

Step 3

Bake the Easter cakes. Add the raisins to the dough and knead again, then leave for 30 minutes. Then distribute the dough into the molds, filling them no more than 1/3 full. When the dough rises a little, place the molds in the oven, preheated to 180 degrees, for 40 minutes.

Step 4

Prepare the glaze. Beat the egg whites, gradually adding the powdered sugar. The mixture should be smooth. Spread the glaze over the cakes while they are still hot.