Kulich is not only a ritual bread, but also part of the culture of the Eastern Slavs. There are many traditions and beliefs connected with it.
For example, in Russia, when kneading the dough for kulichs, housewives put on a clean shirt, and during cooking in the house it was
forbidden
to make noise and talk loudly.
There was also a belief that during the baking of kulichs it was forbidden to allow strangers to enter the kitchen. It was believed that this could negatively affect the result.
Now many beliefs about kulichi are in the past. At the same time, housewives still try to bake their own delicious lush kulich.
Ingredients:
- cottage cheese – 300 g;
- egg – 3 pcs;
- salt – a pinch;
- sugar – 170 g;
- butter – 70 g;
- vanilla sugar;
- turmeric – a pinch;
- flour – 240 g;
- leavening agent – 15 g;
- raisins – 100 g.
Ingredients for the glaze:
- protein – pcs;
- salt – a pinch;
- sugar – 2 tbsp.
Preparation of kulichi:
Break an egg into cottage cheese, salt, mix the components with an immersion blender until homogeneous. In a separate container break a couple of eggs, pour sugar and beat to a fluffy white mass.
To the egg mass put the beaten cottage cheese, pour melted and cooled butter, pour a little vanilla sugar and turmeric, stir. Sift the flour and baking powder into the mixture and knead a thick dough.
Steam and dry the raisins in advance, add them to the dough and mix. Grease the molds for kulich with vegetable oil, put ⅔ of dough into each mold.
Grease a spoon with vegetable oil and use it to slightly compact the dough.
Bake the kulichi at 160 degrees for 40-50 minutes.
While the kulichi are cooling, for the glaze mix the protein with salt, whip. Gradually add sugar to the whites, whisk until a white glossy mass.
Dip each kulich in the glaze and decorate with sprinkles
.
It is quick enough to prepare a few soft, tender kulichi.
