Easter Kulich

1. 1 Wheat flour 60 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 25 ml
3. 3 Dry yeast 1 g
4. 4 Sugar 15 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.4 pcs
6. 6 Butterpack 180 g ≈ $1.58 12 g
7. 7 Raisinspack 200 g ≈ $2.40 12 g
8. 8 Vanilla sugar 2 g
9. 9 Salt to taste
10. 10 Powdered sugar 10 g
11. 11 Lemon≈ $4.70 per kg 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Sponge: Mix warm (38°C / 100°F) milk² with yeast, 1 tsp sugar, and 2 tbsp flour; cover and let sit 20 minutes until bubbly.

2. Dough: Whisk eggs⁵ with sugar, vanilla sugar, and salt; stir in the sponge, softened butter⁶, and gradually add flour; knead 10 minutes until smooth and no longer sticky.

3. Cover with a towel and let rise in a warm spot 1–1.5 hours, until doubled.

4. Rinse raisins⁷, pat dry, and toss in 1 tbsp flour; fold into the dough.

5. Grease loaf pans, fill with dough to one-third; cover and let rise 40 minutes until two-thirds full.

6. Bake at 180°C (350°F) for 30–40 minutes (depending on size)—test with a skewer (should come out clean). If the top browns too soon, tent with foil.

7. Cool in pans 10 minutes, then transfer to a rack. Glaze: Whisk powdered sugar with lemon¹¹ juice to a thick drizzle; coat cooled kulich.