Kulich almond
1 kg of flour
1/2 liter of milk
60 g of yeast
5 eggs
200 g sugar
300 g butter
200 g peeled almonds, 1
50 g of raisins
1 lemon
salt.
Boil milk, cool to the temperature of fresh milk. In a small part of the milk, dilute the yeast by adding foamed yeast, mix thoroughly and, covering with a towel, put in a warm place for fermentation. When the dough rises, add 5 yolks whipped with the remaining sugar, melted warm oil, grated lemon zest, part of the peeled chopped almond kernels, raisins, salt and whipped whites in a resistant foam.
Knead the dough thoroughly, mixing from top to bottom. Put the dough in a form liberally greased with soft oil, dusted with flour, let go, grease the surface of the cake with yolk, sprinkle with almond kernels. Bake at 180 degrees until tender.
1 kg of flour
1/2 liter of milk
60 g of yeast
5 eggs
200 g sugar
300 g butter
200 g peeled almonds, 1
50 g of raisins
1 lemon
salt.
Boil milk, cool to the temperature of fresh milk. In a small part of the milk, dilute the yeast by adding foamed yeast, mix thoroughly and, covering with a towel, put in a warm place for fermentation. When the dough rises, add 5 yolks whipped with the remaining sugar, melted warm oil, grated lemon zest, part of the peeled chopped almond kernels, raisins, salt and whipped whites in a resistant foam.
Knead the dough thoroughly, mixing from top to bottom. Put the dough in a form liberally greased with soft oil, dusted with flour, let go, grease the surface of the cake with yolk, sprinkle with almond kernels. Bake at 180 degrees until tender.
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