Recipe for Kulich, Russian Easter Brioche

In the bowl of your mixer, combine the yeast with the warm cream and 90 g of flour. Cover and let sit in a warm place for about 30 minutes. The mixture should double in volume.

Then add 290 g of flour, salt, eggs, and sugar. Knead with the hook for 5 minutes. Then add softened butter and knead to incorporate the butter well. Add the remaining flour, and finish with the raisins. Knead for 5 minutes.

Knead the dough, then place it in a floured bowl. Cover and let it rest in the refrigerator for 6 hours or overnight. Take the dough out. Divide it in two if you want to make two loaves.

Line two tall molds with parchment paper, covering the bottoms and sides. Place your dough balls in each mold. Allow them to rise again in the molds for about 1 hour. Bake at 180°C for 35 minutes.

To finish, royal icing. Mix all the ingredients and proceed to ice the cooled brioche. Decorate your baked goods with the royal icing and colorful sugar pearls.