Paska Easter Bread Recipe Kulich

PASKA EASTER BREAD RECIPE (KULICH)

Steps:

• In the bowl of a stand mixer, whisk together the warm milk, 1 tbsp of yeast and 1 tbsp of sugar; allow mixture to sit for 15 minutes.
• Then add the yolks, sour cream, melted butter, 1 cup of sugar, oil, salt and vanilla sugar to the yeast mixture, whisking well to incorporate everything.
• Add 3 cups of flour to the yeast mixture and knead dough over low speed adding remaining flour until the dough has formed. Once dough has formed knead for 5 minutes over medium speed. (Dough will be slightly tacky yet indents can be easily made when poking.)
• Cover dough and allow to rise for 2-3 hours in a very warm place or until doubled in size. (Your dough shouldn't rise super fast so don't worry if it's taking very slow.
• Transfer dough to a lightly floured surface and slightly pat into a rectangular shape. Sprinkle dough with raisins and lightly knead into a ball dusting a little more flour to form a smooth ball.
• Spray 10 (10 oz) disposable foam cups with cooking spray and lightly flour each cup. Place cups onto a large baking sheet and scoop out 1/2 a cup of dough. Shape dough into balls then place into each cup. (Cups should be half way full of dough and makes about 10 balls.)
• Cover cups with plastic wrap and allow dough to rise until doubled in size or until dough reaches almost the rim of the cup (2-3 hours.)
• When dough has doubled in size place in a preheated 350 degrees F oven and bake for 40-45 minutes or until nicely browned.
• Allow breads to cool in cups for 4 minutes then run a sharp knife around the sides. Tip over and lightly squeeze the bottom of the cup for the bread to pop out. Repeat until bread removes, do not pull bread out.
• Whisk together the glaze adding more water if needed. (A little goes a big way so please add the water and milk by tbsp until desired consistency.) Glaze warm breads and sprinkle with colored sugar.

PASKA EASTER BREAD RECIPE (KULICH)

Steps:

• In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours.
• Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but wont' stick to your fingers). I find it's easiest to fold flour in with a silicone spatula. Dough should be soft. Stir in 1 to 1 1/2 cups raisins. Cover and let dough rise another 2 hours in a warm oven (100˚F).
• Divide dough evenly into the three paper baking molds; try not to mix it or stomp it down too much. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full. Remove from the oven and preheat oven to 350˚F.
• Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.
• Once the Breads are at room temperature and wrappers are off, get your frosting ready. In a medium bowl, whisk together 2 cups powdered sugar with 3 Tbsp lemon juice. Add a little water if it's too thick or a little more powdered sugar if it's too runny. Pour the glaze over each cooled Easter bread. Traditionally, these are topped with colorful sprinkles before the glaze sets.

RUSSIAN EASTER BREAD KULICH

Steps:

• In the bowl of a stand mixer or another large mixing bowl combine warm milk, eggs, yeast, sugar, warm melted butter, salt, sour cream and vanilla. Add 480g/4 cups flour to make a batter consistency of sour cream. Cover with a cling wrap and a towel and let it rise in a warm place for 2 hours.
• Add 600g/5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands to make a very soft and elastic dough. Stir in chocolate chips or raisins, candied citrus peel or nuts. (Anything you like in your sweet bread). Cover and let dough rise another 2 hours in a warm place. The rising process will take longer if your house is not very warm.
• Divide dough evenly into three deep 8" baking pans, that have been well-oiled. Try not to handle the dough too much. Let dough rise uncovered in a warm place for additional 2 hours or until you see a significant rise.
• Bake at 350F/180C for 35-40 minutes or until golden. Remove from the pan and cook on a wire rack.
• Once the loaves are at room temperature, melt white chocolate in a double boiler over low heat and cover the tops of bread with it. Use sprinkles to decorate.

PASKA EASTER BREAD

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.

PASKA EASTER BREAD

Steps:

• Warm the milk to between 100 to 110 degrees F (usually 30 seconds in the microwave does the trick!) and pour into a mixing bowl. Sprinkle the yeast over top and let sit for 5 to 10 minutes, until foamy.
• Add the sugar, butter, eggs, and vanilla extract, and stir to combine.
• Add the flour and the salt and stir with a wooden spoon until a shaggy dough forms. Add the golden raisins then, using the dough hook, knead on medium-low speed until a smooth, shiny ball of dough is formed, 3 to 6 minutes, adding additional flour as necessary. (You can also knead by hand until smooth ball is formed.) Place the dough in a greased bowl and cover with plastic wrap. Place in a warm, draft-free spot until doubled in size, 1 to 2 hours (rise time will depend on temperature and humidity in your kitchen).
• Punch dough down and remove from the bowl to a clean work area. Remove one-quarter of the dough and set aside. Form the large piece of dough into a ball and place in a 9-inch round cake pan or springform pan.
• Divide the remaining piece of dough into three pieces and roll them each out into a 20-inch strand. Braid the three strands together for one long braid. Divide the braid in half and use it to form a cross over the top of the large ball of dough in the pan. (Alternately, you can wrap the braid in one length around the inside edge of the pan.)
• Cover lightly with plastic wrap and let rise until puffy and nearly doubled in size, 45 to 60 minutes.
• Preheat oven to 400 degrees F.
• Whisk together the egg and water, then brush evenly all over the top of the dough and sprinkle with sugar, if desired.
• Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 25 to 30 minutes, until golden brown and an instant-read thermometer registers 190 degrees F. You can tent the pan with aluminum foil if it is browning too quickly. Remove from the oven, turn the bread out of the pan, and place it on a wire rack to cool completely.

PASKA EASTER BREAD RECIPE (KULICH)

Steps:

• Pour enough rum or warm water over the dried fruits to keep them submerged and allow them to rehydrate for 1 hour, or up to 1 week in advance. Cover the bowl and refrigerate if doing this more than 1 hour in advance. Then, drain the dried fruits and pat with paper towels to remove all moisture from the outside. Set aside or refrigerate.
• Prep: Grease a large bowl with oil or nonstick spray, set aside.Measure and prep all of the ingredients. Weigh the ingredients for best results.Check/proof your yeast if you're unsure if the yeast is still active, or if you're using active dry yeast instead of instant dried yeast.
• Combine:To a bowl of a stand mixer or a bread maker add the ingredients in the following order: 4 eggs, 1/2 cups of sugar, 1 tsp of vanilla, 2 tbsp + 1 tsp of milk or water, 2 1/2 cups flour, 2 1/4 tsp of yeast and give a quick stir with a spoon until it's chunky. Then fit the mixer with a dough hook and knead on low speed until it barely comes together.
• Knead: Then knead on medium-low speed for about 20 minutes (on a KitchenAid stand mixer - speed 3). If using the bread machine it should be turned on to the 1.5 hour dough cycle for a 2 lb white bread loaf. The dough will be thick at this point, this is OK.Check for gluten development (windowpane test). To do this take a walnut-sized piece of dough, flatten it out, then slowly stretch it until you can make it very thin and almost translucent. If the dough tears instead of getting thin and transparent continue kneading until it gets to this stage. It might take more or less time depending on many factors. Go by the windowpane test and not the time.
• Add butter and salt: Next, add butter in halves, in small cubes and continue kneading until the butter is fully incorporated about 15-20 minutes. You might have to break the dough into small chunks to make the incorporation with the butter easier. DO NOT ADD ANY MORE FLOUR - it's ok if the dough is on the runny side. As continue kneading it will hold shape better, but still should not be firm.If mixing in the bread maker: add the butter when the bread maker beeps about 20 minutes into the cycle, which indicates that any additions can be made (in our case we are adding butter).
• Add 1 cup of re-hydrated, but well-drained or paper towel dried fruits, 1 tbsp orange zest, and 3/4 cup white chocolate chips into the dough. Knead until fully incorporated.
• Rise and chill: Transfer the dough to the greased bowl and allow the dough to rise at room temperature (see Note 3) for 1 hour or until the dough is almost doubled in size.Tip: To aid in proofing or rising of the dough preheat the oven to 250F for 2-3 minutes, then turn off the heat and place the bowl with the dough in the oven. Ensure that the oven is not hotter than 100F or the extreme heat will kill the yeast and now allow the dough to rise.Then cover and chill for at least 4 hours or up to 2 days. Only skip the refrigeration if you are really tight on time. The prolonged fermentation aids in flavor and texture of the Easter bread.
• Remove from the fridge and shape. Punch down the dough and shape it into a round ball by tucking edges of the dough all around under itself until the top looks nice and smooth. Place inside the large 6 or 7-inch round and tall Panettone mold. Or divide the dough between two 5-inch Panetone molds.For mini Easter breads, divide the dough between the 3 lined with parchment paper (see pix) 32 oz cans with both ends removed. Or divide between 9-12 small two inch round paper molds. The dough should fill the molds about halfway.
• Proof: Allow the dough to proof until it is doubled in size. To create a warm environment repeat the trick with preheating the oven to 250F for 2-3 minutes, then turn it off and place the molds with the dough in there. The oven shouldn't be hotter than 100F.Once doulbed in size, lightly brush the tops with whisked yolk.
• Place in a preheated to 350F oven and bake until the inside registers 190F degrees and the tops are golden in color. If the dough browns too fast, loosely tent the top with foil.Bake time: times are approximate as each oven is different For the 6-7 inch round molds - 55-65 minutes. For 5 inch molds - 40 minutesFor the 3.5-inch round molds - 35 minutes. The 2-inch round molds will take about 20 minutes. While the bread is baking, make the glaze (directions below) and cover it with plastic wrap to prevent a film from forming.
• Remove the baked Easter Bread from the oven and allow to cool completely. Then, cover with glaze by spreading some of the powdered sugar glaze on top with a spoon or spatula, or dipping the smaller paska bread tops into the glaze. Sprinkle the sprinkles on top, if desired.
• Combine 1.5 cups powdered sugar, 1 egg and 1 tsp of lemon juice in a mixer and whip until the mixture is thick, but still flows in slow, lava-like motion, about 5-7 min. You can take a spoonful and allow it to drizzle down the inside of the bowl, if it flows down slow, leaving a nice drizzle, you can stop whipping. If not, just continue whipping until it's proper consistency.

RUSSIAN EASTER BREAD

Steps:

• Gather the ingredients.
• In a large bowl, combine yeast, water, 1/4 cup white sugar, and milk. Mix until the yeast and sugar have dissolved.
• Stir in 1 cup flour until well blended.
• Cover and let stand in a warm place for 1 hour.
• Gather the ingredients.
• In the bowl of a stand mixer , combine butter, 1/2 cup white sugar, and egg yolks.
• Add yeast-flour mixture, combining thoroughly.
• Add vanilla, cardamom, salt, and enough of the 3 to 3 1/2 cups flour to make a soft dough. Stir in raisins, almonds, and orange rind.
• In a small bowl, beat 2 reserved egg whites until stiff.
• Fold them into the dough. Knead by machine or hand until a smooth and elastic dough forms, about 3 to 5 minutes.
• Place in greased bowl, turning once to coat both sides.
• Cover with greased plastic wrap and let rise until doubled.
• Coat a 2-pound coffee can or kulich pan with cooking spray.
• Punch down dough and knead a few times.
• Place it in the prepared pan, cover with greased plastic wrap and let rise until dough reaches the top of the can.
• Heat oven to 400 F. Place pan on a baking sheet and bake 10 minutes.
• Reduce heat to 350 F and bake another 35 to 40 minutes or until a cake tester or long toothpick or thin skewer comes out clean.
• Remove kulich from oven and let cool 10 minutes. Unmold from the can and cool on a wire rack.
• Gather the ingredients.
• While kulich is baking, prepare the glaze in a small bowl by combining the confectioners' sugar, lemon juice , almond extract, and enough warm water to make a smooth, runny glaze.
• Pour over the top of the kulich allowing it to run down the sides of the cake.

RUSSIAN EASTER BREAD (KULICH)

Steps:

• Make dough:
• Heat milk, sugar, butter, saffron, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.
• Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.
• Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.
• Form loaves:
• Generously butter soufflé dishes. Punch down dough and divide in half. Loosely wrap 1 piece in plastic wrap and set aside. Cut away one third of remaining piece of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
• Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish (trim braid if using coffee cans). Form another loaf with remaining dough in same manner.
• Cover loaves with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaves will rise about 1 inch above rims of dishes).
• Bake loaves:
• Put oven rack in middle position and preheat oven to 350°F.
• Lightly beat remaining egg with a large pinch of salt, then brush egg over top of each loaf. Bake loaves until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn loaves out onto a rack, then turn right side up and cool completely.

UKRAINIAN EASTER PASKA

Steps:

• Cover the pan with greased plastic wrap and let rise until almost doubled.
• Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes, or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.

UKRAINIAN EASTER BREAD RECIPE (VIDEO)

Steps:

• Bring the eggs, sour cream and melted butter to room temperature. Heat the milk in the microwave or on the stove top until it's lukewarm, between 120 and 130F (49 to 54C). Pour the milk into a large mixing bowl and sprinkle the dry yeast over the top; let the yeast proof for 5 minutes. After 5 minutes, whisk the yeast and milk together and add the sugar, salt, eggs, egg yolks, sour cream and melted butter. Make sure the butter isn't too hot, otherwise the heat can kill the yeast. Whisk the ingredients together for a couple minutes until smooth.
• Add 2 cups (250 g) of all-purpose flour to the batter and whisk it until it's smooth; the remaining flour will be added later. Fill a large pot with hot water, not boiling, and place the mixing bowl with the batter over the pot, ensuring that the bottom of the bowl does not touch the water. Let the batter proof for 1 ½ hours and change the water when it cools down completely.
• While the batter is proofing, prepare the filling. If using dried fruit, place the fruit into a bowl and top it with warm water. Let the fruit stand and rehydrate while the batter proofs.
• Once the batter has proofed, mix in the remaining flour with a spatula or wooden spoon. Once the dough pulls together into a ball, turn it out of the mixing bowl onto the kitchen counter. Sprinkle the counter with a couple extra tablespoons of flour and knead the dough for 4 to 6 minutes, until it's smooth and elastic. Watch my video recipe for extra tips! Don't add too much flour; the butter in the dough will grease the counter, preventing the dough from sticking.
• Drain any remaining liquids from the dried fruit. Spread the dough into a small square and sprinkle the dried fruit, chocolate or nuts on top, then fold the corners of the dough over. Knead for about 1 minute, adding a sprinkle of flour if necessary, until the dough is smooth.
• Roll the dough into a thick log and divide the dough into three even pieces and roll each piece into a ball. Use a kitchen scale for accuracy.
• For the traditional round shape, use 6-inch Panettone paper baking molds, or shape a mold using a double layer of parchment paper: line the bottom and sides of two, 6-inch (15-cm) round baking pans with parchment paper reaching about 6 to 7 inches (15-18 cm) up the side. This bread can also be prepared in regular loaf pans lined with parchment paper.
• Next, prepare the oven for proofing. Fill a large casserole dish with boiling water and place it at the bottom of the oven. Place the baking sheet with the dough onto the middle rack of the oven and close the door. Allow the dough to proof for approximately 2 hours, or until doubled in size. Change the water every 45 minutes to ensure the oven stays warm and humid.

EINKORN PASKA EASTER BREAD (KULICH)

Steps:

• Mix all dry ingredients EXCEPT 3C of flour, fluff with a fork to ensure yeast and ginger is well mixed.
• Add remaining wet ingredients, mix until very smooth (about 5 minutes)
• Cover and let rise for 25 minutes.
• Uncover dough and mix in the remaining 3C of flour. Mix until smooth, cover and let rise for 20 minutes.
• Into parchment lined cans (or paper baking cups) pour batter to half-way.
• Pre-heat oven to 350°F and let batter rise uncovered for 20 minutes.
• Bake for 25-35 minutes, or until you get a clean toothpick test.Note: 350 may be too hot for your oven, so if the bottoms are too dark, lower the temp to 335° and know that you may need to bake it for a bit longer to get a clean toothpick test.
• Allow bread to cool slightly, then remove from the cans and remove the paper. Place breads on their sides on a towel. Roll them often as they cool to prevent moisture build up.

SOFTEST PASKA (KULICH) - SWEET EASTER BREAD

Steps:

• Mix the milk with 2 tablespoons sugar, 2 1/2 teaspoons yeast, and 1 1/2 cups flour in a large bowl. Stir well until you get a smooth thick batter. Cover with a plastic wrap and put in a warm dark place until the mixture doubles in size, approximately 1 hour.
• Meanwhile, combine dried fruits, orange zest, and cognac in a small bowl; stir well and set aside until needed. In a separate small bowl, mix the saffron and two tablespoons hot water. Set aside to let the spice infuse the liquid.
• When you see that your batter has already doubled in size, it's time to beat the eggs. In a stand mixer, beat 3 egg whites with salt until you get stiff peaks, about 3 minutes. Set aside. In a separate bowl, beat 6 egg yolks with the remaining granulated sugar until pale and fluffy. Pour in the saffron water, together with saffron threads, stir to combine.
• Using a spatula or big spoon, gradually mix the yolk mixture with the butter until well combined. Then add the softened butter and mix with your hands to fully incorporate. Follow with egg whites. Continue mixing with your hands until you get a smooth, airy mixture. Then start slowly adding the remaining 3 cups flour, mix until you get a soft and moist dough. Mix the dough with the dried fruits and chopped pistachios. Knead for 1 more minute. Cover the bowl with plastic wrap and let proof until doubles in size, about 2 hours.
• Divide the dough evenly between your paper baking molds, filling each mold only halfway through; try to handle it with caution and care not to disturb it too much. Let the dough rise once again in molds, for about 1 hour or longer, until the molds are 3/4 full.
• Preheat the oven to 350F. Whisk the remaining egg yolk and one egg white in a small bowl. Brush the top of each Paska with the egg wash. Bake Paska for 30 to 35 minutes until golden brown and the toothpick inserted in the center comes out clean. Remove Paska from the oven and let cool completely on a wire rack.
• In a stand mixer, beat the remaining 3 egg yolks with 1 tablespoon lemon juice until foamy. Gradually add powdered sugar and beat until the mixture is entirely white and glossy with no bubbles. Frost the top of each Paska with the whipped whites and sprinkle with chopped pistachios and dried fruits.

KULICH EASTER BREAD (PASKA)

Steps:

• Place ingredients, in the order listed, into your bread machine and select the dough program. Should take about 90 minutes to complete the dough cycle.
• Remove the dough onto a floured surface. It will be very sticky. When you knock down the dough, to make it less sticky, add about 1/2 cup of flour and lightly work the dough. You don't want to properly knead it, but really just to keep it from sticking to the table.
• Grease the cans/silicone cylinder with cooking spray. Divide the dough, so that the can/cylinder is filled only 1/3-1/2 from the top with dough (it will rise the rest of the way). Cover with cling wrap and a tea towel, place in a warm place for 1-2 hours, and allow to rise to the top of the cylinder. Be very careful not to bump, slam doors, and even keep away from drafts. This can cause the Kulich to collapse.
• Place into a 180°C/350F preheated oven and bake from 20-30 minutes, depending on the size of your container. If the top is starts to burn, cover with foil and continue to cook. Using a thin wooden skewer, pierce the Kulich, and remove the skewer to test if it is done. If dough sticks on skewer, keep in oven for 5 more minutes and check again.
• Allow to cool on a baking rack. When it is room temperature, Mix the icing sugar, milk and vanilla together. Pour the glaze over the Kulich and top with colorful candy sprinkles.

PASKA

Steps:

• Heat milk over medium heat and remove it from the stove just as it's about to start boiling. Set aside to cool until tepid.
• Dissolve ½ teaspoon of sugar in water, then add yeast and mix until combined. Set aside for 10 minutes until the yeast activates.
• In a large bowl combine the yeast mixture, tepid milk, and 2 ½ cups (300g) of flour and beat until smooth. Cover the bowl with a cloth and wait until the dough rises.
• Next, combine the yeast starter with the beaten eggs, ½ cup of sugar, melted butter, salt, and 4 ½ - 5 cups (600g) of flour. Knead until you have a smooth and elastic dough, that does not stick to the hand and is not overly stiff.
• Transfer the dough to an oiled bowl, and oil the top of the dough as well. Cover with an oiled plastic wrap and place in a warm place.
• Once the dough has doubled in size, punch the dough with your fist, and let it rise once again.
• Set aside 1/3 of the dough for decorating, and shape the rest into a round loaf. Place the loaf in a 10- to 12-inch (25-30 cm) greased round pan.
• Shape the leftover dough whichever way you like - into swirls, braids, rosettes, or crosses - and arrange them on top of the loaf.
• Cover the pan with an oiled plastic wrap and store it in a warm place until doubled in half.
• Set the oven to preheat to 400°F/200°C. In a small bowl beat the eggs and two tablespoons of water, then use it to brush the bread.
• Place loaf in the oven and bake for 15 minutes, then lower the temperature to 350°F/180°C and bake for another 40 minutes. In case the bread starts over-browning, cover it with aluminum foil.
• Once baked, place on a wire rack to cool completely.

RUSSIAN EASTER POUND CAKE RECIPE "KULICH"

Steps:

• Combine eggs with sugar.
• Add cottage cheese to the egg/sugar mixture. Keep mixing all ingredients together well.
• Add corn starch and melted butter. Continue your mixing, making sure all ingredients are gradually incorporated into the texture of the dough.
• Add baking soda and flour to the above mixture.
• While mixing the above mixture, add raisins and wall nuts.
• The dough will be liquidy, a perfect consistency to pour into the baking forms.
• I use the empty cans from olives (14 oz cans). Make sure the edges do not have the preventative barrier for the cooked cake to fall out of the can.
• Use olive oil or butter on the inside walls of the baking forms.
• Bake at 400F for about 25 minutes.
• Watch your mini cakes after 20 minutes in the oven to prevent the burnt edges.
• Decorate with glaze and sprinkles.
• 1/2 cup sour cream
• 3 Tbsp powdered sugar
• Beat up the above two ingredients for a minute or two. Apply the glaze over the "Kuliches'" tops.