Easter table couldn't be without Kulich, holiday ceremonial bread. Easter Kulich, being a symbol of atonement sufferings on the cross by Jesus Christ, has an inner meaning.
Dissolve yeast in some tb of milk and stir in 2 eggs. Mix hot milk with hot cream and flour and cool down. Add dissolved yeast and mix thoroughly. Cover with towel and put in a warm place. Kulich dough must be "coddled" and "cherished", the temperature of the dough must be not less than 29-30 C. Beat up 8 yolks with sugar and 8 agg whites with sugar separately. Add yolks and whites to the risen up dough. Knead the dough carefully upside down. Add more flour if needed. Let the dough rise the second time. Beat up the dough on the table to remove carbonic acid. Grease the form for Kulich with soft butter, sprinkle with flour and pour in the dough half. Leave in a room to rise. When the dough is up to the top, brush the top with yolk and sprinkle with almonds. Bake in the oven 180 C. The duration of baking depends on the size of Kulich and can last 1-2 hours.
Kulichi are baked inside large cans, it's not a bread, and thus has to be a unique form, usually tall and rounded. The topping og the Kulich is made by mixing confect, sugar with water and a squeeze of lemon. This glaze is placed on the Kulich once it cools down. Also, instead of using flour after buttering the inside form, you should use bread crumbs. Once you serve the Kulich, you should serve it with Paskha and painted eggs for Easter celebrations.
