Passover Russian brioche (kulich)

Instructions

1. 1

   Boil the milk.

2. 2

   Cook over low heat, pour 1/2 glass of flour into the milk gently while stirring until you obtain a smooth dough and let it cool down.

3. 3

   Pour the warm preparation into the yeast, mix well and place this mixture in a draft-free warm spot (on a radiator or near a heat source) to allow the dough to rise.

4. 4

   In a bowl, beat the egg yolks with sugar and add the milk and flour to this mixture.

5. 5

   Let the dough rise again.

6. 6

   Pour in the melted butter, the remaining flour, and knead the dough until you obtain a thick dough.

7. 7

   Add the raisins and cognac.

8. 8

   Place the dough into a cake or cylindrical mold that is sufficiently deep.

9. 9

   Sprinkle the koulitch with sliced almonds.

10. 10

    Let the dough rise again.

11. 11

    Bake for (200-220°C) 70 minutes.

12. 12

    If the brioche browns while the inside is not cooked, cover it with a damp cloth and continue baking.

13. 13

    Be careful not to shake the brioche; otherwise, it may "sink."

14. 14

    After baking, remove the koulitch from the mold and place it delicately on a plate.

15. 15

    For presentation, you can sprinkle your koulitch with powdered sugar.