Perfect Easter Kulich with Sweet Glaze

In a bowl, combine the *warm milk* with the yeast and 1 tablespoon of sugar from the total amount. Allow it to stand for *10 minutes* to develop a frothy top.

In another bowl, mix together the *butter* and remaining *sugar*. Then, add the *eggs* and *vanilla extract*, stirring well. Next, incorporate the activated yeast mixture, followed by the *sifted flour* and *salt*. Knead the dough for about *10 minutes*; it should be slightly sticky to your hands.

Grease a bowl with some vegetable oil and place the dough inside. Cover with plastic wrap and let it rise in a warm area for *2 hours*, or until doubled in size. Alternatively, preheat the oven to *50 degrees Celsius* (120 degrees Fahrenheit), turn it off, and let the dough rise for *1 hour*, leaving the door slightly ajar.

Once risen, punch down the dough and gently fold in the *washed and dried raisins or other dried fruits*. Ensure they are evenly distributed throughout the dough. Cover with plastic wrap again and let it rest for an additional *30 minutes* in a warm spot.

Divide the dough according to the size of your pans. Transfer the dough into the kulich molds, filling each mold about *one-third full*. Allow it to rise once more until puffy.

Preheat the oven to *180 degrees Celsius* (350 degrees Fahrenheit) and bake the kulich for *25 to 30 minutes*. Once the tops are golden, cover with foil to prevent burning and bake until fully cooked.

To make the glaze, mix together the *dry milk powder*, *condensed milk*, and *lemon juice*. Stir well until smooth, adjusting the thickness by adding more dry milk or condensed milk as needed.

Once the kulich has cooled, generously cover it with the glaze and decorate as desired. Wishing you a *joyful Easter* celebration! 🐣