1. Prepare the Yeast & Dough
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Activate: Mix the warm milk, warm water, sugar, and yeast. Let it sit for about 10 minutes until foamy.
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Mix: Whisk the eggs and add them to the yeast mixture.
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Knead: Gradually add the flour and salt. Knead until a smooth dough forms (it should be soft but not sticking to your hands).
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First Rise: Cover the dough and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
2. The “Incredible Trick” (Lamination)
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Divide: Divide the risen dough into 3 equal portions (one for each glass bowl/mold seen in the photo).
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Roll Out: Roll one portion out into a very thin, long rectangle (almost transparent).
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Butter: Spread a generous layer of the soft butter over the entire surface of the dough.
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Fill: Sprinkle a mix of the raisins, chopped apricots, and walnuts (the photo also shows chocolate chips!) over the buttered dough.
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Roll & Cut: Roll the dough up tightly into a long log. Cut the log in half lengthwise, but leave one end attached.
3. Shaping & Final Rise
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Spiral: Coil each half of the sliced log with the “cut side” (layers showing) facing outward. Stack the coils on top of each other to create a tall, layered tower.
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Placement: Place the shaped dough into greased deep baking bowls or paper Kulich molds.
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Second Rise: Let them rest for another 40–60 minutes.
4. Baking
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Wash: Brush the tops with egg yolk (as seen in the photo) for a golden finish.
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Bake: Bake in a preheated oven at 180°C (350°F) for about 30–40 minutes. If the tops brown too quickly, cover them loosely with foil.
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Finish: Once cooled, dust with powdered sugar.