Kulich

Place milk in a large microwave-safe bowl. Microwave on high for 1 minute or until lukewarm. Add yeast, cup flour and 2 tbs raw sugar, then whisk until combined. Set aside, covered, for 15 minutes or until frothy.

Separate 3 eggs, then refrigerate egg whites. Add remaining eggs to yolks and whisk to combine. Add to milk mixture and whisk to combine.

Place butter and remaining raw sugar in the bowl of a stand mixer fitted with a paddle attachment, then beat until combined. Add half of the milk mixture, beating until combined. Add sour cream, remaining milk mixture, half of the remaining flour, sultanas and a pinch of salt, beating between each addition. Add remaining flour and beat until combined.

Stand, covered, for 2 hours in a warm place or until doubled in size. Punch down dough. Stand, covered, for a further 2 hours or until doubled in size.

Grease a 20cm round springform pan. Line base with baking paper. Line side with 4 layers baking paper, extending paper 10cm above edge. Punch down dough and spoon into pan. Gently press any sultanas sticking out from top into dough. Stand for 30 minutes or until doubled in size.

Meanwhile, preheat oven to 180°C/160°C fan-forced. Brush top with a little reserved egg white. Place pan on bottom rack and bake for 1 hour 5 minutes or until very dark. Stand in pan for 15 minutes. Remove from pan and set aside to cool.

Place icing sugar and remaining reserved egg white in the bowl of a stand mixer fitted with a whisk. Whisk on medium-high speed for 6 minutes or until soft peaks form. Add a little water to thin icing, if desired. Top kulich with icing. Stand for 30 minutes or until icing sets. Serve.