Russian Easter Bread (Kulich)

Place 150g of raisins in a bowl and cover with hot water. Let them sit and soften while you prepare the dough.

In a large bowl, crack 4 eggs. Using an electric hand mixer, beat the eggs for a few minutes until they are light and frothy.

While continuing to mix, slowly and gradually add 430g of sugar to the eggs until fully incorporated.

Pour in 300g of melted butter, ensuring it's not too hot, and mix to combine.

Add 500g of farmer's cheese to the bowl and mix until well combined.

Sift in about 30% of the 500g of all-purpose flour and mix it into the wet ingredients.

In a separate small bowl, combine 1/2 teaspoon of baking soda with 1 tablespoon of white vinegar. Stir until it fizzes.

Add the baking soda and vinegar mixture to the main batter and mix it in.

Continue to sift and add the remaining flour in batches, mixing after each addition, until the dough reaches the consistency of thick sour cream. You may not need all the flour.

Split the dough evenly between two separate bowls.

Drain the soaked raisins well. Add them to one half of the dough and stir to combine.

Add 150g of chocolate chips to the second half of the dough and stir to combine.

Fill special paper Easter cake molds (or panettone papers) about 70% full with the dough.

Let the filled molds rest on the counter for 15 minutes. While they rest, preheat your oven to 395°F (200°C).

Place the cakes on a baking sheet and put them in the preheated oven. Immediately lower the oven temperature to 330°F (165°C).

Bake for approximately 1 hour and 20 minutes. It is very important not to open the oven door for the first 45 minutes.

Once baked, remove the cakes from the oven and cover them with a clean kitchen towel to cool down.

For the glaze, place the marshmallows in a large, microwave-safe bowl and melt them in the microwave until smooth and liquid.

Once the cakes are cool enough to handle, carefully cut the paper molds halfway down the sides to make them easier to decorate and serve.

Dip the top of each cake into the melted marshmallow glaze, allowing any excess to drip off.

While the glaze is still sticky, decorate the cakes with assorted sprinkles, edible gold leaf, or any other desired toppings.