Stuffed Kulich

Warm up the milk, then stir in the yeast, 2 tablespoons of sugar, and 2 tablespoons of flour. Mix well and let the sponge proof for 15 minutes until bubbly.

In a separate bowl, beat the eggs, remaining sugar, and vanilla sugar with a mixer. Add the sour cream and softened butter while continuing to beat. Fold the sponge into the mixture using a spatula. Gradually add the sifted flour and knead into a soft dough. Knead thoroughly for about 20-30 minutes.

Place the dough in a warm spot for 1 to 1.5 hours until doubled in size.

Pour hot water over the raisins and let them plump for 15 minutes. Pat them dry with paper towels and lightly dust with flour.

Punch down the dough gently and fold in the raisins. Divide the dough into 6 portions and place them into baking molds, filling each just under halfway.

Let the kulich rise for half an hour until increased in volume. Bake at 180°C (350°F) for 30-40 minutes.

For the filling, combine the heavy cream and dulce de leche, whipping with a mixer until light and airy.