Kulich Recipe – Russian Special
Kulich is a tall, sweet, yeasted bread traditionally enjoyed in Russia and Eastern Europe during Easter. Rich with eggs and butter and studded with raisins or candied fruits, kulich is often baked in cylindrical molds, topped with a white sugar glaze, and decorated with colorful sprinkles or nuts. It’s typically blessed on Easter morning and shared as a symbol of joy and renewal.
- Prep Time30 min
- Cook Time1 hr
- Perform Time3 hr 30 min
- Total Time5 hr
Kulich Ingredients:
- 500g (4 cups) all-purpose flour
- 2 1/4 tsp (7g) active dry yeast
- 1/2 cup (120ml) warm milk
- 100g (1/2 cup) sugar
- 3 large eggs
- 100g (7 tbsp) unsalted butter, softened
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom or nutmeg (optional)
- 1/2 cup raisins or mixed candied fruit
- 2 tbsp rum or orange juice (for soaking fruit)
- Zest of 1 lemon or orange
For the Glaze:
- 1 cup powdered sugar
- 1–2 tbsp lemon juice or milk
- Sprinkles or chopped nuts (optional)
Prepare the Fruit:
Soak raisins or candied fruit in rum or juice for at least 30 minutes. Drain before using.
Make the Dough:
Dissolve yeast in warm milk with 1 tsp sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, combine flour, remaining sugar, salt, and spice.
Add eggs, softened butter, vanilla, citrus zest, and yeast mixture.
Mix and knead for 8–10 minutes until smooth and elastic.
Fold in soaked fruit gently.
First Rise:
Place dough in a greased bowl. Cover and let rise in a warm place for 1.5–2 hours, or until doubled.
Shape & Second Rise:
Grease and line tall molds (e.g., coffee tins, panettone molds, or high-sided cake pans).
Fill each mold halfway with dough. Cover and let rise again for about 45–60 minutes.
Bake the Kulich:
Preheat oven to 180°C (350°F).
Bake for 40–50 minutes or until golden and a skewer comes out clean.
If browning too quickly, tent with foil during the last 15 minutes.
Let cool in molds for 10 minutes, then remove and cool completely on wire rack.
Glaze and Decorate:
Mix powdered sugar with lemon juice or milk to form a thick glaze.
Spoon over cooled kulich, letting it drip slightly down the sides.
Top with sprinkles or nuts if desired.
Recipe Notes :
Shape Tip: Traditional kulich is tall and cylindrical—panettone molds or tall cans work best.
Flavor Boost: Add a splash of brandy or almond extract for extra depth.
Storage: Wrap in plastic wrap and store at room temperature for 3–4 days.
Serving Tradition: Often sliced and served with sweet cheese (like Paskha) or tea.
