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russian kulich for easter

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Russian Kulich is a sweet yeast bread typically served at Easter and blessed by the parish priest. It is a cross between a bread and a cake. Recipe: Eastern European Food Photo:

(1 rating)
yield 1 large loaf
prep time 30 Min
cook time 55 Min

Ingredients For russian kulich for easter

  • 1 pkg
    active dry yeast
  • 1/4 c
    warm water
  • 1/4 c
    sugar + 1/2 cup sugar
  • 1/2 c
    scalded milk, cooled to 110 degrees
  • 1 c
    plus 3 to 3-1/2 cups all-purpose flour
  • 8 Tbsp
    unsalted butter
  • 8 lg
    egg yolks (reserve 2 egg whites)
  • 1 tsp
    vanilla extract
  • 2 tsp
  • 1/2 tsp
  • 1/3 c
    golden raisins
  • 1/4 c
    slivered almonds
  • 1/4 c
    chopped candied orange rind
  • GLAZE:
  • 1 c
    confectioners' sugar
  • 2 tsp
    lemon juice
  • 1/8 tsp
    almond extract
  • 2 to 3 tsp
    warm water

How To Make russian kulich for easter

  • 1
    For the dough: In a large bowl, combine yeast, water, 1/4 cup sugar and milk, mixing until yeast and sugar have dissolved. Stir in 1 cup flour until well blended. Cover and let stand in a warm place for 1 hour.
  • 2
    In a large bowl, with an electric mixer, combine butter, 1/2 cup sugar and egg yolks. Add yeast-flour mixture from Step 1, stirring well. Add vanilla, cardamom, salt and enough of the 3 to 3-1/2 cups flour to make a soft dough. Stir in raisins, almonds and orange rind.
  • 3
    In a small bowl, beat 2 reserved egg whites until stiff. Fold them into the dough made in Step 2. Knead by machine or hand until a smooth and elastic dough forms, about 3-5 minutes. Place in a greased bowl, turning once to coat both sides. Cover with greased plastic wrap and let rise until doubled.
  • 4
    Coat a 2-pound coffee can or kulich pan with cooking spray. Punch down dough and knead a few times. Place it in the prepared can, cover with greased plastic wrap and let rise until dough reaches the top of the can.
  • 5
    Heat oven to 400 degrees. Place pan on a baking sheet and bake 10 minutes. Reduce heat to 350 degrees and bake another 35 to 40 minutes or until tester comes out clean.
  • 6
    For the glaze: While kulich is baking, prepare glaze by combining in a small bowl the confectioners' sugar, lemon juice, almond extract and enough water to make a smooth, runny glaze.
  • 7
    Remove kulich from oven and let cool 10 minutes. Unmold from can and cool on a wire rack. While still slightly warm, drizzle glaze over the top. To serve, cut off the crown and slice base into rounds. To keep any leftovers moist, replace the crown.
  • 8
    Note: You may decorate the top with poppy seeds, sprinkles, or chopped nuts.