Ellen Bales


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


★★★★★ 1 vote

1 large loaf
30 Min
55 Min


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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 large
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


1 c
confectioners' sugar
2 tsp
lemon juice
1/8 tsp
almond extract
2 to 3 tsp
warm water



  • 1For 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.
  • 2In 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.
  • 3In 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.
  • 4Coat 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.
  • 5Heat 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.
  • 6For 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.
  • 7Remove 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.
  • 8Note: You may decorate the top with poppy seeds, sprinkles, or chopped nuts.

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