Kulich (Russian Easter Bread)
Local name: Кулич
In short: A tall, fragrant Russian Easter bread rich with eggs and butter, studded with raisins and almonds and finished with a lemon glaze. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 40 min
- Resting
- 2 h 55 min
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 375 kcal
Kulich is the tall, domed bread that Russians bake for Easter, usually alongside paskha, the sweet cheese dessert. The dough is rich with eggs, butter and milk, perfumed with vanilla, lemon zest and cardamom, and studded with raisins and almonds. It takes patience because the soft dough needs two slow rises, but the result is a golden, tender loaf topped with a thick white glaze. Slice it in rounds, with butter or paskha.
Instructions
- In a large bowl, mix 100 g of the flour with the yeast, 1 tablespoon of the sugar and the warm milk. Cover and leave for 20 minutes until foamy.
- Add the rest of the flour and sugar, the eggs and yolks, vanilla, lemon zest, cardamom and salt. Knead for 5 minutes into a very soft, sticky dough.
- Knead in the butter in 3 portions, waiting until each is absorbed. Continue kneading for 8 minutes until the dough is smooth, shiny and elastic, then knead in the raisins, peel and almonds.
- Cover and let the dough rise in a warm place for 1 1/2 hours until doubled.
- Grease two tall tins, each about 12 cm (4 3/4 inches) wide and 1.2 litres (5 cups) in volume, and line the sides with baking paper that stands 5 cm (2 inches) above the rim. Divide the dough in two, shape into balls and place one in each tin, so they fill about half.
- Cover and let rise for 45 minutes, until the dough nearly reaches the rim of the tin. Heat the oven to 180°C (350°F).
- Bake for 35 to 40 minutes until deep golden and a skewer comes out clean, covering with foil after 20 minutes if the tops brown too fast.
- Cool in the tins for 10 minutes, then turn out and cool completely on a rack.
- Stir the powdered sugar and lemon juice into a thick glaze. Spoon it over the cooled tops so it drips down the sides and add sprinkles.
Tips
- Clean 1 litre (4 cup) food cans lined with paper also work as tins. Fill each about half and bake any extra dough in a small tin. Without tall tins, bake one large loaf in a deep 23 cm (9 inch) round pan for about 50 minutes.
- The dough should stay very soft. Do not add much more flour, or the loaf turns dry. Oil your hands lightly to handle it.
Questions and answers
What do you eat with kulich?
Kulich is sliced in rounds for the Easter meal and eaten with butter or with paskha, the sweet fresh-cheese dessert. Colored eggs sit alongside on the table.
Why is kulich baked in tall tins?
The tall, narrow shape gives the loaf its domed top, which is covered in white glaze. Many families take it to church to be blessed on Easter weekend.
How long does kulich stay fresh?
Well wrapped it keeps for 4 days at room temperature. Without the glaze it freezes for up to 2 months.
How long does it take to make Kulich (Russian Easter Bread)?
About 1 h 20 min in total: 40 min of preparation and 40 min of cooking.
How many calories are in Kulich (Russian Easter Bread)?
About 375 kcal per serving, with 8 g of protein, 60 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 60 g |
| Fat | 11 g |
| Fiber | 3 g |
| Sugar | 31 g |
| Sodium | 160 mg |
Estimated values, calculated from the ingredients.
