Traditional Russian Kulich Recipe: A Celebratory Easter Bread

Ingredients

  • 1 cup of milk
  • 1/2 cup of sugar
  • 2 packages of active dry yeast
  • 1/2 cup of warm water (110 degrees F/45 degrees C)
  • 3 eggs
  • 1 egg yolk
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of vanilla extract
  • 5 to 6 cups of all-purpose flour
  • 1/2 cup of chopped almonds
  • 1/2 cup of raisins
  • 1/2 cup of dried currants
  • 1/2 cup of candied mixed fruit peel
  • 1/2 cup of melted butter
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 cup of powdered sugar
  • 2 tablespoons of lemon juice

Steps and instructions

  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm.
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. In a large bowl, combine the yeast mixture with the milk, eggs, egg yolk, salt, vanilla, lemon zest, orange zest, and 3 cups flour; beat well. Add the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried fruit peel, and almonds. Continue kneading until smooth, about 8 minutes.
  4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased round, tall pans (like coffee cans). Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  6. Bake in the preheated oven for about 1 hour, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Cool on a wire rack for 10 minutes, then remove from pans. Let cool completely, then drizzle with a mixture of powdered sugar and lemon juice.

Tools for making

  • Mixing bowls - You'll need at least one large mixing bowl to combine the ingredients and knead the dough.
  • Saucepan - A small saucepan is needed to warm the milk.
  • Measuring cups and spoons - You'll need these to accurately measure the ingredients.
  • Whisk - Use a whisk to mix the yeast, milk, and other wet ingredients together.
  • Dough scraper - This tool will help you scrape the dough off the surface and gather it while kneading.
  • Baking pans - Round, tall pans like coffee cans are ideal for baking the kulich.
  • Wire rack - After baking, cool the kulich on a wire rack to prevent them from getting soggy.
  • Pastry brush - You'll need a pastry brush to brush the powdered sugar and lemon juice glaze onto the cooled kulich.

Recipe variations

  • Substitute almond or soy milk for regular milk for a dairy-free version.
  • Replace all-purpose flour with whole wheat flour for a healthier option.
  • Add a teaspoon of ground cinnamon or cardamom to the dough for a spiced flavor.
  • Include chopped dried apricots, cranberries, or other dried fruits in addition to or instead of raisins and currants.
  • Add a handful of chopped walnuts or pistachios for extra crunch.
  • Replace the candied mixed fruit peel with candied cherries or citron.
  • Use honey or maple syrup instead of sugar for a natural sweetener.
  • Add a tablespoon of rum or brandy to the dough for a boozy twist.
  • Include grated carrot or grated apple for added moisture and flavor.
  • Create a glaze using powdered sugar, lemon juice, and a pinch of salt for a tangy and sweet topping.

Recipe overview

This recipe will guide you through the process of making a traditional Russian Kulich, a sweet, yeast-leavened bread that's typically served during Easter. It features a delightful mix of almonds, raisins, currants, and candied fruit peel, giving it a unique, fruity sweetness. The dough is shaped into a cylindrical form, resembling a coffee can, and is then baked until golden brown. Once cooled, the Kulich is drizzled with a tangy lemon-sugar glaze. Expect a soft, fragrant loaf that's both beautiful to look at and delicious to eat. This recipe may require a bit of time and patience, especially during the rising periods, but the result is a wonderfully festive and traditional Russian Easter treat that's well worth the effort.

Common questions

  1. Can I use instant yeast instead of active dry yeast?
  2. Yes, you can use instant yeast instead of active dry yeast. However, you may need to adjust the quantity or follow the manufacturer's instructions.
  3. Can I use a bread machine to knead the dough?
  4. Yes, you can use a bread machine to knead the dough. Follow the manufacturer's instructions for the dough setting and add the ingredients accordingly.
  5. Can I substitute or omit the nuts and dried fruits?
  6. Yes, you can customize the recipe by substituting or omitting nuts and dried fruits according to your preference. However, keep in mind that it may alter the texture and flavor of the kulich.
  7. How do I know when the dough has risen enough?
  8. The dough should approximately double in volume during the rising process, which usually takes about 1 hour. You can also perform the "poke test" by lightly pressing your finger into the dough. If the indentation remains, the dough is ready.
  9. What size pans should I use?
  10. It is recommended to use round, tall pans such as coffee cans. This will help the kulich hold its shape while baking. You can also use other round pans of similar size.
  11. Can I freeze the kulich?
  12. Yes, you can freeze the kulich. Make sure it is completely cooled before wrapping it tightly in plastic wrap or aluminum foil. Thaw it at room temperature before serving.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix and knead the dough.
  • Saucepan - Used to warm the milk for the dough.
  • Small Bowl - For dissolving the yeast in warm water.
  • Measuring Cups and Spoons - To measure the ingredients accurately.
  • Oven - To bake the kulich loaves.
  • Round, Tall Pans - Used to bake the kulich loaves, ideally similar to coffee cans.
  • Wire Rack - For cooling the baked kulich loaves.
  • Pastry Brush - To brush the powdered sugar and lemon juice glaze onto the cooled loaves.
  • Damp Cloth - To cover the dough and let it rise.
  • Damp Cloth - To cover the baked kulich loaves and keep them moist while cooling.

Origin stories

Traditionally baked during the Easter holiday, the towering, cylindrical shape of Kulich is said to symbolize the Church, with the icing acting as its white domes. The inclusion of raisins and candied fruits also holds a special significance, as they represent the sweetness of Heaven. The dough itself is blessed by the Orthodox Church before it’s baked, making this sweet bread not just a culinary delight, but a deeply spiritual element of Russian culture. This delicious bread is often accompanied by Paskha, a pyramid-shaped dessert made from cottage cheese, completing an indulgent duo served in homes across Russia during Easter celebrations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.