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Russian Easter Bread Recipe - Kulich

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Russian Easter Bread or Kulich

Russian Easter Bread or Kulich

Flickr by happy-dee-dooo
Russian kulich is a sweet yeast-risen bread typically served at Easter. It just wouldn't be Easter Sunday in Russia without a piece of this tall, cylindrical bread that has been blessed by the parish priest. Another standby for Easter is paskha, a sweet molded cheese dessert that is often spread on a slice of kulich.

Kulich is a cross between a bread and a cake with a slightly sweet crumb. As with most foods, the recipe varies from family to family. But it usually has raisins, nuts and candied citrus rind. You'll need a 2-pound coffee can or kulich pan to bake it in.

See Easter Breads Across Eastern Europe and Easter Bread Recipes Around the World

Freeze leftover egg whites and save for leftover egg white recipes.

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 25 minutes

Yield: 1 large Russian Kulich

Ingredients:

  • Dough:
  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1/4 cup sugar + 1/2 cup sugar
  • 1/2 cup scalded milk, cooled to 110 degrees
  • 1 cup + 3 to 3 1/2 cups all-purpose flour
  • 8 tablespoons unsalted butter
  • 8 large egg yolks (reserve 2 egg whites)
  • 1 teaspoon vanilla
  • 2 teaspoons cardamom
  • 1/2 teaspoon salt
  • 1/3 cup golden raisins
  • 1/4 cup slivered almonds
  • 1/4 cup chopped candied orange rind
  • .
  • Glaze:
  • 1 cup confectioners' sugar
  • 2 teaspons lemon juice
  • 1/8 teaspoon almond extract
  • 2-3 teaspoons warm water

Preparation:

  1. 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 the bowl of a stand mixer, combine butter, 1/2 cup sugar and egg yolks. Here is a QUICK TIP: How to Freeze Leftover Egg Whites. 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 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 prpeared 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. 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.
User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member brasheed

I been looking for a good paska for years! this one happen to be just perfect, so good easy and delicious. I had passed the link to so many of my friends already. My family loved it and so did all my guests. I like to thank the provider of such a great recipe and I hope you had a great Easter as well. your instructions were just great and users friendly too. CBS

44 out of 46 people found this helpful.

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