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.
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.
Easter Bread Recipes Around the World
Makes 1 large loaf of Russian Easter Bread
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.
Easter Bread Recipes Around the World
Makes 1 large loaf of Russian Easter Bread
Prep Time: 30 minutes
Cook Time: 55 minutes
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:
- 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.
- In the bowl of a stand 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.
- In a small bowl, beat 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.
- 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.
- 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.
- 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.
- 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.
