Kulich, a traditional Russian Easter bread, is a tall column of buttery, slightly sweet bread filled with fruit. The texture is feathery, not soft like a cinnamon roll. Lightly spiced, with a hint of orange (and if you choose, a touch of cognac, brandy, or rum), this recipe is certain to become a family favorite.
In Russia, the kulich is taken to church to be blessed after the Easter service; it’s that important! Some believe the iced, domed top is supposed to represent a snow-covered orthodox church. (It snowed a lot on my kulich. I may have gotten carried away with the icing this time.) It’s also traditionally decorated with flowers on top, which is a stunning presentation for Easter.
Have you ever eaten Panettone? Kulich is very similar. Some people like to add chopped almonds, but I prefer to just use fruit.
I bought paper panettone molds—which made the whole process so much easier. There are very nice nonstick molds available too. They’re on my wish list! You can also use coffee cans that are lined with buttered parchment.
This will take a while to make, but requires very little hands-on effort. It’s a rich dough and rises three times, with a total of six to ten hours of rise time. Plan to hang around the the house the day before Easter so you can monitor the dough as it progresses from sponge to dough to masterpiece. While it’s doing its thing you can dye eggs, eat chocolates, run to the store, and go about your business.
|Easter Kulich|| |
- 1 cup very warm milk
- 1 tablespoon sugar
- 2 packages active-dry yeast
- 1 egg
- 2 cups bread flour
- 1 cup raisins
- ½ cup currants or chopped dried fruit
- ⅓ cup cognac (or brandy, rum, or orange juice)
- 2 eggs plus 2 egg yolks
- ¾ cup sugar
- ¾ cup butter, melted
- Zest from one orange
- ¼ teaspoon cardamom
- 2 teaspoons cinnamon
- 2 teaspoons salt
- 1 teaspoon vanilla
- 3 cups bread flour (a little more if necessary)
- ½ cup candied citrus peel, chopped
- 2 cups powdered sugar
- 2 tablespoon orange or lemon juice
- Milk to thin the frosting if necessary
- In a large bowl (a stand mixer is recommended), combine the warm milk and sugar. Add the yeast and let it sit for 2–3 minutes. Add the egg and mix well.
- Add 1 cup of the flour and beat for 1 minute. Sprinkle the remaining 1 cup of flour over the yeast mixture. Do not stir! Cover and let the sponge sit for 2–3 hours. The yeast mixture will rise and cover most of the flour.
- While the sponge is rising, combine the raisins, dried fruit, and alcohol (or orange juice) in a small bowl. Cover.
- When the sponge has risen (expect to see pockets of flour) add the eggs and egg yolks to the sponge and mix well.
- Add sugar and mix well.
- Add the melted butter gradually, until completely incorporated.Switch to a dough hook if you're using a stand mixer.
- Add the orange zest, cardamom, cinnamon, salt, vanilla, and 2 cups flour. Mix well.
- Gradually add remaining cup of flour.
- Drain alcohol from raisins. (Don't waste it - it's wonderful in coffee!) Add drained raisins and candied citrus to dough.
- Knead by machine for 5 minutes (or by hand 7-8 minutes). Dough should come cleanly away from the sides of the bowl, but should still be soft and slightly sticky. If it is too sticky, add additional flour 1 tablespoon at a time.
- Place dough in greased bowl and allow to rise in a warm place until doubled. This will take several hours.
- If you are not using disposable panettone molds, prepare pans. Line the bottoms and sides of two or three (depending on the height you want) 1-pound coffee cans with buttered parchment paper. You can also use large ramekins, with heavy foil wrapped around the outside to add height.
- Place molds on a baking sheet. Divide dough in half for two taller loaves, or into thirds for three shorter ones. Form into smooth balls and place into prepared molds. Press gently with fingers to flatten the tops slightly; this will keep them nice and even when they bake. Cover and allow to rise until the dough gets close to the top of the molds. This can take 3-5 hours!
- Heat oven to 350 F.
- Cover molds lightly with foil and bake until a wooden skewer inserted into the middle of the dough comes out clean. Remove foil if a darker top is desired. Depending on the size of your pans, baking time can be 45–60 minutes. Remove from oven and cool on a rack. Lay them on their side on the rack for 10–15 minutes, rolling gently every few minutes. Slide kulich out of the cans or molds and cool on the rack, rolling once or twice to avoid flat sides.
- When cool, combine the powdered sugar, lemon or orange juice, and enough milk to make a frosting that will ooze slowly over the sides of the kulich when the top is frosted. Frost the tops and decorate with flowers, nuts, raisins, or sprinkles.
Wishing you a joyous Easter!
I learn so much from you! I’ve never made these, and it was fascinating to read about the process, as well as the Old World traditions relating to them.
Thank you so much! I love exploring baking traditions.