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Kulich

A rich and tender Easter bread scented with cardamom and vanilla, studded with raisins and topped with a glossy white glaze.

70 minMediumServes 8380 cal/serving

RussianDessertOvenVegetarianHalal-friendlyKosher-styleNut-FreePork-FreeShellfish-FreeSoy-FreeSesame-FreeLow-SodiumAlcohol-FreeNightshade-Free

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Ingredients

  • 3/4 cup whole milk
  • 2.25 tsp active dry yeast
  • 3.5 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 egg yolks, beaten
  • 1/2 cup raisins, soaked
  • 1/2 tsp ground cardamom
  • 1 cup powdered sugar
  • 1.5 tbsp lemon juice

Instructions

  1. 1

    Dissolve 2.25 tsp active dry yeast in warm 3/4 cup whole milk with a portion of granulated sugar and let sit for 10 minutes until foamy.

  2. 2

    In a large bowl, whisk 3 beaten egg yolks with remaining 1/2 cup granulated sugar, 1/2 cup melted unsalted butter, and 1/2 tsp ground cardamom.

  3. 3

    Stir in yeast mixture, then gradually add 3.5 cups all-purpose flour and fold in 1/2 cup soaked raisins until a soft dough forms.

  4. 4

    Knead dough for 10 minutes, then cover and let rise for 2 hours until doubled in size.

  5. 5

    Transfer dough to a tall baking mold and let rise for 1 hour.

  6. 6

    Bake at 350F for 35 to 40 minutes until golden, then cool.

  7. 7

    Whisk 1 cup powdered sugar and 1.5 tbsp lemon juice until smooth, then pour over the cooled bread.

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Questions

What is Kulich?

A rich and tender Easter bread scented with cardamom and vanilla, studded with raisins and topped with a glossy white glaze. This reference files it under Russian dessert: made in the oven, rated medium and about 70 minutes start to finish.

What temperature do I cook Kulich at?

For Kulich, the oven is set to 350 F (about 175 C) in step 6. The longest stretch at that heat is 40 minutes, in step 6.

What if the yeast does not foam in Kulich?

Step 1 reads: "Dissolve 2.25 tsp active dry yeast in warm 3/4 cup whole milk with a portion of granulated sugar and let sit for 10 minutes until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

Is there a substitute for yeast in Kulich?

The entry for Kulich calls for 2.25 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Kulich dairy-free?

Yes. The dairy in Kulich is 3/4 cup whole milk, 1/2 cup unsalted butter, melted. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Kulich gluten-free?

Yes. The gluten in Kulich is 3.5 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Which part of Kulich can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of 2 hours: "Knead dough for 10 minutes, then cover and let rise for 2 hours until doubled in size." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

Serve it with

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