Kulich

Name: Kulich
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Russian
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

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

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

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

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

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

Knead dough for 10 minutes, then cover and let rise for 2 hours until doubled in size.
5

Transfer dough to a tall baking mold and let rise for 1 hour.
6

Bake at 350F for 35 to 40 minutes until golden, then cool.
7

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

Questions

Can I make Kulich dairy-free?

Yes. The dairy in this entry 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 this entry 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.

How long does Kulich keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Kulich?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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