Kulich

Name: Kulich
Yield: 5
Cuisine: Russia
Ingredients: Bread flour — 625 g (1 lb 6 oz); Active dry yeast — 2.5 tsp; Sugar — 200 g (7 oz); Warm milk — 240 ml (8 fl oz); Egg yolks — 4; Butter, softened — 115 g (4 oz); Vanilla extract — 1 tsp; Raisins — 75 g (2.5 oz); Candied fruit — 35 g (1.25 oz); Icing sugar, for decoration — 125 g (4.4 oz); Lemon juice, for decoration — 2 tbsp; Colourful sprinkles, to garnish

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 625 g (1 lb 6 oz)
Active dry yeast — 2.5 tsp
Sugar — 200 g (7 oz)
Warm milk — 240 ml (8 fl oz)
Egg yolks — 4
Butter, softened — 115 g (4 oz)
Vanilla extract — 1 tsp
Raisins — 75 g (2.5 oz)
Candied fruit — 35 g (1.25 oz)
Icing sugar, for decoration — 125 g (4.4 oz)
Lemon juice, for decoration — 2 tbsp
Colourful sprinkles, to garnish

Method

Dissolve the yeast and a little sugar in the warm milk and let sit for 10 minutes until foamy.
Combine the flour and remaining sugar in a large bowl, then add the yeast mixture, egg yolks, butter and vanilla, kneading for 12–15 minutes until smooth and elastic.
Fold in the raisins and candied fruit.
Cover and let rise in a warm place for 2 hours, or until doubled.
Divide the dough among greased, tall cylindrical moulds, filling about half full.
Let rise for a further 1–1.5 hours until it reaches near the top of the moulds.
Preheat the oven to 170°C (340°F) and bake for 40–50 minutes until deeply golden and a skewer comes out clean, tenting with foil if it browns too quickly.
Let cool completely.
Whisk the icing sugar with lemon juice to a thick, pourable glaze, and drizzle generously over the top of each kulich, letting it drip down the sides.
Decorate with colourful sprinkles before the icing sets.

Introduction: A tall, richly decorated sweet Easter bread topped with white icing, a beloved centrepiece of the Russian Orthodox Easter celebration.

Cultural Background: Kulich holds deep religious and cultural significance in Russia, traditionally blessed at church on Easter Saturday alongside painted eggs, its tall, cylindrical form and festive icing decoration marking the joyful end of the Lenten fast.

Tips: Use tall, narrow moulds for the traditional cylindrical shape that distinguishes kulich from other Easter breads. Let the bread cool completely before icing, as warm bread will melt the glaze too much.

Variations: Add a little saffron to the dough for extra colour and fragrance. Some families write 'ХВ' (Christ is Risen) in icing on top, a traditional Easter greeting.

Storage: Store wrapped at room temperature for up to 4 days.

Reheating: Not applicable — served at room temperature.

FAQs:

Q: Is kulich blessed at church?

A: Yes, traditionally kulich, along with painted eggs and other foods, is brought to church to be blessed on Easter Saturday, a significant part of Russian Orthodox Easter observance.

Q: Why is kulich tall and cylindrical?

A: This distinctive shape, achieved by baking in tall moulds, is a defining and symbolic feature that sets kulich apart from other Easter breads.