Go Back Email Link
–+ servings
Sprinkles added on top of Easter bread kulich to decorate.
Print Recipe
5 from 4 votes

Russian Easter Bread (Kulich)

Fill your home with the heavenly aroma of warm, buttery bread this Easter with a traditional Russian Easter Bread, also known as Kulich. This rich and flavorful sweet bread decorated with sprinkles, raisins, or citrus peels is a centerpiece of the Russian Orthodox Easter celebration.
Prep Time10 minutes
Cook Time50 minutes
Proof & Rising2 hours
Total Time3 hours
Course: Bread, Breakfast, Dessert
Cuisine: Russian
Servings: 12 mini, or 2 coffee can size
Calories: 344kcal
Author: Kelly
Save The Recipe

Want To Save This Recipe?

Enter your email below and I'll send it straight to your inbox! Plus you'll get our latest delicious recipes every other week.

Equipment

Ingredients

For Kulich Dough

  • 1 cup Warm milk 105°F
  • 4½ teaspoon Active dry yeast or 2 envelopes
  • 1 teaspoon Sugar to proof the yeast
  • 4 cup Bread flour plus more for kneading
  • ¾ cup Granulated sugar
  • 3 large Eggs
  • 2 Egg yolks
  • 2 teaspoon Lemon zest or orange zest
  • ½ tbs Brandy optional
  • 10 tbs Butter melted and cooled
  • ¼ cup Raisins optional
  • ¼ cup Almonds slivered, optional

For The Icing

  • 2 cup Powdered sugar for icing
  • 1 tablespoon Water
  • 2 tablespoon Sprinkles or candied fruit for decoration
US Customary - Metric

Instructions

Make The Mini Kulich

  • In a large bowl, whisk together warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
    1 cup Warm milk, 4½ teaspoon Active dry yeast, 1 teaspoon Sugar
  • Whisk in 4 cups of flour, eggs, egg yolks, brandy, lemon zest, and melted butter. Stir until a shaggy dough forms.
    4 cup Bread flour, ¾ cup Granulated sugar, 3 large Eggs, 2 Egg yolks, ½ tbs Brandy, 10 tbs Butter, 2 teaspoon Lemon zest
  • On a lightly floured surface, knead the dough for 10 minutes, incorporating the remaining flour gradually until the dough is smooth and elastic. Fold in the raisins and slivered almonds if using.
    ¼ cup Raisins, ¼ cup Almonds
  • Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
  • Spray the tall mini Kulich paper forms with non-stick spray and set them on a large baking sheet. Divide the dough evenly between the prepared forms. Cover and let rise for another 30 minutes.
    PRO TIP: You can make larger kulich with two small coffee cans.
  • Preheat oven to 350°F (175°C) while the bread is rising. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Set on a wire rack to cool.
    PRO TIP: Lay aluminum foil on top during the last 15 minutes if the kulich are browning too dark.

Ice and Decorate

  • While the Kulich cools, prepare the icing by mixing powdered sugar with a little water until a thick consistency that can be piped is reached.
  • Drizzle with icing and decorate with sprinkles or candied fruit, if desired.
    2 cup Powdered sugar, 1 tablespoon Water, 2 tablespoon Sprinkles

Notes

  • You can substitute the brandy it with another flavored alcohol like rum or orange liqueur, or simply omit it altogether.
  • Use room temperature ingredients, it helps the dough come together smoothly.
  • You can replace the raisins with slivered almonds, chopped dried fruits like cranberries, apricots, or cherries, or chopped nuts.
  • Spray the inside of the kulich molds to prevents sticking.
  • Cool the Kulich completely before decorating: This allows the glaze to set properly.

Nutrition

Calories: 344kcal | Carbohydrates: 59g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 106mg | Sodium: 104mg | Potassium: 132mg | Fiber: 2g | Sugar: 16g | Vitamin A: 436IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg