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.
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What Is Kulich?
Kulich is more than just a delicious treat; it holds deep symbolic meaning. The tall, cylindrical shape represents the crown of thorns worn by Jesus Christ, and the sweet bread itself signifies rebirth and new life.
Why You'll Love This Russian Easter Bread Recipe
Indulge in a rich Easter tradition steeped in symbolism. This Russian Easter Kulich boasts a brioche-like texture, bursting with sweet raisins and citrus.
Beyond its deliciousness, the beautiful golden brown loaf adorned with a simple white icing creates a stunning centerpiece for your Easter celebration.
- Authentic Easter Tradition: Experience the joy of baking a treasured Easter bread recipe passed down through generations in Russian households.
- Rich and Flavorful: The brioche-like dough, enriched with eggs and butter, is bursting with flavor and perfectly complements the sweetness of the raisins and citrus.
- Beautiful Presentation: The tall, golden brown Kulich adorned with a simple white icing and festive sprinkles creates a stunning centerpiece for your Easter table.
Ingredients Overview
To create this decadent Easter bread, you'll need pantry staples alongside some special touches.
The rich dough is built with warm milk, active dry yeast, and sugar. Eggs and melted butter add richness, while golden raisins and citrus peels provide bursts of sweetness and bright flavor.
To ice, a powdered sugar and water is mixed until you get a texture that lets you drizzle over the kulich. Simply add sprinkles, or some candied citrus rinds.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Russian Easter Bread
Even beginner bakers can create this showstopping Easter bread!
The process involves simple steps like letting the yeast activate in warm milk, mixing the dough ingredients, and allowing it to rise. Once shaped and risen again, the Kulich bakes to a beautiful golden brown.
With a little patience and these easy-to-follow instructions, you'll be well on your way to creating a delicious and symbolic centerpiece for your Easter feast.
Make the Kulich Dough
- In a large bowl, whisk together warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
- Whisk in 4 cups of flour, eggs, egg yolks, brandy, lemon zest, and melted butter. Stir until a shaggy dough forms.
- Whisk in 4 cups of flour, eggs, egg yolks, brandy, and melted butter. Stir until a shaggy dough forms.
- Knead the bread using a dough hook, kneading machine, or by hand. Fold in the raisins if using.
- 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.
Fill The Kulich Forms
PRO TIP: While this recipe is for making small, individual kulich, you can also make two medium size breads using two small (11.3 or 12 oz) coffee cans.
- 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.
Bake and Cool
- 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 with Sprinkles
- 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.
Serving Suggestions
Embrace tradition and enjoy your Kulich throughout the Easter season! Savor slices toasted for breakfast on Easter morning, or serve it alongside a steaming cup of tea for a delightful afternoon treat.
Pair it with colorful deviled eggs, a vibrant accompaniment to the golden brown loaf, for a beautiful and festive Easter presentation. Wrap in decorative cellophane with a bright ribbon around for a sweet and festive Easter gift for friends and family.
Substitutions and Variations
Here are a few delicious variations when making this kulich bread recipe.
- Don't have brandy? You can substitute it with another flavored alcohol like rum or orange liqueur, or simply omit it altogether.
- Not a fan of raisins? Replace them with chopped dried fruits like cranberries, apricots, or cherries.
- Want a richer flavor? Add a teaspoon of vanilla extract to the dough.
- For a more festive presentation, use colorful candied citrus peels or chopped nuts for decoration.
Tips for Success
Here are a few tips for making this sweet Easter bread recipe:
- Proof the dough properly to ensure a light and airy final product.
- Use room temperature ingredients, it helps the dough come together smoothly.
- Don't overmix the dough.
- Spray the inside of the kulich molds to prevents sticking.
- Cool the Kulich completely before decorating: This allows the glaze to set properly.
Storage Options
- Kulich can be stored at room temperature for up to 3 days, tightly wrapped in plastic wrap.
- For longer storage, wrap the cooled Kulich tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Related Recipes
- Tsoureki Bread with Red Easter Eggs
- Italian Panettone (Christmas Bread)
- Rosca de Reyes Wreath Bread
- Fat Tuesday Paczki Donuts
- Pan de Muertos (Day of The Dead Bread)
Frequently Asked Questions
Yes, you can use a bread machine for the initial mixing and kneading stages. Just be sure to remove the dough after the first rise and follow the shaping and baking instructions in this recipe.
Tall, cylindrical baking tins are traditionally used for Kulich. You will find the paper cylinders on Amazon listed for making Kulich, Paska, or Panettone cakes.
There are endless possibilities for decorating your Kulich! A simple glaze with sprinkles is a classic option. You can also get creative with piped icing, chopped nuts, dried fruit, or candied citrus peels.
Insert a toothpick or cake tester into the center of the bread. If it comes out clean, your Kulich is good to go!
Holiday Bread
- Tsoureki Bread with Red Easter Eggs
- Irish Soda Bread with Raisins
- Challah Bread
- Italian Panettone (Christmas Bread)
Get the Recipe!
Russian Easter Bread (Kulich)
Equipment
- Easter Decorated Paper Kulich or Paska molds 3.5 x 3.5 inches, 8 oz
- Brown Paper Kulich or Paska molds 3.5 x 3.5 inches, 8 oz
- Tall Springform cake pan set 4", 4.7", 5.7", 6.7" Diameter and 4" to 5.1" Tall
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
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.
