kulich

Traditional Paska Easter Bread Recipe a.k.a. Kulich has been made by our family for generations.

Paska Easter Bread Recipe (Kulich)

+ 2 Tbsp warm milk (I used whole milk)

eggs (room temp)

Tbsp active dry yeast

sugar

unsalted butter ((1/2 lb

tsp salt

sour cream

tsp vanilla extract

all-purpose Canadian flour (divided)

raisins (white

Sugar

Lemon

Paper

In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours.

Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but wont' stick to your fingers). I find it's easiest to fold flour in with a silicone spatula. Dough should be soft. Stir in 1 to 1 1/2 cups raisins. Cover and let dough rise another 2 hours in a warm oven (100˚F).

Divide dough evenly into the three paper baking molds; try not to mix it or stomp it down too much. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full. Remove from the oven and preheat oven to 350˚F.

Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.

Once the Breads are at room temperature and wrappers are off, get your frosting ready. In a medium bowl, whisk together 2 cups powdered sugar with 3 Tbsp lemon juice. Add a little water if it's too thick or a little more powdered sugar if it's too runny. Pour the glaze over each cooled Easter bread. Traditionally, these are topped with colorful sprinkles before the glaze sets.

Kulich Russian sweet Easter Bread, similar to Italian Panettone. Easy recipe using bread maker dough setting. Traditionally made with raisins, but this recipe uses dried cranberries and blueberries - Kulich Easter Bread (Кулич)

Kulich Easter Bread (Paska)

milk

eggs

butter

vanilla

flour (sifted)

bread machine yeast

raisins

icing sugar

Vanilla

Place ingredients, in the order listed, into your bread machine and select the dough program. Should take about 90 minutes to complete the dough cycle.

Remove the dough onto a floured surface. It will be very sticky. When you knock down the dough, to make it less sticky, add about 1/2 cup of flour and lightly work the dough. You don't want to properly knead it, but really just to keep it from sticking to the table.

Grease the cans/silicone cylinder with cooking spray. Divide the dough, so that the can/cylinder is filled only 1/3-1/2 from the top with dough (it will rise the rest of the way). Cover with cling wrap and a tea towel, place in a warm place for 1-2 hours, and allow to rise to the top of the cylinder. Be very careful not to bump, slam doors, and even keep away from drafts. This can cause the Kulich to collapse.

Place into a 180°C/350F preheated oven and bake from 20-30 minutes, depending on the size of your container. If the top is starts to burn, cover with foil and continue to cook. Using a thin wooden skewer, pierce the Kulich, and remove the skewer to test if it is done. If dough sticks on skewer, keep in oven for 5 more minutes and check again.

Allow to cool on a baking rack. When it is room temperature, Mix the icing sugar, milk and vanilla together. Pour the glaze over the Kulich and top with colorful candy sprinkles.

Soft and fluffy traditional Russian and Ukrainian Easter bread with dried fruit and a sugar glaze!

Ukrainian Easter Bread Recipe (video)

dry active yeast

white granulated sugar

sour cream (not low-fat)

unsalted butter (melted)

salt

all-purpose flour

fruit

oz egg whites; about 3 eggs

confectioner’s sugar

3, 6- inch paper bread molds

Rainbow nonpareils

Bring the eggs, sour cream and melted butter to room temperature. Heat the milk in the microwave or on the stove top until it’s lukewarm, between 120 and 130F (49 to 54C). Pour the milk into a large mixing bowl and sprinkle the dry yeast over the top; let the yeast proof for 5 minutes. After 5 minutes, whisk the yeast and milk together and add the sugar, salt, eggs, egg yolks, sour cream and melted butter. Make sure the butter isn’t too hot, otherwise the heat can kill the yeast. Whisk the ingredients together for a couple minutes until smooth.

Add 2 cups (250 g) of all-purpose flour to the batter and whisk it until it’s smooth; the remaining flour will be added later. Fill a large pot with hot water, not boiling, and place the mixing bowl with the batter over the pot, ensuring that the bottom of the bowl does not touch the water. Let the batter proof for 1 ½ hours and change the water when it cools down completely.

While the batter is proofing, prepare the filling. If using dried fruit, place the fruit into a bowl and top it with warm water. Let the fruit stand and rehydrate while the batter proofs.

Once the batter has proofed, mix in the remaining flour with a spatula or wooden spoon. Once the dough pulls together into a ball, turn it out of the mixing bowl onto the kitchen counter. Sprinkle the counter with a couple extra tablespoons of flour and knead the dough for 4 to 6 minutes, until it’s smooth and elastic. Watch my video recipe for extra tips! Don’t add too much flour; the butter in the dough will grease the counter, preventing the dough from sticking.

Drain any remaining liquids from the dried fruit. Spread the dough into a small square and sprinkle the dried fruit, chocolate or nuts on top, then fold the corners of the dough over. Knead for about 1 minute, adding a sprinkle of flour if necessary, until the dough is smooth.

Roll the dough into a thick log and divide the dough into three even pieces and roll each piece into a ball. Use a kitchen scale for accuracy.

For the traditional round shape, use 6-inch Panettone paper baking molds, or shape a mold using a double layer of parchment paper: line the bottom and sides of two, 6-inch (15-cm) round baking pans with parchment paper reaching about 6 to 7 inches (15-18 cm) up the side. This bread can also be prepared in regular loaf pans lined with parchment paper.

Next, prepare the oven for proofing. Fill a large casserole dish with boiling water and place it at the bottom of the oven. Place the baking sheet with the dough onto the middle rack of the oven and close the door. Allow the dough to proof for approximately 2 hours, or until doubled in size. Change the water every 45 minutes to ensure the oven stays warm and humid.

Once the dough has proofed, remove it from the oven and preheat the oven to 350F/177C. Once the oven is preheated, bake the bread for about 45 minutes. The tops of the bread will start to turn a deep golden brown. I recommend placing a sheet of foil very loosely over the bread around the 30 minute mark to prevent the bread from browning too much.

Once the bread is baked, remove it from the oven and onto a cooling rack to cool.

Baking the Bread:

For the royal icing, place the egg whites into a medium-sized mixing bowl and add just ½ cup of the confectioner’s sugar. Whisk with a mixer on medium speed and gradually add in the remaining confectioner’s sugar, about ½ cup at a time. If glaze becomes too thick, thin it out with a few drops of water. This recipe will make enough to generously coat all three loaves; cut the recipe in half if you don’t want too much glaze.

NOTE: Royal Icing contains raw egg whites. You can also use pasteurized egg whites. Don’t want to use raw egg whites? Make a simple sugar glaze with 2 cups confectioner’s sugar and water or lemon juice. Add a couple tablespoons of liquid at a time and mix to the desired consistency.

Drop spoonful’s of the glaze over the slightly cooled bread; remove the bread from the paper molds if you want the glaze to go down the sides of the bread as well. Sprinkle the top with rainbow nonpareils.

This bread is best enjoyed the day of and the next day. To keep it for the next day, allow the bread to cool completely, then wrap very well in plastic wrap and store at room temperature.

For Royal Icing:

Such a delicious and festive bread.  I had the 4 inch paper molds and it made 6 of them.  With smaller molds the kulich was done in 30 minutes.  Wish I could show you photos as they came out awesome. Thanks so much for sharing this recipe.  Apricot and cherry great combination.

Tatyana, this is the first recipe that worked! The dough rose beautifully. 
The only thing is куличи were very dry inside. I’m not sure why. I followed every step of the recipe and made them twice. Three with raisins and three with dries apricots and cranberries. 
I’m definitely saving the recipe, but I’d love them to be more moist on the inside. Can you give me a few tips? 
Thank you again. Have a blessed day!

Beautiful recipe, thank u very much :) i couldnt find those molds, so i have to be a little bit creative, but overal it was so tasty!!!

First recipe that I tried and turned out extremely good. Kids ate one right away. It almost tastes like challah. It's sooo good. Will be using this recipe from now on.

https://www.youtube.com/watch?v=PxFN5dQrU08

GET THE RECIPE:
No Ukrainian or Russian Easter celebration is complete without this amazing, buttery and flaky Ukrainian Easter Bread, also known as Kulich! I’m sharing my family recipe for this traditional bread, dotted with dried apricots and cranberries and glazed with royal icing! This delicious, sweet yeast bread has been a staple in Russian and Ukrainian Orthodox Easter for millennia and is still immensely popular to this day in Russia, Ukraine and other Eastern European countries. You can also find this recipe in my new cookbook, Beyond Borscht, which includes 75 Eastern European recipes!

INGREDIENTS:
1 cup (240 ml) whole milk
1 tbsp (6.5 g) dry active yeast
1 cup (200 g) white granulated sugar
2 large eggs, plus 2 egg yolks
1/3 cup (82 g) sour cream (not low-fat)
¾ cup (170 g) unsalted butter, melted
1 tsp salt
5 2/3 cups (708 g) all-purpose flour
1 cup (g varies) mixed dried fruit, nuts, chocolate

For Royal Icing:
3 oz (105 ml) egg whites; about 3 eggs
3 ½ to 4 cups (420-480 g) confectioner’s sugar
3, 6-inch (15-cm) paper bread molds
Rainbow nonpareils

GET THE RECIPE:

SUPPLIES/TOOLS: (Amazon Affiliate Links)
*6-inch Floral Paper Molds –
*6-inch Panettone Paper Molds –
*Kitchen Scale –
*KitchenAid Hand Mixer –
*Rainbow Nonpareils –
*Copper Measuring Cups –

Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
*Wusthof Ikon Knife Set:
*Epicurean Cutting Boards:
*Mauviel Copper Frying Pans:
*CuisinArt Food Processor:
*Glass Mixing Bowls:

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Traditional Ukrainian Easter Bread | Paska | Kulich Bread | with Royal Icing | Кулич Пасхальный

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Paska Easter Bread Recipe (Kulich)

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Top 3 kulich recipes from across the web

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Ukrainian Easter Bread Recipe (vide...

The most viewed kulich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine