📝 About This Recipe
Kulich is the crown jewel of the Orthodox Easter table, a towering, buttery brioche-style bread infused with the warmth of saffron and the citrusy hum of cardamom. Traditionally baked in tall cylindrical molds, this festive loaf is enriched with egg yolks and studded with rum-soaked dried fruits to symbolize the richness of the season. Topped with a snowy white sugar glaze and colorful sprinkles, it is as much a centerpiece as it is a decadent treat.
🥗 Ingredients
The Yeast Starter (Opara)
- 1 cup Whole milk (warmed to 105°F)
- 2 tablespoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1/2 cup All-purpose flour (sifted)
The Dough
- 4 1/2 cups All-purpose flour (plus more for dusting)
- 6 large Egg yolks (at room temperature)
- 1 cup Granulated sugar
- 3/4 cup Unsalted butter (melted and cooled)
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cardamom
- 1/2 teaspoon Saffron threads (crushed and soaked in 1 tbsp warm water)
- 1/2 teaspoon Salt
Fruits and Nuts
- 1/2 cup Golden raisins (soaked in dark rum for 1 hour)
- 1/4 cup Candied orange peel (finely chopped)
- 1/4 cup Slivered almonds (toasted)
The Glaze and Garnish
- 1 1/2 cups Powdered sugar (sifted)
- 2 tablespoons Lemon juice
- 2 tablespoons Decorative sprinkles (traditionally nonpareils)
👨🍳 Instructions
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1
Prepare the 'Opara' (starter) by whisking together the warm milk, 1 tablespoon of sugar, the yeast, and 1/2 cup of flour in a small bowl. Cover with a kitchen towel and let it sit in a warm, draft-free spot for 20-30 minutes until foamy and doubled in size.
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2
In a large bowl or the bowl of a stand mixer, beat the 6 egg yolks with 1 cup of granulated sugar until the mixture is pale yellow and thick. This takes about 3-5 minutes on medium-high speed.
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3
Add the yeast starter, melted butter, vanilla extract, cardamom, salt, and the saffron water (including the threads) to the egg mixture. Stir until well combined.
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4
Gradually add the remaining 4 1/2 cups of flour, one cup at a time. If using a stand mixer, use the dough hook on low speed. The dough should be soft, elastic, and slightly sticky.
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5
Knead the dough for about 10 minutes by hand or 7 minutes in the mixer until it is smooth and pulls away from the sides of the bowl. Place in a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours until doubled.
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6
Drain the rum from the raisins. Gently fold the raisins, candied orange peel, and slivered almonds into the risen dough until evenly distributed.
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7
Prepare two 2-pound coffee cans or traditional Kulich paper molds by greasing them generously with butter and lining the bottoms with parchment paper. If using cans, line the sides with parchment paper extending 2 inches above the rim.
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8
Divide the dough into two equal portions and place them into the prepared molds. The dough should fill only about 1/3 to 1/2 of the mold height. Cover and let rise again for 45-60 minutes until the dough reaches the top of the mold.
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9
Preheat your oven to 350°F (175°C). Carefully place the molds on the center rack and bake for 40-50 minutes. If the tops brown too quickly, tent them loosely with aluminum foil.
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10
Test for doneness by inserting a long wooden skewer into the center; it should come out clean. Remove from the oven and let the loaves cool in the molds for 10 minutes.
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11
Gently remove the bread from the molds. A traditional trick is to lay the tall loaves on their sides on a soft pillow or folded towel, rolling them every few minutes as they cool to prevent them from collapsing under their own weight.
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12
Prepare the glaze by whisking powdered sugar and lemon juice until thick and glossy. Once the bread is completely cool, pour the glaze over the top, allowing it to drip down the sides artistically. Immediately top with sprinkles.
💡 Chef's Tips
For the softest crumb, ensure all ingredients (especially eggs) are at room temperature before starting. If you don't have saffron, a half-teaspoon of turmeric can provide that classic golden hue without changing the flavor too much. Avoid adding too much extra flour during the kneading process; the dough should remain tacky to ensure the bread isn't dry. To prevent the fruit from sinking to the bottom, toss the soaked raisins in a tablespoon of flour before folding them into the dough.
🍽️ Serving Suggestions
Serve thick slices with a generous dollop of Paskha (a traditional Russian sweet cheese spread). Pair with a glass of sweet dessert wine or a strong, hot black tea with lemon. Excellent when toasted the next day and spread with high-quality unsalted butter. Traditionally served alongside red-dyed hard-boiled eggs for the Easter breakfast feast.