📝 About This Recipe
A centerpiece of Orthodox Easter traditions, Kulich is a towering, cylindrical sweet bread that marries the richness of a brioche with the aromatic complexity of a fruitcake. Infused with golden saffron, fragrant cardamom, and brandy-soaked fruits, this bread is prized for its delicate, vertical crumb and its snow-white crown of sugar glaze. It is more than just a loaf; it is a labor of love that fills the home with the warm, celebratory scent of citrus and spice.
🥗 Ingredients
The Yeast Starter (Opara)
- 1 cup Whole milk (warmed to 100°F/38°C)
- 2 tablespoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1 cup All-purpose flour (sifted)
The Rich Dough
- 4 cups All-purpose flour (high-quality, plus extra for dusting)
- 6 large Egg yolks (at room temperature)
- 1 cup Granulated sugar
- 1 cup Unsalted butter (melted and cooled slightly)
- 1/2 teaspoon Saffron threads (steeped in 1 tbsp warm water)
- 1/2 teaspoon Ground cardamom (freshly ground preferred)
- 1 tablespoon Vanilla extract
- 1/2 teaspoon Salt
Fruits and Nuts
- 1/2 cup Golden raisins (soaked in brandy for 30 mins)
- 1/3 cup Candied orange peel (finely diced)
- 1/4 cup Slivered almonds (toasted)
The Royal Glaze
- 1 1/2 cups Powdered sugar (sifted)
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Decorative sprinkles (traditional nonpareils)
👨🍳 Instructions
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1
Prepare the 'Opara' (starter) by whisking the warm milk, yeast, 1 tablespoon of sugar, and 1 cup of flour in a medium bowl. Cover with a damp cloth and let it sit in a warm, draft-free spot for 30-45 minutes until it is very bubbly and has 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 sugar until the mixture is pale yellow and creamy (about 3-4 minutes).
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3
Add the bloomed Opara to the egg yolk mixture. Stir in the melted butter, saffron water, vanilla extract, ground cardamom, and salt. Mix until well combined.
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4
Gradually add the remaining 4 cups of flour, one cup at a time. If using a stand mixer, switch to the dough hook. Knead the dough for about 10-12 minutes by machine or 15 minutes by hand until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Drain the raisins from the brandy and pat dry. Fold the raisins, candied orange peel, and slivered almonds into the dough until evenly distributed.
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6
Place the dough in a large, lightly greased bowl. Cover and let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
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7
Prepare two traditional Kulich molds (tall coffee cans or specialized paper molds) by lining the bottoms and sides with parchment paper. Ensure the parchment sticks up 2 inches above the rim of the mold.
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8
Punch down the risen dough and divide it into two equal portions. Shape each into a ball and drop into the prepared molds. The dough should only fill about 1/3 to 1/2 of the mold.
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9
Cover the molds and let the dough rise a second time for about 45-60 minutes, until it reaches just below the rim of the mold.
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10
Preheat your oven to 350°F (175°C). Bake the loaves for 40-50 minutes. If the tops brown too quickly, loosely cover them with aluminum foil. A wooden skewer inserted into the center should come out clean.
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11
Crucial Step: Remove from the oven and let the loaves cool *on their sides* on a soft pillow or folded towels, rotating them every few minutes. This prevents the tall, delicate bread from collapsing under its own weight while cooling.
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12
Once completely cool, whisk the powdered sugar and lemon juice together to create a thick, white glaze. Pour over the tops of the loaves, allowing it to drip naturally down the sides. Immediately decorate with sprinkles.
💡 Chef's Tips
Always use room temperature eggs and warm (not hot) milk to ensure the yeast thrives. If you don't have saffron, a pinch of turmeric can provide the classic golden color, though the flavor will differ. Avoid opening the oven door during the first 20 minutes of baking to prevent the bread from sinking. For the most authentic texture, knead the dough until it 'squeaks'—a sign that enough air has been incorporated. If using coffee cans, ensure they are thoroughly cleaned and the inner rim is smooth to avoid tearing the bread.
🍽️ Serving Suggestions
Serve in thick horizontal slices, starting from the bottom and leaving the 'crown' for last. Pair with Paskha, a traditional Russian sweetened cheese pyramid. Enjoy with a glass of sweet dessert wine or a strong cup of black tea with lemon. Spread with high-quality unsalted butter and a touch of apricot preserves. Excellent as a base for an indulgent French Toast the morning after the feast.