How to Make Russian Kulich - A Step-by-Step Guide

Russian Kulich is a traditional Easter bread that holds a special place in Russian culinary culture. This sweet and enriched bread is typically made during the Easter holiday and is often enjoyed as part of the festive feast. The bread is usually tall and cylindrical in shape, and it is often topped with a sugary glaze and colorful sprinkles or candied fruit.

What makes Russian Kulich so special is not just its delicious flavor, but also the symbolism and traditions associated with it...

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Ingredients

  • 1 cup warm milk
  • 1 ½ (.25 ounce) packages active dry yeast
  • ¾ cup granulated sugar, divided
  • 4 cups all-purpose flour, divided
  • 3 large whole eggs, separated
  • 2 large egg yolks, divided
  • ½ tablespoon brandy
  • ½ teaspoon salt
  • 10 tablespoons butter, melted and cooled
  • ½ cup slivered blanched almonds, coarsely ground
  • ¼ cup raisins
  • 1 tablespoon water
  • 4 (10.5 ounce) aluminum coffee cans
  • ¾ cup confectioners' sugar
  • 1 tablespoon lemon juice

Information

  • Prep Time: 50 mins
  • Cook Time: 35 mins
  • Additional Time: 3 hrs 20 mins
  • Total Time: 4 hrs 45 mins
  • Servings: 8
  • Yield: 4 loaves

  • Stir together warm milk, yeast, and 1/4 teaspoon sugar in a large bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled, about 1 hour.
  • Beat 4 yolks with remaining sugar in a bowl with an electric mixer at medium speed until mixture is thick and pale, 2 to 3 minutes. Beat in brandy and salt.
  • Stir yeast dough to deflate. Add yolk mixture and melted butter; stir until well blended. Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter, then stir in remaining 2 1/2 cups flour. Cover the bowl and let rise in a warm place until doubled, about 1 hour 10 minutes.
  • Stir dough to deflate, then mix in almonds and raisins.
  • Butter 4 clean (10 1/2-ounce) coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour, knocking out excess. Divide dough evenly among cans. Let dough rise in cans, covered with a towel, until about 1/2 inch from rim, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk together remaining yolk and water in a small bowl; lightly brush over tops of dough.
  • Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Turn loaves out onto a rack, turn right-side up, and let cool completely, about 1 1/2 hours.
  • Make glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.
  • Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.
  • Nutrition

    587 cal.

    • Total Fat: 22g
    • Saturated Fat: 11g
    • Cholesterol: 153mg
    • Sodium: 289mg
    • Total Carbohydrate: 85g
    • Dietary Fiber: 3g
    • Total Sugars: 35g
    • Protein: 12g
    • Vitamin C: 1mg
    • Calcium: 84mg
    • Iron: 4mg
    • Potassium: 254mg