Classic Kulich Easter Bread

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Kulich is the tall, cylindrical sweet bread central to Russian Orthodox Easter celebrations. Enriched with eggs and butter and studded with raisins and candied orange peel, it is crowned with a bright lemon glaze and traditionally served with paskha cheese spread and dyed eggs. The yeasted dough rises twice for a cloud-soft crumb and a tender, brioche-like texture.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 65 gCarbs
• 2 gFiber
• 32 gSugar
• 10 gProtein
• 220 mgSodium
• 230 mgPotassium
• 80 mgCalcium
• 2.8 mgIron
• 3 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the sponge (pre-ferment)

• 1/2 cup warm whole milk (110°F/43°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 1 tbsp granulated sugar
• 1/3 cup all-purpose flour

For the dough

• 4 cups bread flour
• 1 cup granulated sugar
• 1 tsp fine sea salt
• 1/2 tsp ground cardamom
• 4 large egg yolks, room temperature
• 2 large whole eggs, room temperature
• 1 cup whole milk, room temperature
• 1/2 cup unsalted butter, softened

For the flavor mix-ins

• 1 tbsp vanilla extract
• 1/2 tsp saffron threads steeped in 2 tbsp warm milk (optional)
• 3/4 cup raisins
• 1/2 cup chopped candied orange peel

For the lemon glaze and topping

• 1 1/2 cups powdered sugar
• 2-3 tbsp fresh lemon juice
• 1 tbsp water
• Pastel sprinkles or toasted sliced almonds

Directions

1. Activate the sponge: In a small bowl, stir together warm milk, yeast, sugar, and 1/3 cup flour. Let stand 10-15 minutes until foamy and bubbly on top.
2. Make the dough: In the bowl of a stand mixer, whisk bread flour, sugar, salt, and cardamom. Add egg yolks, whole eggs, milk, vanilla, saffron milk (if using), and the activated sponge. Mix with the dough hook on low speed until a shaggy dough forms, about 3 minutes.
3. Knead: Increase speed to medium and knead 10 minutes, gradually adding softened butter a tablespoon at a time after the first 5 minutes, until the dough is smooth, elastic, and pulls away from the bowl. Add raisins and candied orange peel during the final 2 minutes of kneading.
4. First rise: Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm place 1.5-2 hours until doubled in size.
5. Shape and second rise: Grease tall cylindrical kulich pans (or clean 1-pound coffee cans). Punch down dough, divide evenly among pans filling each about 1/3 full, cover, and let rise 45-60 minutes until dough reaches about 2/3 of the pan height. Preheat oven to 350°F (175°C).
6. Bake: Place pans on a baking sheet and bake 40-50 minutes, tenting the tops loosely with foil after 25 minutes to prevent over-browning. The bread is done when golden brown and an instant-read thermometer inserted in the center reads 190°F (88°C).
7. Cool: Let kulich rest in pans 10 minutes, then carefully remove and transfer to a wire rack to cool completely before glazing.
8. Glaze: Whisk powdered sugar, lemon juice, and water in a bowl until smooth, thick, but pourable. Spoon generously over the top of each cooled kulich, letting it drip naturally down the sides.
9. Decorate and serve: While the glaze is still wet, top with pastel sprinkles or toasted almonds. Allow the glaze to set 20-30 minutes before slicing. Serve with paskha and dyed eggs for an authentic Orthodox Easter table.

Cook’s Notes

• If you don't have traditional kulich pans, clean 1-pound coffee cans or tall aluminum cans work well—just grease them thoroughly and reduce baking time by 5 minutes.
• Don't overbake; check at 35 minutes and tent with foil if the top browns too quickly, since a dry kulich loses its signature softness.
• For deeper flavor, plump the raisins in 2 tbsp warm rum, brandy, or orange juice for 20 minutes before adding to the dough.
• The dough should feel soft and slightly tacky after kneading; resist adding extra flour, which makes the crumb dense rather than cloud-light.
• Wrapped tightly, kulich keeps 3-4 days at room temperature and actually tastes better on day two as the flavors meld.

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