Russian Easter Kulich Bread Recipe

Introduction

Kulich is a traditional Russian Easter bread, rich and tender with a subtle lemon flavor and a sweet glaze. This festive bread is perfect for sharing with family and friends during holiday celebrations.

Ingredients

• 2 1/2 cups Milk
• 6 Eggs
• 1 tablespoon Active Dry Yeast
• 1 cup Granulated Sugar
• 1 tablespoon Granulated Sugar
• 1 cup Unsalted Butter
• 1/2 teaspoon Salt
• 1/2 cup Sour Cream
• 1 teaspoon Vanilla Extract
• 6 cups All-Purpose Flour
• 1 Lemon (zested)
• 3 tablespoons Lemon juice
• 2 tablespoons Poppy Seeds
• 2 cups Powdered Confectioners Sugar

Instructions

1. Step 1: In a large mixing bowl, combine warm milk and 1 tablespoon granulated sugar. Sprinkle the active dry yeast on top, stir gently, and let it sit for 10 minutes until foamy.
2. Step 2: Add melted unsalted butter, the remaining 1 cup granulated sugar, eggs, sour cream, vanilla extract, salt, and lemon zest to the yeast mixture. Mix well to combine.
3. Step 3: Stir in about 4 cups of all-purpose flour to start, mixing until you have a thick batter. Use a stand mixer with a dough hook if you have one.
4. Step 4: Gradually add the remaining 2 to 2 1/2 cups of flour, about half a cup at a time, until the dough becomes soft, elastic, and slightly tacky but not sticky. Knead for 8–10 minutes.
5. Step 5: Cover the bowl with a towel or plastic wrap and let the dough rise in a warm spot for 1½ to 2 hours, or until doubled in size.
6. Step 6: Gently knead in the poppy seeds if using.
7. Step 7: Divide the dough into greased loaf pans, paper molds, or tall tins, filling each about halfway. Cover and let rise for another 45–60 minutes until nearly doubled.
8. Step 8: Preheat the oven to 350°F (180°C). Bake the breads in the center of the oven for 30–35 minutes, until the tops are golden brown.
9. Step 9: Let the breads cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before glazing.
10. Step 10: Whisk together powdered sugar and lemon juice until smooth to make the glaze. Adjust thickness as needed with more sugar or lemon juice, then drizzle over the cooled loaves. Let the glaze set before serving.

Tips & Variations

• Use a stand mixer for easier kneading, especially with this sticky dough.
• For a richer flavor, try adding raisins or chopped candied citrus peel to the dough before the final rise.
• If you prefer, substitute sour cream with plain yogurt for a slight tang.
• Brush the tops with egg wash before baking for a shiny, golden crust.
• Glaze can be flavored with a touch of almond extract for a nutty twist.

Storage

Store Kulich wrapped tightly at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to one week. Reheat slices gently in a warm oven or microwave before serving to restore softness. The glaze is best enjoyed fresh but will keep well refrigerated for a few days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Kulich without a stand mixer?

Yes, you can knead the dough by hand. It will take more effort and time, about 10–15 minutes of kneading until the dough is soft and elastic.

What can I use instead of poppy seeds?

If you don’t have poppy seeds or prefer not to use them, chopped nuts like almonds or walnuts make a great alternative, or you can simply omit them.

Russian Easter Kulich Bread Recipe

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★★★★★

4.8 from 88 reviews

• Author: Hailey
• Total Time: 3 hours 45 minutes
• Yield: 2 large loaves 1x

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Description

Kulich is a traditional Russian Easter bread known for its tall, cylindrical shape and rich, sweet flavor infused with lemon zest and poppy seeds. This recipe yields a soft, buttery bread that’s perfect for festive occasions, topped with a tangy lemon glaze for a delicate finish.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 1/2 cups Milk, warm
• 6 Eggs
• 1 cup Unsalted Butter, melted
• 1/2 cup Sour Cream
• 1 teaspoon Vanilla Extract

Dry Ingredients

• 1 tablespoon Active Dry Yeast
• 1 cup Granulated Sugar
• 1 tablespoon Granulated Sugar (for yeast activation)
• 1/2 teaspoon Salt
• 6 cups All-Purpose Flour
• 2–3 tablespoons Poppy Seeds (optional)

Flavorings and Toppings

• 1 Lemon (zest only)
• 3 tablespoons Lemon juice
• 2 cups Powdered Confectioners Sugar (for glaze)

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Instructions

1. Activate the Yeast: In a large mixing bowl, combine the warm milk (2 1/2 cups) with 1 tablespoon of granulated sugar. Sprinkle the active dry yeast (1 tablespoon) on top, stir gently, and let it sit for 10 minutes until it becomes foamy, indicating the yeast is active.
2. Combine Wet Ingredients: Add the melted unsalted butter (1 cup), remaining granulated sugar (1 cup), eggs (6), sour cream (1/2 cup), vanilla extract (1 teaspoon), salt (1/2 teaspoon), and lemon zest from 1 lemon into the yeast mixture. Mix thoroughly to incorporate all ingredients.
3. Add Flour and Form Batter: Gradually mix in about 4 cups of all-purpose flour to start. Use a spoon or stand mixer with dough hook until you achieve a thick batter. This step begins to develop the dough structure.
4. Knead the Dough: Add the remaining 2 to 2 1/2 cups flour about 1/2 cup at a time until the dough becomes soft, elastic, and slightly tacky but not sticky. Knead the dough by hand or with a mixer for 8–10 minutes to develop gluten and structure.
5. First Rise: Cover the bowl with a towel or plastic wrap and place it in a warm, draft-free area. Let the dough rise for 1 1/2 to 2 hours until it doubles in size.
6. Add Poppy Seeds: Gently knead in 2 to 3 tablespoons of poppy seeds if desired to incorporate them evenly into the dough.
7. Shape and Second Rise: Divide the dough evenly into greased loaf pans, paper molds, or tall tins, filling each about halfway. Cover and let rise another 45 to 60 minutes until nearly doubled again.
8. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking.
9. Bake the Kulich: Place the pans in the center of the oven and bake for 30-35 minutes. The bread is done when the top is golden brown and a skewer inserted in the center comes out clean.
10. Cool: Remove the bread from the oven, let it cool in the pans for 10 minutes, then transfer to a cooling rack. Allow the bread to cool completely before glazing.
11. Prepare the Glaze: Whisk together 2 cups powdered confectioners sugar with 3 tablespoons lemon juice until smooth. Adjust with more sugar or lemon juice to reach desired glaze consistency.
12. Glaze the Bread: Drizzle the lemon glaze evenly over the cooled kulich, letting it set slightly before serving to add a sweet, tangy finish.

Notes

• Use warm milk (not hot) to activate yeast properly without killing it.
• The lemon zest and juice provide a fresh citrus flavor that balances the sweetness.
• Adding poppy seeds is optional but traditional for texture and flavor.
• The dough can be made a day ahead and refrigerated after the first rise for convenience; bring to room temperature before the second rise.
• Use tall loaf pans or special kulich molds to achieve traditional shape.
• Enjoy the bread fresh for the best texture and flavor—store remaining bread in an airtight container.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: Russian

Keywords: Kulich, Russian Easter Bread, traditional bread, sweet bread, poppy seeds, lemon glaze, festive bread