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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Poppy Seeds: Gently knead in 2 to 3 tablespoons of poppy seeds if desired to incorporate them evenly into the dough.
- 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.
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking.
- 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.
- 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.
- 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.
- 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
