Kulich: Rich Russian Easter Bread for Special Occasions

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Ever tried baking bread that’s both fluffy and rich? Kulich is here to blow your mind. 🎉

This Russian Easter bread is a showstopper – sweet, fragrant, and perfect for celebrations.

Get ready to impress your friends and family with this festive masterpiece. 🌟

Why This Recipe Stands Out

Kulich isn’t just bread – it’s a tradition. This recipe combines the richness of brioche with the sweetness of a cake, making it a unique treat for Easter or any special occasion. The secret? A blend of warm spices, citrus zest, and a touch of rum-soaked raisins that elevate the flavor to a whole new level.

What makes this recipe stand out is its balance. It’s not too dense, not too light – just the perfect texture that melts in your mouth. Plus, the glossy glaze and colorful sprinkles make it as beautiful as it is delicious. Trust me, this isn’t your average loaf of bread.

Your Shopping List

• 4 cups all-purpose flour – the backbone of your dough, giving it structure.
• 1 cup whole milk – for richness and moisture.
• 1/2 cup unsalted butter – softened, because cold butter is the enemy of smooth dough.
• 3/4 cup granulated sugar – just enough sweetness to make it dessert-worthy.
• 4 large eggs – room temperature, for a light and airy crumb.
• 1 packet active dry yeast – the magic ingredient that makes it rise.
• 1/2 cup raisins – soaked in rum for an extra flavor kick.
• Zest of 1 lemon and 1 orange – for a bright, citrusy aroma.
• 1 tsp cardamom – because every great bread needs a hint of spice.
• 1/2 tsp vanilla extract – for that warm, comforting flavor.

From Start to Finish

1. Activate the yeast: Warm the milk to 110°F (not hotter!) and mix it with the yeast and a pinch of sugar. Let it sit for 10 minutes until frothy.
2. Make the dough: In a large bowl, combine the flour, sugar, cardamom, and citrus zest. Add the yeast mixture, eggs, and softened butter. Knead for 8-10 minutes until smooth and elastic.
3. Let it rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1.5-2 hours, or until doubled in size.
4. Add the raisins: Gently fold in the rum-soaked raisins, being careful not to deflate the dough too much.
5. Shape and bake: Transfer the dough to a greased Kulich mold or tall cake pan. Let it rise again for 30 minutes, then bake at 350°F for 40-45 minutes until golden brown.
6. Glaze and decorate: Once cooled, drizzle with a simple powdered sugar glaze and top with colorful sprinkles.

Cooking Mistakes Solved

Dense bread? You might have over-kneaded the dough or used cold ingredients. Always let your eggs and butter come to room temperature before starting.

Bread didn’t rise? Check your yeast. If it’s not frothy after activation, it’s probably dead. Always use fresh yeast and warm (not hot) milk.

Burnt top? Tent the bread with aluminum foil halfway through baking to prevent over-browning.

Raisins sinking to the bottom? Toss them in a bit of flour before folding them into the dough. This helps them stay evenly distributed.

Professional Cooking Tips

Here’s how to take your Kulich from good to great:

• Use a stand mixer if you have one – kneading by hand can be a workout, and the mixer ensures even texture.
• Don’t skip the second rise – it’s crucial for that light, airy crumb.
• Toast your spices before adding them to the dough. It intensifies their flavor.
• Let the bread cool completely before glazing – otherwise, the glaze will just melt off.

Quick Recipe FAQ

Can I make Kulich without a special mold? Absolutely! Use a tall, straight-sided cake pan or even a clean coffee can.

Can I skip the rum in the raisins? Sure, but you’ll miss out on that extra depth of flavor. If you’re avoiding alcohol, soak the raisins in orange juice instead.

How long does Kulich stay fresh? It’s best eaten within 2-3 days. Store it in an airtight container to keep it moist.

Can I freeze Kulich? Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

What’s the best way to slice it? Use a serrated knife and cut it into thick, even slices. It’s rich, so a little goes a long way.

Can I add nuts? Definitely! Chopped almonds or walnuts work beautifully. Just fold them in with the raisins.

Your Turn to Cook

Now that you’ve got the recipe, it’s time to roll up your sleeves and bake your own Kulich. Whether it’s for Easter, a special occasion, or just because you deserve something amazing, this bread is sure to wow. Don’t forget to share your masterpiece – and maybe save me a slice. 😉