The Russian Kulich Bread Recipe 

The Kulich is a traditional Easter cake.[1] Sometimes thought of as a bread owing the method by which it's made, it's much more of a cake than a bread but it can be viewed either way. Kulich is made mainly for Orthodox Easter celebrations and usually consists of a mixture of dried and candied fruits and spices, shaped like a tower.[2]
There are many variations on the recipe for the kulich; this recipe is the most common, classical one.

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Ingredients

• 1 kg, 35.2 oz flour
  
• 50 g, 1.76 oz yeast
  
• 1-1.5 cups of milk
  
• 10 egg yolks
  
• 3 egg whites
  
• 250 g, 8.8 oz sugar
  
• 200 g, 7 oz butter
  
• 100 g, 3.5 oz raisins
  
• 25 g, 0.88 oz cognac
  
• 25 g, 0.88 oz candied citrus peel
  
• 1 teaspoon ground cardamom and half a teaspoon ground nutmeg
  
• 3-4 teaspoons vanilla sugar
  
• 1 g, pinch salt
  

For the icing:
The icing is optional but a delicious touch. You can also use commercially-made icing if preferred.

• 250 g, 8.8 oz sugar
  
• 150 ml, 5.0 fl oz hot water
  
• 1 teaspoon lemon juice
  

Steps

1. Boil half a cup of the milk.
   
2. Mix the boiled milk with 100 g, 3.5 oz of the flour until you get an elastic mass.
   
3. Dissolve the yeast in another half cup of warm milk. Mix this with 100 g, 3.5 oz of the flour and leave for 10 minutes for the yeast to react.
   
4. Combine the two mixtures, mix well, cover and leave for about 1 hour, or more, if needed for the mixture to leaven completely.
   
5. Meanwhile, mix the yolks, whites, sugar and salt, and whisk until white.
   
6. Add half of the yolk mixture to the yeast mixture, and let it rise over one hour. Then add the rest of the yolk mixture, add 500 g, 17.6 oz of flour and knead the dough until it stops sticking to your hands.
   
7. Melt the butter. Slowly add it to the dough, and mix in well. At this stage, preheat the oven to 180ºC/350ºF.
   
8. Add the spices, raisins, candied citrus peel, and cognac. Mix through, then leave the dough to rise again.
   
9. Depending on the size you want the kulich to be, divide the dough if you need to and place the dough into the baking container. Remember that the container should only be filled halfway. Sprinkle some raisins and candied citrus peel on the top, and let the dough rise again until it fills about two thirds of the container.
   
10. Coat the top of the with egg yolk. Put the dough in the oven for about an hour.
    
11. Make the icing if you're using it. Place the sugar into a pan, mix it with the hot water and stir until dissolved.
    
    • Bring the mixture to the boil on high heat, without stirring.
      
    • When the mixture begins to boil, remove the foam that forms at the top.
      
    • Cover the pan and boil until it thickens.
      
    • Take the pan off the heat and add the lemon juice.
      
    • Get a mechanic whisker and beat the mixture until it becomes white and thick.
      
12. Remove the kulich from the oven when baked. To check if the cake is ready, gently sink a knife into it. It should come out clean. Allow to cool on a wire cooling rack.
    
    • When cooled, add the icing. Decorate as wished, see one example in the photo accompanying this step.
      

Tips

• Feel free to experiment. A popular addition is adding 100 g, 3.5 oz of sour cream, for example.
  
• Keep any uneaten cake in the fridge, covered with cellophane or foil.
  
• Any leftover icing should also be kept covered in the fridge.
  
• The traditional method of icing a kulich is to sprinkle the cake with icing (confectioner's sugar).[3] This is the easiest method, so feel free to use it if preferred.
  
• Kulich is often cut crosswise into slices and served with hard boiled eggs.[4]
  

Warnings

• Supervise children in the kitchen.
  

Things You'll Need

• A container for baking; the kulich is usually cylindrical, but you can make it loaf-shaped if you wish.
  
• Saucepan or pot for milk
  
• Mixing bowls and mixing spoons
  
• Egg whisk
  
• Egg wash brush
  
• Saucepan or pot for icing
  
• Butterknife or icing spatula for adding icing

Sources and Citations

1. ↑ Larousse Gastronomique, Kulich, p. 592, (2009), ISBN 978-0-600-62042-6
2. ↑ Larousse Gastronomique, Kulich, p. 592, (2009), ISBN 978-0-600-62042-6
3. ↑ Larousse Gastronomique, Kulich, p. 592, (2009), ISBN 978-0-600-62042-6
4. ↑ Larousse Gastronomique, Kulich, p. 592, (2009), ISBN 978-0-600-62042-6

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