Russian Kulich Easter Bread
Prep Time
60minutes*
Cook Time
30minutes
Prep Time
60minutes*
Cook Time
30minutes
Ingredients
Dough
  • 1 package active dry yeast
  • 3/4cup sugardivided into two parts, ¼and ½ cup
  • 4 1/2cup cups all-purpose flourdivided into two parts, 1and 3 – 3 ½ cups
  • 1/2teaspoon sea salt
  • 2teaspoons Cardamom
  • 1/4cup warm water
  • 1/2cup lightly scalded milkcooled so it’s only warm to touch
  • 2tablespoons sour cream
  • 8tablespoons unsalted buttermelted
  • 8 large egg yolkskeep 2 of the egg whites
  • 1teaspoon vanilla
  • 1/3cup golden raisins
  • 1/4cup slivered almonds
  • 1/4cup chopped candied citrus rindmixed or orange only
Icing
  • 1cup confectioners’ sugar
  • 2teaspoons fresh lemon juice
  • 1/8teaspoon almond extract
  • 3teaspoons warm water
Instructions
  1. In a large mixing bowl, combine yeast, water, 1/4 cup of the sugar, milk and stir until the yeast and sugar have dissolved completely. Mix in 1 cup flour until well blended. Cover with a clean tea towel and let stand in a warm place for 1 hour.
  2. In another large mixing bowl, mix together ½ cup sugar, melted butter, sour cream and egg yolks. Add yeast and flour mixture, and stir well. Add vanilla, cardamom, salt and remaining 3 to 3 ½ cups flour to make a soft dough. Stir in raisins, almonds and citrus rind.
  3. In a small bowl, beat the two egg whites until stiff. Fold them into the dough. Knead until a smooth and elastic dough forms, about 3-5 minutes. Place in greased bowl, turning once to coat both sides. Cover with a tea towel and let the dough rise in a warm spot until doubled.
  4. Punch down dough, kneading a few times. If using a coffee can, coat with cooking spray. If using a paper mold, place it on a baking sheet. Place dough in the can or paper mold, and let it rise uncovered in a warm oven (100 degrees F.) or until the dough reaches the top edge of the form.
  5. Heat oven to 400 degrees F. and bake for 10 minutes on a baking sheet. Reduce heat to 350 degrees F. and bake another 35 to 40 minutes or until a wooden pick comes out clean.
  6. While the loaf is baking, prepare the icing. In a small bowl, mix together the confectioners’ sugar, lemon juice, almond extract and enough water to make a smooth, somewhat runny glaze.
  7. Remove the bread from oven and let cool 10 minutes. Unmold from the can (if using) and cool on a wire rack. If using the paper molds, cool with the molds still in place, but remove before icing. While still slightly warm, drizzle glaze over the top. Remove paper molds before serving.
Recipe Notes

Soft and delicious with a slight crumb texture, this bread is ideal for Easter brunch. The cardamom gives it a little extra kick that you want find in too many other dishes that most of the English speaking world is familiar with. To serve, cut off the crown and slice horizontally. Replace the crown to keep your loaf moist – if there’s any left!

* Prep time dough not count dough rising. As the dough has to rise twice, allow several hours for rising time.