Dessert

Russian Easter Kulich Bread Recipe

Name: Russian Easter Kulich Bread Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 45 min
Cuisine: Russian
Ingredients: 2 1/2 cups Milk (warm); 6 Eggs; 1 cup Unsalted Butter (melted); 1/2 cup Sour Cream; 1 teaspoon Vanilla Extract; Zest of 1 Lemon; 1 tablespoon Active Dry Yeast; 1 cup Granulated Sugar (divided into 1 cup and 1 tablespoon); 1/2 teaspoon Salt; 6 cups All-Purpose Flour; 2 tablespoons Poppy Seeds (optional); 2 cups Powdered Confectioners Sugar; 3 tablespoons Lemon Juice

ByEthan Lark December 20, 2025December 20, 2025

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Introduction

Kulich is a traditional Russian Easter bread known for its rich, tender crumb and sweet, citrusy glaze. This festive bread is perfect for celebrations, offering a delightful combination of creamy dough and a bright lemon-poppy seed flavor. Baking Kulich at home is a rewarding experience that fills your kitchen with warm, inviting aromas.

A tall loaf cake with one slice cut and placed laying flat in front. The cake has three visible layers: a golden brown crust on the sides with a soft, light cream-colored inside that has tiny dark specks spread throughout. The top is covered with smooth, thick white icing that drips gently down the sides. The slice shows the same colors and texture as the loaf. A knife with a white handle and silver decorative end is resting on the slice. All this is set on a white cloth with small flower prints on a white marbled surface. In the background, there is a clear glass bottle with a branch and a decorated egg hanging. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a softer crust, brush the top of the bread with melted butter right after baking.
If you prefer, substitute poppy seeds with chopped candied fruits or raisins for added texture and sweetness.
Use warm milk—about 100°F (38°C)—to activate the yeast without killing it.
Make sure not to add too much flour; the dough should remain slightly tacky for a tender crumb.

Storage

Store Kulich at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days. For longer storage, freeze the bread in a sealed bag for up to 1 month. To reheat, thaw at room temperature and warm briefly in the oven to refresh the texture. Avoid microwaving as it may dry out the bread.

How to Serve

A tall, single-layered loaf cake with a golden brown crust and light, speckled beige inside stands upright on a white cloth with small floral details, placed on a white marbled surface. The cake is topped with a thick, smooth white icing that drips slightly down the sides. In front of the cake lies a single slice of the loaf, also showing the same speckled beige texture with a golden crust. A knife with a white handle and silver detailing rests beside the slice on the cloth. In the background, there is a clear glass bottle with bare branches and a hanging decorated egg. The scene is softly lit and cozy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Kulich without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take a bit more effort, especially for kneading, but it’s entirely doable. Just make sure to knead until the dough is elastic and smooth.

Can I use dry milk instead of fresh milk?

Using fresh milk is ideal for best flavor and texture, but if dry milk is your only option, reconstitute it with warm water according to package instructions and use it in the same quantity.