Description
Kulich is a traditional Russian Easter bread characterized by its tall, cylindrical shape and rich, fluffy texture. This bread combines warm milk, active dry yeast, eggs, butter, sour cream, and poppy seeds, resulting in a sweet, tender loaf with a delicate lemon glaze finish. Perfect for celebrating Easter or any festive occasion, Kulich offers a delightful balance of sweetness, soft crumb, and a subtle hint of citrus.
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
- Zest of 1 Lemon
Dry Ingredients
- 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)
Glaze
- 2 cups Powdered Confectioners Sugar
- 3 tablespoons Lemon Juice
Instructions
- Activate Yeast: In a large mixing bowl, combine warm milk (2 1/2 cups) and 1 tablespoon of granulated sugar. Sprinkle the active dry yeast (1 tablespoon) on top, stir gently, and let it sit for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine Ingredients: Add melted unsalted butter (1 cup), the remaining granulated sugar (1 cup), eggs (6), sour cream (1/2 cup), vanilla extract (1 teaspoon), salt (1/2 teaspoon), and lemon zest to the yeast mixture. Stir to combine thoroughly.
- Add Flour Initially: Gradually mix in about 4 cups of all-purpose flour to the wet mixture. Stir or use a stand mixer with a dough hook attachment until the mixture forms a thick batter.
- Knead Dough: Add the remaining 2 to 2 1/2 cups of flour, approximately 1/2 cup at a time, kneading until the dough is soft, elastic, and slightly tacky but not sticky. Knead the dough by hand or mixer for 8–10 minutes. Then, cover the bowl with a towel or plastic wrap and allow the dough to rise in a warm, draft-free place for 1 1/2 to 2 hours until doubled in size.
- Incorporate Poppy Seeds: Gently knead in 2 to 3 tablespoons of poppy seeds, if using, ensuring they are evenly distributed throughout the dough.
- Shape and Proof: Divide the dough into greased loaf pans, paper molds, or tall tins, filling each about halfway. Cover and let rise again for 45 to 60 minutes until nearly doubled.
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking.
- Bake: Place the pans in the center of the oven and bake for 30 to 35 minutes until the tops are golden brown and a skewer inserted into the loaf comes out clean. Let the breads cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- Prepare Glaze: Whisk together powdered confectioners sugar (2 cups) and lemon juice (3 tablespoons) until smooth. Adjust the consistency by adding more sugar or lemon juice, if necessary.
- Glaze and Serve: Drizzle the glaze over the cooled loaves. Allow the glaze to set slightly before slicing and serving your traditional Kulich bread.
Notes
- Ensure the milk is warm but not hot when activating yeast to avoid killing it.
- The dough should be slightly tacky but not sticky; adjust flour accordingly while kneading.
- Poppy seeds are optional but add a traditional touch and texture.
- Use tall molds or loaf pans to achieve the classic Kulich shape.
- Letting the bread cool completely before glazing prevents the glaze from melting or running off.
- The glaze consistency should be pourable but thick enough to coat the bread.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Russian
Keywords: Kulich, Russian Easter Bread, Easter Bread, Sweet Bread, Poppy Seeds, Traditional Russian Bread, Lemon Glaze, Holiday Bread
