Apr 9, 20233 min read

Kulich | Кулич

Updated: Apr 11, 2023

Just about a year ago, I uploaded a Ukrainian and Russian Easter bread recipe under the name: Paska. I feel like I have done justice to the Russian version: Kulich. That is one of the main reasons why I decided to remake this recipe.

Another reason is that I managed to find more information about this Kulich recipe which I don't think is neat not to share with you lovely people. It took me 3 attempts to get this Russian Easter bread right. Initially, I went with the traditional route by using tin cans and it didn't turn out as I expected.

Eventually, I settled for a 6" panettone mold and it turned out beautifully. The trick is not to over-proof the bread during the fermentation process, specifically at the last rise. Keep an eye on the dough at 15 mins intervals. As soon as it has risen 1/4 to the top, wack into the oven. Spread the bread with some pashka and it is heavenly. Yeah, pashka recipe coming right up!

Ingredients:

(Make one 6" bread)

Raisins, 50g
Dried Apricots Finely Chopped, 50g
Candied Orange Peels, 25g
Spiced Rum / Cognac / Brandy, 2 TBSP
Whole Milk, 210g
Unsalted Butter, 50g
Egg, 1
Granulated Sugar, 50g
Active Instant Dry Yeast, 7g
Unbleached Bread Flour, 450g
Sea Salt, 3g
Cookie Spice Blend Homemade, 2 TSP
Extra Virgin Olive Oil, For Greasing
Beaten Egg, 1
Glaze:
Unsalted Butter, 50g
Spiced Rum / Cognac / Brandy, 2 TBSP
Granulated Sugar, Pinch
Fresh Lemon Juice, 2 TBSP
Icing Sugar, About 50g Less or More
Sprinkles, For Dusting
Pashka Homemade, For Spreading

Equipment:

Oven
Sauce Pot
6" Panettone Mold

Directions:

Please visit my "Pashka" page for the recipe.
Please visit my "Cookie Spice Blend" page for the recipe.
Soak raisins, apricots and orange peels with rum in a bowl.
Mix to combine well and set aside.
In a sauce pot over medium heat, add milk and butter.
Cook until the butter has melted.
Remove from heat and stir to combine well.
Set aside to cool to lukewarm, about 36.5 degree celsius or 100 fahrenheit.
Stir in egg, sugar and yeast until the sugar and yeast have dissolved.
*The milk has to be lukewarm. If it is too warm, it will scramble the eggs and kill the yeast.*
Set aside for about 15 mins or until foamy.
In the meantime, mix flour, salt, and cookie spice in another large bowl until well combined.
Create a well in the center.
Add in the milk mixture and mix to combine well.
Mix until it comes together into a dough.
Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins.
The dough should be smooth and tacky but not sticky.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Add in the fruits, peels and all the soaking rum.
Continue kneading to combine well.
*You may need to add in more flour, 1 TBSP at a time.*
Transfer onto a lightly floured surface and knead for another 3 to 5 mins.
Shape it into a large ball.
Grease the bowl lightly with olive oil and transfer the dough into the bowl.
Cover with a lint-free kitchen towel and set aside to rise for 1 hr or until doubled in size.
1 hr, deflate and form it into a ball.
Knead on a lightly floured surface for about 5 mins.
Shape into a tight dough ball and transfer onto the panettone mold.
Set aside to rise for 30 mins.
*Keep an eye on the dough. Check at 15 mins mark. As soon as it has risen 1/4 to the top, it is time to bake.*
Brush the dough with some beaten egg and bake for 15 mins.
Spray some water every 5 mins into the oven.
After 15 mins, rotate 180 degree and continue baking for another 15 mins.
You will notice that the sides are not evenly browned.
Cover the top with some alu foil and continue baking for another 20 to 25 mins or until the sides are evenly browned.
Remove from the oven and carefully unmold the bread.
Set aside to cool down completely.
Prepare the glaze.
Melt butter in a sauce pot.
Remove from heat and add in rum and sugar.
Stir to combine well and until the sugar has dissolved.
Brush the butter mixture generously onto the bread, and the sides as well.
When about to serve, whisk together lemon juice and icing sugar.
Sieve in 1 TBSP of icing sugar at a time until the glaze is thick and has a glossy white color.
You should be able to "draw" figure 8.
Spoon the glaze over the bread and garnish with some sprinkles.
Slice lengthwise into wedges.
Spread some Pashka onto the bread and serve immediately.