Kulich (кулич) is a Russian Easter Bread, which is much easier to make when using a Bread Machine to mix the dough! Sweet and light, with dried fruit like raisins and dried cranberries make this a classic Eastern European Easter dessert.
Why You'll Love This Recipe
- Bread Machine - saves time and the work from kneading dough. Just throw into the dough cycle and you are ready!
- Traditional - a symbol celebrating Orthodox Easter, drizzled with a white Icing Sugar - yet still baked in the traditional cylindrical molds
- Homemade - always tastes better when home baked, plus easily customizable to your favorite ingredients
Ingredients
- Warm Milk
- Eggs
- Sour Cream
- Butter
- Sugar
- Vanilla
- Flour
- Bread Machine Yeast
- Dried Fruit - Raisins, Cranberries, Blueberries
- Icing Glaze - Powdered Sugar, Milk, Vanilla
- Sprinkles
Equipment
- Bread Machine
- Coffee Can or Panettone Mold
- Parchment Paper
- Measuring Cups and Spoons
- Sifter
- Baking Rack to cool
- Skewer to test doneness
- Kitchen Towel
- Whisk
How to Make Kulich
- Prepare Dough - place dough ingredients in the order listed, into your Bread Machine and select the dough program. Should take about 90 minutes to complete the Dough Cycle.
- Punch Down Dough - remove the dough onto a lightly floured surface (it will be very sticky). Punch down to remove air and lightly work the dough, adding about ½ cup of flour as needed. Don't knead it, but really just keep from sticking to the table.
- Divide Dough - grease the Coffee Can/Panettone Mold with cooking spray. Line with Parchment Paper. Divide the dough into portions for smaller loafs, or keep together in a single large loaf.
- Shape Dough - fill each Coffee Can/Panettone Mold no more than halfway to allow dough to rise.
- Second Rise - cover with Cling Wrap and a Kitchen Towel. Place in a warm place for at least 1 hour, allowing to rise until doubled in size.
- Bake - place into a 350°F (180°C) preheated oven and bake from 20-30 minutes for small Kulich and 40-50 minutes for large Kulich. If the top is starts to burn, cover with foil and continue to cook. Using a thin wooden skewer, pierce the Kulich, and remove the skewer to test if it is done. If dough sticks on skewer, keep in oven for 5 more minutes and check again.
- Cool - allow Kulich to cool in molds for 10 minutes before removing to cool on a Baking Rack. Decorate when at room temperature.
- Prepare Icing and Decorate - whisk together Powdered Sugar, Milk and Vanilla until smooth. Drizzle Icing over cooled Kulich and top with colorful candy sprinkles.
Kulich Variations
- Citrus Zest - add Lemon Zest or Orange Zest for a Citrus flavor
- Spices - add pinch of Ground Cinnamon, Saffron, Cardamom or Nutmeg for warmth
- Nuts - add chopped Walnuts or chopped Almonds
- Chocolate - add Chocolate Chips for a modern twist
Kulich Serving Suggestions
Traditionally eaten on Easter Sunday. The Kulich is a symbol of the atonement of Christ on the cross. The frosted top of the bread drizzles down, which reminds us of Christ's crown of thorns. Sometimes you will find the letters XB which are the Russian initials for Христос Воскрес (Christ is Risen).
- Slice into even slices and serve with Paskha (sweet Cheese spread)
- Decorate your Easter table with Kulich as the centerpiece
- Enjoy as part of Easter Brunch or with Afternoon Tea
- Serve with small bowls of Custard, Kisel, or Whipped Cream
Recipe Tips and FAQs
- Warm Not Hot - ensure Yeast is activated by warm Milk. Too hot and it kills the yeast and too cold and it will not rise
- Coffee Cans - using metal Coffee Cans is an old school method to bake Kulich. Metal is hot, so take care when taking out of oven
- Panettone Molds - easy to find of Amazon, paper molds in various shapes make clean up and serving a breeze. I used Silcone Molds I found online.
- Leftover Kulich - slice to make French Toast or make a Bread Pudding
- Egg White Glaze - for a thicker glaze, try this glaze in my Paska Bread recipe
Can I Make This Without Bread Machine?
Yes! Combine ingredients in a bowl and knead. Let dough rise for 1-2 hours before portioning into Coffee Can/Panettone Molds.
Can I Use Fresh Fruit?
Not recommended. This will add extra moisture to the dough impacting texture. Stick to dried fruits.
Storage
- Fridge - cover tightly in Cling Wrap and preferably store at room temperature for 3-4 days
- Freezer - place Cling Wrapped Kulich into a Ziploc Bag. Place in freezer and enjoy within 2 months.
Easter Recipes You'll Love
- White Chocolate Paska Easter Bread - as in the video
- Butterzopf - Swiss Easter Bread
- Paskha (Пасха) - Russian Easter Cheesecake
- Dyeing Easter Eggs with Cabbage
- Traditional Red Easter Eggs
- Birds Nest Cookies
Making Kulich in a Bread Maker is an excellent way to enjoy traditional Easter Bread, without the hard work of kneading dough. A sweet bread that will be enjoyed by everyone this Easter. Христос воскрес! Bon Appetit! Приятного аппетита!
Servings: 0
Equipment
- Bread Machine
- Coffee Cans or Panettone Mold (the taller the better)
- Parchment Paper
- Measuring Cups and Spoons
- Sifter
- Baking Rack to cool
- Wooden Skewer to test doneness
- Kitchen Towel
- Whisk
Ingredients
Dough Ingredients
- 1 cup Warm Milk
- 2 Eggs and 1 Egg Yolk room temperature
- ¼ cup Sour Cream
- ½ cup Salted Butter melted
- ¾ cup sugar
- 1 teaspoon Vanilla Essence
- 4 cups Flour sifted
- 2 teaspoons Bread Machine Yeast
- ½ -⅔ cup Dried Fruit Raisins, Cranberries, dried Blueberries
- Sprinkles
Icing Glaze
- 2 cups Powdered Sugar
- 3 tablespoons Milk
- ½ teaspoon Vanilla
Instructions
- Prepare Dough - place dough ingredients in the order listed, into your Bread Machine and select the dough program. Should take about 90 minutes to complete the Dough Cycle.
- Punch Down Dough - remove the dough onto a lightly floured surface (it will be very sticky). Punch down to remove air and lightly work the dough, adding about ½ cup of flour as needed. Don't knead it, but really just keep from sticking to the table.
- Divide Dough - grease the Coffee Can/Panettone Mold with cooking spray. Line with Parchment Paper. Divide the dough into portions for smaller loafs, or keep together in a single large loaf.
- Shape Dough - fill each Coffee Can/Panettone Mold no more than halfway to allow dough to rise.
- Second Rise - cover with Cling Wrap and a Kitchen Towel. Place in a warm place for at least 1 hour, allowing to rise until doubled in size.
- Bake - place into a 350°F (180°C) preheated oven and bake from 20-30 minutes for small Kulich and 40-50 minutes for large Kulich. If the top is starts to burn, cover with foil and continue to cook. Using a thin wooden skewer, pierce the Kulich, and remove the skewer to test if it is done. If dough sticks on skewer, keep in oven for 5 more minutes and check again.
- Cool - allow Kulich to cool in molds for 10 minutes before removing to cool on a Baking Rack. Decorate when at room temperature.
- Prepare Icing and Decorate - whisk together Powdered Sugar, Milk and Vanilla until smooth. Drizzle Icing over cooled Kulich and top with colorful candy sprinkles.
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©PetersFoodAdventures.com *originally published March 2016, updated January 2025
