Kulich

Kulich (Russian Easter Bread)

A tall, enriched yeast bread studded with raisins and finished with a simple white icing - a centrepiece of the Russian Easter table. The dough is enriched with butter and eggs, so it needs a slow, warm rise to develop its characteristic soft crumb.

Prep

45 min

Cook

35 min

Total

80 min

Serves

4 small loaves (or 2 large)

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) strong white bread flour
• •10 g (1 tbsp) instant dried yeast, or 15 g fresh yeast
• •100 g (3½ oz) caster sugar
• •120 ml (½ cup) whole milk, lukewarm, about 38°C / 100°F
• •4 whole eggs, room temperature
• •100 g (7 tbsp) unsalted butter, softened, plus extra for greasing
• •1 tsp fine salt
• •150 g (1 cup) raisins, or sultanas, soaked in warm water 20 minutes and drained
• •1 tsp vanilla extract, optional, not traditional but common at home
• •200 g (1½ cups) icing sugar, for the glaze
• •2 tbsp boiling water, or lemon juice for the glaze
• •1 tbsp coloured sprinkles, optional, for decoration

Steps

1. 1 Make the dough: in a large bowl, combine the flour, yeast, sugar and salt. Make a well in the centre and add the lukewarm milk, eggs and vanilla (if using). Mix to a shaggy dough, then turn out onto a lightly floured surface.
2. 2 Knead for 10 minutes until smooth and elastic. Add the softened butter a tablespoon at a time, kneading it in fully - the dough will seem greasy at first, then become silky and slightly tacky.
3. 3 Place in a lightly oiled bowl, cover with cling film or a damp cloth, and leave in a warm spot (about 26–28°C / 78–82°F) for 1½–2 hours, until doubled in size.
4. 4 Knock back the dough and knead in the drained raisins until evenly distributed.
5. 5 Divide the dough between 4 well-buttered tall tins (kulich tins, or clean 400 g / 14 oz straight-sided tins), filling each about one-third full. Cover and prove in a warm place for 45–60 minutes, until the dough reaches just above the rim of the tins.
6. 6 Heat the oven to 180°C / 350°F (160°C fan / Gas 4). Bake for 30–35 minutes, until the loaves are deep golden brown and sound hollow when tapped on the base. The internal temperature should reach at least 90°C / 195°F; if browning too quickly, tent loosely with foil for the last 10 minutes.
7. 7 Turn out onto a wire rack immediately and cool completely, upright, before icing - at least 1 hour.
8. 8 Make the icing: whisk the icing sugar with the boiling water (or lemon juice) until thick and glossy - it should be pourable but not runny. Spoon over the cooled loaves, letting it drip down the sides, and scatter with sprinkles if using.
9. 9 Leave the icing to set for 15 minutes before slicing. Store wrapped at room temperature for up to 3 days, or freeze for up to 1 month.