Kulich is a rich yeasted cake that is served during Easter. It is a popular tradition among the Orthodox Christians of Eastern Europe and Russia to make and serve this cake during Easter. This tall cake is delicious, airy and often decorated with colorful sprinkles or flowers.
Course Bread, Dessert
Cuisine European
Keyword Christmas Cakes, Easter Bread
Author Syama
Ingredients
4CAll-Purpose Flour / Bread Flour500 g
2 ¼TspActive Dry Yeast1 Pkt / 7g
1CMilkWhole
3EggsLarge
1CButter
¾CSugar
1TspBrandy
1TspVanilla Extract
½TspSalt
¼CRaisinsNotes
¼CCandied Citrus PeelOptional
¼CGround Almondsoptional
For Glaze
2CConfectioners sugar
2-3TbspLemon Juice
Sprinkles
Instructions
Prep
Warm the milk to 110° F or just warm to touch. Mix in 1 Tbsp sugar and sprinkle the yeast on top. Set aside for 5 minutes for the yeast to activate. Melt the butter (it should be barely warm).
Make the sponge
Use a stand mixer or a spatula for the next steps.
Place the activated yeast mix in the mixing bowl. Beat in the eggs one by one. Slowly add the melted butter and sugar while continuing to mix. Add 1C flour in batches. Keep stirring until all the flour is absorbed into the mix. Set aside covered for an hour to 2 until the mix looks visibly bulked up.
Make the Dough
By MachineSet the machine on stir (lowest setting) and add the salt, vanilla extract, and brandy followed by the remaining flour in batches. In about 2 minutes the mix will come together in one large mass. You may have to scrape the sides to help the process along. Once all the flour is absorbed increase to setting 1 (or the recommended setting for kneading) and knead for another 30 seconds to 1 minute. By now the dough should feel soft and smooth and not sticky.
By HandUsing a spatula stir the remaining flour, salt, vanilla extract, and brandy into the sponge in batches. Once all the flour is added and absorbed into the sponge, knead by hand for 3 to 5 minutes until the dough feels soft and pliable. It will be sticky in the beginning, but as you knead the texture of the dough changes and it will become less sticky. If absolutely necessary add a couple of tablespoons of extra flour to make it easy to knead.
First Rise
Add the raisins, peels, and almond. Knead it in by hand until all the ingredients seem to have distributed evenly. Bring the dough together into a smooth mass. Cover the bowl tightly with a plastic wrap or wet kitchen towel and let rise for 2 hours or until the dough is more than doubled in volume.
Shape and 2nd Rise
Use a spatula to stir and deflate the dough. Divide into 2 six-inch circular cake tins fitted with tall collars or similar pans (Notes). Lightly cover the tins and set them aside for 30 to 45 minutes until the dough has risen by about an inch.
Bake
Place the oven rack in the center. Preheat the oven to 350°F. Bake the loaves for 30 to 35 minutes until the tops are golden. Since it is an enriched dough the internal temperature should be 190°F. So if the tops are browning faster reduce the oven temperature to 325°F. (Notes)
Serving
Remove the loaves from the oven and let them cool in the pans for 10 minutes. Transfer to a cooling rack and let them cool completely.
Mix the icing sugar with lemon juice to make a loose paste. Spread the paste over the tops of the cooled cake. Scatter the sprinkles on top. Slice and serve.
Video
Notes
Use unbleached flour, preferably organic. All purpose flour or bread flour will work in this recipe.
Use strips of parchment paper stapled/clipped together to make a circular sleeve in the cake pans. You could use panettone molds as well - these are available online.
You could use metal cans (plastic free) or popover molds or similar to make these as well. When using these reduce the baking time by at least a third and be sure to check.
Baking times vary depending on ovens and the tins used. If unsure check on the loaves around 20-25 minutes and adjust the oven temperature if needed.
Use a mix of dried fruit, nuts and peel. I use ½ C raisins and leave out the almonds and peels.