Kulich Russian Easter Bread

14 INGREDIENTS • 10 STEPS • 7HRS

Kulich Russian Easter Bread

Meet your new spring baking tradition. This buttery, lightly sweet Kulich is soft, fluffy, and kissed with a hint of lemon. No dried fruit here—just simple, fragrant, golden perfection crowned with a zesty glaze.

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Meet your new spring baking tradition. This buttery, lightly sweet Kulich is soft, fluffy, and kissed with a hint of lemon. No dried fruit here—just simple, fragrant, golden perfection crowned with a zesty glaze.

Cook the Stone

Cook the Stone is a hub for all things family and food-related; the folks that really get what goes on at your table and in your kitchen.

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7HRS

Total Time

Ingredients

Servings

4

us / metric

2 1/2 cups

Warm Milk

6

Eggs

1 Tbsp

Active Dry Yeast

1 cup

Granulated Sugar

1 Tbsp

Granulated Sugar

1 cup

Unsalted Butter, melted

1/2 tsp

Salt

1/2 cup

Sour Cream

1 tsp

Vanilla Extract

6 cups

All-Purpose Flour

up to 6 1/2 cups flour

1

Lemon, zested

2 Tbsp

Poppy Seeds

up to 3 Tbsp

or raisins, candied orange peel, or almonds

optional

Glaze

3 Tbsp

Lemons, zested, juiced

2 cups

Powdered Confectioners Sugar

Nutrition Per Serving

VIEW ALL

Calories

1802

Fat

63.1 g

Protein

37.7 g

Carbs

267.0 g

Love This Recipe?

Cook the Stone

Cook the Stone is a hub for all things family and food-related; the folks that really get what goes on at your table and in your kitchen.

https://cookthestone.com/

Cooking Instructions

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step 1

In a large mixing bowl, combine warm Milk (2 1/2 cups) and Granulated Sugar (1 Tbsp). Sprinkle Active Dry Yeast (1 Tbsp) on top, stir gently, and let it sit for 10 minutes until foamy.

step 1 In a large mixing bowl, combine warm Milk (2 1/2 cups) and Granulated Sugar (1 Tbsp). Sprinkle Active Dry Yeast (1 Tbsp) on top, stir gently, and let it sit for 10 minutes until foamy.

step 2

Add melted Unsalted Butter (1 cup), remaining Granulated Sugar (1 cup), Eggs (6), Sour Cream (1/2 cup), Vanilla Extract (1 tsp), Salt (1/2 tsp), and zest of the Lemon (1).

step 3

Mix in about 4 cups of All-Purpose Flour (4 cups) to start. Stir (or use a stand mixer with a dough hook) until you get a thick batter.

step 4

Add the remaining 2–2½ cups All-Purpose Flour (2 cups) about ½ cup at a time, until the dough is soft, elastic, and slightly tacky but not sticky. Knead for 8–10 minutes. Cover the bowl with a towel or plastic wrap and let the dough rise in a warm (not hot) place for 1½ to 2 hours, or until doubled in size.

step 5

Gently knead in 2–3 Tbsp Poppy Seeds (2 Tbsp) if using.

step 6

Divide dough into greased loaf pans, paper molds, or tall tins (fill each about halfway). Cover and let rise another 45–60 minutes, until almost doubled.

step 7

Preheat oven to 350°F (180°C).

step 8

Bake for 30–35 minutes. Place it in the center of the oven. You’ll know that the bread is done when its top is golden brown. Let the breads cool in the pans for 10 minutes, then transfer to a rack to cool completely before glazing and before tearing off the wrapper.

step 8 Bake for 30–35 minutes. Place it in the center of the oven. You’ll know that the bread is done when its top is golden brown. Let the breads cool in the pans for 10 minutes, then transfer to a rack to cool completely before glazing and before tearing off the wrapper.

step 9

When the bread is ready, whisk together Powdered Confectioners Sugar (2 cups) and Lemons (3 Tbsp) until smooth. Adjust consistency with a touch more sugar or juice if needed.

step 9 When the bread is ready, whisk together Powdered Confectioners Sugar (2 cups) and Lemons (3 Tbsp) until smooth. Adjust consistency with a touch more sugar or juice if needed.

step 10

Drizzle glaze over cooled loaves. Let it set slightly before serving.

step 10 Drizzle glaze over cooled loaves. Let it set slightly before serving.

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