Kulich is a classic Easter bread with a soft, slightly sweet crumb, flavored with citrus, and filled with raisins. This tall festive loaf is topped with a sweet, simple glaze and pastel sprinkles that make it perfect for the springtime holiday.
My Family’s Traditional Easter Bread Recipe!
This soft, slightly sweet bread is my family’s special recipe, and has been for over 30 years, passed down from my great-grandmother, Natalia. For as long as I can remember, it’s been an Easter morning staple!
Kulich (also called Paska) is a Russian and Ukrainian tradition that is more than just bread for me. It’s a symbol of Easter and togetherness for many families and is almost always made to be shared.
Usually, we will bake several loaves at once, often in varying sizes, to share with friends, relatives, and neighbors as a delicious gesture of goodwill.
My mom, grandmother, and great-grandmother used metal cans to bake their Easter bread, but I like to bake my homemade kulich in paper bread liners so that they are easy to wrap and give away once they’re cooled. We look for kulich molds or panettone molds online.
Traditional Russian Kulich has a taste and texture that is similar to a brioche or a panettone, but is slightly denser.
It’s SO GOOD topped with butter and jam, or with a more traditional spread of sweetened farmer’s cheese.
Other Easter dessert recipes you’ll want to try include my Vegan Carrot Cake, Lemon Blueberry Cheesecake, and an adorably decorated Sunflower Peeps Cake.
Kulich Bread Ingredients
Here’s what you need to make this enriched bread for Easter:
Complete list of ingredients and amounts can be found in the recipe card below.
- Milk: warm the milk slightly before mixing it with the yeast. This will help to wake up the yeast and get the rising started faster.
- Flour: I’ve designed this recipe to work perfectly with all-purpose flour, so there’s no need to go out and buy special bread flour.
- Instant Yeast: I like the ease of using instant yeast for this recipe, but it will also work with active dry yeast if you have that on hand.
- Eggs: Into the kulich dough you’ll add 3 egg yolks and 2 egg whites. Save the extra egg white for the icing.
- Butter: Mixing butter in with the dough makes it extra rich.
- Sugar and Salt: This bread is slightly sweetened with granulated sugar, and a bit of salt helps to balance the flavor.
- Lemon Zest: Use the zest from an unwaxed lemon or orange to give the Kulich a bright flavor.
- Raisins: Golden raisins are my favorite addition to this Easter bread. Feel free to use brown raisins or any type of dried fruit that you like.
- Topping: A glaze made with egg white, powdered sugar, and lemon juice is simple to make, and sprinkles make this extra fun!
How To Make Kulich Easter Bread
1: Bloom the yeast in a mixing bowl with warm milk, 1 teaspoon sugar, and ½ cup of flour. Let it sit for 10 minutes to activate.
2: Add eggs and egg yolk, the rest of the sugar and salt. Stir to combine, then add the flour and stir to create a sticky dough.
3: Knead until the dough is no longer sticky.
4: Fold in the raisins and lemon zest or any other mix-ins.
5: Grease a large mixing bowl, and add the dough. Cover.
6: Let the dough rise until doubled in size.
7: Divide the dough in half, and shape into two smooth balls.
8: Place the dough balls into greased molds or paper liners. Cover lightly.
9: Let the loaves rise again for about an hour, or until almost as tall as your mold.
10: Bake in a preheated oven for 40-50 minutes, until golden brown and cooked through. Let cool.
11: Make the icing by mixing together powdered sugar, 1 egg white, and lemon juice.
12: Unwrap each loaf, then dip it into the glaze.
13: Decorate with festive sprinkles before the frosting has a chance to harden.
Tip!
It’s best to remove the loaves from the paper liners before adding the glaze, If you’ll be gifting these, add the iced loaves to fresh pretty papers before wrapping them up.
Recipe Tips
- Heat the milk to a temperature of about 105°F or 40°C. This is the ideal temperature for the yeast. Any hotter and the yeast may be damaged, and if the milk is cold, the yeast may not activate at all.
- Instead of golden raisins, try making your Kulich with regular raisins, chopped nuts, or any other type of dried fruit that you like, such as cranberries, dried cherries, or chopped dried apricots.
- Rising Time: Most of the time needed in this recipe is hands-off time, waiting for the dough to rise! For both rises, place the dough in a warm room-temperature spot for best results. A table in the sunshine or on top of your fridge will be great.
- Kulich Molds: If you don’t have round paper bread molds, try using cleaned, repurposed metal cans, like the ones fruit or vegetables come in. You can also look for paper panettone molds or reusable metal molds specifically made for kulich. I’ve also used coffee cans to make these!
- Paper molds do not need to be greased, but metal ones should be generously greased with butter before adding the dough.
- Size and Baking Time: My molds are 5 inches (13 cm) in diameter and 3 inches (7.5 cm) in height. These made loaves that weighed about 1 lb (450g) after baking. If you’re using larger molds, extend the baking time by 5-10 minutes.
Storing Tips
Once baked, allow the loaves to cool down completely before storing.
- Room Temperature: Wrap each kulich in plastic wrap and store on the counter for up to 5 days.
- Freezer: Wrap tightly and store in the freezer for up to 2 months.
It’s best to store these without the icing, as it can soften and run, especially after being frozen. Instead, make fresh icing to add shortly before serving or gifting.
Traditional Ways to Serve Kulich Easter Bread
- With Paskha (Творожная Пасха). In Russia, Kulish is often served with paskha, a sweetened, creamy farmer’s cheese (aka “quark”) dessert flavored with vanilla and dried fruit. Spread some paskha on a slice of kulich for a rich, traditional pairing.
- With Honey or Sweetened Condensed Milk. Some families prefer to drizzle something sweet over slices of Kulich. This serving method also adds moisture to the bread.
- With Butter and Jam. Just like any other delicious homemade bread, you can enjoy it with any kind of spreadable toppings you enjoy.
- Have leftovers? Turn them into kulich French toast, or make a pan of bread pudding!
Recipe FAQs
How do you check bread for doneness?
Use an instant-read thermometer to check the temperature of the center of each loaf. When finished, the bread should be somewhere between 200-205°F (93-96°C).
Is Kulich the same as Paska?
Yes! This Easter bread is enjoyed in Russia and the Ukraine, and is called by both names, depending on where exactly you’re enjoying it.
Where Can I find Kulich Molds?
Search for Kulich molds or Panettone molds on Amazon if you’re not able to find them in stores.
Can I make Kulich ahead of time?
Yes! I suggest freezing the loaves if you want to make them a few weeks before easter. Let them thaw at room temperature the day before. Warm in the oven if you like, or just add the frosting and enjoy.
More Easter Recipes
All Easter →
Now you can add a delicious new tradition to your Easter holiday, making my family’s classic Kulich recipe with your family! Enjoy!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Traditional Russian Kulich
Equipment
- Paper bread molds
- Stand mixer with a dough hook
- Mixing Bowls
Ingredients
Dough:
- 3 cups and 6 tablespoons (405 g) all purpose flour
- 2 ¼ teaspoons (7 g) instant yeast
- ½ cup (120 ml) whole milk warmed to about 105°F / 40°C
- 3 large eggs one egg separated and egg white used for icing
- ½ cup (100 g) granulated sugar
- ½ teaspoon salt
- ½ stick (57 g) unsalted butter softened
- ½ cup (80 g) candied fruit, raisins, or chopped nuts
- 1 tablespoon lemon or orange zest optional
Glaze:
- 1 large egg white from the egg above
- 1 cup (120 g) powdered sugar add more for thicker icing
- ½ teaspoon lemon juice
- Sprinkles optional
Instructions
- In a large mixing bowl or bowl of a stand mixer, whisk together ½ cup (60 g) flour, instant yeast, and 1 teaspoon sugar. Pour in the warm milk and stir until combined. Let sit for 10 minutes to allow the yeast to activate.
- To the same bowl, add 2 eggs and one egg yolk, remaining sugar, and salt. If using a stand mixer, use the dough hook to stir to combine or use a spatula.
- Gradually add the remaining flour, stirring until a sticky dough forms. Knead on medium speed for 5 minutes or until the dough is no longer very sticky.
- Knead in the softened butter, one piece at a time, until fully incorporated and the dough becomes soft and elastic.
- Gently fold in the raisins or any add-ins you’re using, along with the citrus zest if using.
- First Rise: Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1.5-2 hours, or until doubled in size.
- Grease two tall molds (about 3 inches tall, such as a panettone mold or coffee can, see notes for more options).
- Divide the dough into 2 pieces, shape into smooth balls and place them in the molds.
- Second Rise: Cover lightly and let rise for 1-1.5 hours, until the dough reaches 80-90% of the mold’s height.
- Preheat the oven to 350°F (180°C). Bake for 40–50 minutes, until golden brown and a skewer inserted in the center comes out clean. The internal temperature should be 200-205°F (93-96°C) when done.
- Let the kulich cool in the mold for 10 minutes, then carefully remove or peel off the paper mold, and cool completely before glazing.
Make the Glaze & Decorate:
- Whisk or beat with a mixer the egg white, powdered sugar, and lemon juice until smooth.
- Drizzle over the cooled kulich, or dip the top of the kulich in the icing, and garnish with sprinkles, if desired. Allow the icing to set before slicing.
Notes:
- Eggs: The entire recipe uses 3 whole eggs. 3 egg yolks and 2 egg whites go into the dough. 1 egg white is used for the frosting.
- Heat the milk to a temperature of about 105°F or 40°C. This is the ideal temperature for the yeast. Any hotter and the yeast may be damaged, and if the milk is cold, the yeast may not activate at all.
- Rising Time: Most of the time needed in this recipe is hands-off time, waiting for the dough to rise! For both rises, place the dough in a warm room-temperature spot for best results. A table in the sunshine or on top of your fridge will be great.
- Kulich Molds: If you don’t have round paper bread molds, try using cleaned, repurposed metal cans, like the ones fruit or vegetables come in. You can also look for paper panettone molds or reusable metal molds specifically made for kulich. We’ve also used coffee cans to make these!
- Paper molds do not need to be greased, but metal ones should be generously greased with butter before adding the dough.
- Size and Baking Time: My molds are 5 inches (13 cm) in diameter and 3 inches (7.5 cm) in height. These made loaves that weighted about 1 lb (450g) after baking. If you’re using larger molds, extend the baking time by 5-10 minutes.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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