Best Russian Kulich Recipes

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RUSSIAN EASTER BREAD (KULICH)



Russian Easter Bread (Kulich) image

A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter basket, surrounded by meats, cheeses, butter, and eggs. It's a central part of the Easter meal, served with sweet paskha cheese or unsalted butter.

Categories     Bread     Egg     Bake     Easter     Saffron     Spring     Gourmet

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup whole milk
1/2 cup sugar plus a pinch
1 1/2 sticks (3/4 cup) unsalted butter
Pinch of saffron threads, crumbled
2 teaspoons salt
2 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup lukewarm water (105-115°F)
6 cups all-purpose flour plus additional for dusting
4 large eggs
Special Equipment
2 (5- to 6-cup) soufflé dishes or 2 (2-pound) cleaned empty coffee cans

Steps:

  • Make dough:
  • Heat milk, sugar, butter, saffron, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.
  • Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.
  • Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.
  • Form loaves:
  • Generously butter soufflé dishes. Punch down dough and divide in half. Loosely wrap 1 piece in plastic wrap and set aside. Cut away one third of remaining piece of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
  • Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish (trim braid if using coffee cans). Form another loaf with remaining dough in same manner.
  • Cover loaves with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaves will rise about 1 inch above rims of dishes).
  • Bake loaves:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Lightly beat remaining egg with a large pinch of salt, then brush egg over top of each loaf. Bake loaves until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn loaves out onto a rack, then turn right side up and cool completely.

KULICH (RUSSIAN EASTER CAKE)



Kulich (Russian Easter Cake) image

These cakes are traditionally cooked and eaten at Russian Orthodox Easter to break the fast. Often accompanied by pashka, a sweet, fruity cheese. These do take a little bit of effort, but it is definitely worth it. They are similar to panettone. Total time includes rising times of 3.5 hours.

Provided by babylee

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 13h45m

Yield 16

Number Of Ingredients 25

1 cup golden raisins
1 tablespoon vodka
1 teaspoon white sugar
¼ cup lukewarm water
1 (.25 ounce) package active dry yeast
1 cup milk
1 pinch saffron threads
1 teaspoon ground cardamom
½ cup white sugar
1 cup all-purpose flour
½ cup butter, melted
½ cup white sugar
¼ cup orange blossom honey
1 lemon, zested
2 teaspoons vanilla extract
1 pinch salt
2 eggs
1 egg yolk
3 cups all-purpose flour, divided
½ cup sliced almonds
4 clean 14-ounce food cans
1 egg white
1 ½ cups confectioners' sugar, or more as needed
½ teaspoon lemon juice
2 tablespoons toasted sliced almonds, or as needed

Steps:

  • Place golden raisins into a bowl, drizzle with vodka, and allow raisins to soften overnight.
  • Mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir yeast into the water and let stand until the yeast mixture is frothy, about 10 minutes.
  • Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in saffron threads and cardamom, remove from heat, and let the milk mixture stand until lukewarm.
  • Transfer yeast mixture into a large mixing bowl. Stir milk mixture, 1/2 cup sugar, and 1 cup flour into the yeast mixture, beating until the batter is smooth. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour.
  • Mix melted butter, 1/2 cup sugar, orange blossom honey, lemon zest, vanilla extract, and salt together in a bowl. Beat butter mixture into the batter, then beat in eggs and egg yolk.
  • Mix 2 1/2 cups of flour into the dough. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes; knead soaked golden raisins and 1/2 cup almonds into the dough until well distributed.
  • Form dough into a ball and place into an oiled bowl; turn dough around in the bowl several times to coat outside of dough. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 1 1/2 hours.
  • Punch down dough, knead a few times, and divide dough into 4 pieces. Coat inside of clean 14-ounce cans with butter. Line cans with parchment paper. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of can.
  • Cover cans with a cloth and allow dough to rise to the top of the cans, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a baking sheet into the oven; place the cans of dough upright into oven on baking sheet. Bake until kulich are risen and lightly browned, 45 to 50 minutes.
  • Let kulich cool in the cans for about 15 minutes before gently removing from cans to finish cooling on racks.
  • Beat egg white in a bowl with an electric mixer on medium speed until frothy; beat in confectioners' sugar until the mixture holds stiff peaks. Beat lemon juice into frosting.
  • Frost the tops of the kulich and sprinkle tops with 2 tablespoons toasted sliced almonds. Refrigerate leftovers.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 62.8 g, Cholesterol 52.5 mg, Fat 9.2 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 62.5 mg, Sugar 35.7 g

RUSSIAN KULICH



Russian Kulich image

A tall, sweet bread with sugar glaze on top is a traditional Easter treat in Russia.

Provided by tatjanasok

Categories     Bread     Yeast Bread Recipes

Time 4h45m

Yield 8

Number Of Ingredients 14

1 ½ (.25 ounce) packages active dry yeast
¾ cup granulated sugar, divided
1 cup warm milk
4 cups all-purpose flour, divided
3 large whole eggs, separated
2 egg yolks
½ tablespoon brandy
½ teaspoon salt
10 tablespoons butter, melted and cooled
½ cup slivered blanched almonds, coarsely ground
¼ cup raisins
1 tablespoon water
¾ cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Stir together yeast, 1/4 teaspoon sugar, and warm milk in a large bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups flour and cover bowl tightly with plastic wrap. Let stand in a warm place until doubled, about 1 hour.
  • Beat 4 yolks with remaining sugar in a bowl with an electric mixer at TK speed until mixture is thick and pale, 2 to 3 minutes. Beat in brandy and salt.
  • Stir yeast dough to deflate. Add yolk mixture and butter and stir until well blended. Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter, then stir in remaining 2 1/2 cups flour. Cover bowl and let rise in a warm place until doubled, about 1 hour 10 minutes.
  • Stir dough to deflate, then stir in almonds and raisins.
  • Butter 4 clean (10 1/2-ounce) coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour, knocking out excess. Divide dough evenly among cans. Let dough rise in cans, covered with a towel, until about 1/2 inch from rim, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk together remaining yolk and water, and lightly brush over tops of dough. Bake loaves in cans until tops are golden brown, 35 to 40 minutes. Turn loaves out onto a rack, turn right side up, and let cool completely, about 1 1/2 hours.
  • Sift powdered sugar into a bowl, then stir in lemon juice. Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

Nutrition Facts : Calories 586.6 calories, Carbohydrate 85.4 g, Cholesterol 153.2 mg, Fat 21.9 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 10.8 g, Sodium 288.6 mg, Sugar 34.9 g

RUSSIAN KULICH BREAD



Russian Kulich Bread image

Make and share this Russian Kulich Bread recipe from Food.com.

Provided by JazzyBumBum

Categories     Breads

Time 1h25m

Yield 1 large Russian Kulich, 20 serving(s)

Number Of Ingredients 14

1 3/4 cups sugar
1/2 cup scalded milk, cooled to 110 degrees
4 cups flour
8 tablespoons unsalted butter
8 large egg yolks
2 large egg whites
1 teaspoon vanilla
2 teaspoons cardamom
1/2 teaspoon salt
1/3 cup golden raisin
1/4 cup slivered almonds
1/4 cup chopped candied orange peel
2 teaspoons lemon juice
1/8 teaspoon almond extract

Steps:

  • In a large bowl, combine yeast, water, 1/4 cup of sugar and milk, mixing until yeast and sugar have dissolved. Stir in 1 cup flour until well blended. Cover and let stand in a warm place for 1 hour.
  • In a bowl, combine butter, 1/2 cup sugar and egg yolks. Add the yeast-flour mixture from step 1, stirring well. Add vanilla, cardamom, salt and enough of the 3-3 1/2 cups flour to make a soft dough. Stir in raisind, almonds and orange rind.
  • In a small bowl, beat 2 egg whites untill stiff. Fold them into th dough made in step 2. Knead until asmooth and elastic dough forms. Place in a greased bowl, cover with greased plastic wrap and let to rise until doubled in size.
  • Coat a kulich pan with cooking spray. Punch down the dough and knead for a few times. Place it in the prepared pan, cover with greased plastic wrap and leave to rise until the dough reaches the top of the pan.
  • Heat the oven to 400 degrees. Place pan on a baking sheet and bake for 10 minutes Reduce the heat to 350 degrees and bake for another 35 to 40 minutes or until tester comes out clean.
  • While Kulich is baking, prepare glaze by combining in a small bowl the confectioners' sugar, lemon juice, almond extract and enough water to make a smooth, runny glaze.
  • Remove Kulich from oven and let to cool for 10 minutes. Unmold from pan and cool on a wire rack. While still slightly warm, drizzle glaze over the top. To serve, cut of the crown and slice base into rounds. T keep any leftovers moist, replace the crown.

Nutrition Facts : Calories 243.4, Fat 7.6, SaturatedFat 3.8, Cholesterol 86.8, Sodium 71.5, Carbohydrate 39.5, Fiber 1, Sugar 19.1, Protein 4.7

RUSSIAN COFFEE CAN CAKE (KULICH)



Russian Coffee Can Cake (Kulich) image

This is a sightly less complicated take on the traditional Russian Coffee cake. It does still require mulitple risings. It's baked in a coffee can to make a great presentation. There is also a lemon icing that goes on top.This recipe requires 2, 1lb coffee cans.

Provided by Chef Jean

Categories     Breads

Time 3h45m

Yield 2 loaves

Number Of Ingredients 15

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water
1/2 cup warm milk, scalded then cooled
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
4 1/2-5 cups all-purpose flour
1/2 cup raisins
1/4 cup blanched almond, chopped
1/2 teaspoon vanilla
1/2 cup confectioners' sugar
1 1/2 teaspoons warm water
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice

Steps:

  • Dissolve the yeast in the water.
  • Stir in the next four ingredients, 2 1/2 cups of the flour, the almonds, raisins and vanilla.
  • Beat until smooth then add in enough of the remaining flour to make dough easy to handle.
  • Turn dough onto a floured board or counter and knead for about 5 minutes until smooth and elastic.
  • Place the dough into a greased bowl, turn to coat.
  • Cover with a clean towel and let rise in a warm place until doubled in size, about 2 hours.
  • Punch down dough and let rse again until almost doubled, about 40 minutes.
  • Divide dough in half and roll each half into a well rounded bun shape.
  • Place each bun in a well greased 1 lb coffee can.
  • Cover and let rise until the dough starts to puff up over the top of the cans, about 45 minutes.
  • Bake at 375 degrees on a low rack in the center of the oven for 45 minutes or until brown.
  • Let cool slightly then remove from cans.
  • Mix together all of the icing ingredients and pour over the cakes letting some run down the sides.

Nutrition Facts : Calories 2137.2, Fat 70.8, SaturatedFat 16.9, Cholesterol 220, Sodium 1282.6, Carbohydrate 333.1, Fiber 12.4, Sugar 103, Protein 45.2

KULICH (RUSSIAN PANETTONE)



Kulich (Russian Panettone) image

Kulich is a sweet yeast bread, similar to panettone, that is traditionally baked in Russia for Easter. But you can enjoy it any time! It can be glazed or left plain. You can bake the bread in large coffee tins so they keep their traditional shape.

Provided by Valjusha

Categories     Bread     Yeast Bread Recipes

Time 6h10m

Yield 20

Number Of Ingredients 16

½ cup golden raisins
¼ cup rum
3 (.25 ounce) packages active dry yeast
1 cup white sugar, divided
1 ½ cups warm milk (105 degrees F (40 degrees C))
6 cups sifted all-purpose flour, divided
5 eggs, separated
1 pinch salt
1 teaspoon vanilla extract
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
½ cup slivered almonds
½ cup candied mixed citrus peel
2 cups confectioners' sugar
1 egg white
1 teaspoon lemon juice

Steps:

  • Combine golden raisins and rum in a small bowl and let soak.
  • Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
  • Mix remaining 1 cup milk and 1 cup flour together in a bowl. Add yeast mixture and stir well. Cover and let stand in a warm place for 30 minutes.
  • Beat 5 egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form.
  • Combine remaining sugar and egg yolks in a large bowl; beat with an electric mixer until fluffy and pale, about 5 minutes. Beat in vanilla extract. Drain raisins and add rum to egg mixture. Add to yeast mixture and mix well. Fold in egg whites gently. Add remaining flour in small batches, mixing well after each addition, until dough starts to pull away from the sides of the bowl.
  • Turn out dough onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, 1/4 cup at a time, once dough seems pliable and soft. Knead for 2 more minutes and form into a ball.
  • Transfer to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Allow to rise in a warm place until doubled in volume, about 90 minutes.
  • Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle flour over raisins. Scatter raisins, almonds, and mixed peel in a circle around the dough. Keep kneading dough to incorporate fruits and nuts evenly.
  • Line 2 large metal coffee tins with parchment paper. Divide dough in half and transfer to the tins. Cover with a clean dish towel. Allow to rise in a warm place until dough has risen to the top, 30 minutes to 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake kulich in the preheated oven until top is golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Carefully tip loaves out of the tins onto a work surface and let cool, about 2 hours.
  • Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl. Brush over the the tops of the kulich loaves, allowing icing to run down the sides.

Nutrition Facts : Calories 398.6 calories, Carbohydrate 60.6 g, Cholesterol 75.4 mg, Fat 13.8 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 7.3 g, Sodium 40.7 mg, Sugar 25.9 g

KULICH RUSSIAN EASTER CAKE RECIPE



Kulich Russian Easter Cake Recipe image

Provided by BobLongo

Number Of Ingredients 25

1 cup golden raisins
1 tablespoon vodka
1 teaspoon white sugar
1/4 cup lukewarm water
1 (.25 ounce) package active dry yeast
1 cup milk
1 pinch saffron threads
1 teaspoon ground cardamom
1/2 cup white sugar
1 cup all-purpose flour
1/2 cup butter, melted
1/2 cup white sugar
1/4 cup orange blossom honey
1 lemon, zested
2 teaspoons vanilla extract
1 pinch salt
2 eggs
1 egg yolk
3 cups all-purpose flour, divided
1/2 cup sliced almonds
4 clean 14-ounce food cans
1 egg white
1 1/2 cups confectioners' sugar, or more as needed
1/2 teaspoon lemon juice
2 tablespoons toasted sliced almonds, or as needed

Steps:

  • Prep 1 h Cook 45 m Ready In 13 h 45 m Place golden raisins into a bowl, drizzle with vodka, and allow raisins to soften overnight. Mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir yeast into the water and let stand until the yeast mixture is frothy, about 10 minutes. Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in saffron threads and cardamom, remove from heat, and let the milk mixture stand until lukewarm. Transfer yeast mixture into a large mixing bowl. Stir milk mixture, 1/2 cup sugar, and 1 cup flour into the yeast mixture, beating until the batter is smooth. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour. Mix melted butter, 1/2 cup sugar, orange blossom honey, lemon zest, vanilla extract, and salt together in a bowl. Beat butter mixture into the batter, then beat in eggs and egg yolk. Mix 2 1/2 cups of flour into the dough. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes; knead soaked golden raisins and 1/2 cup almonds into the dough until well distributed. Form dough into a ball and place into an oiled bowl; turn dough around in the bowl several times to coat outside of dough. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 1 1/2 hours. Punch down dough, knead a few times, and divide dough into 4 pieces. Coat inside of clean 14-ounce cans with butter. Line cans with parchment paper. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of can. Cover cans with a cloth and allow dough to rise to the top of the cans, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet into the oven; place the cans of dough upright into oven on baking sheet. Bake until kulich are risen and lightly browned, 45 to 50 minutes. Let kulich cool in the cans for about 15 minutes before gently removing from cans to finish cooling on racks. Beat egg white in a bowl with an electric mixer on medium speed until frothy; beat in confectioners' sugar until the mixture holds stiff peaks. Beat lemon juice into frosting. Frost the tops of the kulich and sprinkle tops with 2 tablespoons toasted sliced almonds. Refrigerate leftovers.

RUSSIAN KULICH FOR EASTER



RUSSIAN KULICH FOR EASTER image

Russian Kulich is a sweet yeast bread typically served at Easter and blessed by the parish priest. It is a cross between a bread and a cake. Recipe: about.com Eastern European Food Photo: odydow.blogspot.com

Provided by Ellen Bales @Starwriter

Categories     Other Breakfast

Number Of Ingredients 19

DOUGH
1 package(s) active dry yeast
1/4 cup(s) warm water
1/4 cup(s) sugar + 1/2 cup sugar
1/2 cup(s) scalded milk, cooled to 110 degrees
1 cup(s) plus 3 to 3-1/2 cups all-purpose flour
8 tablespoon(s) unsalted butter
8 large egg yolks (reserve 2 egg whites)
1 teaspoon(s) vanilla extract
2 teaspoon(s) cardamom
1/2 teaspoon(s) salt
1/3 cup(s) golden raisins
1/4 cup(s) slivered almonds
1/4 cup(s) chopped candied orange rind
GLAZE:
1 cup(s) confectioners' sugar
2 teaspoon(s) lemon juice
1/8 teaspoon(s) almond extract
2 to 3 teaspoon(s) warm water

Steps:

  • For the dough: In a large bowl, combine yeast, water, 1/4 cup sugar and milk, mixing until yeast and sugar have dissolved. Stir in 1 cup flour until well blended. Cover and let stand in a warm place for 1 hour.
  • In a large bowl, with an electric mixer, combine butter, 1/2 cup sugar and egg yolks. Add yeast-flour mixture from Step 1, stirring well. Add vanilla, cardamom, salt and enough of the 3 to 3-1/2 cups flour to make a soft dough. Stir in raisins, almonds and orange rind.
  • In a small bowl, beat 2 reserved egg whites until stiff. Fold them into the dough made in Step 2. Knead by machine or hand until a smooth and elastic dough forms, about 3-5 minutes. Place in a greased bowl, turning once to coat both sides. Cover with greased plastic wrap and let rise until doubled.
  • Coat a 2-pound coffee can or kulich pan with cooking spray. Punch down dough and knead a few times. Place it in the prepared can, cover with greased plastic wrap and let rise until dough reaches the top of the can.
  • Heat oven to 400 degrees. Place pan on a baking sheet and bake 10 minutes. Reduce heat to 350 degrees and bake another 35 to 40 minutes or until tester comes out clean.
  • For the glaze: While kulich is baking, prepare glaze by combining in a small bowl the confectioners' sugar, lemon juice, almond extract and enough water to make a smooth, runny glaze.
  • Remove kulich from oven and let cool 10 minutes. Unmold from can and cool on a wire rack. While still slightly warm, drizzle glaze over the top. To serve, cut off the crown and slice base into rounds. To keep any leftovers moist, replace the crown.
  • Note: You may decorate the top with poppy seeds, sprinkles, or chopped nuts.

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