Kulich | Кулич

Daniel
Apr 9, 2023
3 min read

Updated: May 20

Just about a year ago, I uploaded a Ukrainian and Russian Easter bread recipe under the name: Paska. I feel like I have done justice to the Russian version: Kulich. That is one of the main reasons why I decided to remake this recipe.

Another reason is that I managed to find more information about this Kulich recipe which I don't think is neat not to share with you lovely people. It took me 3 attempts to get this Russian Easter bread right. Initially, I went with the traditional route by using tin cans and it didn't turn out as I expected.

Eventually, I settled for a 6" panettone mold and it turned out beautifully. The trick is not to over-proof the bread during the fermentation process, specifically at the last rise. Keep an eye on the dough at 15 mins intervals. As soon as it has risen 1/4 to the top, wack into the oven. Spread the bread with some pashka and it is heavenly. Yeah, pashka recipe coming right up!

Ingredients:

(Make one 6" bread)

Raisins, 50g
Dried Apricots Finely Chopped, 50g
Candied Orange Peels, 25g
Spiced Rum / Cognac / Brandy, 2 TBSP
Whole Milk, 210g
Unsalted Butter, 50g
Egg, 1
Granulated Sugar, 50g
Active Instant Dry Yeast, 7g
Unbleached Bread Flour, 450g
Sea Salt, 3g
Cookie Spice Blend Homemade, 2 TSP
Extra Virgin Olive Oil, For Greasing
Beaten Egg, 1
Glaze:
Unsalted Butter, 50g
Spiced Rum / Cognac / Brandy, 2 TBSP
Granulated Sugar, Pinch
Fresh Lemon Juice, 2 TBSP
Icing Sugar, About 50g Less or More
Sprinkles, For Dusting
Pashka Homemade, For Spreading

Equipment:

Oven
Sauce Pot
6" Panettone Mold

Directions:

Please visit my "Pashka" page for the recipe.
Please visit my "Cookie Spice Blend" page for the recipe.
Soak the Fruit
In a bowl, mix raisins, chopped apricots, and candied orange peels with rum.
Stir to combine and set aside to soak while you prepare the dough.
Prepare the Milk Mixture
In a saucepot over medium heat, warm milk and butter until butter melts.
Remove from heat and let cool to lukewarm (about 36.5°C / 100°F).
Stir in egg, sugar, and yeast. Mix until dissolved.
Set aside for 15 minutes or until foamy.
Make the Dough
In a large bowl, combine flour, salt, and cookie spice blend.
Make a well in the center and pour in the foamy milk mixture.
Stir until a shaggy dough forms.
Knead inside the bowl for about 5 minutes until smooth and tacky, not sticky.
Adjust with water or flour, 1 tablespoon at a time, if needed.
Add the Soaked Fruit
Add the soaked fruit and all the soaking rum into the dough.
Knead until well incorporated, adding more flour as needed to manage moisture.
Transfer to a lightly floured surface and knead another 3 to 5 minutes.
Shape into a tight ball.
First Proof
Lightly grease the bowl with olive oil and return the dough.
Cover with a lint-free towel and let rise for 1 hour or until doubled in size.
Second Knead and Proof
Deflate the dough and knead on a lightly floured surface for 5 minutes.
Shape into a tight ball and transfer to a panettone mold or deep cake tin.
Let rise for 30 minutes, checking at the 15-minute mark.
Once the dough rises about 1/4 from the top, it’s ready to bake.
Bake the Bread
Preheat oven to 190°C (375°F).
Brush the top with beaten egg.
Bake for 15 minutes, spraying water inside the oven every 5 minutes.
Rotate the bread 180° and bake for another 15 minutes.
If the top browns too quickly, cover with foil.
Continue baking for 20 to 25 minutes or until fully cooked and evenly browned.
Remove from the oven, unmold carefully, and cool completely.
Glaze and Finish
Rum Butter Glaze
Melt butter in a small saucepan, remove from heat, and stir in rum and sugar until dissolved.
Brush generously over the cooled bread, including the sides.
Lemon Icing Glaze
Whisk lemon juice with icing sugar, sifting in 1 tablespoon at a time, until thick and glossy.
The glaze should be able to hold a figure 8 when drizzled.
Spoon over the top of the bread and garnish with sprinkles.
To Serve
Slice the bread lengthwise into tall wedges.
Spread some Pashka onto the bread and serve immediately.