Russian Kulich
This month the theme at Bread Bakers is Easter, Passover and Springtime Breads from Around the World. I decided to try a Russian Kulich bread that is popular at Easter that I found over at Razzle Dazzle Recipes that I’d been meaning to make. We were also challenged to make a bread we hadn’t made before and this fits the bill.
This bread still highlights Easter in Russia. People bring a loaf to church for the priest to bless and then serve it as part of dessert following Easter Dinner. The frosted top represents a church dome with snow on it. It is supposed to be baked in a 1 lb. coffee can and I didn’t have one so I used a 9 inch cake pan instead.
Russian Kulich is a sweet yeast bread made with candied fruit, cardamon and almonds. It is popular in Russia at Easter and is served with dessert.
Ingredients
- 1 tablespoon active dry yeast
- 1/4 cup warm water (105°-115ºº)
- 1/2 cup warm milk (105°-115ºº)
- 1/3 cup sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1-1/2 tablespoons grated lemon peel
- 2-3 cups flour
- 2 beaten eggs
- 1/2 cups slivered almonds
- 1/2 cup chopped candied mixed fruit
- 1/2 cup confectioners' sugar
- about 1 tablespoon water
- 1 teaspoon softened butter
- couple of drops almond extract
- 1/4 cups toasted slivered almonds
Instructions
- Dissolve yeast in warm water. Set aside for 5 minutes.
- Combine warm milk, sugar, butter, vanilla, almond extract, cardamom, salt, and lemon peel in a
- large bowl. Add 1-1/2 cups flour, yeast mixture, and eggs. Mix thoroughly.
- Add almonds and candied fruit. Add enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth—about 10 minutes. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double—about 1-1/2 hours. Punch down dough. Shape into a ball; try to get a nicely rounded top. Place in well-greased 1-pound coffee can. Cover; let rise in warm place until double—about 45 minutes. (I baked it in a 9 inch cake pan.)
- Bake in a preheated 350ºF over 35-40 minutes or until done. Cool on wire rack.
- Mix thoroughly confectioners' sugar, water and butter. Spoon icing over top of kulich. Top with the roasted almonds.
Notes
Source: Recipe Source: Ukrainian Easter: Traditions, Folk Customs and Recipes by Mary Ann Woloch Vaughn
Here’s our International Easter/Passover/Spring Bread Basket.
- Bacci Bread by A Day in the Life on the Farm
- Casatiello by Culinary Adventures with Camilla
- Choereg – Armenian Easter Bread by Chef Mireille’s East West Realm
- Colomba Pasquale (Easter Dove Bread) by Cook’s Hideout
- Cornish Saffron Easter Bread by Pastry Chef Online
- Folar (Portuguese Easter Bread) by Passion Kneaded
- Hot Cross Buns by En la Cocina de Caro
- Hornazo De Salamanca – Spanish Easter Bread by Ruchik Randhap
- Hungarian Egg Twist by Hostess at Heart
- Hungarian White Bread by Magnolia Days
- Individual Braided Easter Bread by Hezzi-D’s Books and Cooks
- Italian Easter Bread by La Cocina de Aisha
- Lambropsomo – Greek Easter Bread by Spice Roots
- Lithuanian Easter Raisin Bread by My Catholic Kitchen
- Matzo by A Shaggy Dough Story
- Mennonite Paska by Food Lust People Love
- Pääsiäisleipä – Finnish Easter Bread by Bakers and Best
- Pane di Pasqua – Italian Easter Bread Wreath by Karen’s Kitchen Stories
- Polish Bobka Easter Bread by Seduction in the Kitchen
- Russian Kulich by That’s My Home
- Springtime Sweet Bread by Cooking club
- Strawberry Fritters by Cindy’s Recipes and Writings
- Tsoureki (Greek Easter Bread) by Simply Veggies
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What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient. We take turns hosting each month and choosing the theme/ingredient. This month Camilla at Culinary Adventures with Camilla has chosen breads from around the world that are traditional for Easter, Passover or Springtime.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].
Renee says
Welcome to Bread Bakers! Nice to see a use for candied fruit that isn’t at Christmas. It sure does make the bread colorful and great for spring.
Mary Ellen says
Thanks for the welcome Renee! I love candied fruits in bread. I am always on the lookout for them.
Veronica Gantley says
What a great looking loaf. I love the addition of the candied fruit.
Adam says
These are incredible pictures you took, makes me want to try some of this bread even more!
Mary Ellen says
Thanks Adam!
Jenni says
Interesting about the snow-covered church dome! I never think about there being snow at Easter, but I guess in Russia (and plenty of places in the US and Canada, too) it’s a common occurrence. Lovely bread!
Mary Ellen says
I thought the same thing Jenni. I think Russia gets lots of cold.
Ansh says
I love breads with candied mixed fruit. They remind me of my childhood. This is one perfect bread for me to make when I am feeling nostalgic.
Mary Ellen says
I love them too!
Wendy, A Day in the Life on the Farm says
A beautiful loaf with the red and green flecks and the almonds covering the snow on the roof.
Karen @ Karen's Kitchen Stories says
So colorful! What a wonderful looking loaf of bread!
Cindys Recipes and Writings says
Look at all those little bits of goodness!
Julie is HostessAtHeart says
This bread looks so festive and delicious. Great job.
Mary Ellen says
Thanks Julie!
Stacy says
The kulich was on my list too, Mary Ellen, because I was intrigued by the coffee can idea, but then citrus bread won out. While non-traditional, I’m thinking your shape would be easier to serve and everyone would get more icing. Which would be a win at our house!
Mary Ellen says
I agree it would be easier to serve. I am going to find someone to save me a coffee can, I still want to try it that way. This was really good.
Aisha says
It looks gorgeous and delicious!
Robin @ A Shaggy Dough Story says
Such a pretty bread! I really enjoyed learning about the traditions behind this. Thanks for sharing!
Mary Ellen says
Thanks Robin!
Hezzi-D says
The inside of this bread is almost too pretty to eat! I was not expecting the colors after seein gthe outside of the bread.
Mary Ellen says
That was why I had to cut it for the pictures. Thanks for stopping by!
Shireen says
Oh that’s such a beautiful bread! I love breads with candied fruit in them!
Pavani says
That is a beautiful bread. Love the colorful mixed fruit in the slices — so pretty!!
Mary Ellen says
Thanks Pavani!
Shilpi says
Lovely loaf, with the goodness of fruits and nuts….
vimala lakshmi says
beautiful bread mary……I love the icing over the bread……..
Mary Ellen says
Thanks Vimala