Russian Kulich #BreadBakers

 russian kulich

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

Russian Kulich

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 3 hours

Yield: 1 loaf

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.


  • 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
  • Icing
  • 1/2 cup confectioners' sugar
  • about 1 tablespoon water
  • 1 teaspoon softened butter
  • couple of drops almond extract
  • 1/4 cups toasted slivered almonds


  1. Dissolve yeast in warm water. Set aside for 5 minutes.
  2. Combine warm milk, sugar, butter, vanilla, almond extract, cardamom, salt, and lemon peel in a
  3. large bowl. Add 1-1/2 cups flour, yeast mixture, and eggs. Mix thoroughly.
  4. Add almonds and candied fruit. Add enough remaining flour to make a soft dough.
  5. 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.)
  6. Bake in a preheated 350ºF over 35-40 minutes or until done. Cool on wire rack.
  7. Mix thoroughly confectioners' sugar, water and butter. Spoon icing over top of kulich. Top with the roasted almonds.


Source: Recipe Source: Ukrainian Easter: Traditions, Folk Customs and Recipes by Mary Ann Woloch Vaughn

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Here’s our International Easter/Passover/Spring Bread Basket.


Bread BakersWhat 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].

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russian kulich


  1. 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.

  2. 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!

  3. 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.

  4. 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!

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