Russian Easter Bread

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/23/22
Russian Easter Bread

The Spruce / Christine Ma

Prep: 30 mins
Cook: 55 mins
Plus: 3 hrs
Total: 4 hrs 25 mins
Servings: 16 servings
Yield: 1 bread
Nutrition Facts (per serving)
326 Calories
10g Fat
52g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories 326
% Daily Value*
Total Fat 10g 12%
Saturated Fat 5g 23%
Cholesterol 120mg 40%
Sodium 115mg 5%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 6%
Total Sugars 22g
Protein 8g
Vitamin C 0mg 1%
Calcium 42mg 3%
Iron 2mg 13%
Potassium 136mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Russian kulich is a sweet yeast-risen bread typically served at Easter. It just wouldn't be Easter Sunday in Russia without a piece of this tall, cylindrical bread that has been blessed by the parish priest.

Another standby for Easter is paskha, a sweet molded cheese dessert that is often spread on a slice of kulich.

Kulich is a cross between a bread and a cake with a slightly sweet crumb. As with most foods, the recipe varies from family to family. But it usually has raisins, nuts, and candied citrus rind. You'll need a 2-pound coffee can or kulich pan to bake it in.

This recipe calls for eight egg yolks and only two egg whites so freeze the leftover egg whites and save them for recipes like meringue torte.

The traditional way to serve is to cut off the crown and slice base into rounds. To keep any leftovers moist, replace the crown.

Ingredients

For the Yeast Sponge:

  • 2 1/4 teaspoons (1 package) active dry yeast

  • 1/4 cup warm water

  • 1/4 cup white sugar

  • 1/2 cup milk. scalded, cooled to 110 F

  • 1 cup all-purpose flour

For the Dough:

  • 4 ounces (1/2 cup) unsalted butter, room temperature

  • 1/2 cup white sugar

  • 8 large egg yolks, room temperature

  • 1 teaspoon pure vanilla extract

  • 2 teaspoons ground cardamom

  • 1/2 teaspoon salt

  • 3 to 3 1/2 cups all-purpose flour

  • 1/3 cup golden raisins

  • 1/4 cup slivered almonds

  • 1/4 cup candied orange rind, chopped

  • 2 large egg whites

For the Glaze:

  • 1 cup confectioners' sugar

  • 2 teaspoons lemon juice

  • 1/8 teaspoon almond extract

  • 2 to 3 teaspoons warm water

  • Sprinkles, for topping, optional

Steps to Make It

While there are multiple steps, this Easter bread recipe is broken down into workable categories to help you better plan for baking. 

Make the Yeast Sponge

  1. Gather the ingredients.

    Ingredients to make a yeast sponge

    The Spruce Eats / Christine Ma

  2. In a large bowl, combine yeast, water, 1/4 cup white sugar, and milk. Mix until the yeast and sugar have dissolved.

    A bowl with yeast, sugar, and milk mixture

    The Spruce Eats / Christine Ma

  3. Stir in 1 cup flour until well blended.

    A bowl with yeast mixture and flour

    The Spruce Eats / Christine Ma

  4. Cover and let stand in a warm place for 1 hour.

    A bowl of proofed yeasted dough

    The Spruce Eats / Christine Ma

Make the Dough

  1. Gather the ingredients.

    Ingredients to make dough

    The Spruce Eats / Christine Ma

  2. In the bowl of a stand mixer, combine butter, 1/2 cup white sugar, and egg yolks.

    A stand mixer bowl with egg yolks, butter, and sugar

    The Spruce Eats / Christine Ma

  3. Add yeast-flour mixture, combining thoroughly.

    A stand mixer with yeast mixture with eggs, butter, and sugar

    The Spruce Eats / Christine Ma

  4. 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.

    A stand mixer with enriched dough with fried fruit

    The Spruce Eats / Christine Ma

  5. In a small bowl, beat 2 reserved egg whites until stiff.

    A bowl with soft whipped egg whites

    The Spruce Eats / Christine Ma

  6. Fold them into the dough. Knead by machine or hand until a smooth and elastic dough forms, about 3 to 5 minutes.

    A stand mixer with kneading hook with kneaded dough

    The Spruce Eats / Christine Ma

  7. Place in greased bowl, turning once to coat both sides.

    A bowl with greased dough

    The Spruce Eats / Christine Ma

  8. Cover with greased plastic wrap and let rise until doubled.

    A bowl of proofed dough

    The Spruce Eats / Christine Ma

  9. Coat a 2-pound coffee can or kulich pan with cooking spray.

    A greased kulich pan

    The Spruce Eats / Christine Ma

  10. Punch down dough and knead a few times.

    A bowl with kneaded dough

    The Spruce Eats / Christine Ma

  11. Place it in the prepared pan, cover with greased plastic wrap and let rise until dough reaches the top of the can.

    A kulich pan with filled with dough

    The Spruce Eats / Christine Ma

Bake the Kulich

  1. Heat oven to 400 F. Place pan on a baking sheet and bake 10 minutes.

    A baking sheet with baked dough in a kulich pan

    The Spruce Eats / Christine Ma

  2. Reduce heat to 350 F and bake another 35 to 40 minutes or until a cake tester or long toothpick or thin skewer comes out clean.

    A baking sheet with a baked cake in a kulich pan

    The Spruce Eats / Christine Ma

  3. Remove kulich from oven and let cool 10 minutes. Unmold from the can and cool on a wire rack.

    Russian Easter bread loaf cooling on a cooling rack

    The Spruce Eats / Christine Ma

Make the Glaze and Serve

  1. Gather the ingredients.

    Ingredients to make glaze

    The Spruce Eats / Christine Ma

  2. While kulich is baking, prepare the glaze in a small bowl by combining the confectioners' sugar, lemon juice, almond extract, and enough warm water to make a smooth, runny glaze.

    A bowl of glaze

    The Spruce Eats / Christine Ma

  3. Pour over the top of the kulich allowing it to run down the sides of the cake.

    A glazed loaf of Easter bread on a cooling rack

    The Spruce Eats / Christine Ma