Kulich, the tall, sweet, and delicately spiced Easter bread, is an iconic symbol of spring and renewal in Russian culture. Baking this fragrant bread is a cherished tradition, filling homes with warmth and the anticipation of Easter festivities.
This Easter, why not embark on a culinary journey and craft your very own Kulich? This comprehensive guide will take you through each step, from activating the yeast to achieving that perfect golden crust. I’ll share tips and tricks I’ve gathered over the years to make your Kulich baking experience a resounding success.
Unveiling the Flavors: Ingredients You’ll Need
For the Dough:
- 4 ½ teaspoons active dry yeast
- ½ cup warm water (around 100°F)
- 1 cup granulated sugar, divided
- 6 large eggs, separated
- 1 cup whole milk, warmed to about 100°F
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 8 cups all-purpose flour, plus extra for dusting
- 1 cup unsalted butter, melted and cooled slightly
- ⅓ cup raisins (optional)
- ⅓ cup chopped candied fruit (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice
- Sprinkles for decoration (optional)
Tools of the Trade
- 2 large mixing bowls
- Plastic wrap
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 9×5 inch loaf pan
- Pastry brush (optional)
