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Kulich - Russian Easter bread

Kulich – Russian Easter bread

Total: 160 minutes

Nutritional Value / Person:

Calories: 535 kcal

   Fat: 21g    Carbohydrates: 75g    Protein: 12g

Kulich - Russian Easter bread

Total: 160 minutes

Nutritional Value / Person:

Calories: 535 kcal Fat: 21g Carbohydrates: 75g Protein: 12g

Kulich - Russian Easter bread

Kulich is similar in shape and flavour to panettone. It is commonly eaten in Russia on Easter Day and is packed with fragrant spices, dried fruit and citrus peel. Try this speciality for your Easter dessert!
Karen Burns-Booth

Karen Burns-Booth

국적: South African
직업: Freelance food and travel writer          Favorite Dish:

Total Time

160 minutes

Active Time

40 minutes


6 portions

Calories / Portion

535 kcal

  • 450g white bread flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons mixed spices
  • 1/2 teaspoon cinnamon
  • 50g butter
  • 50g caster sugar
  • 14g quick dry yeast, (2 packs)
  • 210ml milk, lukewarm
  • 1 beaten egg
  • 100g mixed dried fruit
  • 25g mixed citrus peel
  • 100g icing sugar
  • 1/2 lemon, juice only
  • 8 glacé cherries, cut into quarters
  • almonds, toasted
  • Sugar confetti
How To
  • 1
    Start by washing and drying 6 tins. Butter the tins well and place buttered baking paper in each.
  • 2
    Sift the flour, salt, spice mix and cinnamon into a large bowl and mix in the butter with your fingertips. Make a well in the centre of the mixture and add the sugar and yeast.
  • 3
    Add the beaten egg and warm milk to the flour and mix into a soft, pliable dough.
  • Roll out the dough on a lightly floured work surface. Gently fold the mixed nuts and peel into the dough until they are well combined. Knead lightly for 5 minutes, or until the dough is smooth and elastic.
  • Form the dough into a ball and place in a buttered bowl, then cover with a clean tea towel and set aside in a warm place for 1 hour to mature.
  • Place the proven dough on a lightly floured work surface and turn it out. Form it back into a ball and return it to the bowl, then cover it again with a tea towel and set it aside for another 30 minutes to rise.
  • Place the dough on a lightly floured work surface and divide into 6 equal pieces. Roll each piece into a ball, then shape it into a long cylinder and place it in the buttered, paper-lined moulds. Cover the moulds with a tea towel and leave to rise for 25-30 minutes.
  • Preheat the oven to 240°C (gas mark 8).
  • Once the buns have risen in the tins to about ¾ of their height, place them on a baking tray and bake for 25-35 minutes, or until they are golden brown and sound hollow when turned and tapped.
  • Turn the Kulichs out onto a cooling rack and allow to cool completely before icing.
  • To make the icing, add the lemon juice to the icing sugar, spoon by spoon, until you have a thick but runny icing that will cover the kulich rolls and drip down the sides a little. Spoon the icing over the kulichs and scatter the glacé cherries, toasted almonds and sugar confetti on top.


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