Kulich (Russian Easter Cake)

Kulich (Russian Easter Cake)

4
babylee 0

"These cakes are traditionally cooked and eaten at Russian Orthodox Easter to break the fast. Often accompanied by pashka, a sweet, fruity cheese. These do take a little bit of effort, but it is definitely worth it. They are similar to panettone. Total time includes rising times of 3.5 hours."

Ingredients

13 h 45 m servings 356 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 62.8g
  • 20%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place golden raisins into a bowl, drizzle with vodka, and allow raisins to soften overnight.
  2. Mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir yeast into the water and let stand until the yeast mixture is frothy, about 10 minutes.
  3. Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in saffron threads and cardamom, remove from heat, and let the milk mixture stand until lukewarm.
  4. Transfer yeast mixture into a large mixing bowl. Stir milk mixture, 1/2 cup sugar, and 1 cup flour into the yeast mixture, beating until the batter is smooth. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour.
  5. Mix melted butter, 1/2 cup sugar, orange blossom honey, lemon zest, vanilla extract, and salt together in a bowl. Beat butter mixture into the batter, then beat in eggs and egg yolk.
  6. Mix 2 1/2 cups of flour into the dough. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes; knead soaked golden raisins and 1/2 cup almonds into the dough until well distributed.
  7. Form dough into a ball and place into an oiled bowl; turn dough around in the bowl several times to coat outside of dough. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 1 1/2 hours.
  8. Punch down dough, knead a few times, and divide dough into 4 pieces. Coat inside of clean 14-ounce cans with butter. Line cans with parchment paper. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of can.
  9. Cover cans with a cloth and allow dough to rise to the top of the cans, about 45 minutes.
  10. Preheat oven to 350 degrees F (175 degrees C).
  11. Place a baking sheet into the oven; place the cans of dough upright into oven on baking sheet. Bake until kulich are risen and lightly browned, 45 to 50 minutes.
  12. Let kulich cool in the cans for about 15 minutes before gently removing from cans to finish cooling on racks.
  13. Beat egg white in a bowl with an electric mixer on medium speed until frothy; beat in confectioners' sugar until the mixture holds stiff peaks. Beat lemon juice into frosting.
  14. Frost the tops of the kulich and sprinkle tops with 2 tablespoons toasted sliced almonds. Refrigerate leftovers.

Footnotes

  • Editor's Note:
  • The frosting in this recipe contains a raw egg white. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.
  • profile image

Your rating

Cancel
Submit

Reviews

4
  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

We are Russian and make Kulich every year to be blessed in our Easter basket on Pascha (this year on May 5, 2013). Usually making it is an all day, arduous process that is done on Great and Ho...

This is most authentic recipe for a kulich, I am russian and my grandma did not use so many spices, just a vanilla and honey, but your addition certainly does not hurt it! Thank you for posting!

I substituted rum for the vodka. A very fine recipe for kulich, will be in our basket this year! A bit more flour was needed maybe 1 extra cup during the kneading. The dough should be tacky but ...

I agree with Celiseev's comment - the flour requirements are very optimistic. Factor in one or two more cups. The recipe is really good, although different from my family's in sequencing and tim...