Kulich is Russian Orthodox Easter bread — a tall, cylindrical, sweet yeast bread studded with raisins and citrus zest, topped with white icing. Eaten only at Easter.
Kulich is the Russian adaptation of Italian panettone, brought through Byzantine Orthodox tradition. The tall cylindrical shape is distinctive to Russia — baked in special kulich molds (or cleaned food cans). The white icing represents the purity of the resurrected Christ.
A slice of tall, golden, airy bread with raisins scattered throughout. The crumb is soft and almost custardy (rich with eggs and butter); the top is covered in sweet white icing that cracks when you cut through it. Eaten with paskha (sweet cheese spread) at Easter breakfast.
The dough is heavily enriched (butter, eggs, sugar) — similar to brioche but sweeter. The long, slow proofing (3+ hours, sometimes overnight in the refrigerator) develops both flavor and structure. The tall mold forces the bread to rise upward, creating the characteristic mushroom-top shape.
Variations
Raisins, candied fruit, or almonds; icing flavored with lemon juice; some add saffron for color.
On the Palate
Where Kulich sits in the Russian flavor cloud
Ingredients
Serves 8
How it's made
6 steps · 2 hours active + 3 hours waiting
- 160 min
Warm milk with yeast and sugar; add flour to make a sponge; rise 1 hour.
- 230 min
Add eggs, melted butter, sugar, salt, raisins, and zest; add more flour; knead.
- 3120 min
Rise 2 hours until doubled.
Watch outLet the enriched dough rise until fully doubled — this rich dough is slow, and rushing it gives a heavy, tight kulich.
- 460 min
Fill greased kulich molds (or tall cans) half-full; rise 1 hour more.
- 545 min
Bake at 180°C for 35-45 minutes until golden.
Watch outIt's done when a skewer comes out clean and the top is deep gold — tent it with foil if the top darkens before the tall center cooks through.
- 61 min
Cool; ice with powdered sugar + lemon juice; decorate with sprinkles.
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