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Classic Russian Kulich Easter Bread Recipe With Easy Vanilla Glaze Tutorial

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A traditional Russian Easter bread with a soft, airy crumb and a sweet vanilla glaze, perfect for celebrations or any special occasion.

Ingredients

Scale
  • All-purpose flour – 4 cups (480g), sifted for lightness
  • Whole milk – 1 cup (240ml), warmed to about 110°F (43°C)
  • Active dry yeast – 2 ¼ tsp (one packet)
  • Granulated sugar – ½ cup (100g)
  • Unsalted butter – ½ cup (115g), softened
  • Large eggs – 4, room temperature
  • Vanilla extract – 2 tsp
  • Salt – 1 tsp
  • Raisins or dried currants – ¾ cup (110g), soaked in warm water for 10 minutes then drained (optional)
  • Zest of one lemon or orange
  • Powdered sugar – 1 cup (120g), sifted
  • Milk – 2 tbsp (30ml), any kind
  • Vanilla extract – 1 tsp

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F/43°C) with 1 tbsp sugar and the yeast. Stir gently and let sit for 5–10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the flour, remaining sugar, and salt. In another bowl, beat the eggs and softened butter until smooth. Add the foamy yeast mixture and vanilla extract to the eggs and butter, stirring to combine.
  3. Combine wet and dry: Gradually add the wet mixture to the flour, stirring with a wooden spoon or paddle attachment on low speed. Knead for about 8-10 minutes until soft, elastic, and slightly sticky. Add soaked and drained raisins along with citrus zest during the last few minutes of kneading.
  4. First rise: Lightly grease a large bowl, place the dough inside, and cover with a kitchen towel. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Prepare baking molds: Grease Kulich molds or pans thoroughly with butter. Punch down the dough and divide it evenly among the molds, filling about two-thirds full.
  6. Second rise: Cover the molds loosely and let rise again for 30–45 minutes until the dough reaches near the top of the molds.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 35–45 minutes. Check around 30 minutes; if tops brown too fast, cover loosely with foil. Bread is done when a toothpick inserted comes out clean or with few moist crumbs.
  8. Cool: Let cool in molds for 10 minutes, then transfer to a wire rack to cool completely before glazing.
  9. Make the vanilla glaze: Whisk powdered sugar, milk, and vanilla extract until smooth and pourable but thick. Adjust consistency with more milk or powdered sugar as needed.
  10. Glaze the Kulich: Spoon or drizzle glaze over each loaf. Let set for at least 30 minutes before slicing. Store leftovers wrapped at room temperature for 2 days or refrigerated up to a week.

Notes

Use warm milk (not hot) to activate yeast properly. Knead dough well for a tender crumb. Do not glaze bread while warm to avoid melting glaze. Soak dried fruit to keep it plump and moist. Double rise is essential for light texture. If dough is too sticky, add flour sparingly.

Nutrition

Keywords: Kulich, Russian Easter bread, vanilla glaze, traditional bread, holiday bread, sweet bread, yeast bread

Find it online: https://tomyumy.com/classic-russian-kulich-easter-bread-recipe-with-easy-vanilla-glaze-tutorial/