Kulich (Russian Easter Bread)

Nov 3, 2026 · By VanillaGoods

Baking Quick breads Vanilla: Extract Medium

A tall, buttery, golden loaf scented with orange, vanilla and cardamom and studded with rum-soaked raisins. This version bakes in two coffee cans or tall tins and wears a classic white icing with sprinkles. Makes 2 tall loaves in about 4 hr 30 min.

Prep 45 min

Cook 45 min

Cooling 3 hr

Total 4 hr 30 min

Yield 2 tall loaves

Ingredients

Adjust yield

tall loaves

14 tbsp (120 g)raisins
¼ cup (60 ml)dark rum or orange juice
4 cups (500 g)bread flour
¼ oz (7 g)instant yeast
½ cup (100 g)granulated sugar
¾ tsp (5 g)salt
¾ cup (200 ml)whole milk, lukewarm
2 (100 g)eggs, room temperature
3 (54 g)egg yolks, room temperature
½ cup (100 g)unsalted butter, softened
1 ½ tbsp (8 g)orange zest, finely grated
2 tsp (10 ml)vanilla extract
¾ tsp (2 g)ground cardamom
1 ¼ cups (150 g)powdered sugar
1 ½ tbsp (25 ml)lemon juice
½ oz (15 g)colored sprinkles

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Instructions

Warm the raisins with the rum or juice for 1 minute, then cover and soak for at least 30 minutes while you start the dough.
In a large bowl, whisk the flour, yeast, sugar, salt and cardamom. Add the milk, eggs, yolks, orange zest and vanilla and mix to a shaggy dough.
Knead 8 minutes (stand mixer on medium-low is fine), then add the butter a piece at a time and knead 8 to 10 minutes more until the dough is smooth, soft and stretches thin without tearing.
Drain the raisins and knead them in gently. Cover and let the dough rise in a warm spot about 75 minutes, until doubled.
Grease two 6-inch-tall tins or cleaned coffee cans (about 4 inches wide) and line the insides with parchment that stands 2 inches above the rim. Divide the dough in two, shape each into a ball and set in the tins.
Cover and let rise until the dough has nearly reached the rim of the tins, 60 to 75 minutes. Heat the oven to 350 F (175 C) with a rack in the lower third.
Bake 40 to 45 minutes, covering loosely with foil after 25 minutes if the tops brown fast, until deep golden and an instant-read thermometer reads 195 F (90 C) in the center.
Cool in the tins for 10 minutes, then lay the loaves on their sides and turn them every few minutes so the crumb stays even. Cool completely on a rack.
Whisk the powdered sugar and lemon juice into a thick glaze. Spread it over the domed tops, letting it run a little down the sides, and add the sprinkles before it sets.

Tips

Add the butter only after the dough is smooth and elastic; too early and the dough will not develop.
Tall molds need parchment collars so the risen dough has something to climb.
Cut a cap off the top and slice the loaf into rounds, as is traditional.
Good with strong tea or sweet cheese spread.

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Recipe FAQ

How long does it take to make kulich (russian easter bread)?

Plan on 45 minutes of prep and 45 minutes of cooking, plus 3 hours to chill. The recipe makes 2 tall loaves.

How should I store kulich (russian easter bread)?

Wrap well and keep at room temperature up to 3 days, or freeze unglazed up to 2 months.

Can I make kulich (russian easter bread) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A tall, rich yeast bread baked for Orthodox Easter in Russia and neighboring countries, traditionally in tall cylindrical molds. Serve it with strong tea or sweet cheese spread.

Estimated · per serving

Nutrition

Per serving = 1 of 2 servings this recipe makes.

254 Calories / serving

8.2g Fat

39.4g Carbs

5.0g Protein

23.4g Sugar

Whole recipe (2 servings): ~508 cal · 16g fat · 79g carbs · 10g protein · 47g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.