Paska Easter Bread Recipe (Kulich) | Russian Easter Bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add tartness and are often more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose-free diets.

Add eggs into a stand mixer.

Add sugar and melted butter (make sure it's not hot).

Add sour cream and warm milk, then vanilla extract.

Sift flour beforehand and add it to the mixture.

Mix everything together on low speed until combined.

Add dry active yeast and mix gently again.

Cover the mixture with a towel and leave it in a warm place to prove for about 2 hours.

After 2 hours, add the mixture back into the stand mixer and add the rest of the flour.

Mix until the dough starts to combine and come together.

Add more flour gradually until the dough is soft but not sticky.

Add cranberries and raisins, mixing gently to distribute evenly.

Knead the dough into a ball and cover with a damp towel, letting it proof again for 1 to 2 hours.

Divide the dough evenly into two baking molds without mixing or stomping it down too much.

Let the dough rise in a warm place for another hour until the molds are almost full.

Make icing by adding icing sugar into a bowl, then add lemon juice and mix.

Add a little hot water to loosen the icing mixture until smooth.

Bake the molds in a preheated oven at 180°C (350°F) for about 30 to 35 minutes until golden brown.

Let the cakes cool at room temperature before removing from the molds.

Loosen the cake from the mold carefully to avoid ripping.

Add icing on top and sprinkle with colorful sprinkles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens