#image_title<\/figcaption><\/figure>\n<\/div>\n <\/p>\n
Rooted in a beautiful history and unmistakable flavor and texture, the\u00a0Kulich<\/i>, also known as \u201cPaska<\/i>,\u201d is a Russian classic bread of the highest order. Customarily used to break the fast in Russian Orthodox Easter traditions, this Easter bread has taken on a number of forms as wide and far-ranging as the Motherland itself. The rich Slavic treat is usually decorated with the Cyrillic letters XB that translate to \u201cChrist is Risen.\u201d<\/p>\n\n
Kulich<\/p>\n
\n
\n- 2\u00bc cups (540 grams) warm whole milk (105\u00b0F\/41\u00b0C to 110\u00b0F\/43\u00b0C)<\/li>\n
- 2 (0.25-ounce) packages (14 grams) active dry yeast<\/li>\n
- 2\u00bc cups (450 grams) granulated sugar<\/li>\n
- 2 teaspoons (6 grams) kosher salt<\/li>\n
- 1\u00bd teaspoons (3 grams) ground cardamom<\/li>\n
- 9 large egg yolks (167 grams)<\/li>\n
- 1 large egg (50 grams)<\/li>\n
- 1\u00bd teaspoons (9 grams) vanilla paste<\/li>\n
- 12\u00bd cups (1,563 grams) all-purpose flour, divided<\/li>\n
- 2 cups (256 grams) dried apricots, finely chopped<\/li>\n
- 1 cup (227 grams) unsalted butter, melted<\/li>\n
- \u00bc cup (60 grams) sour cream<\/li>\n
- Lemon Icing (recipe follows)<\/li>\n
- Garnish: multicolored nonpareil sprinkles<\/li>\n<\/ul>\n
\n- Makes 1\u2154 cups<\/li>\n
- 4 cups (480 grams) confectioners\u2019 sugar<\/li>\n
- 1 teaspoon (5 grams) fresh lemon juice, strained<\/li>\n
- \u00bd cup (120 grams) whole milk<\/li>\n<\/ul><\/div>\n
\n
\n- In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.<\/li>\n
- With mixer at medium speed, beat in sugar, salt, cardamom, yolks, egg and vanilla paste. With mixer on low speed, gradually add 6 cups (750 grams) flour, beating just until combined. Beat in apricots, melted butter, and sour cream. Transfer dough to a large bowl, and stir in 6 cups (750 grams) flour with a spatula or wooden spoon until combined. (Because this is such a large amount of dough, you will need to incorporate remaining flour into dough in a larger bowl.)<\/li>\n
- Transfer dough to a lightly floured surface, and knead until smooth and elastic, about 8 minutes, adding remaining \u00bd cup (63 grams) flour as needed. (Dough will be slightly soft and sticky, but not unmanageable.)<\/li>\n
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let stand in a warm, draft-free place (75\u00b0F\/24\u00b0C) until puffed, about 2 hours.<\/li>\n
- Preheat oven to 350\u00b0F (180\u00b0C). Spray 3 (5\u00bc-inch) panettone molds with cooking spray.<\/li>\n
- On a lightly floured surface, turn out dough. Divide dough into 3 equal pieces. Shape each piece into a ball by folding the corners of the dough into the center. Place dough, seam side down, in prepared molds. Cover and let stand in a warm, draft-free place (75\u00b0F\/24\u00b0C) until slightly puffed, about 30 minutes (remaining rising will happen as it gradually bakes).<\/li>\n
- Cover with foil and bake until a wooden pick inserted in center comes out clean and an instant-read thermometer registers 190\u00b0F (88\u00b0C), 1 hour to 1 hour and 10 minutes. Let cool completely.<\/li>\n
- Spoon Lemon Icing over cooled kulichs.<\/li>\n
- Garnish with sprinkles, if desired.<\/li>\n<\/ol>\n
\n- In a large bowl, whisk together confectioners\u2019 sugar and lemon juice. Stir in milk, 2 tablespoons (30 grams) at a time, until desired consistency is reached.<\/li>\n<\/ol><\/div>\n
3.5.3251<\/p>\n<\/p><\/div>\n
\n\u00a0<\/p><\/div>\n
\n
<\/p>\n
![\"kulich\"](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/04\/web-Breads357MBS-696x557.jpg\" "\\"web-Breads357MBS\\"\/")