This month the theme at Bread Bakers is Easter, Passover and Springtime Breads from Around the World. I decided to try a Russian Kulich bread that is popular at Easter that I found over at Razzle Dazzle Recipes that I’d been meaning to make. We were also challenged to make a bread we hadn’t made before and this fits the bill.
This bread still highlights Easter in Russia. People bring a loaf to church for the priest to bless and then serve it as part of dessert following Easter Dinner. The frosted top represents a church dome with snow on it. It is supposed to be baked in a 1 lb. coffee can and I didn’t have one so I used a 9 inch cake pan instead.
Russian Kulich is a sweet yeast bread made with candied fruit, cardamon and almonds. It is popular in Russia at Easter and is served with dessert.
- 1 tablespoon active dry yeast
- 1/4 cup warm water (105°-115ºº)
- 1/2 cup warm milk (105°-115ºº)
- 1/3 cup sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1-1/2 tablespoons grated lemon peel
- 2-3 cups flour
- 2 beaten eggs
- 1/2 cups slivered almonds
- 1/2 cup chopped candied mixed fruit
- 1/2 cup confectioners' sugar
- about 1 tablespoon water
- 1 teaspoon softened butter
- couple of drops almond extract
- 1/4 cups toasted slivered almonds
- Dissolve yeast in warm water. Set aside for 5 minutes.
- Combine warm milk, sugar, butter, vanilla, almond extract, cardamom, salt, and lemon peel in a
- large bowl. Add 1-1/2 cups flour, yeast mixture, and eggs. Mix thoroughly.
- Add almonds and candied fruit. Add enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth—about 10 minutes. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double—about 1-1/2 hours. Punch down dough. Shape into a ball; try to get a nicely rounded top. Place in well-greased 1-pound coffee can. Cover; let rise in warm place until double—about 45 minutes. (I baked it in a 9 inch cake pan.)
- Bake in a preheated 350ºF over 35-40 minutes or until done. Cool on wire rack.
- Mix thoroughly confectioners' sugar, water and butter. Spoon icing over top of kulich. Top with the roasted almonds.
Source: Recipe Source: Ukrainian Easter: Traditions, Folk Customs and Recipes by Mary Ann Woloch Vaughn
Here’s our International Easter/Passover/Spring Bread Basket.
- Bacci Bread by A Day in the Life on the Farm
- Casatiello by Culinary Adventures with Camilla
- Choereg – Armenian Easter Bread by Chef Mireille’s East West Realm
- Colomba Pasquale (Easter Dove Bread) by Cook’s Hideout
- Cornish Saffron Easter Bread by Pastry Chef Online
- Folar (Portuguese Easter Bread) by Passion Kneaded
- Hot Cross Buns by En la Cocina de Caro
- Hornazo De Salamanca – Spanish Easter Bread by Ruchik Randhap
- Hungarian Egg Twist by Hostess at Heart
- Hungarian White Bread by Magnolia Days
- Individual Braided Easter Bread by Hezzi-D’s Books and Cooks
- Italian Easter Bread by La Cocina de Aisha
- Lambropsomo – Greek Easter Bread by Spice Roots
- Lithuanian Easter Raisin Bread by My Catholic Kitchen
- Matzo by A Shaggy Dough Story
- Mennonite Paska by Food Lust People Love
- Pääsiäisleipä – Finnish Easter Bread by Bakers and Best
- Pane di Pasqua – Italian Easter Bread Wreath by Karen’s Kitchen Stories
- Polish Bobka Easter Bread by Seduction in the Kitchen
- Russian Kulich by That’s My Home
- Springtime Sweet Bread by Cooking club
- Strawberry Fritters by Cindy’s Recipes and Writings
- Tsoureki (Greek Easter Bread) by Simply Veggies
What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient. We take turns hosting each month and choosing the theme/ingredient. This month Camilla at Culinary Adventures with Camilla has chosen breads from around the world that are traditional for Easter, Passover or Springtime.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at firstname.lastname@example.org.