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+ servings

Russian Easter Bread Kulich

Julia Frey of Vikalinka
Make 3 8" round loaves.
5 from 11 votes
Prep Time 6 hrs 10 mins
Cook Time 45 mins
Course Breakfast
Cuisine Russian
Servings 3 loaves


For the bread

  • 500ml/2 cups + 2 tbsp warm whole milk
  • 6 eggs large, room temperature
  • 9g/1 tbsp active dry yeast
  • 400g/2 cups sugar
  • 250g/0.5lbs butter melted (if using salted butter, omit the salt)
  • ½ tsp salt
  • 125ml½ cup sour cream full fat
  • 1 tsp vanilla
  • 1kg 80g/9 cups bread flour divided
  • 175g/1 cup chocolate chips or raisins

For the glaze

  • 200g/7oz white chocolate melted
  • 1 tbsp sprinkles


  • In the bowl of a stand mixer or another large mixing bowl combine warm milk, eggs, yeast, sugar, warm melted butter, salt, sour cream and vanilla. Add 480g/4 cups flour to make a batter consistency of sour cream. Cover with a cling wrap and a towel and let it rise in a warm place for 2 hours.
  • Add 600g/5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands to make a very soft and elastic dough. Stir in chocolate chips or raisins, candied citrus peel or nuts. (Anything you like in your sweet bread). Cover and let dough rise another 2 hours in a warm place. The rising process will take longer if your house is not very warm.
  • Divide dough evenly into three deep 8" baking pans, that have been well-oiled. Try not to handle the dough too much. Let dough rise uncovered in a warm place for additional 2 hours or until you see a significant rise.
  • Bake at 350F/180C for 35-40 minutes or until golden. Remove from the pan and cook on a wire rack.
  • Once the loaves are at room temperature, melt white chocolate in a double boiler over low heat and cover the tops of bread with it. Use sprinkles to decorate.
Keyword Easter bread, kulich
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