photo: Paska Easter Bread (Kulich)

Paska Easter Bread (Kulich)

We cook an incredibly delicious and fragrant Easter Bread from yeast dough with protein glaze. The dough turns out very porous and airy. Candied fruits and raisins make baking even tastier and more elegant, and cinnamon and vanillin give cakes a special flavor. With this amount of ingredients, 8 tall bread with a diameter of 10 cm are obtained.

180 min
12 servings


  • Milk
    500 ml
  • Whole wheat flour
    1.5 kg
  • Sunflower oil
    100 ml
  • Butter
    100 g
  • Sugar
    250 g
  • Egg
    5 pcs
  • Active dry yeast
    50 g
  • Vodka
    1 tbsp
  • Raisins
    150 g
  • Candied fruits
    100 g
  • Vanillin
    0.5 tsp
  • Ground cinnamon
    0.5 tsp
  • Egg white
    1 pcs
  • Powdered sugar
    200-250 g
  • Lemon juice
    1 tsp
  • Confectionery sprinkling
    - to taste


  • 1. To prepare the voucherin a deep bowl, combine the crumbled fresh yeast and one tablespoon of sugar.
  • 2. Warm up milk to 35 degrees and add to the yeast with sugar. Thoroughly mix the mixture so that the yeast and sugar are dissolved.

  • 3. Sieve wheat flour of superior quality three times. Add some of the sifted flour to the dough and mix it.
  • 4. The consistency of the voucherin should resemble a dough for pancakes. Cover the bowl with a dry towel and put it in a warm place for 40 minutes so that it comes up and increases 3-4 times in volume.

  • 5. While the voucherin is suitable, connect 4 eggs and 1 egg yolk in a deep bowl (we need the protein for the preparation of the glaze). Add the remaining sugar to the eggs.
  • 6. Thoroughly pound eggs with sugar. Pour alcohol and refined sunflower oil into the egg mixture.
  • 7. Melt butter on the stove or in the microwave. After cooling it a little down, pour the melted butter into the egg mixture.
  • 8. When the voucherin is suitable, pour it into a deep pan or other utensils of the appropriate size. Add the egg-and-oil mixture to the dough.
  • 9. Weigh and steam raisins in boiling water. Then dry dried fruits with paper towels and combine with a small amount of wheat flour. Add raisins, candied fruits, vanillin and ground cinnamon into the resulting mixture.
  • 10. Then introduce wheat flour by parts into the dough, each time mixing the mixture to a homogeneous consistency.
  • 11. When the dough becomes dense, transfer it to the flour-dusted work surface and continue kneading to homogeneity. The ready dough for cakes should turn out to be soft enough and elastic, so do not add too much flour. Shift the dough into deep dishes, cover with a towel and leave to approach in a warm place without drafts.
  • 12. When the dough is suitable, carefully beat it and knead it, greasing the hands and the work surface with vegetable oil without a smell. Then give the dough a second time to rise.
  • 13. Again knead the yeast dough, divide it into parts and lay out in prepared molds for cakes, greased with sunflower oil. Fill each mold with a dough half.
  • 14. Cover the molds with the dough with a dry towel and leave to approach in a warm place. When the cakes are in molds fit, put them on a baking sheet and send them to a preheated oven to 190 degrees. Bake cakes until ready for about 30 minutes.
  • 15. Cool prepared bake a little down and carefully get out of the molds.
  • 16. Prepare the protein glaze. To the egg yolks, add lemon juice and powdered sugar. Using a mixer, mix the mixture to obtain a dense, uniform glaze.
  • 17. Decorate warm Easter bread with the ready-made egg glaze and confectionery powder. Wait until the icing hardens, and it is ready!
  • 18. Bon Appetite!
  • 19. Paska Easter Bread (Kulich)

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