Description
This traditional Paska Easter Bread, also known as Kulich, is a rich, sweet, and fluffy bread flavored with vanilla, sour cream, and studded with raisins. Perfectly soft and golden, it is baked in tall paper molds and topped with a simple lemon glaze, making it a festive centerpiece for Easter celebrations.
Ingredients
Scale
Wet Ingredients
- 2 cups + 2 Tbsp warm whole milk
- 6 large eggs, room temperature
- 2 sticks (1/2 lb or 226 g) unsalted butter, melted and warm
- 1/2 cup sour cream
- 1 tsp vanilla extract
Dry Ingredients
- 1 tbsp active dry yeast
- 2 cups sugar
- 1/2 tsp salt
- 9 cups all-purpose Canadian flour, divided
- 1 to 1 1/2 cups raisins (white or brown)
Glaze
- 2 cups powdered sugar
- 3 Tbsp lemon juice
- Water as needed for consistency
Other
- 3 large panettone paper molds
- Colorful sprinkles, for topping (optional)
Instructions
- Prepare the Dough Base: In a large mixing bowl, whisk together the warm milk, eggs, active dry yeast, sugar, melted butter (warm, not hot), salt, sour cream, and vanilla extract until fully combined. Gradually whisk in 4 cups of the flour until the batter is thick, resembling sour cream. Cover the bowl with plastic wrap and set it in a warm place or a warm oven at about 100ËšF to rise for 2 hours.
- Add Remaining Flour and Raisins: After the first rise, add the remaining 5 cups of flour one cup at a time, folding it into the batter with a silicone spatula until the dough no longer sticks to your hands, though it will remain slightly sticky. The dough should be soft. Stir in the raisins evenly. Cover again and let the dough rise in a warm oven (100ËšF) for another 2 hours.
- Shape and Second Rise: Divide the dough evenly into the three prepared paper molds. Be gentle to retain the dough’s airiness, avoiding pressing the dough down. Place the molds uncovered in the warm oven (100˚F) and allow the dough to rise for an additional 2 hours or until the molds are nearly full. Preheat the oven to 350˚F during this time.
- Bake the Bread: Transfer the molds to the middle rack of the preheated oven and bake for 30-35 minutes until the tops turn golden brown. Remove from the oven and let the breads cool to room temperature or just warm. Tear off the paper wrappers gently once cooled.
- Prepare and Apply Glaze: When the breads are at room temperature, whisk together powdered sugar and lemon juice in a medium bowl to make the glaze. Adjust thickness by adding a little water if too thick or more powdered sugar if too runny. Pour the glaze evenly over each bread. Optionally, sprinkle colorful sprinkles on top before the glaze sets to decorate.
Notes
- Ensure the milk and melted butter are warm but not hot to avoid killing the yeast.
- Rising times require a consistent warm environment around 100ËšF; use a proofing box or warm oven.
- Do not overmix the dough; folding flour in gently helps maintain loaf texture.
- The panettone paper molds can be sourced online, typically via Amazon.
- Glaze consistency is key to a smooth finish—adjust with water or sugar carefully.
- This bread keeps well for several days if wrapped or stored in an airtight container.
