Кулич — Russian Paschal Sweet Bread

Кулич is the crown of the Paschal table. A tall, cylindrical yeasted bread enriched with butter, eggs,
and dairy, topped with glossy white icing and coloured sprinkles. It is broken and eaten only after the
midnight Liturgy, and its arrival on the table signals that the fast is truly over.

FASTING LEVEL: Non-Fasting (contains butter, eggs, milk — a feast-day bread, traditionally eaten from Pascha through Bright Week)

SERVINGS: 2 large kulichi (serves 16)
TIME: 5 hours (mostly rising time)

INGREDIENTS:
For the dough:
- 600 g bread flour
- 200 ml whole milk, lukewarm
- 150 g unsalted butter, softened
- 150 g sugar
- 4 egg yolks
- 2 whole eggs
- 10 g instant yeast
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 100 g raisins, soaked in rum or warm water for 30 minutes
- 50 g candied orange peel, chopped
- 50 g blanched almonds, chopped

For the icing:
- 1 egg white
- 200 g powdered sugar
- 1 teaspoon lemon juice
- Coloured sprinkles, for decorating

METHOD:
1. Warm the milk and stir in yeast and 1 tablespoon of sugar. Let stand 10 minutes until foamy.
2. In a stand mixer with the dough hook, combine flour, remaining sugar, and salt. Add the yeast mixture, egg yolks, whole eggs, and vanilla. Knead on medium for 8 minutes.
3. Add softened butter one tablespoon at a time, kneading until incorporated. The dough should become silky and pull away from the bowl. Total knead time: 15-20 minutes.
4. Fold in drained raisins, candied peel, almonds, and lemon zest.
5. Cover and let rise in a warm place for 2-2.5 hours until tripled.
6. Prepare two tall kulich moulds (tall coffee tins lined with parchment work well) — butter them well and dust with flour.
7. Divide dough between moulds (fill each one-third full). Let rise another 45-60 minutes until dough reaches the top.
8. Bake at 175C (350F) for 40-50 minutes. If tops brown too quickly, cover loosely with foil. A skewer should come out clean.
9. Cool in moulds for 10 minutes, then turn out onto their sides (kulichi are tall and will sag if stood upright while warm). Cool completely on their sides, rotating occasionally.
10. Whisk egg white with powdered sugar and lemon juice until smooth and thick but still pourable. Pour over the tops of cooled kulichi — it should drip a little down the sides. Decorate immediately with sprinkles.

NOTES:
- Bless the kulich at the Paschal Liturgy alongside the paskha, red eggs, butter, and meats.
- Kulich is the richest bread you will bake all year. Do not attempt to skimp on butter or eggs.
- To slice, cut horizontally across the middle first, then into wedges from the centre. The top slice with the icing is traditionally set aside to be eaten last.
- Wrapped tightly, kulich keeps for a week. Stale kulich makes excellent bread pudding.

NUTRITION (per slice, approximate):
Calories: 310 | Protein: 6 g | Carbohydrates: 48 g | Fat: 10 g | Fibre: 1 g