Russian Easter Cake (Kulich) Recipe

decorated easter eggs
author pic


 Updated 11/01/2016

 See comments

This is a recipe for a traditional Russian Easter cake called Kulich that is usually served with Pashka.


  • enough yeast as per packet instructions for this amount of flour
  • 60ml luke warm water
  • 8oz (1 cup) seedless raisins
  • 4 strands of saffron
  • 30ml Vodka
  • 250ml luke warm milk
  • 2lb (4 cups) flour
  • 10oz (10 tablespoons) vanilla sugar
  • pinch of salt
  • 10oz (just over 1 cup) unsalted butter
  • 4 eggs
  • 4oz (1/2 cup) chopped blanched almonds
  • 4oz (1/2 cup) chopped candied peel
  • 1 egg yolk mixed with 10ml water
  • 1 tablespoon fine bread crumbs

  • For the icing:
  • 3oz (3 tablespoons) icing/confectioners sugar
  • 15ml water
  • 1/2 teaspoon lemon juice
  • chocolate vermicelli
  • sugar roses
(see measure conversions for more information on quantites)


  1. Whisk the yeast into the luke warm water.
  2. Put the flour, 1 tablespoon vanilla flavoured sugar and the salt into a large mixing bowl.
  3. Mix the luke warm milk into this and stir in the yeast mix.
  4. Make sure that all the ingredients are thoroughly combined.
  5. Cover the bowl with a clean cloth and set aside in a warm place until the dough has doubled in size.
  6. Meanwhile put the Vodka into a small container and put the saffron into it.
  7. Leave to soak.
  8. Put the raisins into a small bowl and cover them with water.
  9. Leave them to soak as well.
  10. Put the butter into a bowl and soften it using a wooden spoon.
  11. Mix in the rest of the sugar and beat in the eggs.
  12. Add this to the dough once it has doubled its bulk.
  13. Drain the raisins and strain the saffron from the Vodka, retaining only the Vodka.
  14. Add the now orange coloured Vodka and raisins to the dough.
  15. Add the almonds, candied peel and the rest of the flour to the dough.
  16. Combine all the ingredients thoroughly.
  17. Place the dough on a lightly floured surface and knead very thoroughly until elastic and smooth.
  18. Put the dough into a clean basin, cover with a clean cloth and set in a warm place until doubled in size.
  19. Shape the dough, which is quite stiff, into a cylinder shape and place on a deep, greased baking tray.
  20. Cover again and set aside to rise.
  21. Brush the top of the dough with the egg yolk in water and sprinkle on the breadcrumbs.
  22. Bake at 400 degrees F (see temperature conversions) for 15 minutes.
  23. Reduce the heat to 350 degrees F and cook for a further 30 minutes.
  24. When the cake is cooked allow to cool on a wire-rack.
  25. Mix the icing sugar with the lemon juice and spread on top of the cooled cake.
  26. Sprinkle with vermicelli and decorate with sugar roses.

Prep Time: 240 minutes

Cook Time: 50 minutes

Yield: 1 Easter Russian Cake


E-mail (Will not appear online)
Powered by Comment Script