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Classic Russian Kulich Easter Cake Recipe Easy Homemade Sweet Icing Tutorial

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A traditional Russian Kulich Easter cake with a tall, rich bread and a smooth, glossy sweet white icing with lemon zest. Perfect for celebrations and cozy brunches.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • ¾ cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon zest (optional but recommended)
  • ¾ cup (120g) golden raisins, soaked in warm water for 10 minutes
  • For the sweet white icing:
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • ½ tsp vanilla extract
  • 1–2 tsp milk (optional, to thin icing if needed)

Instructions

  1. Activate the yeast: Warm 1 cup (240ml) whole milk to about 110°F (43°C). Stir in 1 tsp sugar and sprinkle 2 ¼ tsp active dry yeast over the top. Let sit 5-10 minutes until foamy.
  2. Prepare the dough base: In a large bowl or stand mixer, combine 4 cups flour, ¾ cup sugar, 1 tsp salt, and lemon zest. Mix briefly.
  3. Add wet ingredients: Crack in 4 eggs, add softened butter, 1 tsp vanilla extract, and the activated yeast mixture. Combine until shaggy dough forms.
  4. Knead the dough: Knead with stand mixer dough hook for 8 minutes or by hand on floured surface for 10-15 minutes until smooth, elastic, and slightly tacky.
  5. Incorporate raisins: Drain soaked raisins and fold gently into dough.
  6. First rise: Place dough in greased bowl, cover, and let rise in warm spot for 1.5 to 2 hours until doubled.
  7. Shape and proof: Punch down dough, divide into two portions, shape into tall cylinders, place in pans, cover, and let rise 45 minutes to 1 hour until puffy.
  8. Bake: Preheat oven to 350°F (175°C). Bake 35-40 minutes until toothpick comes out clean. Tent with foil if tops brown too quickly.
  9. Cool: Cool in pan 15 minutes, then transfer to wire rack to cool completely.
  10. Prepare icing: Whisk powdered sugar, lemon juice, and vanilla extract. Add milk 1 tsp at a time if too thick until pourable.
  11. Ice the Kulich: Spoon icing over cooled cakes, let drip naturally, and set at room temperature for 30 minutes before serving.

Notes

Milk temperature is crucial for yeast activation; do not over-knead dough; soak raisins to prevent dryness; icing should be thick but pourable for best crackle effect; dough can be prepared in advance and refrigerated after first rise.

Nutrition

Keywords: Kulich, Russian Easter cake, yeast bread, sweet icing, traditional, holiday dessert, lemon zest, raisins

Find it online: https://blairrecipes.com/classic-russian-kulich-easter-cake-recipe-easy-homemade-sweet-icing-tutorial/