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Kulich

Orthodox Easter Kulich (Paskha)

233kcal
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Prep 1 hour
Cook 50 minutes
Total 8 hours 50 minutes
A cherished Eastern European festive tradition, this tall, sweet brioche-style bread celebrates Orthodox Easter. By pairing a sweet stiff sourdough starter with a yeast sponge, the dough achieves a massive rise and an incredibly light, cloud-like texture. Swirled with an orange cream cheese spread and rum-soaked raisins, it is as beautiful to cut into as it is delicious.
Servings 16 servings
Cuisine Eastern European (Ukrainian / Ukrainian Orthodox)

Ingredients

Sweet Stiff Starter (6:00 AM)
  • 90 g Bread Flour
  • 45 g Active liquid sourdough starter (at its peak)
  • 40 g Water
  • 9 g Sugar
Yeast Sponge (10:00 AM)
Main Dough (11:00 AM)
  • 160 g Sweet Stiff Starter (from build above)
  • All of the Yeast Sponge (from above)
  • 500 g Bread Flour
  • 100 g Sugar
  • 45 g Sour cream
  • 2 Whole eggs
  • 3 Egg yolks
  • 100 g Unsalted butter (softened)
  • 30 g Neutral flavorless oil
  • 12 g Salt
  • 1 tsp Ground spices (Cinnamon, cloves, and nutmeg blend)
Sweet Swirl Fillings
  • 150 g Raisins (pre-soaked in warm water or rum, then drained)
  • 60 g Butter (for orange spread)
  • 1 tbsp Orange Paste
  • 4 oz Cream cheese (softened)
  • 80 g Sugar (for cream cheese spread)
  • 1 Egg yolk (for cream cheese spread)
  • 1 tsp Vanilla Extract

Equipment

  • 2x 750g Paper Kulich Molds (Traditional tall, cylindrical paper baking molds)
  • Stand Mixer (with paddle attachment)
  • Rolling Pin
  • Kitchen Scale
  • Digital Instant-Read Thermometer

Method

Step 1 - The Leavening Agents
  1. Starter: At 6:00 AM, dissolve 9g sugar in water, whisk in your active liquid starter, and stir in the flour. Knead into a firm ball and let ferment in a jar at 30°C (86°F) for 3–4 hours until tripled.
  2. Sponge: At 10:00 AM, combine warm milk, 100g sugar, yeast, and 100g flour in your mixer bowl. Let ferment for 1 hour at 30–32°C (86–89°F) until foamy.
Step 2 - Mixing & Bulk Fermentation
  1. Knead: To the foamy sponge, add the eggs, yolks, sour cream, remaining 100g sugar, sweet stiff starter, spices, salt, and the 500g bread flour. Mix with a paddle attachment on low for 3 minutes, then medium for 12–15 minutes until cohesive.
  2. Enrich: Add the soft butter and knead on medium for 12–15 minutes. Once the dough wraps cleanly around the paddle, stream in the oil and mix until a strong windowpane is achieved.
  3. Bulk Proof: Shape into a smooth ball and proof covered at 30–32°C (86–89°F) for 2 hours until light and puffy. (Note: You can alternative place the covered dough in the fridge overnight at this stage).
Step 3 - Spreads, Laminating & Shaping
  1. Prep Spreads: Whisk the cream cheese, 80g sugar, 1 egg yolk, vanilla, 60g butter, and orange paste together into a smooth spread.
  2. Roll: Divide bulk dough into two 600g portions. Roll each out on a floured surface into a 20x40cm (8x16 inch) rectangle.
  3. Fill: Slather the filling mixture evenly across both rectangles and scatter the drained raisins on top. Roll each rectangle tightly into a log from the long edge.
  4. Braid: Slice each log completely in half lengthwise using a sharp knife, leaving just one tip uncut. Coil one split side into a tight circle, then spiral the second split side over and on top of it, tucking the ragged edges under to form a tall, stacked circular loaf.
  5. Final Proof: Drop each loaf into a paper mold. Proof at 30°C (86°F) for 3–5 hours until it doubles in size and reaches near the top rim.
Step 4 - Staged Baking
  1. Preheat your oven to 350°F (175°C).
  2. Load the molds, immediately drop oven temp to 320°F (160°C), and bake for 20 minutes.
  3. Increase the temperature to 330°F (165°C) and bake for an additional 25–30 minutes. (Pro-tip: Tent the tops loosely with foil halfway through if they brown too quickly).
  4. Pull when an instant-read thermometer reads an internal temp of 97°C–98°C (206°F–210°F). Let cool completely before dusting with powdered sugar or icing.

Nutrition

Calories233kcalCarbohydrates45gProtein7gFat3gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.002gCholesterol60mgSodium64mgPotassium69mgFiber1gSugar13gVitamin A98IUVitamin C0.1mgCalcium18mgIron1mg

Notes

  • Baking with Stiff Sourdough Only: If you prefer to omit the commercial instant yeast entirely, you absolutely can. However, you will need to bypass the 1-hour yeast sponge step and add your ingredients straight to the sweet stiff starter. Be prepared for significantly longer proofing intervals—your final rise in the molds will likely take anywhere from 8 to 12 hours depending on your ambient room temperature.
  • Adding the Salt: Ensure you add the 12g of salt directly into the mixer during the initial stage along with the main flour, sugar, and eggs. Do not wait to add it with the butter or oil, as the salt needs time to dissolve completely and help build initial gluten elasticity during the first 15-minute paddle run.
  • The Role of the Sweet Stiff Starter: This recipe utilizes a starter with a lower hydration level (a stiff build) compared to a traditional liquid starter. This intentional drop in hydration profile is designed to significantly lower the natural lactic acidity of the final dough, yielding a wonderfully sweet, traditional flavor profile with zero sour notes.
  • Managing Oven Browning: Because of the exceptionally high sugar, butter, and egg enrichment in this dough, the tops of the loaves will brown very rapidly. Keep a sheet of aluminum foil handy; checking on the bakes at the 25-minute mark and loosely draping foil over the crowns will save them from scorching while the core finishes baking.

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