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Kulich

Name: Kulich
Yield: 2 loaves, about 16 slices total
Cuisine: Russia
Ingredients: 500 g Strong white bread flour; 250 g Whole milk At room temperature.; 100 g Beaten whole egg Without shells; about 2 large eggs.; 75 g Caster sugar; 75 g Unsalted butter Softened and cut into small pieces.; 7 g Fine salt; 10 g Instant yeast for sweet dough; 10 g Finely grated orange zest Coloured zest only.; 4 g Finely grated lemon zest Coloured zest only.; 1 g Vanilla seeds Scraped from a vanilla pod.; 100 g Sultanas Soft ready-to-eat fruit, without added alcohol.; 75 g Flaked almonds; 20 g Flour for shaping Use sparingly.; 10 g Butter for the moulds; 100 g Icing sugar Sifted.; 20 g Water for icing; 1 g Finely grated lemon zest for icing

Makes: 2 loaves, about 16 slices total
Heat: 180°C conventional
Baking time: 45–55 min
Cuisine / style: Russia

180°C conventional; both metal moulds bake together.

Russia · Kulich

Kulich

Two tall enriched loaves with citrus zest, sultanas and flaked almonds, finished with a simple lemon-zest icing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Whole milk	250 g	At room temperature.
Dough	Beaten whole egg	100 g	Without shells; about 2 large eggs.
Dough	Caster sugar	75 g
Dough	Unsalted butter	75 g	Softened and cut into small pieces.
Dough	Fine salt	7 g
Dough	Instant yeast for sweet dough	10 g
Dough	Finely grated orange zest	10 g	Coloured zest only.
Dough	Finely grated lemon zest	4 g	Coloured zest only.
Dough	Vanilla seeds	1 g	Scraped from a vanilla pod.
Inclusions	Sultanas	100 g	Soft ready-to-eat fruit, without added alcohol.
Inclusions	Flaked almonds	75 g
Handling	Flour for shaping	20 g	Use sparingly.
Handling	Butter for the moulds	10 g
Icing	Icing sugar	100 g	Sifted.
Icing	Water for icing	20 g
Icing	Finely grated lemon zest for icing	1 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Large mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Two food-safe round removable-base metal bread moulds	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
12 cm internal diameter×12 cm high	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
One baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Small icing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.

Timing & recipe details

Time & temperature

Baking temperature: 180°C conventional
Baking time: 45–55 min

180°C conventional; both metal moulds bake together.

Makes: 2 loaves, about 16 slices total
Heat: 180°C conventional
Plan for: 580 min total; 55 min active

Method

01 · Develop the citrus dough with butter
20–25 min
Use: Strong white bread flour; Whole milk; Beaten whole egg; Caster sugar; Fine salt; Instant yeast for sweet dough; Finely grated orange zest; Finely grated lemon zest; Vanilla seeds; Unsalted butter
Mix the flour, milk, egg, sugar, salt, yeast, orange zest, 4 g lemon zest and vanilla until no dry flour remains. Knead for 5 minutes, then work in the softened butter a few pieces at a time. Continue kneading for 8–12 minutes by hand or with a dough hook at the machine’s recommended speed.
Ready when: The butter is absorbed and the dough stretches into a thin membrane before tearing.
01 Mix KneadDevelop the enriched citrus dough.
02 · Let the dough rise
90–120 min
Use:
Cover and leave at 22–24°C for 90–120 minutes.
Ready when: The dough is airy and roughly doubled.
02 Bulk RiseLet the dough rise until roughly doubled.
03 · Add fruit and almonds; divide between two moulds
20–25 min
Use: Butter for the moulds; Sultanas; Flaked almonds; Flour for shaping
Butter two food-safe round metal bread moulds, each 12 cm internal diameter and 12 cm high, and line their bases and sides with baking paper extending 2 cm above the rims. Fold all the sultanas and almonds gently into the dough. Use the shaping flour sparingly. Divide into two equal pieces, about 604 g each, gather into rounds and place seam-side down in the moulds.
Ready when: Each mould contains one even portion, with fruit and nuts mostly enclosed.
03 Add ShapeFold in the sultanas and flaked almonds, then divide between the lined moulds.
04 · Proof the tall loaves and heat the oven
90–120 min
Use:
Cover loosely and leave at 22–24°C for 90–120 minutes. The dough should become puffy and rise toward 1–2 cm below the mould rims. Heat the oven to 180°C conventional during the final 20 minutes.
Ready when: A gentle fingertip dent returns slowly; the dough has space for oven expansion.
04 ProofLeave both portions to rise below the mould rims.
05 · Bake both moulds on one tray
45–55 min
Use:
Set the moulds on one tray with space between them and bake on a lower-middle rack for 45–55 minutes. Cover loosely with foil if the tops colour early. Probe the centre of each loaf from above, avoiding fruit.
Ready when: The tops are browned and the bread centres reach about 93°C, with no sticky raw dough on the probe.
05 BakeBake both kulich until golden and cooked through.
06 · Cool fully outside the moulds
120 min
Use:
Leave in the moulds for 10 minutes, then release carefully, remove the paper and stand on a rack for at least 110 minutes more.
Ready when: Both loaves are completely cool and stable before icing.
06 CoolRemove the moulds and paper, then cool both kulich upright on a rack.
07 · Mix the separate icing and coat the cooled tops
12–15 min
Use: Icing sugar; Water for icing; Finely grated lemon zest for icing
Stir the icing sugar, 20 g water and 1 g lemon zest into a thick icing. Divide it evenly over the two cooled tops, allowing a little to run down the sides. Leave for 10 minutes to begin setting.
Ready when: Each loaf has a thin white icing cap with small lemon-zest flecks.
07 IceSpread the lemon icing evenly over the fully cooled tops.

What to look for

Stage	Look / feel for	Needs attention
Develop the citrus dough with butter	The butter is absorbed and the dough stretches into a thin membrane before tearing.
Let the dough rise	The dough is airy and roughly doubled.
Add fruit and almonds; divide between two moulds	Each mould contains one even portion, with fruit and nuts mostly enclosed.
Proof the tall loaves and heat the oven	A gentle fingertip dent returns slowly; the dough has space for oven expansion.
Bake both moulds on one tray	The tops are browned and the bread centres reach about 93°C, with no sticky raw dough on the probe.
Cool fully outside the moulds	Both loaves are completely cool and stable before icing.
Mix the separate icing and coat the cooled tops	Each loaf has a thin white icing cap with small lemon-zest flecks.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The tops brown while the centres remain soft.	The tall centres take longer to cook than the exposed tops.	Cover loosely with foil and continue until both bread centres meet the stated cue.	Use the specified mould size and lower-middle rack.
The fruit tears the dough.	The dough is underdeveloped or the inclusions are forced in.	Rest briefly, then fold gently with a scraper.	Develop the dough before adding fruit and almonds.

Storage: Wrap once the icing has set and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months.; Contains: wheat, milk, egg, almonds, sulphites if present in the dried fruit.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Kulich

Two tall enriched loaves with citrus zest, sultanas and flaked almonds, finished with a simple lemon-zest icing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Whole milk	250 g	At room temperature.
Dough	Beaten whole egg	100 g	Without shells; about 2 large eggs.
Dough	Caster sugar	75 g
Dough	Unsalted butter	75 g	Softened and cut into small pieces.
Dough	Fine salt	7 g
Dough	Instant yeast for sweet dough	10 g
Dough	Finely grated orange zest	10 g	Coloured zest only.
Dough	Finely grated lemon zest	4 g	Coloured zest only.
Dough	Vanilla seeds	1 g	Scraped from a vanilla pod.
Inclusions	Sultanas	100 g	Soft ready-to-eat fruit, without added alcohol.
Inclusions	Flaked almonds	75 g
Handling	Flour for shaping	20 g	Use sparingly.
Handling	Butter for the moulds	10 g
Icing	Icing sugar	100 g	Sifted.
Icing	Water for icing	20 g
Icing	Finely grated lemon zest for icing	1 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Large mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Two food-safe round removable-base metal bread moulds	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
12 cm internal diameter×12 cm high	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
One baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Small icing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.

Timing & recipe details

Makes: 2 loaves, about 16 slices total
Heat: 180°C conventional
Allow: 580 min total; 55 min active

How do I make it?

Develop the citrus dough with butter
20–25 min
Mix the flour, milk, egg, sugar, salt, yeast, orange zest, 4 g lemon zest and vanilla until no dry flour remains. Knead for 5 minutes, then work in the softened butter a few pieces at a time. Continue kneading for 8–12 minutes by hand or with a dough hook at the machine’s recommended speed.
Develop the enriched citrus dough.
Ready when: The butter is absorbed and the dough stretches into a thin membrane before tearing.
Let the dough rise
90–120 min
Cover and leave at 22–24°C for 90–120 minutes.
Let the dough rise until roughly doubled.
Ready when: The dough is airy and roughly doubled.
Add fruit and almonds; divide between two moulds
20–25 min
Butter two food-safe round metal bread moulds, each 12 cm internal diameter and 12 cm high, and line their bases and sides with baking paper extending 2 cm above the rims. Fold all the sultanas and almonds gently into the dough. Use the shaping flour sparingly. Divide into two equal pieces, about 604 g each, gather into rounds and place seam-side down in the moulds.
Fold in the sultanas and flaked almonds, then divide between the lined moulds.
Ready when: Each mould contains one even portion, with fruit and nuts mostly enclosed.
Proof the tall loaves and heat the oven
90–120 min
Cover loosely and leave at 22–24°C for 90–120 minutes. The dough should become puffy and rise toward 1–2 cm below the mould rims. Heat the oven to 180°C conventional during the final 20 minutes.
Leave both portions to rise below the mould rims.
Ready when: A gentle fingertip dent returns slowly; the dough has space for oven expansion.
Bake both moulds on one tray
45–55 min
Set the moulds on one tray with space between them and bake on a lower-middle rack for 45–55 minutes. Cover loosely with foil if the tops colour early. Probe the centre of each loaf from above, avoiding fruit.
Bake both kulich until golden and cooked through.
Ready when: The tops are browned and the bread centres reach about 93°C, with no sticky raw dough on the probe.
Cool fully outside the moulds
120 min
Leave in the moulds for 10 minutes, then release carefully, remove the paper and stand on a rack for at least 110 minutes more.
Remove the moulds and paper, then cool both kulich upright on a rack.
Ready when: Both loaves are completely cool and stable before icing.
Mix the separate icing and coat the cooled tops
12–15 min
Stir the icing sugar, 20 g water and 1 g lemon zest into a thick icing. Divide it evenly over the two cooled tops, allowing a little to run down the sides. Leave for 10 minutes to begin setting.
Spread the lemon icing evenly over the fully cooled tops.
Ready when: Each loaf has a thin white icing cap with small lemon-zest flecks.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The tops brown while the centres remain soft.	The tall centres take longer to cook than the exposed tops.	Cover loosely with foil and continue until both bread centres meet the stated cue. Use the specified mould size and lower-middle rack.
The fruit tears the dough.	The dough is underdeveloped or the inclusions are forced in.	Rest briefly, then fold gently with a scraper. Develop the dough before adding fruit and almonds.

Useful recipe notes

Storage: Wrap once the icing has set and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months.

Contains: wheat, milk, egg, almonds, sulphites if present in the dried fruit.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Kulich at a glance

Makes: 2 loaves, about 16 slices total
Heat: 180°C conventional
Baking time: 45–55 min
Cuisine / style: Russia
Leavening: Yeast
Bulk fermentation (including folding): 90–120 min · The dough is airy and roughly doubled.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Whole milk	250 g	50%
Beaten whole egg	100 g	20%
Caster sugar	75 g	15%
Unsalted butter	75 g	15%
Fine salt	7 g	1.4%
Instant yeast for sweet dough	10 g	2%
Finely grated orange zest	10 g	2%
Finely grated lemon zest	4 g	0.8%
Vanilla seeds	1 g	0.2%
Sultanas	100 g	20%
Flaked almonds	75 g	15%

Method

01 · Develop the citrus dough with butter

02 · Let the dough rise

03 · Add fruit and almonds; divide between two moulds

04 · Proof the tall loaves and heat the oven

05 · Bake both moulds on one tray

06 · Cool fully outside the moulds

07 · Mix the separate icing and coat the cooled tops

What to look for

Troubleshooting

How do I make it?

Develop the citrus dough with butter

Let the dough rise

Add fruit and almonds; divide between two moulds

Proof the tall loaves and heat the oven

Bake both moulds on one tray

Cool fully outside the moulds

Mix the separate icing and coat the cooled tops

What can go wrong, and how can I fix it?

Kulich at a glance