Paska Easter Bread Recipe (Kulich)

Bake tall, tender Paska Easter Bread Recipe (Kulich) with raisins and lemon glaze—makes three festive loaves.

Ingredients

• 2 cups + 2 Tbsp warm milk (I used whole milk)
• 6 large eggs (room temp)
• 1 Tbsp active dry yeast
• 2 cups sugar
• 2 sticks unsalted butter (1/2 lb or 226 gr), melted (if using salted butter, omit salt)
• 1/2 tsp salt
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 9 cups all-purpose Canadian flour (divided)
• 1 to 1 1/2 cups raisins (white or brown)
• 2 cups powdered Sugar
• 3 Tbsp Lemon Juice
• 3 Large Panettone Paper Molds; we purchased them on Amazon

Instructions

Step 1: Whisk the wet base and first flour addition

In a large matte grey ceramic mixing bowl, whisk together 2 cups + 2 Tbsp warm whole milk, six room-temperature eggs, 1 Tbsp active dry yeast, 2 cups sugar, two sticks of just-warm melted butter, 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla until homogenous and glossy. Whisk in four cups of all-purpose flour until the mixture becomes thick and spoonable—think the texture of thick sour cream. Smooth the surface, cover the bowl with plastic wrap, and set it in a warm place (or a gently warmed oven) to rise undisturbed for about two hours, until visibly puffed and airy.

Step 2: Build the dough, fold in raisins, and second rise

Add the remaining five cups of flour one cup at a time, folding with a silicone spatula in the same matte grey bowl until the dough no longer clings to your fingers; the dough should still feel soft and slightly tacky rather than dry. Use the spatula to keep the texture light and elastic, then stir in 1 to 1 1/2 cups of raisins so they are evenly distributed. Cover the bowl again and let the dough rise a second time in a warm place for another two hours, until it has clearly expanded and looks billowy with glossy pockets and visible raisins.

Step 3: Portion into paper molds and final rise

Gently divide the risen dough into three large panettone-style paper baking molds, trying not to knock out the air—transfer with a spatula and light folds rather than forceful punches. Place the filled molds uncovered back in a warm environment for a final proof of about two hours, until the dough domes near the top of the wrappers and feels buoyant when nudged.

Step 4: Bake until domes are golden

Slide the molds to bake at 350˚F (this step describes the result; no ovens are shown in images) and bake until the domes are a deep golden brown, about 30–35 minutes, with a slightly firm crust and a soft, pull-apart interior. Remove and let the loaves cool to room temperature on a wire cooling rack, keeping the paper wrappers intact until just before glazing.

Step 5: Remove wrappers and prepare the glaze

When the breads are cooled to room temperature, carefully tear off the paper wrappers to reveal the tall domes and tender crust. Whisk together 2 cups powdered sugar with 3 Tbsp fresh lemon juice in a medium bowl to make a thick, glossy glaze—adjust with a little water or more sugar until it pours slowly but still holds peaks.

Step 6: Glaze and finish with sprinkles

Pour the bright white lemon glaze over each cooled loaf, allowing the icing to cascade down in delicate, translucent drips that cling to the warm texture. While the glaze is still wet, scatter multicolored sprinkles across the tops for a festive finish; let the glaze set briefly before serving.

Notes

• Use warm, not hot, milk to activate yeast without killing it.
• Do not over-flour the dough; a slightly tacky texture gives a softer crumb.
• Cool loaves completely before glazing to prevent the icing from sliding off.
• Freeze slices individually for easy future breakfasts.
• Tent with foil if the crust browns too quickly during baking.