4 hours 40 minutes

    Kulich is a Russian sweet bread similar to Italian panettone. Watch the video to see how easy it is to make!

    25 people made this

    Makes: 2 loaves

    • 20g dried active baking yeast
    • 350ml warm milk
    • 80g sultanas
    • 50ml rum
    • 6 cups (750g) plain flour
    • 5 eggs, separated
    • 200g caster sugar
    • 1 teaspoon vanilla essence
    • 250g butter, softened
    • 80g chopped almonds
    • 80g mixed peel

    Preparation:40min  ›  Cook:1hour  ›  Extra time:3hours rising  ›  Ready in:4hours40min 

    1. Dissolve yeast in 120ml of warm milk and set aside in a warm place for 10 minutes. Soak the sultanas in the rum.
    2. Sift 1 cup (125g) flour into a bowl. Add the remaining milk and mix well. Add the yeast mixture, mix well, cover and set aside in a warm place for 30 minutes.
    3. Beat the egg yolks in a separate bowl with the sugar until pale. Beat in the vanilla essence and the rum which was used to soak the raisins. In another bowl, beat the egg whites with a pinch of salt until fluffy.
    4. After 30 minutes, combine the dough and egg yolks, then fold in the egg whites. Gradually add the remaining flour until you have a wet but workable dough, turn out onto a floured surface and knead for 10 minutes, working in all the remaining flour.
    5. When the dough feels elastic, knead in the butter. Transfer the dough into a lightly greased bowl, cover with cling wrap and place in a warm place for 1 1/2 hours to rise. Punch down the dough and knead for a couple of minutes.
    6. Sprinkle a little flour over the sultanas to coat them. Sprinkle the sultanas, nuts and mixed peel around the dough and knead them in.
    7. Divide the dough in half and place into two large tins which have been lined with parchment paper. Cover with a tea towel and let rise until the dough reaches the rim of the tin. Meanwhile, preheat the oven to 180 degrees C.
    8. Place the tins in the oven and bake for 45-60 minutes, depending on tin size. Remove from tins, remove the parchment paper and let cool. When cool, ice with plain white icing.

    Watch a video of it being made…

    Kulich (Russian Panettone)
    Kulich (Russian Panettone)

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    Reviews in English (2)


    Kulitsa is typic for easter time, but the recipe doesn't have the supposed fermentation and ingredients. In all this years living in many countries, never saw a version with icing... The way to enjoy it is with Pasha, also a russian slavic tradition. As everything, enjoy doing any recipe when ever you want to.  -  06 May 2019  (Review from Allrecipes USA and Canada)


    In 50 years of baking kulich I could not imagine turning kulichi out upside down. It needs to be done very slowly and sideways, otherwise the kulich can sink! Panettone is cut as shown; kulich is NOT. It is cut horizontal and the slices halved or quartered. Kulich should cut into fairly smooth slices, which panettone doesn't and can't. I knead everything apart from the peel and raisins at the beginning, having rubbed in a lot of unsalted butter into bread flour (essential). I use the whey wh has drained down from my paskha. I knead everything by hand taking care to keep the dough really wet. I knead it a second time adding the peel and raisins and then leave it to rise in the bowl a second time. It then gets a third kneading, by which time it will be coming away very clean. I line my tins (American coffee tins) with silicone parchment. So much easier than buttering paper. The baking is the really tricky part as is taking the kulichi out of the tins to cool  -  25 May 2016  (Review from Allrecipes UK & Ireland)