Russian Easter Bread Kulich

Method7 steps

1. 1

   Step 1: Warm the milk with the optional saffron until lightly warm, without boiling. In a stand-mixer bowl with paddle attachment, combine the warm infused milk, active dry yeast, 50 g of the sugar and 100 g of the flour. Cover and leave in a warm place for about 1 hour until risen and bubbly.

   Proof milk yeast starter until bubbly · 60 minUses 175 ml / 3/4 cup whole milk · pinch saffron threads · 14 g / 2 tbsp active dry yeast · 50 g sugar for the starter · 100 g bread flour for the starter

   
2. 2

   Step 2: Beat the softened butter (150 g) with the remaining 100 g sugar until creamy. Beat in the whole eggs (2), egg yolks (2), vanilla (4 tsp) and salt (1/4 tsp), then combine thoroughly with the risen starter.

   Uses 150 g unsalted butter, softened · Remaining 100 g sugar for enriched dough · 2 eggs · 2 egg yolks · 4 tsp vanilla · 1/4 tsp salt · Risen yeast milk and flour starter

3. 3

   Step 3: Switch to a dough hook and add the remaining 400 g flour. Knead about 10–15 minutes until elastic, then another 5 minutes at higher speed as the source directs, adjusting to your mixer’s operating limits. The dough should be soft and slightly sticky. Fold in the 100 g chocolate chips evenly.

   Uses Enriched starter mixture · Remaining 400 g strong bread flour · 100 g milk or white chocolate chips for the bread

   
4. 4

   Step 4: Transfer to a lightly oiled bowl and cover. Let rise in a warm place about 2–2 ½ hours until doubled. Allow longer in a cool room; follow volume rather than the timer alone.

   Bulk proof enriched dough until doubled · 150 minUses Kneaded enriched chocolate-chip dough · Some oil to grease the rising bowl

   
5. 5

   Step 5: With lightly oiled hands, divide the dough equally between two tall 5–6 inch round pans or suitable panettone moulds. Extend short pan sides with baking parchment if needed; dough must fill no more than half their height. Cover and proof about 40 minutes–1 hour until risen.

   Final proof in the two tall pans · 60 minUses Doubled enriched dough · A little remaining oil for handling dough

   
6. 6

   Step 6: Preheat the oven to 180°C/350°F. Place paper moulds on a baking sheet if using them. Bake about 35–40 minutes until cooked through. Cool until safe to handle, then remove metal pans; leave paper moulds in place.

   Bake both tall kulich loaves · 40 minUses Proofed kulich dough in two pans

   
7. 7

   Step 7: Cool the loaves completely. Melt the separate 100 g white chocolate for the glaze, spoon it over the cooled bread and decorate with sprinkles (1 tbsp).

   Uses Baked kulich loaves · 100 g white chocolate for the glaze · 1 tbsp sprinkles