Paska Easter Bread Recipe (Kulich)

Method5 steps · about 7 hr 5 min

1. 1

   Step 1: In a large bowl, whisk all 2 cups plus 2 tablespoons warm whole milk, 6 room-temperature eggs, 1 tablespoon active dry yeast, 2 cups sugar, 226 g melted unsalted butter that is just warm, ½ teaspoon salt, ½ cup sour cream and 1 teaspoon vanilla extract. Whisk in 4 cups of the divided Canadian flour (4 cups); the batter will be thick like sour cream. Cover with plastic wrap and let rise for about 2 hours in a warm place or an oven at about 100°F (38°C). Keep the milk, butter and rising place warm rather than hot so the yeast remains active.

   First enriched-batter rise · 120 minUses 2 cups plus 2 tablespoons warm whole milk (2⅛ US cups) · 6 large eggs (room temp) · 1 Tbsp active dry yeast · 2 cups sugar · 226 g unsalted butter (source 2 US sticks or ½ lb), melted and just warm · 1/2 tsp salt · 1/2 cup sour cream · 1 tsp vanilla extract

2. 2

   Step 2: Fold flour from the remaining 5-cup allowance into all the risen batter from step 1, about 1 cup at a time, stopping when the dough is soft and still tacky but no longer sticks to your fingers. Stir in all the selected 1–1½ cups raisins. Cover and let rise another 2 hours in the same warm place or 100°F (38°C) oven.

   Second rise AFTER adding flour and raisins · 120 minUses Entire risen enriched batter · Flour from the remaining 5-cup allowance, added gradually to the dough endpoint; actual share used unknown · 1 to 1 1/2 cups raisins (white or brown)

3. 3

   Step 3: Prepare 3 large oven-safe panettone paper molds, about 4.8 inches high by 6.75 inches wide (12 by 17 cm). Divide all the risen raisin dough from step 2 evenly among them, handling it gently without knocking it down. Let rise uncovered in the warm 100°F (38°C) oven for about another 2 hours, or until the molds are almost full. Remove the filled molds, then preheat the empty oven to 350°F (175°C).

   Third rise in the three molds · 120 minUses Entire risen raisin dough, divided evenly among three baking molds

4. 4

   Step 4: Bake all 3 risen loaves from step 3 in the middle of the preheated 350°F (175°C) oven for 30–35 minutes, until their tops are golden brown and the bread is baked through. Cool until warm enough to handle, remove the paper wrappers, then allow all three loaves to cool to room temperature before glazing.

   Bake all 3 large paska loaves · 35 minUses All 3 proofed loaves in oven-safe paper molds

5. 5

   Step 5: When all 3 baked loaves from step 4 are at room temperature and their wrappers are off, whisk all 2 cups powdered sugar with 3 tablespoons lemon juice in a bowl. If needed, add a little optional water to thin the glaze OR a little optional extra powdered sugar to thicken it. Pour the glaze over all three cooled breads, dividing it among them; add optional colorful sprinkles before the glaze sets.

   Uses All 3 baked and room-temperature-cooled unwrapped loaves · 2 cups powdered Sugar · 3 Tbsp Lemon Juice · A little water if the glaze is too thick, optional, amount unspecified · A little extra powdered sugar if the glaze is too runny, optional, amount unspecified · Colorful sprinkles for topping, optional, amount unspecified