Grandmother-Style Easter Kulich with Raisins
A tall, rich Easter yeast bread made with milk, six eggs, butter, raisins and vanilla.
This source makes a generous holiday batch with one kilogram of flour and six eggs, so choose several tall molds rather than crowding one pan. Bloom the yeast in warm milk first. Knead the enriched dough until smooth and still soft, then fold in dried, soaked raisins so they distribute without adding extra liquid. Let the dough grow visibly before dividing it between molds; a second rise gives the loaves their height. Bake until golden and the centers are cooked, tenting the tops if they color too quickly. Cool fully before slicing or adding glaze. The original raw egg-white topping is replaced with a simple cooked-free icing.
Recipe card
Grandmother-Style Easter Kulich with Raisins
Equipment: Mixing bowl, tall baking molds, kitchen scale, cooling rack
Ingredients
Instructions
Bloom yeast
Mix yeast, warm milk, 1 tbsp of the measured sugar and a little flour; wait 15–20 minutes until foamy.
Mix and rise
Beat eggs with the remaining sugar, then mix in butter, vanilla, salt, flour and yeast. Knead soft dough; cover and rise until doubled, about 2 hours.
Add raisins and shape
Drain and dry soaked raisins; fold in with optional vodka and zest. Divide into lined tall molds, filling each about halfway.
Rise and bake
Let rise 30–40 minutes until puffy. Bake at 180°C about 40–50 minutes, shielding dark tops, until center is baked through.
Cool and glaze
Cool completely. Stir icing sugar with lemon juice and drizzle over the cool loaves if desired.
How to tell when it is ready
Deep-golden loaves sound hollow; a skewer inserted centrally comes out without wet dough.
Tips
- Warm milk should not feel hot on your wrist.
- Dry raisins before folding into dough.
- Fill molds only halfway before the second rise.
- Tent browning tops loosely with foil.
Serving suggestions
- Slice on an Easter dessert table.
- Serve with tea and fresh fruit.
- Offer with soft butter.
- Toast a day-old slice lightly.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Keep fully cooled unglazed loaves covered up to 2 days or freeze.
Food safety
Bake the egg-rich dough thoroughly; use lemon icing instead of raw egg-white glaze.
Frequently asked questions
Can I omit the vodka?
Yes. The source lists one tablespoon as optional; the dough will still rise without it.
How should I store grandmother-style easter kulich with raisins?
Keep fully cooled unglazed loaves covered up to 2 days or freeze.
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