Easter Kulich Recipe with Raisins and Vanilla

Tall, lightly sweet Easter bread enriched with eggs, butter and raisins.

By Savva LoginovUpdated
Total 2 hr 35 minMakes 1 large or 2 small kulich
Jump to Recipe

This enriched Easter kulich rises twice for a soft, fragrant crumb. Add the raisins after the dough is kneaded, then bake in tall paper molds until the centre is fully cooked. Mix milk, yeast and 1 tablespoon sugar; stand 5 minutes. Add eggs, remaining sugar, flour, salt and vanilla. Knead until elastic. Knead in softened butter gradually until smooth. Fold in raisins. Cover and rise until doubled, about 1 to 1 1/2 hours. Divide among greased tall baking molds, filling each halfway. Rise until nearly doubled. Heat oven to 180°C (350°F). Bake 30 to 40 minutes until golden and centre reaches 88°C (190°F). Cool completely before icing.

Easter Kulich Recipe with Raisins and Vanilla

Recipe card

Easter Kulich Recipe with Raisins and Vanilla

Prep 30 minCook 35 minTotal 2 hr 35 minYield 1 large or 2 small kulich
Only numbered ingredient amounts change.

Equipment: Knife, cutting board, mixing bowl and suitable pan

Ingredients

Instructions

  1. Start dough

    Mix milk, yeast and 1 tablespoon sugar; stand 5 minutes. Add eggs, remaining sugar, flour, salt and vanilla. Knead until elastic.

  2. Add butter

    Knead in softened butter gradually until smooth. Fold in raisins.

  3. First rise

    Cover and rise until doubled, about 1 to 1 1/2 hours.

  4. Shape and proof

    Divide among greased tall baking molds, filling each halfway. Rise until nearly doubled. Heat oven to 180°C (350°F).

  5. Bake

    Bake 30 to 40 minutes until golden and centre reaches 88°C (190°F). Cool completely before icing.

How to tell when it is ready

Deep golden crust and centre reaches about 88°C (190°F).

Tips

  • Prepare and measure ingredients before cooking.
  • Cut ingredients into even pieces.
  • Taste and adjust seasoning near the end.
  • Cool leftovers promptly and refrigerate covered.

Troubleshooting

  • If the dish is too dry, add a little liquid gradually.
  • If browning too quickly, reduce the heat.

Substitutions

  • Use a suitable neutral oil if needed.
  • Choose vegetable broth for a vegetarian version where appropriate.

Variations

  • Adjust herbs or spices to taste.
  • Add a squeeze of lemon for brightness.

Serving suggestions

  • Serve as part of a balanced meal.
  • Pair with a crisp green salad.
  • Offer fresh herbs at the table.
  • Serve with bread or a suitable grain.

Make ahead

Measure ingredients ahead; refrigerate perishable components and cook shortly before serving.

Storage

Refrigerate leftovers within 2 hours and use within 3 days.

Food safety

Contains wheat, milk and egg. Keep dough covered during proofing.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store traditional easter kulich?

Refrigerate leftovers within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

More from Savva Loginov

image of colomba

Colomba Recipe: Yeast-Raised Italian Easter Dove Bread

image of buttery apple tart with cinnamon and apricot glaze

Apple Tart with a Buttery Shortcrust Base

image of clarified butter

Clarified Butter Recipe for Everyday Cooking

image of trdelnik

Trdelník Recipe for Oven-Baked Cinnamon Rings

image of simit

Simit Recipe with Sesame and Grape Molasses

image of shoti bread

Shoti Bread Recipe for a Home Oven

Spotted a detail that needs correcting? Contact the FeastDelights editors.