Dry-Yeast Easter Kulich with Raisins and Lemon

Name: Dry-Yeast Easter Kulich with Raisins and Lemon
Prep time: 45 min
Cook time: 50 min
Total time: 275 min
Yield: 3 small kulich loaves, about 24 slices
Cuisine: Eastern European
Ingredients: 1000 g bread flour; 500 ml warm milk; 200 g sugar; 200 g butter, softened; 4 whole eggs; 14 g dry yeast; 1 tsp salt; 1 whole lemon, finely grated zest; 100 g raisins; 50 g chopped nuts, optional; 30 g icing sugar for dusting

This tall, lightly sweet Easter bread carries raisins and lemon zest through a rich milk dough.

By Lera BruminaUpdated October 2, 2026

Total 4 hr 35 minMakes 3 small kulich loaves, about 24 slices

Jump to Recipe

This tall, lightly sweet Easter bread carries raisins and lemon zest through a rich milk dough. The source listed a litre of milk for one kilo of flour, which would be too loose to shape; this version uses a workable amount. Give the large dough enough time to double, then proof it again in the paper moulds. Cool completely before adding a little icing sugar. Stir yeast into warm milk with a spoon from sugar; rest 10 minutes until foamy. Mix flour, remaining sugar, salt, eggs, zest and yeast milk; knead in soft butter a little at a time until elastic. Fold in dry raisins and optional nuts; cover and rise 90 to 120 minutes until doubled.

Dry-Yeast Easter Kulich with Raisins and Lemon

How to tell when it is ready

Bake at 175°C (350°F) for 40 to 50 minutes until deep golden and center reaches about 93°C (200°F); cool completely and dust with icing sugar.

Tips

Stir yeast into warm milk with a spoon from sugar.
Mix flour, remaining sugar, salt, eggs, zest and yeast milk.
Fold in dry raisins and optional nuts.
Divide among three tall 500 g paper moulds, filling them about halfway.

Troubleshooting

If dough does not rise, check yeast freshness and warmth.
If tops brown too soon, tent with foil.

Substitutions

Use whole milk instead of reduced-fat milk.
Use lemon zest instead of orange.

Variations

Add orange zest to the dough.
Use dried cranberries in place of some raisins.

Serving suggestions

Serve with tea.
Add fresh berries.
Slice for an Easter dessert table.
Offer with coffee.

Make ahead

Prepare the measured ingredients in advance. Wrap cooled bread for 2 days at room temperature or freeze slices.

Storage

Wrap cooled bread for 2 days at room temperature or freeze slices.

Food safety

Bake enriched dough thoroughly and cool before wrapping; eggs and milk must be handled chilled.

Frequently asked questions

How do I know dry-yeast easter kulich with raisins is ready?

Bake at 175°C (350°F) for 40 to 50 minutes until deep golden and center reaches about 93°C (200°F); cool completely and dust with icing sugar.

How should I store dry-yeast easter kulich with raisins?

Wrap cooled bread for 2 days at room temperature or freeze slices.

Serve with tea. Wrap cooled bread for 2 days at room temperature or freeze slices.

About the author

Lera Brumina

Lera Brumina shares creative recipes shaped by Ukrainian food traditions and international influences. She focuses on baking, desserts and modern variations, with approachable instructions and practical ideas for home cooks.

Dry-Yeast Easter Kulich with Raisins and Lemon