Kulich Bread

Kulich is the tall, dome-shaped bread that graces every Russian Easter table, and this bread machine version captures its sweet, fruit-studded character without the hours of hand kneading and multiple rises the traditional recipe demands.

Raisins, dried cherries, dried fruit mix, and toasted almonds give this loaf a jewel-like interior with bursts of sweetness and crunch in every slice. Honey and vanilla perfume the dough, while a touch of lemon zest adds brightness that keeps the sweetness from becoming one-note.

Traditional kulich is enriched with eggs and butter, and this version follows suit with egg substitute and milk for a tender, cake-like crumb. The dough is softer and richer than standard sandwich bread, closer to a panettone or brioche in texture.

Pro Tips

• Add the dried fruits and almonds at the mix-in beep if your machine has one. Adding them at the start will pulverize them during the kneading cycle.
• Toast the almonds before adding them. Raw almonds are bland in baked goods, but toasted ones bring a deep, nutty flavor that holds up against the sweet fruits.
• Soak the raisins and dried cherries in warm water for 10 minutes and drain well before adding. Plump fruit stays juicy instead of turning hard and chewy during baking.
• The loaf shape from a bread machine won’t be the traditional tall cylinder, but the flavor is authentic.

Variations

• Saffron kulich: Add a pinch of saffron dissolved in the warm water for a golden color and floral aroma.
• Rum-soaked fruit: Soak the dried fruits in dark rum overnight for a more festive, boozy loaf.
• Iced: Top the cooled loaf with a simple powdered sugar glaze and sprinkles for the traditional kulich decoration.