Kulich Recipe

Kulich Recipe

This Russian yeast cake is a traditionally made at Easter time.

Ingredients : Makes 2 cakes

15 ml

90 ml

75 g

500 g

A pinch of

30 ml

2.5 ml

2.5 ml

50 g



25 g each



To decorate

75 g

7.5 - 10 ml


Easy blend dried yeast

Lukewarm milk

Caster sugar

Plain flour

Saffron strands

Dark rum

Ground cardamom seed

Ground cumin

Unsalted butter

Eggs plus 2 egg yolks

Vanilla pod, finely chopped

Crystallized ginger, mixed peel,

almonds and currants, chopped



Icing sugar, sifted

Warm water


Blanched almonds

Mixed peel

Drop of almond essence

Method :
  • Blend together the yeast, milk, 25 g sugar and 50 g flour. Leave in a warm place for 15 minutes, until frothy. Soak the saffron in the rum for 15 minutes.
  • Sift together the remaining flour and spices and rub in the butter.
  • Stir in the rest of the sugar.
  • Add the yeast mixture, saffron liquid and remaining ingredients. Knead until smooth. Put in an oiled bowl, cover and leave until doubled in size.
  • Preheat the oven to 190oC/375oF/Gas 5. Grease, line and flour two 500 g coffee tins or 15 cm clay flowerpots.
  • Punch down the dough and form into two rounds. Press into the tins or pots, cover and leave for 30 minutes.
    Bake for 35 minutes for the pots or 50 minutes for the tins. Cool.
  • Mix together the icing sugar, water and almond essence. Pour over the cakes. Decorate with the candles, nuts and peel.

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