![Easter Bread (Kulitch)](/_next/image?url=https%3A%2F%2Fdata1.behind.ai%2Fimages%2F0a4dCKJhUxokyYKkVCT51b2b8%2F1920%2Fimage.jpg&w=3840&q=75)
Easter Bread (Kulitch)
Easter cakes are usually made from yeast batter. This allows them to stay fresh and soft longer which is perfect for these cakes since they’re prepared a few days before Easter and eaten during the whole Easter week.
Ingredients for 8 cakes:
4 eggs
0.5 quart milk
6-8 tablespoons sugar
1 packet dry yeast (0.4 oz) or 2 oz fresh yeast
2 teaspoons finely ground salt
2.2 lbs all-purpose flour
1 teaspoon vanilla
0.5 lb dried fruit (apricots, raisins, cherries, etc.)
6 oz butter
4 oz powdered sugar
Round baking dishes (preferably narrow and tall)
Sprinkles (for decoration)
![Image 1](https://data1.behind.ai/images/zAnwJVsvPvbNiBXiQhec910bd/960/image.jpg)
![Image 2](https://data1.behind.ai/images/c6Y6SMTvAnbUbh2iQhebacfd2/960/image.jpg)
![Image 4](https://data1.behind.ai/images/b8MLlS5W6W473yTiQhe7245f7/960/image.jpg)
Bring the milk to the room temperature. Pour the milk into a deep bowl.
![Image 6](https://data1.behind.ai/images/TiuykFDOWPd6nPWiQhed33bb0/960/image.jpg)
Add all the sugar.
![Image 8](https://data1.behind.ai/images/De6xIbsVWSpKAOHiQhee5e008/960/image.jpg)
Add the yeast.
![Image 10](https://data1.behind.ai/images/8bmwVeGyPT41CGwiQhe66b110/960/image.jpg)
Add 1 lb of the flour.
![Image 12](https://data1.behind.ai/images/ICswruJ4NGaSaMmiQhec7c849/960/image.jpg)
Mix well. This batter is easily stirred with a fork.
Cover the bowl with the batter with plastic film and leave for 4-5 hours.
![Image 15](https://data1.behind.ai/images/DNKfVgh5I5wWM5uiQhe7aa911/960/image.jpg)
![Image 16](https://data1.behind.ai/images/pxqvb2q5RfGFd2oiQhe976479/960/image.jpg)
At first you’ll notice the batter almost tripling in size.
![Image 18](https://data1.behind.ai/images/m4D2I5VDtAg7nmhiQhe4cf00b/960/image.jpg)
Then it’ll start dropping which means it’s ready.
![Image 20](https://data1.behind.ai/images/YpRuQJVqW8uwweHiQhe3995b0/960/image.jpg)
Prepare the dried fruit: raisins, apricots cut into small pieces, cherries cut in half. You can also add pieces of dried pine apples and some crushed walnuts – as you wish.
![Image 22](https://data1.behind.ai/images/SmvQZQYPsTUWRZtiQhe5f6836/960/image.jpg)
Melt the butter.
![Image 24](https://data1.behind.ai/images/pCXnjODj6KRyVg1iQhe89020b/960/image.jpg)
![Image 25](https://data1.behind.ai/images/4lVTpbwji35B3AYiQhe8d3bbb/960/image.jpg)
Break the eggs and carefully separate the yolks. Refrigerate the egg whites.
![Image 27](https://data1.behind.ai/images/x32fhNv2A5B4AhNiQhed585ff/960/image.jpg)
Stir the egg yolks with a fork.
![Image 29](https://data1.behind.ai/images/EHAZSxA3hQDlHzaiQhe96b1ff/960/image.jpg)
Add the salt to the bowl with the batter.
![Image 31](https://data1.behind.ai/images/m8xD3ICEySFWoWyiQhe1c4728/960/image.jpg)
Pour in the dried fruit mixture.
![Image 33](https://data1.behind.ai/images/cFKH2mSqUveEfXNiQhece5cee/960/image.jpg)
Add the vanilla together with the egg yolks (you can use vanilla sugar if you wish).
![Image 35](https://data1.behind.ai/images/k4V01EVDsri9RCKiQhe137fa4/960/image.jpg)
![Image 36](https://data1.behind.ai/images/AEj8CtKgtqc8oociQhe2e5a45/960/image.jpg)
Stir well.
![Image 38](https://data1.behind.ai/images/gmedNqby5eYOFrwiQhe280ddb/960/image.jpg)
![Image 39](https://data1.behind.ai/images/5pZI81rWCwa5sD9iQhea3b0bb/960/image.jpg)
Add the remaining 1 lb of the flour.
![Image 41](https://data1.behind.ai/images/RezBPvxaXdMGWvZiQhe55b583/960/image.jpg)
Start kneading the dough with your hands.
![Image 43](https://data1.behind.ai/images/cI9BUGYFLLPlTGYiQhed7514e/960/image.jpg)
When the flour is combined with the batter, pour in the melted butter.
![Image 45](https://data1.behind.ai/images/ZCwLV1bqPjybq8XiQhe1c10b5/960/image.jpg)
![Image 46](https://data1.behind.ai/images/gShshTR7BU1gTVFiQhe34617d/960/image.jpg)
Knead the dough well.
Cover the bowl with the dough with plastic film and set aside for an hour.
The batter should rise considerably - about twice its size.
![Image 49](https://data1.behind.ai/images/qQqkaHP1Gfy7HGUiQhef0f100/960/image.jpg)
![Image 50](https://data1.behind.ai/images/A1SQiTNTa2j7uqeiQhe4700f6/960/image.jpg)
![Image 51](https://data1.behind.ai/images/Ovg99IgbgVvb8HBiQhe6d5139/960/image.jpg)
Divide the batter into 8 equal parts if using the cans (or 20 equal parts if using the muffin cups).
![Image 53](https://data1.behind.ai/images/DKHOwzAJdMjEP61iQhe79217d/960/image.jpg)
![Image 54](https://data1.behind.ai/images/csSe9Cudk3BYix5iQhe7650b2/960/image.jpg)
Roll each part into a ball.
![Image 56](https://data1.behind.ai/images/CPdeLubijDQ2FMGiQhe50a721/960/image.jpg)
Grease the baking dishes well with any vegetable oil. For best results, line the bottom of each can with parchment or wax paper.
Transfer each dough ball into a baking dish.
![Image 58](https://data1.behind.ai/images/QLOQ4HRydZKrNg5iQhe521d06/960/image.jpg)
Place the baking dishes with the dough on the baking sheet. Cover with plastic film.
![Image 60](https://data1.behind.ai/images/N1exMctDFG8pVWkiQhe9846fb/960/image.jpg)
The dough in this recipe should rise 3 times: the first time as the initial batter, the second time – as the intermediate dough in the bowl, and the third time – as individual cakes in the baking dishes.
Wait till the dough in each dish rises till almost the edge of the baking dish in the center while reaching about a half-inch below the edges.
![Image 62](https://data1.behind.ai/images/lbZU6mVVJLhLwfBiQhebcbffe/960/image.jpg)
Preheat the oven to 425F.
Place the baking sheet with the cakes into the oven.
![Image 64](https://data1.behind.ai/images/jUZaAnxwqyDZCtTiQhef7e7ce/960/image.jpg)
![Image 65](https://data1.behind.ai/images/xoAxLwoTJeDTONHiQheb394e7/960/image.jpg)
Bake for 30-35 minutes (or for 20 minutes if using muffin cups).
If the cakes start burning on top, cover them with foil but do not decrease the baking time.
While the cakes are baking, prepare the glaze.
![Image 67](https://data1.behind.ai/images/88Pq85i3y3BnFBBiQhea2bb38/960/image.jpg)
Take the refrigerated egg whites and add the powdered sugar.
Beat with a mixer for about 5-6 minutes or till stiff peaks form.
![Image 69](https://data1.behind.ai/images/u9clwgqGgrRvCFViQheebbc51/960/image.jpg)
![Image 70](https://data1.behind.ai/images/oF4lgALf31LmqFliQhe3f7e1d/960/image.jpg)
![Image 71](https://data1.behind.ai/images/6pL8ZsCh6y9hPqRiQhe7f069d/960/image.jpg)
Remove the cakes from the oven and immediately cover the tops with the glaze. It’s important to glaze them while they’re still hot: this way the glaze will cool off as a rich white cloud.
![Image 73](https://data1.behind.ai/images/dCgDlwRDJmH3PUqiQhe78b0ee/960/image.jpg)
![Image 74](https://data1.behind.ai/images/aYG2gwssE9dOgGniQhe56315a/960/image.jpg)
![Image 76](https://data1.behind.ai/images/hslZxQOMpkyYl7NiQhe08bfad/960/image.jpg)
The cakes are ready!
Enjoy them with your guests!
![Image 78](https://data1.behind.ai/images/uEs43hodQ1dD05WiQhefded06/960/image.jpg)