Easy Brioche Kulich for Easter Celebrations

In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Stir well to ensure even distribution. In a separate bowl, combine warm milk and active dry yeast, allowing it to activate for about 5 minutes until foamy. Once activated, add this mixture to the dry ingredients.

Add the eggs one at a time, mixing well after each addition until fully incorporated. Finally, mix in the softened butter until the dough is smooth and elastic.

Cover the mixing bowl with plastic wrap or a clean kitchen towel and place it in the refrigerator for at least 2 hours or overnight. This process helps to enhance the flavor and texture of the brioche.

Once the dough has chilled, preheat your oven to 180°C (350°F). Remove the dough from the refrigerator and divide it into equal portions based on the size of your kulich molds. Gently shape each portion into a ball and place it into the prepared molds.

Let the shaped dough rise in a warm area for about 30 minutes until slightly puffed up. Don’t worry if there’s no dramatic rise; this recipe does not require extensive proofing.

Once the dough has slightly risen, place the molds into the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Keep an eye on them to avoid overbaking!

In a small bowl, combine powdered sugar and lemon juice to create a smooth glaze. Adjust the consistency if necessary by adding a bit more sugar or lemon juice.

Once the kulich is baked, remove them from the oven and let them cool completely. Drizzle the lemon glaze over the top and garnish with edible flowers for a festive touch. Your delicious brioche kulich is now ready to be enjoyed!