Ingredients

Dough Ingredients

150 milliliters milk (approx. 5.1 ounces)
25 grams fresh yeast (approx. 0.9 ounces)
25 grams honey (approx. 0.9 ounces)
6 egg yolks
160 grams sugar (approx. 5.6 ounces)
3.5 grams salt (approx. 0.12 ounces)
160 grams unsalted butter (softened, approx. 5.6 ounces)
450 grams all-purpose flour (approx. 15.9 ounces)
Vanilla paste (or substitute part of the sugar with vanilla)
We recommend:
For milk:
Prime Hoosier Hill Farm Whole Milk Powder, 2LB (Pack of 1)
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(14,536) Hoosier Hill Farm Whole Milk Powder, 2LB (Pack of 1) $21.99 View details Prime best seller Silk Shelf-Stable Almond Milk, Unsweetened Vanilla, Dairy-Free, Vegan, Non-GMO Project Verified, 1 Quart (Pack of 6)
4.7
(19,270) Silk Shelf-Stable Almond Milk, Unsweetened Vanilla, Dairy-Free, Vegan, Non-GMO Project Verified, 1 Quart (Pack of 6) $12.98 View details
For fresh yeast:
Prime Anthony's Premium Nutritional Yeast Flakes, 1 lb, Fortified, Gluten Free, Non GMO, Vegan
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(28,700) Anthony's Premium Nutritional Yeast Flakes, 1 lb, Fortified, Gluten Free, Non GMO, Vegan $18.49 View details Prime Sari Foods Non-Fortified Nutritional Yeast Flakes - 24oz or 8oz - Superfood, Rich in Protein. Gluten Free & Dairy Free Vegan Cheese Substitute, Vitamins B, Beta-glucans and all 18 Amino Acids, Non GMO
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(9,789) Sari Foods Non-Fortified Nutritional Yeast Flakes - 24oz or 8oz - Superfood, Rich in Protein. Gluten Free & Dairy Free Vegan Cheese Substitute, Vitamins B, Beta-glucans and all 18 Amino Acids, Non GMO $17.99 View details Prime One in a Mill Instant Dry Yeast Packets | Fast Acting Self Rising Yeast for Baking Bread, Cake, Pizza Dough Crust | Kosher | Quick Rapid Rise Leavening Agent for Pastries | 48 Packets
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For honey:
Prime Wedderspoon Raw Premium Manuka Honey, KFactor 16, 17.6 Oz, Unpasteurized, Genuine New Zealand Honey, Traceable from Our Hives to Your Home
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(17,941) Wedderspoon Raw Premium Manuka Honey, KFactor 16, 17.6 Oz, Unpasteurized, Genuine New Zealand Honey, Traceable from Our Hives to Your Home $34.36 $37.00 View details Prime Nate's Organic 100% Pure, Raw & Unfiltered Honey - USDA Certified Organic - 32oz. Squeeze Bottle
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For unsalted butter:
Prime Kevala Cashew Butter 7 Lbs Pail
4.5
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For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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(9,312) Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4) $23.96 View details Prime Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2)
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(15,802) Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2) $16.99 View details Prime best seller King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary
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For vanilla paste:
Prime Nielsen-Massey Pure Vanilla Extract for Baking and Cooking, 32 Ounce
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Fruits Preparation

180-200 grams dried fruits (such as raisins, cranberries, cherries, candied fruits, approx. 6.3-7.1 ounces)
Zest from 1 lemon or orange (optional)
We recommend:
For dried fruits:
Prime Amazon Brand - Happy Belly Tropical Trail Mix, 1 pound (Pack of 1)
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Instructions

Step 1

Prepare the Dough

In slightly warm milk, dissolve the honey and fresh yeast. Next, add the egg yolks, salt, and sugar, followed by incorporating the flour until the mixture is uniform.

Add the softened butter in portions, mixing until well combined. Cover the bowl with plastic wrap to prevent the dough from drying out.

Let it rest at room temperature for 30 minutes, then refrigerate for 9 to 12 hours (ideally overnight).

Step 2

Prepare the Dried Fruits

Rinse the dried fruits under cool water and pat them dry. Soak the fruits in boiling water for 5 to 10 minutes.

Drain them using a strainer and dry well again. While still warm, mix the dried fruits with 20 grams (approx. 0.7 ounces) of rum or liqueur. Cover with plastic wrap and refrigerate overnight.

Step 3

Mix and Knead the Dough

Remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. Then, knead the dough in a mixer for 10 to 15 minutes.

At the end of mixing, gently fold in the prepared dried fruits, zest, and any spices you desire, mixing on low speed.

Step 4

Shape and Proof the Dough

Divide the dough into pieces weighing about 320 grams (approx. 11.3 ounces) for 11 cm (approx. 4.3 inches) forms or 215 grams (approx. 7.6 ounces) for 9 cm (approx. 3.5 inches) forms, on a floured surface.

Shape the pieces into rounds using a bench scraper, then let them rest for 15 minutes.

Form into balls and place them into the prepared molds for proofing. Cover to prevent drying out.

Step 5

Final Proofing and Baking

Allow the kulich to proof fully for 2 to 3 hours. You can let them rise in the oven with the light off for the first hour for warmth.

The kulich should rise almost to the edge of the molds. Bake at 165 degrees Celsius (329 degrees Fahrenheit) until done (25 to 40 minutes depending on the size of the molds).

Check with a thermometer—the internal temperature should reach between 94 to 96 degrees Celsius (201 to 205 degrees Fahrenheit).

Step 6

Cool and Decorate

Remove the kulich from the oven and transfer them to a cooling rack using a spatula. Allow to cool completely.

Once cool, you can decorate with your choice of glaze. Enjoy your delicious homemade kulich!

Servings

When it comes to serving your beautiful kulich, think beyond the typical! Slice it up and enjoy it fresh with a generous spread of butter or a dollop of homemade jam. A little dusting of powdered sugar can add a touch of sweetness and elegance.
✨ Pair it with a rich cup of coffee or tea, and your breakfast or brunch will be unforgettable!
For celebrations, consider decorating your kulich with a glossy glaze or colorful sprinkles for a festive touch! It makes for a stunning centerpiece on any table. 🥳You can also serve it alongside a platter of fruits and cheeses for a delightful contrast in flavors.

Equipment

Mixing Bowl

A sturdy mixing bowl is essential for combining your ingredients smoothly. Choose one that can hold enough volume for your dough, especially during its rise.

We recommend:
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Stand Mixer

If you have one, a stand mixer will save your arms from kneading! It should have a dough hook attachment for effective mixing.

We recommend:
Prime Aucma Stand Mixer,6.5-QT 660W 6-Speed Tilt-Head Food Mixer, Kitchen Electric Mixer with Dough Hook, Wire Whip & Beater (6.5QT, Black)
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Baking Forms

Using 11 cm and 9 cm round baking forms will ensure your kulich rises beautifully. Don't forget to line them with parchment paper to prevent sticking!

We recommend:
Prime 567 PCS Cake Decorating Kit Baking Supplies with 3 Springform Pans Set, Cake Decorating Supplies Rotating Turntable, Decorating Tools, Cake Baking Supplies Set for Beginners and Cake Lovers
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Thermometer

A kitchen thermometer will help you achieve perfect doneness by checking the internal temperature of your kulich—look for 94-96 degrees Celsius.

We recommend:
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Variations

Looking for alternatives? Let’s make this kulich work for everyone! For a gluten-free version, simply substitute the wheat flour with a gluten-free flour blend. This will maintain the amazing texture and taste without any gluten. 🎉
And for our vegan friends, replace the eggs with flaxseed meal and the butter with a plant-based alternative like coconut or almond cream. You can also use almond milk instead of regular milk. 🌱 This way, everyone can enjoy a slice of this delightful bread!

Faq

  • What if my dough is too sticky?

    If your dough feels overly sticky, add a bit more flour, one tablespoon at a time, until it’s manageable. Be careful not to overdo it, or your kulich might become too dense!

  • How can I tell when my kulich is fully baked?

    A good indicator is the golden-brown crust and the smell wafting through your kitchen. For the best assurance, use a thermometer to check that the internal temperature reaches 94-96 degrees Celsius.

  • Can I use different fruits for the filling?

    Absolutely! Feel free to mix and match your favorite dried fruits like apricots, figs, or dates. It’s your kulich, after all!

  • What should I do if I can’t find fresh yeast?

    You can substitute fresh yeast with active dry yeast. Just remember to adjust the amount—typically, you’ll need about one-third less dry yeast.

  • How do I store leftovers?

    Keep any leftover kulich in an airtight container at room temperature for up to five days. You can also freeze slices for later enjoyment!

  • Can I make this dough ahead of time?

    Yes! You can mix and chill your dough up to a day ahead of baking. Just let it come to room temperature before shaping and allowing it to rise.

Nutrition facts

Nighttime Dough Kulich Recipe for Easter
Recipe Yield:4 servings
Calories:This recipe provides a calorie range based on ingredients used.
Calories (Min - Max):450 - 600
Total Fat:24g
Saturated Fat:15g
Protein:10g
Total Carbohydrate:57g
Total Sugars:36g