Kulich for Easter, Two Ways

Kulich (cool-ich) is an Easter bread that is scented and colored with saffron threads and topped with a sweet layer of icing. It is often made with St. Lucia Bun dough, but we took a favorite no-knead brioche dough from The New Artisan Bread in Five book and added a little saffron to it to make this version. If you scroll down, there’s also a recipe for ‘Cinnamon Roll Kulich’ – which is this same dough made with a cinnamon swirl center and baked in a popover pan to help keep its tall shape. Icing and sprinkles are also included, of course.


2 pounds Brioche dough (page 300 of The New Artisan Bread in Five Minutes a Day, or the recipe here on the website), with 1/2 teaspoon saffron threads mixed into the wet ingredients

All-purpose flour, for dusting

Egg wash (1 egg beaten with 1 tablespoon water), for brushing the dough


1/2 cup confectioners’ sugar

2 tablespoons cream (or more as needed for a thick but pourable consistency

To bake: Generously grease a panettone mold with butter (the mold I use in the photos is currently unavailable but it is a 6 x 6 inch panettone pan with a removable bottom. Many people also bake them in large, empty, parchment lined coffee cans to achieve the high domed loaf.) Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go. Place the ball in the greased panettone mold, seam-side down.

Cover loosely with plastic wrap and allow to rest at room temperature for 90 minutes.

Preheat the oven to 350F, with a rack placed in the center of the oven. Brush the dough with egg wash. Bake for 50 to 55 minutes, or until golden brown. Allow the bread to cool on a wire rack.

Make the icing: Mix the confectioner’s sugar and heavy cream together until smooth and thick enough to cling to the cake. You don’t want it to drip off the sides (like the very first photo shows) but if it does (like the one directly above) it will still taste good. Drizzle the icing over the cake and cover with colorful sprinkles.

Cinnamon Roll Kulich

1 1/2 pounds Brioche dough (page 300 of The New Artisan Bread in Five Minutes a Day, or the recipe here on the website), with 1/2 teaspoon saffron threads mixed into the wet ingredients

All-purpose flour for dusting


2 tablespoons unsalted butter, melted and slightly cooled

1/2 cup brown sugar

1 tablespoon ground cinnamon

Pinch salt


1/2 cup confectioners’ sugar

2 tablespoons cream (or more as needed for a pourable consistency)

Grease a 12 cup (or two 6 cup) large popover pans. (If you don’t have popover pans, you can use a greased 9×13 inch baking pan.)

Roll the dough into 1/4-inch thick rectangle. Brush the entire surface with the melted butter. In a small bowl mix together the sugar, cinnamon, and salt. Spread the mixture over the butter topped dough. Use your hands to make sure you have an even coat of the sugar. Then roll the dough up, starting at the long end.

Use a Bread Knife, Kitchen Scissors or floss to cut the log into 12 equal pieces.

Loosely cover the buns and let them rest between 1 1/2 to 2 hours. The long rest will insure that you have a fluffy bun. (You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.) You may get away with slightly shorter rise, but the buns will not be quite as soft.

Preheat the oven to 350°F and place the rack in the middle of the oven.

Bake for about 20 to 30 minutes, just until the centers are set when poked with your finger (they should be caramel colored). Turn the buns out of the pan (if using the popover pans). Let them cool on a wire rack.

Make the icing: Mix the confectioners’ sugar and heavy cream together until smooth and thick enough to cling to the cinnamon rolls. Drizzle the icing over each roll and cover with colorful sprinkles.

Note: BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions.

584 thoughts to “Kulich for Easter, Two Ways”

  1. Holiday and Celebration bread made in 5 minute a day would be my choice!
    I love your gluten free Artisan bread in five minutes a day book and have been making bread for friends from it! They Love it
    Thank you

  2. Making Cinnamon Roll Kulich in a popover pan is such a neat idea – who doesn’t love cinnamon rolls?! And I like the idea of making and presenting individual cinnamon rolls at the holiday table!

  3. Made brioche dough yesterday to use for rolls today! Just took them out of the oven a little while ago. Mmmmmm!

  4. I just used up the last of my Red Star Yeast and cannot find any more anywhere. Would love to be able to make this delicious looking Kulich! I can almost taste it just looking at your pictures!

  5. I’ve been using your first two books since I bought them in 2009! (I bought them new, which shows you how much I liked them.) It would be wonderful to have another one!

  6. I was lucky to buy a jar of yeast just before SF bay area went into shelter-in-pace. Many coworkers are baking sourdough, so was excited to see your starter recipe! I’ve been telling all my coworkers on slack about Bread-in-5 because we don’t have time (or patience) to make sourdough the traditional way, esp with 2 elementary school kids.

  7. I would love to try this recipe! My family and I enjoyed the challah bread, from your original book, with our Easter meal.

  8. Thank you for your informative and helpful site & books 🙂 Especially appreciate having gluten-free options available!

  9. I really enjoy your blog and when I get myself situated I’m going to start baking again. Your bread recipes are at the top of my list. Thanks!

  10. Yeast and flour are hard to find these days … did not realize so many people made their own bread. Love your website.

  11. Both recipes look delicious! The cinnamon rolls would be my bread of choice. Love the popover pan idea!

  12. Since watching your baking video a few weeks back, I ordered your first cookbook and have been making your bread every other day. It’s even better than Whole Foods!!!

  13. I tried your original bread in 5 minutes a day and my family loved it…will make a couple of more times before I move on to some other recipes, but am very excited about this. I know that everyone is into sourdough right now, but this is much easier. I have been working on a homemade starter, but it is way more frustrating than I thought. Looking forward to trying more recipes like the awesome Kulich.

  14. I have been using your recipes for almost 8 years. In Holland, MI it is known as Ken’s Bread!!

  15. I have been a fan of the Artisan Bread for years! The ease of this bread making is unbelievable!

  16. I have been baking from the Artisan Bread in Five Minutes a day a lot since we have been ordered to stay home.

  17. I got your New Artisan Bread in 5 minutes book at the Linden Hills Co-op in Minneapolis. I was fascinated by the process. Unfortunately my refrigerator is too small to make the big container but I love the recipe and just let it rest overnight on the counter and bake it the next day. I started baking bread last summer and I have had lots of fun learning how to do it. Now that I can’t get to the store (once every two weeks) I am baking lots more.
    Thanks for having this contest.

  18. Always enjoy your fun and inspiring lessons and recipes.
    Time for some challah, too.
    Thanks, and may your home sojourn see you all well and reset.

  19. I’ve been wanting to try the brioche recipe and today was the day I made it! I was trying to decide what bread to make and was searching my list and saw this post…I would make it but I don’t think I have any saffron left! 🙁 I guess I’ll have to try it when I can get some. Until then I’ll look over the recipes in The New Artisan Bread book! Thanks for sharing your wonderful recipes!

  20. Thanks for this opportunity! I’d love the Gluten-Free Artisan Bread in Five Minutes a Day book, I bake regularly for gluten-free friends.

  21. I’ve been making bread with your “The New Artisan Bread in 5 Minutes a Day” book for years now. I absolutely love having dough at the ready…any time I’m in need of fresh baked bread. Thank you for all the research and testing to make your recipes so amazing.

  22. I love how Bread in 5 makes everything so flexible. I am making the kulich minis with the Saint Lucia Saffron bun dough. I didn’t have quark so I substituted 1/2 ricotta & 1/2 yogurt and added 1/4 c. sourdough starter. I haven’t baked the minis yet but the dough is gorgeous. Thanks for making bread baking more fun than ever.

  23. It sounds so good but hard to read the details as massive ads keep blocking it or sending you to another place. Hoping for a chance to win. Just getting started with gluten free, so having all the details in one spot would be invaluable. And as we all know buying yeast is like buying gold, if you can find it.

  24. wonderful story. hope the kids enjoyed the kulich. those cinnamon rolls look so tasty and something i will have to try some day.

  25. I’ve made a lot more homemade pizza in the last few days and I would love the pizza in 5 book. Thanks!

  26. I have always wanted to make homemade bread, but it took this shelter in place to find your site and get us started baking. Thank you so much for your recipes. My two sons and I have made boules, baguettes and pizzas and can’t wait to try more of your recipes.

  27. ABin5 is the only way I now make bread. I bought the first book when it hit the stores and have been borrowing the recent ones from the library. Your Finnish Pulla recipe was a winner this Christmas.
    Please enter me in your contest! Thank you. Or as the Finns say, kiitos!

  28. The breads we have made from your books are as good or better than from the bakery. We especially like the Healthy Brleads and the Holiday editions. And it is like “money in the bank” to have the dough ready to go in the refrigerator. Very good!

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