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.
Kulich
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
Icing
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
Filling
2 tablespoons unsalted butter, melted and slightly cooled
1/2 cup brown sugar
1 tablespoon ground cinnamon
Pinch salt
Icing
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.
Looks delicious!! Great inspiration for Easter morning breakfast!
I was looking for an Easter bread recipe when. Found your site. I have saffron so it’s perfect!
Thank you for the recipes.
Suffering cabin fever, not covid fever, and I needed the inspiration.
I have been craving cinnamon rolls — must be the stress. I may make the Kulich version this weekend. I was going to make potica — it’s a traditional Slovenian bread, but an exception could be made;-)
This looks so yummy!!!! I can’t wait to make it.
I’ve been giving my friends and family that never baked bread my recipe and pointers some get it and some don’t LOL I hope this is all over soon
These look delicious!
I can’t wait to make this delicious bread from the Brioche recipe! It makes 4 loaves so I can give away 3. I’m so excited! We’ve got a sharing community going on that I started so that no one is left out that might not otherwise have what they need or the special bakes to keep everyone feeling part of the family. Thank you for a wonderful recipe and Easter giveaway. Happy Easter from our family to yours!
It will be a joyous Easter regardless of the Covid virus, we will persevere! I would love to win Artisan Pizza & Flatbreads.
This recipe looks awesome! I have always loved baking!
No better yeast than Platinum yeast. Thank you for all the recipes. Can’t wait to try them all.
Just made oatmeal dinner rolls and cinnamon rolls!
Looks so yummy!!! I might give it a try! Can you skip the zaffron? I don’t have any.
Yes, absolutely!
My favorite smell is baking bread! These look delicious! Can’t wait to try them!
I’ve never made brioche before and will give it a try! Cinnamon roll brioche sounds delicious!
I am so thankful I came across your Instagram live sessions. I love baking!
Looks awesome!
Kulich has lots of similarities to the Italian Easter bread I would make as a child growing up in Boston. I love to make homemade breads and pastries for my family, and as difficult as staying at home to be safe during this Covid-19 crisis, it has given me endless amounts of time to return to homemade bread making for my family.
Looking forward to trying new recipes. We have made The Master Recipe feverish week for the last 3. Thank you
I love baking with yeast. Everything is so magical when you use Red Star Yeast
This looks so good! Can’t wait to try it!
I just recently found you on Insta. SO glad I did! Loving your tutorials. Wish we were neighbors!!
Would love to make this for my grandkids on Easter morning, but won’t be able to this year. 🙁
I’ll be making these over the weekend. Thanks! Love your recipes!
Would love to experiment with the Holiday Breads! Thank you for finding a way to give people access to yeast and find joyful moments in this crazy time.
I’d love to win♥️I’m always baking something for my 3 sons
This looks fantastic. Thank you for sharing!
I just ordered the holiday breads in five minutes a day and can’t wait to get it!! It won’t be until next week but I would love to have another book from you. You are very inspirational and the recipes seem so easy! I recently made the brioche dough and will be using it with your almond cream and raspberry jam to give to friends and family as an Easter gift!! Very excited! I’m so glad to have discovered you!!
Love the Bread in 5 Minutes a Day possibilities and Red Star Yeast!
This looks amazing!
Yum!!!!!
Hello! I just started baking bread using your master bread recipe. It was my first time making bread! I love it and so does my family. I can’t wait to try more recipes!
Can’t wait to try these recipes! I have already made the master bread recipe a few times and just started my sourdough starter.
Looks awesome. Keep it up with the great material!
Looks so inspiring!! I want to eat it!
I would love to try making one of your recipes!
I’m waiting for my copy of Artisan Bread in Five Minutes a Day to arrive in the mail! The Holiday and Celebration Bread in Five is next on my list of must have books! So sad that I wasn’t able to bake our traditional Easter Potica because I don’t have yeast. ☹️ I was also hoping to try the cinnamon rolls from The Vanilla Bean Baking Book.The difficulty of obtaining flour, yeast and some other ingredients is frustrating but it’s fun to see so many people baking during these crazy times!
I can’t wait to try the cinnamon roll kulich.
I’m drooling looks amazing!
These look delicious!
Thanks for the inspiration! Looks delicious!
Have been making AB in 5 for years – 3 weeks after the first book came out. Would love to work out of the pizza book.
All look delicious! Glad I have yeast to give it a try.
Can’t wait to try this recipe!
Excited to shift from canning to homemade breads during this extra time at home! Your IG stories are always a a much needed break from the stay-safe at home routine!
More people baking at home with wholesome ingredients is a positive to our current situation! My kids appreciate me having more time to try new recipes like this one and I’m hoping to start new traditions with homemade treats. Yum!
I want to win.
These are beautiful! No shame in eating the candy. We all need candy sometimes. Thanks for this opportunity!
Looks delish! I have a batch of Healthy Bread in 5 going as we speak
Those Cinnamon rolls look delicious!! I have TWO packets of yeast left. Grocery stores are out of yeast just like TP! I’m going to have to choose wisely what I bake with those packets. Thanks for the inspiration!!