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.
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This looks so good!
on my top do list for today is to put together this starter, so i will definitely be adding the cinnamon rolls to my try it list
Can’t wait to try this! Wonder if I can use my popover pan……
This year, I tried hot cross buns, so I’ll save this recipe for next Easter!
Looks amazing! Can’t wait to make them!! I would love to be entered into the Giveaway! Thanks. 🙂
Yum
Making your hot crossed buns today. Need another book. Thanks for all the recipes! Much gratitude. Happy Easter!
Love your books your bread is amazing!!
I am going to make Armenian cheoreg this weekend, but have been wondering if I can use the Artisan Bread in 5 method on this dough, too?
In general, yes, but have to admit I don’t know anything about the cheoreg…
Eggs, milk, butter, sugar yeast, flour, and mahleb (ground cherry pits). Probably a lot like challah. Only two of us at home, so I don’t want to bake the whole batch. In my old cookbook I use for this, it has a second rising of 2 hours after shaping into coiled rolls. It’s baked in a slow oven to get the top crispy. Don’t want to blow a whole batch!
Could be challah, could be brioche, from our books, or type those words into our Search Bar above. Sounds like an interesting recipe, bet you can adopt stuff from our books.
We finally opened your book to start baking (after having it on our shelf for years). And now I just discovered your blog. This is fantastic. Thanks!
I would love to try this! Please send yeast LOL
I would love to win a copy of Holiday and Celebration Bread in Five Minutes a Day! I’ve been using your books to bake bread for years now!!! You started my artisan bread addiction.
These look DELISH! I can’t wait to try them this weekend!
Thanks for a chance to win some yeast and a book
I will make Kulich using panettone mold.
This recipe looks delicious. I will be trying this at Easter to help bring joy and happiness to the day! Thank you for sharing and also for being an inspiration to all of us home bakers!
My daughter raves about your cookbooks. She is constantly telling me this is the must have bread book!
This looks super yum!!! Thank you for a chance to win the giveaway.
Lovely recipes! Th oh I’ll probably have to leave out the saffron.
Thank you!
Been using your book a bunch during “shelter in place.” Looking for a good Easter bread recipe & this looks great!
I have two of your incredible books. They are my lifeline in this stay at home reality. Thank you.
Yum that looks good!
Really? Yeast! Oh how I could use some yeast… Please enter me in the contest! I already have all the books, but would make a nice gift, right? Holiday blessings!
This looks delicious and pretty!
Many thanks for the inspiration your updates provide.
Stay safe
Anne
Gorgeous bread! I’m sure your kids will love it.
I love the holiday bread recipes; it gives us amateur bakers a way to shine.
Thanks for the contest.
These look amazing! What a great idea! I need to figure out the gluten free version!
The cinnamon roll Kulich looks like fun! A new twist on such a yummy treat!
Great recipe! I need a popover pan ! And awesome giveaway!
Love these recipes.i have one of your books and use the recipes often.
I love Bread in 5 recipes and have introduced my daughter to this life changing book and techniques.
Lovely recipes, can’t wait to make this recipe
Wow, those look great. And making these from another kind of thoug is really teaching about creativity. I’ve really got to learn to let go from following the recipe and try new ways.
That looks beautiful!
The cinnamon roll version looks so good!
Happy Easter! May the year ahead be full of joy
Thank you for another wonderful recipe. Good luck everybody!
The only good thing about the Pandemic is all the bread making I’m doing. My neighbors are very happy.
I love your emails with the recipes.
Looks amazing! Can’t wait to make this.
Love the cinnamon roll variation, will have to try it out!
Happy Easter!
Looks fantastic and I definitely will one one too. I sure hope it tastes as good as it looks. Almost too pretty too eat.
Thank you for inspiring us. I have two batches of 5 min dough in my garage refrigerator at all times. Two different types. I have baked a lot of loaves for neighbors- Get Well, Welcome Home, Congratulations. The neighbors have now been introduced to your original book. I’m hoping to get your holiday book some time in the future, but for now I’m baking my way through your New Artisan Bread in Five Minutes.
Happy Holiday and Safe@Home
PS We all wish yeast manufacturers worked faster. Lol
When I am able to find extra flour and yeast at the store, I can not wait to try this recipe. Unfortunately I am saving my stock of flour and yeast in the freezer for must haves. Happy Easter and best wishes for coming out of this pandemic.
Thank you for the chance to win another of your wonderful books.
Used the brioche dough recipe last year for individual Beef Wellingtons- can’t wait to try it for this! (Assuming I can find a coffee can!)
What a fantastic way to use the brioche dough, so versatile. Thank you so much for another great recipe & awesome giveaway
Happy Easter !
I discovered your books and site through the Washington Post. I’ll be making your Focaccia bread tomorrow and am very much looking forward to tasting it.
Easy, beautiful, AND delicious! What more can you ask for!
These look delicious. Honestly, I would have eaten the Reese’s eggs too, they are better than the original…