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.
Thank you for helping all of us Get through Quarantine by baking with new ideas
Hello My husband and I usually make Italian Easter bread each year but perhaps this recipe could put a fun change of pace! I’ve never had a desert that uses saffron I bet that’s delicious! Please add me as giving an entry for the giveaway. Thanks in advance! Love your blog and recipes
Aaah so cool!
Eeek! Just looking at these beauties is making me drool. I would have a cheat day just for these bundles of delicious carbs lol
there is nothing more delicious that the aroma of bread baking, any type of yeast dough really – I’d love a copy of Holiday and Celebration Bread in Five Minutes a Day
going to try these!
These look incredibly delicious! yum!!
This looks so delicious! I can hardly wait to try it for Easter. Thanks for sharing
That saffron makes me hungry. Looks wonderful.
Yum! Love this blog. As a chef who lost her job because of covid-19, I’ve been baking to fill the void but would love to have a book for inspiration!!
Love making bread, especially from recipes from your books.
Every recipe I’ve tried from your books is delicious and comes out fantastic! Thank you for sharing this recipe with us!
Love your Artisan Bread in 5 book, been making bread this month so one thing less to buy. Hope everyone’s safe and sound-thank you for the opportunity!
Looks delicious!
Looks amazing! Would love to try this soon!
Looks so delicious!!!!
The breads look soooooo lovely and delicious! Thank you for this opportunity to win something so wonderful! ❤️
I, too, planned ahead with Easter candy shopping. This was a totally selfish move On my part because I had planned to eat a lot of it and then go back the weekend before to restock. Ashamed? Not really. I’m any case, they’ll be thrilled with what I could find and a few tiny surprises are in store. Also, we have a lot to be grateful for which is going to be the focus of the day. Stay safe!
I’ve been a fan for years and have been eyeing the Truck Stop Cinnamon Roll recipe for a couple of weeks now. This bread looks delicious! Have a Happy Easter!
This looks so amazing!!!
My husband and I were just talking about we were out of yeast!
Yum yum yum, those look incredible!
Btw, I managed to do a little Easter candy shopping but then decided my mom needed a care package, so to shore up the meager leftovers, I’m doing coupons for the kids in plastic eggs for the hunt. Coupons include going to their fave ice cream place (after the shelter in place ends) and get-out-of-chore free cards. I think the “make dad do all the dishes” will be the golden ticket!
As an Enneagram 1, I have procrastinated learning how to bake bread because I am afraid it won’t turn out and I will have wasted time. Well, time is a friend and a gift right now, so I figured bread-making would be a way to stay motivated AND helpful in this season of quarantine. I have followed Zoe on IG for quite a while as my bread/baking muse, and now I cannot find yeast to bake! Going to start with no yeast and move on when some becomes available! (Actually, my oldest son has a block in his freezer, so eventually I will have some.)
What a wonderful recipe! Can’t wait to try it
Artisan bread in 5 minutes? Sign me up!
Ooooo! That looks fantastic! Thank you for the hint about the coffee can instead! Weekend project for sure!
I am going to make the cinnamon roll kulich! It looks so good! Your pictures are so amazing and thank you for the YouTube recommendations I will definitely check them out. Stay safe and healthy.
Pam
I always make our Greek Easter bread, but this cinnamon recipe sounds different and delicious!!!!
i CAN’T WAIT TO TRY IT!
I’ve been searching for yeast for WEEKS and literally would cry if I could finally get my hands on some and try these!!!
Thank you for sharing this recipe. I would LOVE to win your book!
Looks delicious!
Yum!
Mmm bread!!
I am often anti-sprinkles, but they are just so fitting here. Lovely!
This looks delicious!
Oh wow these look awesome! I’m going to have to give them a try.
Forget the yeast, I cannot find flour! I’d love the holiday baking!
This looks delicious. I am sure your kids will be glad to be with family!
These look delicious!
I always appreciate your recipes and ideas. Thank you SO much!
Please enter me in your sweepstakes!
I’ve made Easter bread for Russian friends that we called “kulich” but never knew that the original recipe included saffron. I usually use the brioche recipe from the “Gluten-Free Artisan Bread in Five Minutes a Day” and add candied fruit, which everyone likes very much. This year I will be using the recipe from the “New Artisan Bread in Five Minutes a Day”. I look forward to trying something new with our paska (the Easter cheese dish).
Love Bread in 5. I made baguettes tonight to go with dinner. My husband said the baguettes were his favorite part of dinner….and he doesn’t love bread nearly as much as I do!
I may have to re-name these “Celestialized Cinnamon Rolls.”
Awesome giveaway!
Ooh this looks amazing. I would love o be able to have the aroma of yeasted sweet bread in my apt.
I feel bad for those who find themselves short on flour and yeast, but it is heartening that there was a general instinct to stock up on these supplies. Especially since baking with yeast can be intimidating to those whose experience with baking amounts to the occasional pan of brownies, chocolate chip cookies or banana bread–not that there’s anything wrong with those!
Just think of all the new bakers out there, especially young ones! My own New AB5 book is currently out on loan to my neighbor’s daughter!
Your bread was the first I ever made from scratch. Recipes are approachable and delicious!
Than you for this delicious looking recipe. Your instructions make it look doable to us beginning bakers.
SusanIrene
I’m writing this while I wait for my dough to rise. I’ve been baking bread for years the “old” way and am so excited to be trying your technique!