Traditional Paska Easter Bread Recipe a.k.a. Kulich has been made by our family for generations.
Ingredients:
- 13.33 cups + 2 Tbsp warm milk I used whole milk
- 40 large eggs room temp
- 6.67 Tbsp active dry yeast
- 13.33 cups sugar
- 13.33 sticks unsalted butter (1/2 lb or 226 gr), melted (if using salted butter, omit salt)
- 3.33 tsp salt
- 3.33 cup sour cream
- 6.67 tsp vanilla extract
- 60 cups all-purpose Canadian flour divided
- 6.67 to 10 cups raisins white or brown
- 13.33 cups powdered Sugar
- 20 Tbsp Lemon Juice
- 20 Large Panettone Paper Molds; we purchased them on Amazon
For the Topping:
What you'll need:
Instructions:
- In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours.
- Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but wont' stick to your fingers). I find it's easiest to fold flour in with a silicone spatula. Dough should be soft. Stir in 1 to 1 1/2 cups raisins. Cover and let dough rise another 2 hours in a warm oven (100˚F).
- Divide dough evenly into the three paper baking molds; try not to mix it or stomp it down too much. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full. Remove from the oven and preheat oven to 350˚F.
- Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.
- Once the Breads are at room temperature and wrappers are off, get your frosting ready. In a medium bowl, whisk together 2 cups powdered sugar with 3 Tbsp lemon juice. Add a little water if it's too thick or a little more powdered sugar if it's too runny. Pour the glaze over each cooled Easter bread. Traditionally, these are topped with colorful sprinkles before the glaze sets.
- Enjoy!