Easy Soft Easter Bread (Kulich) Quick & Fluffy. Ready in 1.5 hours

If you don’t like waiting hours for dough to rise… I’m exactly the same. I love recipes that are fast, simple, but still incredibly delicious.

This Easter bread (Kulich) turns out:

• ultra soft
• light and airy
• slightly sweet with a delicate buttery flavor

And the best part?

It takes about 1.5 hours from start to finish

• In my family, we always added raisins to Kulich, it’s such a nostalgic flavor for me.
• But you can easily customize it with your favorite mix-ins (more ideas below)

Time & Yield

• Prep Time: 15 minutes
• Rise Time: ~45–60 minutes
• Bake Time: 30–35 minutes
• Total Time: ~1.5 hours

Makes 1 small Kulich ( in 13 cm / 5-inch Easter bread mold)

 Ingredients

For Quick Starter

• 120 ml warm milk
• 1 tbsp sugar
• 7 g active dry yeast

For the Dough

• 2 large eggs
• 90 g sugar
• 1 tsp vanilla extract
• 70 g unsalted butter (softened)
• 280–300 g all-purpose flour
• pinch of salt
• 80–100 g raisins or candied fruits

How to Prepare Raisins (VERY IMPORTANT)

This step makes a huge difference

1. Soak (must-do)
   Warm water, tea, or orange juice
   Soak for 10–15 minutes
   
2. Dry well
   Drain and place on paper towel
   They must be dry on the outside
   
3. Coat with flour
   Toss with 1 tsp flour
   

Helps raisins:

stay evenly distributed
not sink to the bottom

PRO TIP: Soak in orange juice + zest or add a drop of rum for bakery-level flavor

Instructions

Step 1: Make the Quick yeast starter

In a bowl, combine:

• yeast
• warm milk (not hot)
• sugar

Place in a slightly warm oven (about 30–35°C / 85–95°F) for 10 minutes

It should become foamy

Step 2: Make the Dough

Add to the sponge:

• eggs
• sugar
• vanilla
• soft butter

Mix, then add

• flour
• salt
• yeast starter

Knead until soft and slightly sticky dough forms add Raisins

Step 3: First Rise (FAST METHOD )

• Cover the dough and place in a warm oven
• Let rise for 25–35 minutes ( or more if you have time)

Dough should double in size

Step 4: Shape

Transfer dough into a Easter bread mold (13 cm / 5-inch)

Fill: 1/2 to 2/3 full

Let rise again in warm oven for 15–20 minutes (cover with kitchen towel)

Keep more then 20 minutes if you have time..(dough should fill almost full mold)

Step 5: Bake

Bake at 170°C / 340°F for 30–35 minutes

If top browns too fast, cover with foil

Thick White Frosting (Classic Kulich Glaze)

Ingredients:

• 120 g powdered sugar
• 1 egg white
• 1 tsp lemon juice

Instructions:

• Whisk until thick and glossy
• It should slowly drip and hold shape
• Spread over completely cooled breadC
• Creates beautiful drips

Storage:

• room temp 2–3 days
• fridge (wrapped)
• freeze up to 2 months

Tips for the BEST Kulich

• Do NOT add too much flour → dough must stay soft
• Warm oven = your secret weapon
• Don’t overbake → slightly under is better than dry
• Add 1 tbsp sour cream → extra softness (optional)

 How to know it’s ready:

• dough should double
• soft, airy texture
• not dense inside

Want EVEN More Airy Texture?

Let the dough rise longer (1–2 hours instead of quick method)

Result:

• even lighter
• more “cotton-like” texture
• closer to panettone style

Variations (Make It Your Own)

Instead of raisins, try:

• dried cranberries
• chopped dried apricots
• chocolate chips
• candied orange peel
• nuts (walnuts, almonds)