Russian Kulich — Tall saffron-scented bread with white chocolate glaze

Russia’s iconic Easter bread is a tall, dome-topped cylinder with an aromatic, buttery crumb tinted golden with saffron. Kulich is baked in tall molds, glazed with melted white chocolate, and decorated with sprinkles. It is traditionally served alongside paskha (a molded cheese dessert) and colored eggs.

Yields: 2 loaves | Prep: 30 min + 3.5 hr rising | Cook: 40 min

Ingredients

• 4 1/2 cups bread flour
• 1/2 cup whole milk
• Pinch of saffron threads
• 2 tbsp active dry yeast
• 3/4 cup granulated sugar
• 1/2 cup + 2 tbsp unsalted butter, softened
• 2 egg yolks
• 2 whole eggs
• 4 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chocolate chips (milk or white)

For the glaze:

• 3 1/2 oz white chocolate, melted
• 1 tbsp sprinkles

Instructions

1. Infuse the milk: Warm 1/2 cup milk with saffron threads in a small saucepan until fragrant. Do not boil. Let cool to lukewarm.
2. Make the sponge: In a stand mixer bowl, combine saffron milk, yeast, 1/3 of the sugar, and 1 cup flour. Cover and let rise 1 hour in a warm spot.
3. Cream the butter: Beat softened butter with remaining sugar until light and creamy. Add 2 eggs, 2 yolks, vanilla, and salt. Mix into the yeast sponge.
4. Knead the dough: Switch to dough hook. Add remaining 3 1/2 cups flour and knead 10-15 minutes on medium speed, finishing with 5 minutes on high. Dough should be soft and slightly sticky. Fold in chocolate chips.
5. Bulk rise: Transfer to an oiled bowl, cover, and rise 2-2.5 hours until doubled.
6. Shape and proof: Divide dough and place into two tall oiled pans, filling halfway. Rise 40-60 minutes until dough nears the top.
7. Bake: Bake at 350°F for 35-40 minutes until deep golden. Cool completely in pans before removing.
8. Glaze: Pour melted white chocolate over the domed tops and immediately add sprinkles.

Tips

• Saffron is traditional and gives kulich its signature golden color; substitute 1/2 tsp ground cardamom for a Scandinavian-influenced variation
• Tall kulich pans are ideal; panettone molds or clean 2-lb coffee cans lined with parchment work well
• Best eaten within 1-2 days; the rich dough dries out faster than lean breads