Ingredients for 4 servings

1 cup (8fl oz/250ml) milk

1 package active dry yeast

1/3 cup (3oz/75g) melted butter

3 eggs, medium size

1 1/2 tbsp sour cream

1/2 tsp cardamom powder

1/2 cup (3oz/75g) coarsely chopped nuts (almonds, hazelnuts, cashew, …)

1/2 cup (3oz/75g) chopped candied citrus rind (mixed)

2 handful of golden raisins

3 tbsp wodka (optional) or water

1 tsp vanilla

Pinch of salt



2/3 cup (4.5oz/125g) Genauva dark chocolate gems

2/3 cup (4oz/100g) icing sugar

1/3 cup (3oz (75g) butter at room temperature

3-4 tbsp cold water

Nuts and dried fruit

Serving tip

Cut of the decorated crown and slice horizontally. The crown will be replaced to keep the loaf moist.

Orthodox Easterbread (Kulich)

Easter bread

Easter bread recipe

Normally you need a Kulich baking tin. If you don’t have one you can improvise with other household cans.

Panettone paper molds are also possible to use.

With the ingredients below you can fill a Kulich tin or 3 small tins of 14oz (400g) (used for peeled tomatoes, sausage, canned vegetables) and 1 large tin 28oz (800g) (used for soup or coffee)


  • Soak the raisins as long as possible (start the day before), drain them before use
  • In a large mixing bowl, combine lukewarm milk and sugar and wisk until the sugar is dissolved
  • Add the dry yeast, stir well and wait for 5 minutes (for the yeast to become active)
  • Add the eggs, melted butter, sour cream, flour, salt, vanilla, cardamom
  • Stir in nuts, raisins and citrus rind
  • Knead 5-10 minutes with the standing mixer
  • If the dough is to dry add a little bit of water, if it is too wet add a bit of flour. The dough should be an elastic ball and not sticky
  • Cover up the bowl and let it rise in a warm place (not in the oven, that is to hot)
  • In the meantime grease the cans and line with baking paper (0.8in or 2cm higher than the can), cut out a paper round for the bottom
  • of the can, (the easiest way is a panettone paper mold or a beautiful decorated kulich paper mold)
  • Pre-heat the oven at 350°F (180°C)
  • Punch down the dough and knead a few times (by hand)
  • Divide in portions and place the dough in the cans
  • Let it rise a second time for 30 minutes or until the dough reaches the top of the mold
  • Transfer the cans to the lowest level of the oven
  • Bake the little can for 25 minutes and the large one for 30 minutes. If you use panettone paper molds you might need 35-40 minutes
  • Remove the bread from the oven and let cool for 10 minutes.
  • Remove the bread from the can and cool on a wire rack (don’t remove the paper yet)


  • Melt the chocolate gems in a double sauce pan
  • Sift the sugar over the chocolate
  • Add the soft butter to the chocolate
  • Add 3-4 tablespoons of water
  • Poor the glaze over the cooled Kulich
  • Top with nuts and dried fruit while the chocolate is still wet

Comments, questions and tips

What’s Your Choconality?

Are you a Bitter Twister Or A Dark Roller?

Click Here To Discover Yourself