Baking+Easter bread+Yeast

Easter bread 2025

Prep Time: 3 hrs 30 min / Cook Time: / Total Time: 3 hrs 30 min

Even though Easter is already behind us, and most people have long baked and eaten their kulich — I still want to share this recipe here. It’s worth saving: sweet, rich, and truly delicious. Most importantly, I created it myself — and I don’t want to lose it. I also want to share a few secrets about working with yeast dough — the order of ingredients, the reasons behind them, and how it all affects the final result. These tips apply not just to kulich, but to any yeast-based pastry.

Author and photographs: Olga

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🧂 Why add salt at the end of kneading? Salt slows down yeast and can dehydrate them if added too early It strengthens gluten once it’s already formed, helping the dough structure It deepens flavor and regulates fermentation 📌 Rule: Add salt after the dough has formed — never in the first step. 🧈 Why add butter later — and not all at once? Butter coats the flour, preventing gluten development if added too early. It’s best to add: 70% of the butter after gluten starts forming (end of kneading) 30% during shaping the kulich

💡 Why this works: Gives dough extra elasticity Makes the crumb more moist and rich Improves the final texture and shape Prevents surface drying during long fermentation

📌 Rule: Add fats after the dough has elasticity — not before. ✅ Summary:

Salt: add later to protect the yeast and regulate gluten Butter: add in stages to enhance moisture, texture, and structure

Easter bread 2025

Ingredients

The dough

  • 50 g candied fruit (soaked for 2 hours in a mix of boiling water and aromatic alcohol)

  • 415 g sifted flour (I used high-protein flour)

  • 130 g butter

  • 90 g sugar

  • 80 ml kefir

  • 25 ml orange juice

  • 2 eggs + 1 yolk

  • 5.5 g dry yeast (or 16 g fresh yeast)

  • 2–3 g grated citrus zest (lemon or mandarin, about 1 tsp)

  • 1.5–2 g salt (approx. ¼ tsp)

Nut Glaze (before baking):

  • 30 g egg white (1 egg white)

  • 30 g almond flour

  • 50 g sugar

  • 5 g cornstarch

  • Vanilla to taste

Instructions

🥣 Preparation: Starter (kefir + juice + yeast): Warm the kefir (not hot), add juice, and dissolve the yeast. Mix into a soft paste and leave in a warm place until bubbly.

Dough mixing: In a large bowl, mix the flour, sugar, and zest. Make a well in the center and add the eggs and warm starter. Mix with a mixer. Note: the dough will be soft and sticky — that’s normal.

Add butter and salt after 5 minutes of mixing. Yes — this matters! Salt and butter go in last. Finally, mix in the candied fruit.

First rise: Cover with a towel and let rise for 1 hr 15 min in a warm place (I use the oven with a cup of hot water for warmth and humidity). Oil your hands and gently fold the dough.

Shaping: Grease and flour your mold (or skip this step if using paper molds). Shape the dough into a ball and place in the mold.

Second rise: Let the dough rise again for 1 hr 15 min. Don’t worry if it doesn’t rise too much — it will puff up in the oven.

Top: Brush the top with yolk, sugar syrup, or nut glaze.

Nut glaze: Mix all glaze ingredients until thick but pipeable. Pipe gently over the kulich using a piping bag. Optionally, decorate with almond flakes.

Baking: Preheat the oven to 180°C (355°F). Bake for 45–55 minutes. If the top darkens too fast, cover with foil. Test with a wooden skewer.

Serving: Let cool completely, then store in a bag to let the crumb “mature.” Once cooled, dust with powdered sugar if desired.

💡 Why use kefir instead of milk?

Boosts fermentation: The lactic acid in kefir creates a mildly acidic environment, helping yeast work more steadily — ideal for long fermentation.

Softer crumb: Kefir improves gluten flexibility, resulting in a tender, elastic dough and a fluffy, moist texture.

Extra hydration: Kefir provides both liquid and a small amount of fat + protein, which helps retain moisture and freshness longer.

Delicate aroma: After baking, it leaves a mild creamy-sour note, especially with citrus zest or buttery notes.

Lowers pH: Kefir’s acidity (~pH 4.5) prevents spoilage and supports proper fermentation.

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