Easter bread 2025
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.
