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This kulich with sour cream yeast dough tastes heavenly moist and fluffy at the same time. With its unusual appearance, it is a sweet eye-catcher on the Easter table. You can find a detailed kulich with sour cream recipe with the exact quantities and step-by-step instructions below.
So moist thanks to sour cream
The yeast dough for this Russian Easter bread is prepared with sour cream, just like for the sweet sour cream flatbread. This gives the kulich a particularly moist consistency after baking, similar to the kulich with quark. At the same time, it tastes fluffy and soft, just like the classic kulich.
Baking tins for kulich with sour cream
The quantities of ingredients from the recipe below made 2 Easter breads for me – one slightly smaller and one larger. I baked them in high kulich springform tins, which were 12 cm and 14 cm in diameter.
The smaller Easter bread was ready in about 45 minutes. The large kulich had to stay in the oven for about 60 minutes.
Instead of two Easter breads, you can also make three or four smaller kulichi in suitable baking tins. Please note that the baking time specified in the recipe may vary greatly depending on the size of your baking tins.
Dried fruits for Russian Easter bread
You can make the kulich with any dried fruits of your choice, just like the puff pastry kulich with crumble or the vegan coffee nut bundt cake. Raisins are often used for the yeast dough. I have also used cranberries and dried apricots.
Dried prunes, candied lemon peel and candied orange peel are also suitable. You can also refine the yeast dough with fresh orange or lemon zest.
How to decorate kulich with sour cream?
Instead of the classic royal icing with egg whites, I coated the kulich with sour cream using sugar icing made from milk, butter and powdered sugar, just like my poppy seed wreath with spices. It was also decorated with dried fruit, chopped nuts and fresh mint leaves. Alternatively, you can sprinkle the Easter bread with colorful sugar sprinkles.
This Easter bread is
- moist,
- fluffy,
- soft,
- moderately sweet,
- very tasty,
- aromatic,
- with sour cream yeast dough,
- with dried fruits,
- an eye-catcher on the Easter table,
- ideal as a gift at Easter,
- a classic of Russian cuisine.
How to make kulich with sour cream: tips and tricks
- You can knead any dried fruits, candied orange peel or candied lemon peel into the yeast dough.
- You can omit rum from the recipe.
- Turmeric powder is only used for color and has no effect on the taste.
- The amount of flour specified in the recipe may vary. Only add enough flour to the liquid mixture to make a soft, slightly sticky yeast dough. It must never become too firm.
- To bake the kulichi, I used two high kulich springform tins, which were 12 cm and 14 cm in diameter respectively.
- Depending on the size of your baking tins, the baking time given in the recipe may vary considerably.
- Do not bake the kulichi longer than necessary so that they taste moist and not dry. Test them with a skewer to check whether they are done baking.
Did you make the kulich with sour cream using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and tasted.
Try these Easter recipes too:
- Apricot roll wreath – stuffed with jam and dried fruit
- Braided Easter bread vegan – easy eggless sweet yeast bread recipe
- Easter lamb cake: recipe for very moist German cake for Easter
Kulich with sour cream
Equipment
- Ø 12 cm kulich baking tin approx. 10 cm high
- Ø 14 cm kulich baking tin approx. 12 cm high
Ingredients
for the pre-dough
- 100 ml milk lukewarm
- 20 g sugar
- 50 g flour
- 30 g fresh yeast
for the dough
- 100 g sour cream
- 100 g butter
- 180 g sugar
- 2 eggs
- 30 ml vegetable oil
- approx. 620 g flour
- 20 ml rum
- 1/4 tsp ground vanilla bean
- 1/2 tsp salt
- 1 tsp turmeric powder alternatively
- 100 g dried apricots
- 80 g raisins
- 80 g cranberries
- 1 tsp flour for the dried fruits
- vegetable oil for greasing the baking tins
for the sugar icing
- approx. 140 g powdered sugar
- 20 ml milk
- 10 g butter
for decorating (alternative)
- cranberries
- almonds
- coconut chips
- mint leaves
Instructions
Preparation of the pre-dough
- Dissolve fresh yeast and sugar in lukewarm milk.
- Add flour, mix and leave the pre-dough covered in a warm place to rise for 15 minutes.
Preparation of the dough
- Melt butter and leave to cool to lukewarm.
- Beat eggs and sugar until light and fluffy.
- Add sour cream, the melted butter, rum, vanilla, salt and turmeric powder to the egg sugar mixture and stir briefly.
- Add the pre-dough and stir again.
- Add flour in portions and knead into a soft, slightly sticky dough.
- Add vegetable oil to the dough and knead for approx. 10 minutes.
- Cover the yeast dough and leave to rise in a warm place for 2 hours.
- Pour boiling water over raisins and cranberries, leave to stand for 10 minutes and then dry thoroughly.
- Cut dried apricots into small cubes.
- Mix the raisins, cranberries and apricots together with 1 teaspoon of flour.
- Knead the dried fruits into the yeast dough.
- Grease the kulich baking tins with vegetable oil and fill them about 1/3 full with the dough.
- Leave the kulichi to rise in a warm place for 1.5 hours.
- Bake the Easter breads in a preheated oven at 356 °F (180 °C) on the second shelf from the bottom for approx. 45 minutes in the smaller tin and approx. 60 minutes in the large tin. Cover them with baking paper after approx. 20 minutes baking time to prevent the surface from burning.
- Leave the kulichi to cool in the baking tins and then take them out.
Preparation of the sugar icing
- Place milk and butter in a small heatproof container and heat (do not boil) while stirring until the butter has melted.
- Remove the butter milk mixture from the heat and gradually add powdered sugar, stirring constantly, until you have a white, shiny, thick icing.
- Coat the top of the kulichi with the sugar icing, decorate with cranberries, almonds, coconut chips and mint leaves and leave the sugar icing to dry.
Notes
- You can knead any dried fruits, candied orange peel or candied lemon peel into the yeast dough.
- You can omit rum.
- Turmeric powder is only used for color and has no effect on the taste.
- The amount of flour specified may vary. Only add enough flour to the liquid mixture to make a soft, slightly sticky yeast dough. It must never become too firm.
- To bake the kulichi, I used two high kulich springform tins, which were 12 cm and 14 cm in diameter respectively.
- Depending on the size of your baking tins, the baking time given in the recipe may vary considerably.
- Do not bake the kulichi longer than necessary so that they taste moist and not dry. Test them with a skewer to check whether they are done baking.
- The time required for the kulichi to cool is not included in the preparation time.
- See the detailed tips and tricks for making the kulichi with sour cream at the top of the article.
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