Easter Kulich Kraffin: Tall Russian Sweet Braided Bread
Kulich Kraffin
A tall, tender Easter bread with citrus, raisins, and a buttery laminated crumb.
Nutrition (per serving)
Kulich Kraffin is my joyful mash-up of the Russian kulich and a laminated cruffin — a tall, celebratory Easter bread that's rich and tender, with thin buttery layers and pockets of citrusy raisins. It feels special enough for a holiday table but is friendly to home bakers: enriched dough, a brief lamination, and a cozy long bake that yields a beautiful, impressive loaf.
Plan for some rising time, but most of the work is hands-on and meditative — mixing, a little folding, and shaping. The result is worth it: slices that are airy, buttery, and fragrant with lemon and vanilla, perfect with coffee or served as the centerpiece of your Easter spread.
Ingredients
- All-purpose flour:4 1/2 cups
- Granulated sugar:1/2 cup
- Instant yeast:2 1/4 tsp
- Salt:1 tsp
- Whole milk, warmed:1/2 cup
- Large eggs:4 pieces
- Unsalted butter, softened:8 tbsp
- Unsalted butter for lamination, cold:6 tbsp
- Vanilla extract:2 tsp
- Lemon zest:2 tsp
- Raisins (soaked in warm water or rum and drained):1 cup
- Rum or water for soaking raisins (optional):2 tbsp
- Egg (for wash):1 pieces
- Milk (for wash):1 tbsp
- Powdered sugar (for glaze):1/2 cup
- Fresh lemon juice (for glaze):1 tbsp
- Pearl sugar or sliced almonds (for topping):2 tbsp
Instructions
-
Combine warmed milk, 1 tbsp sugar (from the measured amount), and yeast in a bowl; let sit 5–10 minutes until foamy.
-
In a large bowl or stand mixer bowl, whisk together flour, remaining sugar, and salt. In a separate bowl beat eggs with vanilla and lemon zest, then add yeast mixture and 2 tbsp softened butter; mix to combine.
-
Using the paddle or dough hook on low, mix until dough forms, then knead 6–8 minutes until smooth and slightly sticky; add remaining softened butter in pieces and continue kneading until absorbed and dough is elastic (about 4–6 more minutes). Stir in drained raisins at the end.
-
Cover the dough and let rise in a warm spot until doubled, about 90 minutes.
-
For a quick lamination (kraffin-style): turn dough onto lightly floured surface, roll into a rectangle about 12x8 inches. Dot the cold lamination butter over two-thirds of the dough, fold the unbuttered third over the middle, then fold the remaining third on top (letter fold). Turn 90 degrees, roll lightly to 12x8, repeat the fold once more. Chill 20–30 minutes if the butter becomes too soft.
-
Divide the laminated dough into 8 strips (about 1 inch wide). Roll each strip into a tight spiral (like making small cinnamon rolls) and stack spirals into a tall, greased 6- to 7-inch tube pan or tall bundt pan, leaving a bit of room to rise.
-
Cover and proof until the dough rises to just above the rim of the pan, about 60–90 minutes (time will vary with room temperature).
-
Preheat oven to 350°F (175°C). Whisk egg and milk for egg wash and gently brush the top of the loaf. Bake 35–40 minutes until deep golden and an instant-read thermometer inserted into the center reads 190–200°F. If top browns too quickly, tent with foil.
-
Let the kulich kraffin cool in the pan 10 minutes, then invert onto a rack to cool fully.
-
Mix powdered sugar with lemon juice to a pourable glaze and drizzle over the cooled loaf; sprinkle with pearl sugar or sliced almonds. Slice and serve.
Tips & Notes
- Soak raisins in warm water or a splash of rum for 15 minutes, then drain and pat dry so they stay plump in the bake.
- Keep lamination butter cold; if it softens, chill the dough to prevent it from leaking out during baking.
- Use a tall tube pan (or a clean can wrapped in foil) to get the traditional kulich height and shape.
- Make it a day ahead — flavors deepen overnight. Warm gently or serve at room temperature.
