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Kulich (Sweet Russian Easter Bread)

23 sticks Butter, At Room Temperature
4 Tablespoons Fresh Yeast Or 14 Grams (5 Teaspoons) Dry Yeast
1/2 cups Lukewarm Milk, Plus 1 Tablespoon, Divided
1/2 cups Agave Nectar
4 cups Flour (I Used 1:1 Ratio Of All-purpose To Whole Wheat Flour)
3 Eggs
1 Large Orange, Zested
1 Large Lemon, Zested
1 teaspoon Ground Cardamom
1 pinch Salt
1 Egg Yolk
1/2 cups Powdered Sugar
1 Tablespoon Lemon Juice
1 Tablespoon Water
3 Tablespoons Sugar Pearls, For Garnish


In a medium bowl, whisk together softened butter, crumbled (or dry) yeast, 1/2 cup milk and agave nectar. Put the flour into a large bowl, make a well in the middle and pour the butter mixture in it. Knead until smooth. Let sit for 10 minutes. Meanwhile, mix together whole eggs, orange and lemon zest, cardamom and a pinch of salt. Add to the dough and knead again. Cover and let rise in a warm place for 90 minutes. Meanwhile, prepare a tall baking form or a saucepan, lining it with parchment paper or use Panettone paper molds. Knead dough once again, transfer to the baking form/saucepan/paper mold and let rest for 30 more minutes. Preheat oven to 200 degrees C or 390 degrees F. Mix remaining 1 tablespoon milk with egg yolk and coat the top of the kulich using a little brush. Bake kulich for 25 minutes until golden brown. Let cool before taking it out of the form/paper. Make the glaze by mixing together powdered sugar and lemon juice. Add water to thin. Once the kulich is cooled, pour the glaze over it and sprinkle with sugar pearls before the glaze sets. Serve with cottage cheese paskha (see the recipe on my blog). Enjoy!

Source: tastykitchen.com