Russian Easter bread (Kulich) from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland (page 110) by Caroline Eden

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Notes about this recipe

  • joanne_rrfnxi on April 15, 2026

    Delicious! My dough didn't rise well possibly due to adding a bit of semolina and almond flour as I didn't have enough bread flour, or leaving the dough to rise outside and it starting to rain, who knows. So got a rather cakey result. Made a mascarpone lemon icing and decorated with dried fruit. Delicious and recommend! Makes one large loaf if you decide to go down that route rather than tins. Might double it next time.

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