Kulich is a Russian sweet bread, similar to panettone or stollen, served during Russian Orthodox Easter celebrations. It is baked in tall, cylindrical tins (see note below), and when cooled is decorated with white icing drizzled down the sides, colourful flowers, and XB, the traditional Easter greeting meaning  “Christ is Risen”.  You will need to start preparations the day before serving.

Combine the milk, yeast and sugar in a mixing bowl and set aside until frothy.  Add the 4 cups sifted flour, using a dough hook to knead it in (or tip it out of the bowl and knead it on a lightly floured bench).  Form into a ball, dust with flour, cover with a cloth and leave to prove (rise).  When doubled in quantity, knead in the salt, butter, icing sugar and egg yolks until well combined.
Knead in the flour.  In another bowl, whisk the egg white to soft peaks. Using a slotted spoon, stir a large spoonful of whites through the dough. Fold through remaining whites. You should have a soft dough.  Cover with plastic wrap and a tea-towel and leave to rise again until doubled.
Knead in the remaining ingredients.
Preheat oven to 180degC.  Lightly grease 4 x 900ml date roll tins (8.5cm diameter/20cm height) and line with non-stick baking paper, extending the paper 2 – 3 cm outside the tin. Fill moulds one-third full.  Leave to rise until two-thirds full, then bake for 45 – 60 minutes. Test for doneness by inserting a skewer – if it comes out clean the cakes are cooked. Carefully slide each kulich out of its tin onto a soft tea-towel.  Gently roll each one as it cools to keep the cylindrical shape.  Don’t stand them upright until they have cooled and firmed.
When cool, top with icing white frosting.
To make the frosting: combine sifted icing sugar with enough water to make a paste, then drizzle over tops of each kulich.

Tip: You can also bake the kulich in two Aussie billy cans or  2 x 2kg dried milk tins. Grease well and line with non-stick baking paper, allowing a 4cm collar at the top.

This is a wonderfully fragrant celebratory bread which also looks impressive.

Sift flour and salt into a large bowl.  Make a well in the centre and sprinkle in the yeast.  Heat butter and milk together in a small pan until butter has melted.  Let cool to blood temperature. Pour a little of the milk mixture onto the yeast and add a teaspoon or two of the sugar, stir to combine and wait until it becomes frothy.
Pour in remaining milk mixture.  Beat eggs with remaining sugar.  Using a wooden spoon, combine wet ingredients with the dry, adding more milk if required to make a smooth dough.
Tip out onto a floured bench and knead until smooth and elastic.
Place dough in a lightly oiled bowl, cover with plastic wrap and a teatowel and leave in a warm place to rise.  This may take 1 – 2 hours, depending on how warm you kitchen is.
Knock back dough, pulling the sides into the centre.  Cover and allow to rise again for another half hour.
Turn out onto a floured bench and knead in the mixed peel, almonds and aniseed. Divide dough into three equal portions (weighing them) and roll out on floured bench into three long strips. Plait them together, bring the two ends together to form a circle.
Preheat oven to 190degC.
Place the red eggs evenly around the ring, embedding them into the dough.  Cover with a teatowel and leave to rise again for another 40 minutes, then bake in the preheated oven for 30 – 35 minutes.
Remove from oven. When cool, drizzle with glace icing sifted (icing sugar mixed with water).

To Make Red Eggs: place fresh eggs at room temperature into a pan of water.  Add a tablespoon of white vinegar and 2 – 3 capsful of cochineal or a good pinch of red food dye to the water.  Bring gently to the boil and simmer gently for 10 – 15 minutes.  Remove and cool.  You’ll find the red dye powder at Greek bakeries or delicatessens – in Sydney, try Christopher’s Cake Shop at 409 Bourke St., Taylor Square, Kogarah or Mascot.