After the long period of fasting during Great Lent, a delicious accompaniment to the Easter meal is the traditional Easter bread, called kulich. The key to the success of this cylindrical bread is its rising which is symbolic of the resurrection of Jesus. Kulich is to Easter as latkes are to Chanukah or turkey to Thanksgiving. Easter would not be complete without kulich standing prominently at the table.

Housewives hope and pray that their labor of love will result in the perfect, rich kulich that will rise during the baking process to a majestic height, surpassing all others. The key and magic lies in the yeast that is used, and after much trial and error I concede that using fresh yeast over the dried version results in a magnificent kulich, worthy of blessing at church after the midnight service on Easter. Being patient and allowing the bread to rise properly will make one proud as a peacock.

Typically, kulich is baked during Holy Week in a large 2 pound coffee can or empty food can. Below is an easy to follow recipe for one large kulich. Beware! The dough takes time to rise and can take all day.

Ingredients:
1 oz. fresh yeast (or 2 packets of dried yeast)
1 tsp. sugar
½ cup confectioner’s sugar
1 ¼ cups whole milk, warmed
4 ¾ cups flour, sifted
1 cup unsalted butter, melted
3 eggs and 2 egg yolks
2 tsp vanilla
1 cup raisins, if desired soaked in ¼ cup orange liqueur
½ cup slivered almonds
1 tsp cardamom
Salt

*Mix the yeast and sugar to a smooth paste with a little warm water. Add the warm milk and 1 ¾ cup flour.
*Beat until the dough resembles a batter, cover and leave in a warm place to rise for at least 1 hour or longer as needed.
*Once the dough has doubled and bubbles have appeared on the surface, add the melted butter, eggs, vanilla, raisins, almonds, pinch of salt and the remainder of the flour.
*Knead well until the dough comes away from the sides of the bowl without sticking.
*Cover and leave in a warm place to rise until the mixture has doubled in size; this may take 3 hours or more.
*Grease the coffee can well OR line it with buttered parchment paper and once the dough has doubled in size, flatten it with your hand and place it in the can. Cover with a towel or plastic wrap and allow it to rise until it almost reaches to the top of the can.
*Heat the oven to 350 degrees and bake for 1 hour. After the kulich is done, cool and turn it out of the can onto a clean towel.
*Ice the top by mixing ½ cup confectioner’s sugar with 2-3 tsp of milk until smooth and spread over the top. Let the glaze drizzle down the side. Be creative and add other decorations such as candy roses or sprinkles.
*To serve, slice horizontally.

Kulich is blessed after the Easter service by the priest along with eggs, kielbasa, ham, cheese paskha and other goodies placed in baskets decorated with embroidered cloths and brightened by lit wax candles. The long fast is broken with the blessed food and the good company of family and friends. Indeed, it’s worth the wait.