mini-paska-easter-bread-recipe-kuIich-

Mini Paska Easter Bread Recipe is a sweet bread and goes by the name Kulich. This recipe makes mini breads that happen to be baked in disposable foam cups.

Paska Easter Bread Recipe (Kulich)

As easy as it may sound and look, rising is the most time consuming part of the making. Since this is a “sweet” bread the sugar and yolks weigh down the rising process.The foam cups are a brilliant idea and are totally safe to use in the oven (if they can tolerate HOT tea than they can tolerate some oven heat) not to mention how easy clean up is. I highly recommend making these semi-sweet mini breads even if you have never dealt with making Easter bread before because this recipe is very easy going.

Ingredients for Mini Paska Easter Bread Recipe:

GLAZE:

  • 2 1/2 cups Powdered sugar
  • 3 tbsp water
  • 3-4 tbsp milk
  • 1/2 tsp vanilla sugar
  • colored sprinkles for garnish

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How to make Mini Paska Easter Bread Recipe

  1. In the bowl of a stand mixer, whisk together the warm milk, 1 tbsp of yeast and 1 tbsp of sugar; allow mixture to sit for 15 minutes.

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2. Then add the yolks, sour cream, melted butter, 1 cup of sugar, oil, salt and vanilla sugar to the yeast mixture, whisking well to incorporate everything.

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3. Add 3 cups of flour to the yeast mixture and knead dough over low speed adding remaining flour until the dough has formed. Once dough has formed knead for 5 minutes over medium speed. (Dough will be slightly tacky yet indents can be easily made when poking.)

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4. Cover dough and allow to rise for 2-3 hours in a very warm place or until doubled in size. (Your dough shouldn’t rise super fast so don’t worry if it’s taking very slow.)

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5. Transfer dough to a lightly floured surface and slightly pat into a rectangular shape. Sprinkle dough with raisins and lightly knead into a ball dusting a little more flour to form a smooth ball.

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6. Spray 10 (10 oz) disposable foam cups with cooking spray and lightly flour each cup. Place cups onto a large baking sheet and scoop out 1/2 a cup of dough. Shape dough into balls then place into each cup. (Cups should be half way full of dough and makes about 10 balls.)

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7. Cover cups with plastic wrap and allow dough to rise until doubled in size or until dough reaches almost the rim of the cup (2-3 hours.)

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8. When dough has doubled in size place in a preheated 350 degrees F oven and bake for 40-45 minutes or until nicely browned.

9. Allow breads to cool in cups for 4 minutes then run a sharp knife around the sides. Tip over and lightly squeeze the bottom of the cup for the bread to pop out. Repeat until bread removes, do not pull bread out.

10. Whisk together the glaze adding more water if needed. (A little goes a big way so please add the water and milk by tbsp until desired consistency.) Glaze warm breads and sprinkle with colored sugar.

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Paska Easter Bread Recipe (Kulich)

Prep Time: 5 hours
Cook Time: 45 minutes
Total Time: 5 hours 45 minutes
Servings: 10 mini breads
Author: Alyona's Cooking
Mini Paska Easter Bread Recipe is a sweet bread and goes by the name Kulich. This recipe makes mini breads that happen to be baked in disposable foam cups.

Ingredients

  • DOUGH:
  • 1 1/4 cup warm milk
  • 2 tbsp dry yeast
  • 1 tbsp sugar
  • 4 egg yolks
  • 1/4 cup sour cream
  • 6 tbsp butter melted
  • 1 cup sugar
  • 3 tbsp vegetable oil
  • 1/2 tsp salt
  • 1 tsp Vanilla sugar
  • 4 1/4 cups flour
  • 1/2 cup raisins
  • GLAZE:
  • 2 1/2 cups Powdered sugar
  • 3 tbsp water
  • 3-4 tbsp milk
  • 1/2 tsp vanilla sugar
  • colored sprinkles for garnish

Instructions

  • In the bowl of a stand mixer, whisk together the warm milk, 1 tbsp of yeast and 1 tbsp of sugar; allow mixture to sit for 15 minutes.
  • Then add the yolks, sour cream, melted butter, 1 cup of sugar, oil, salt and vanilla sugar to the yeast mixture, whisking well to incorporate everything.
  • Add 3 cups of flour to the yeast mixture and knead dough over low speed adding remaining flour until the dough has formed. Once dough has formed knead for 5 minutes over medium speed. (Dough will be slightly tacky yet indents can be easily made when poking.)
  • Cover dough and allow to rise for 2-3 hours in a very warm place or until doubled in size. (Your dough shouldn't rise super fast so don't worry if it's taking very slow.
  • Transfer dough to a lightly floured surface and slightly pat into a rectangular shape. Sprinkle dough with raisins and lightly knead into a ball dusting a little more flour to form a smooth ball.
  • Spray 10 (10 oz) disposable foam cups with cooking spray and lightly flour each cup. Place cups onto a large baking sheet and scoop out 1/2 a cup of dough. Shape dough into balls then place into each cup. (Cups should be half way full of dough and makes about 10 balls.)
  • Cover cups with plastic wrap and allow dough to rise until doubled in size or until dough reaches almost the rim of the cup (2-3 hours.)
  • When dough has doubled in size place in a preheated 350 degrees F oven and bake for 40-45 minutes or until nicely browned.
  • Allow breads to cool in cups for 4 minutes then run a sharp knife around the sides. Tip over and lightly squeeze the bottom of the cup for the bread to pop out. Repeat until bread removes, do not pull bread out.
  • Whisk together the glaze adding more water if needed. (A little goes a big way so please add the water and milk by tbsp until desired consistency.) Glaze warm breads and sprinkle with colored sugar.

mini-paska-easter-bread-recipe-kuIich-

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Recipe Rating




12 comments

    • Anton

    First time making this at home this Paskha, due to COVID-19 lockdown. Used six mini kulich baking paper moulds (excess dough filled a muffin tray). Substituted vanilla bean paste for the vanilla sugar. A bit worried at how slowly it was rising … but shouldn’t have worried at all in the end. Turned out fantastic, and sadly nothing left now! Thank you.

      • Alyona’s Cooking

      Hi Anton, I agree, this does take time rising! I’m glad it turned out fantastic!

    • Kat

    I didn’t have an issue with dough rising and I’ve actually reduced amount of sugar, as we prefer things less sweet. Turned out great. Thank you!

      • Alyona’s Cooking

      Hi Kat, The sugar could have of been why! But I’m glad to hear!

    • Roxy

    I could not find vanilla sugar at the store so i ended up using vanilla extract. It is doable! I would recomend puting half of the recommended because mine turned out super sweet and you could taist the vanilla. I also had to put about 2 cups of extra flour for mine, i used all purpose flour. My dough was having issues rising as well so i had to add about 1 tsp extra of yeast. Once i transferred my dough into cups i turned on one of my burners on low and put the cups around rotating them every hour, it worked really well on raising my dough. Overall it turned out great and everyone loved them!!

      • Alyona’s Cooking

      That’s good that it turned out great and that everyone loved them. Adding more yeast can defiantly help with the rising process and vanilla can be adjusted per preference. I can’t recall what brand I used for these breads but I have noticed a volume differential when using Canadian flour like (Baker’s Rose, which is what I use now) but that’s good that you eyed the right amount per your preference.

    • Olga

    Hi can I use regular vanilla extract?

      • Alyona’s Cooking

      Olga, You probably could but I highly recommend the vanilla sugar, that’s what gives the bread the sweet smelling bread aroma that extract will just never substitute. Let me know how it works out for you.

        • Olga

        I ended up buying the vanilla sugar and these turned out amazing. Will definitely be making these again. Thanks for the recipe!!!

          • Alyona’s Cooking

          Oh that’s awesome thank you for taking the time to leave a feedback:)

    • victoria

    Can i use paper cups too? Or it has to be foam cup?

      • Alyona’s Cooking

      Victoria, I only recommend the disposable cups for HOT tea. Paper cups are probably not going to work unless they state they are usable for hot drinks. To be on the safer side I would just use the ones pictured, as they were proven and tested.

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