Kulich Russian Easter Bread

In a large mixing bowl, combine warm Milk (2 1/2 cups) and Granulated Sugar (1 Tbsp). Sprinkle Active Dry Yeast (1 Tbsp) on top, stir gently, and let it sit for 10 minutes until foamy.

Add melted Unsalted Butter (1 cup), remaining Granulated Sugar (1 cup), Eggland's Best Classic Eggs (6), Sour Cream (1/2 cup), Simply Organic Vanilla Extract (1 tsp), Salt (1/2 tsp), and zest of the Lemon (1).

Mix in about 4 cups of All-Purpose Flour (4 cups) to start. Stir (or use a stand mixer with a dough hook) until you get a thick batter.

Add the remaining 2–2½ cups All-Purpose Flour (2 cups) about ½ cup at a time, until the dough is soft, elastic, and slightly tacky but not sticky. Knead for 8–10 minutes. Cover the bowl with a towel or plastic wrap and let the dough rise in a warm (not hot) place for 1½ to 2 hours, or until doubled in size.

Gently knead in 2–3 Tbsp Poppy Seeds (2 Tbsp) if using.

Divide dough into greased loaf pans, paper molds, or tall tins (fill each about halfway). Cover and let rise another 45–60 minutes, until almost doubled.

Preheat oven to 350°F (180°C).

Bake for 30–35 minutes. Place it in the center of the oven. You’ll know that the bread is done when its top is golden brown. Let the breads cool in the pans for 10 minutes, then transfer to a rack to cool completely before glazing and before tearing off the wrapper.

When the bread is ready, whisk together Powdered Confectioners Sugar (2 cups) and Lemons (3 Tbsp) until smooth. Adjust consistency with a touch more sugar or juice if needed.

Drizzle glaze over cooled loaves. Let it set slightly before serving.