The Tastiest Viennese Kulich Dough
Rich, soft, and aromatic - rises well! I usually make the tastiest Viennese kulich dough the day before Easter. I love that kulichi made from it have a loose, airy structure. Along with raisins, you can add candied fruit and nuts.
Updated : 04 February, 2026
Easy
More than 1 hour.
Ingredients
3
Eggs
250 grams
Sugar
30 grams
Fresh yeast
250 milliliters
Milk
150 grams
Butter
750 grams
Wheat flour
200 grams
Raisins
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make the tastiest Viennese kulich dough with fresh yeast? Prepare the needed ingredients. Use fresh yeast. I don’t recommend dry yeast for kulich. The milk can be any fat percentage. Melt the butter in the microwave or over a water bath and let it cool.
Step 2
Crumble the yeast into small pieces.
Step 3
Add warm milk (36-38°C / 97-100°F) and dissolve the yeast in it. The milk should be warm but not hot, otherwise the yeast will die.
Step 4
In a separate bowl, beat the eggs with sugar using a mixer until fluffy, then stir in the cooled melted butter by hand.
Step 5
Combine the yeast mixture with the egg mixture, cover with plastic wrap, and leave to ferment for 7-10 hours. Don’t place it near a radiator - warmth can over-ferment it. Room temperature is enough. The mixture will rise and fall.
Step 6
After fermentation, gradually add the flour with vanillin and knead the dough. Be sure to sift the flour through a sieve to aerate it. Use the amount of flour based on the dough’s consistency.
Step 7
Knead the yeast dough for a long time. At first it will be sticky and seem to need more flour, but with long kneading it will become denser and more stretchy. Cover the dough with a towel and place in a warm spot for 1 hour.
Step 8
Pour boiling water over the raisins for about 10 minutes, then rinse and drain well. Spread the raisins on a towel and pat dry thoroughly.
Step 9
After an hour, the dough will increase in volume.
Step 10
Work the raisins into the dough.
Step 11
Divide the finished raisin dough into prepared kulich molds, filling each to 1/3 full. It’s best to grease your hands with vegetable oil for this. Let the dough stand in the molds for 15-20 minutes - it will rise.
Step 12
Bake the Viennese dough kulichi in a preheated 180°C / 356°F oven for 20-30 minutes. Exact time depends on your oven. Cook with pleasure!
Author note
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