Kulich is a sweet yeast bread, similar to panettone, that is traditionally baked in Russia for Easter. But you can enjoy it anytime! It can be glazed or left plain. You can bake the bread in large coffee tins (like the ones you get from a cash n carry) so they keep their traditional shape.
In 50 years of baking kulich I could not imagine turning kulichi out upside down. It needs to be done very slowly and sideways, otherwise the kulich can sink! Panettone is cut as shown; kulich is NOT. It is cut horizontal and the slices halved or quartered. Kulich should cut into fairly smooth slices, which panettone doesn't and can't. I knead everything apart from the peel and raisins at the beginning, having rubbed in a lot of unsalted butter into bread flour (essential). I use the whey wh has drained down from my paskha. I knead everything by hand taking care to keep the dough really wet. I knead it a second time adding the peel and raisins and then leave it to rise in the bowl a second time. It then gets a third kneading, by which time it will be coming away very clean. I line my tins (American coffee tins) with silicone parchment. So much easier than buttering paper. The baking is the really tricky part as is taking the kulichi out of the tins to cool - 25 May 2016