Russian & Ukrainian Easter eggs

We really like the blog Natasha’s Kitchen for tips on colouring Easter eggs in the Russian and Ukrainian style. Her easy instructions make it look so fun and simple. Just follow the link and learn how to colour eggs using the skin of boiled onions.

Visit for easy step by step instructions.

We also recommend this recipe for Ukrainian/Russian Easter bread (called “kulich”) from the pages of Russianseason, another food blog operated by a mother/daughter and they know how to cook! This is one of the best recipes we’ve found.

* This will make 3 medium-sized Kulichi (13cm height, 9cm diameter).

Dough ingredients:

4 1/4 cup (500 grams) wheat flour
3/4 cup (170 grams) sugar
4 tbsps (40 grams) fresh yeast
1/2 cup (120ml) milk, lukewarm
1/2 cup (120ml) cream
1/2 cup (120 grams butter), room temperature
2 egg yolks
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cardamom
A tiny pinch of ground cloves
A small bag of vanilla sugar
1/2 cup (50 grams) golden raisins
3/4 cup (150 grams) dried apricots
1/2 cup (75 grams) almonds

Icing ingredients:

2 egg whites, chilled
1 cup (125 grams) powder sugar
1 tsp lemon juice
1/2 cup (75 grams) diced roasted walnuts

Combine yeast, milk, cream, and 1/3 of the flour. Cover the dough and let it rise (it will rise quickly, in about half an hour).

In the meantime, blend egg yolks, sugar, vanilla, and butter until pale and smooth.

When the first dough has risen (you will notice some bubbles and cracks on the surface), add in salt, the egg yolk and butter mix, and spice. Mix together and add in the remaining flour. Knead the dough until it is smooth and doesn’t stick to the hands.

Cover the dough and leave it to rise in a warm place. It might take 2 to 4 hours, depending on temperature and ingredients.

When the second dough has risen, add in diced apricots, raisins, and peeled almonds (scald them so that the skins will come off easily).

Grease tall cylinder-shaped baking forms with butter and place the dough into the prepared forms. The dough should take about only ½ of the space in the form as it will rise significantly. Leave the dough in the molds to rise for about 15 minutes.

Bake at a low heat for an hour (325 F).

Photo and recipe from a great cooking blog!

(Recipe and photo from Russian Seasons. They have an awesome recipe for chocolate pashka here.)

For simple instructions on more complex egg decorating, we recommend this blogsite: It is in Russian language but the photos will guide your work.

Learn how to colour eggs with complex, yet amazing simple, designs by following this link:

Russian Easter tips to get the most from your Russian Easter experience:

– Fast (no meat, no dairy, no alcohol) for the 40 days prior to Easter.

– Assemble a basket of food to take to church blessing by the priest. Most baskets include items which were forbidden during the fast, bread, cheese and a bottle of wine.

– Attend the “Paskha” (Greek word for Easter) service at an Orthodox Church. This service begins on the Saturday night before Easter and continues several hours past midnight.

– Learn some Easter phrases in Russian. We have a page here on the Mendeleyev Journal to help you with Easter terms in Russian.
– Russian Easter as in earlier times follows Passover. When the Roman Catholic Church changed the formula for calculating Easter in the Western half of the world, churches in the Eastern half of the world did not change. Easter in the Eastern world this year is Sunday, 15 April, a week after Roman Catholic Easter in the West.
Finally, for complete Russian Easter information and photos visit our own Mendeleyev Journal Russian Easter page here.