Easter Kulich with Swiss meringue topping   Print Sweet breads like this kulich are eaten in countries across Eastern Europe on Easter Sunday to celebrate the risen Christ. This is traditionally baked in old baked bean/soup tins, deep cake/pork pie tins, in old 500g instant coffee tins, or in loaf tins. This recipe provides enough dough for 2 x 450g deep cake/pork pie tins (approx. 10.5cm) or 2 x 500g instant coffee tins, or 2 x 450g loaf tins. You … Continue reading Easter Kulich with Swiss meringue topping