INTERNATIONAL: BORDERLESS CUISINE 11 - Easter Breads and Cakes - RECIPES - Kulich and MORE!
from Kulich
to
Pupi or Titola (Italian)
LINK to Pupi-or-Titola recipes from Epicurious
In the above recipe they refer to pinza dough NOT pizza dough. The dough is lighter.
to Tsoureki (Greek and Italian)
to Kulich (Kulich recipe link top of page)
( Russia, Belarus, Ukraine, Romania, Georgia, Macedonia, Moldova and Serbia)
to Cozonac/Houska/Kozunak (Romania and Bulgaria)
Houska above (Czechoslovakia and Bohemian Germany)
(Note, this recipe has variations: chocolate, walnuts, etc.)
to Paska/Pasca (Ukraine, Moldova and Romania)
to Babka (Ukraine, Poland and Belarus)
to Osterbrot (Germany)
to Brioche (French)
to Tarta de Santiago (Spanish)
to
Pane di Pasqua (Italian)
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Other images of Kulich
Kulich is only eaten between Easter and Pentecost.
The recipe for kulich is similar to
that of Italian panettone (sweet bread originally from Milan, Italy) which is usually served at Christmas and New Year in Western, Southern and Southeastern Europe, Horn of Africa and in former French, Spanish and Portuguese colonies.
The bread has been adapted to be served at Easter.
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