INTERNATIONAL: BORDERLESS CUISINE 11 - Easter Breads and Cakes - RECIPES - Kulich and MORE!

LINK to Russian Kulich recipe

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. 

LINK to friuli-venezia-giulia/Pinza-goriziana-traditional-Easter-cake

to Pinza (Croatia) 



LINK to Pinza sweet Easter bread recipe

to Tsoureki (Greek and Italian)

LINK to Tsoureki recipe

to Koulourakia (Greek & Turkey)




LINK to Koulourakia recipe

 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)

LINK to Cozonac recipe

(Note, this recipe has variations: chocolate, walnuts, etc.)

to Paska/Pasca (Ukraine, Moldova and Romania)

LINK to paska recipe

to Babka (Ukraine, Poland and Belarus) 

to Osterbrot (Germany)

LINK to Osterbrot recipe

to Brioche (French)

to Tarta de Santiago (Spanish)

LINK to Tarta de Santiago recipe

to 

Pane di Pasqua (Italian)

LINK to Pane di Pasqua recipe

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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. 

LINK to Easter Panetonne Bread