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

NOTE:  There are variations of all the recipes on this post.  Each area of a country or city may make these Easter breads unique from others.

There are Easter breads From Kulich to...

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 Europe, Horn of Africa and in former French, Spanish and Portuguese colonies. 

The bread has been adapted to be served at Easter. Kulich is only eaten between Easter and Pentecost. 

LINK to Russian Kulich recipe

Pupi or Titola (Italian)to ...

LINK to Pupi or Titola recipes

In the above recipe they refer to pinza dough NOT pizza dough.  The dough is lighter. 

LINK to Italian Easter cake

  Pinza (Croatia) to ...

LINK to Pinza sweet Easter bread recipe

Tsoureki (Greek and Italian) to ...

LINK to Tsoureki recipe

Koulourakia (Greek & Turkey) to ...

LINK to Koulourakia recipe

( Russia, Belarus, Ukraine, Romania, Georgia, Macedonia, Moldova and Serbia)

to Cozonac/Houska/Kozunak (Romania and Bulgaria) Czechoslovaia and Bohemian Germany

LINK to Houska

LINK to Kouzniak

LINK to Romanian Cozonac recipe

Paska/Pasca (Ukraine, Moldova and Romania) to

LINK to Paska recipe

 Babka (Ukraine, Poland and Belarus) to 

LINK to basic Babka recipe

Osterbrot (Germany) to

LINK to Osterbrot recipe

Brioche (French) to

LINK to classic French brioche

Tarta de Santiago (Spanish) to

LINK to Tarta de Santiago recipe

Pane di Pasqua (Italian) to

LINK to Pane di Pasqua recipe

LINK to Easter Panetonne Bread

LINK to Croatian Easter 
bread dolls recipe

LINKS TO PREVIOUS BORDERLESS CUISINE POSTS

LINK to Part 1 - Grits

LINK to Part 2  - Filled Pastries

LINK to Part 3 Andorra, Catalonia and  Roussillon

LINK to Part 4 - Sauces: Pesto and More

LINK to Part 5 -1 Phyllo

LINK to Part 5 - 2 Phyllo

LINK to Part 6 - Grikos

LINK to Part 7 - Germany, Switzerland and Austria

LINK to Part 8 - Slovenia, Austria, Croatia and Hungary

LINK to Part 9 - Balkan Cuisine - Soup

LINK to Part 10 - Gascony, Acquitaine, Midi-Pyrenees and Basque