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 recip...
Fuente de la noticia:
international food blog
URL de la Fuente:
http://internationalfoodblog.blogspot.com.es/
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