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

----------------------------------------------------------------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 Weste...