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Kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various special occasions – particularly wedding celebrations, Christmas, Easter, and Dożynki. [1] The name originates from the Old Slavonic word kolo (коло) meaning "circle" or "wheel". [2]
The recipe suggests "sprinkling sugar (sugar almond) on dough on spit a priory to baking". Due to the heat, the sugar is caramelized and also enters in what is known as Maillard reaction . [ 20 ] The sugar glaze that melts to become caramel forms a continuous coat, also adds to firmness of cake.
Koláč preparation in bakery Making kolaches. A kolach, [1] from the Czech and Slovak koláč (plural koláče, diminutive koláčky, meaning "cake/pie"), is a type of sweet pastry that holds a portion of fruit surrounded by puffy yeast dough.
Kalach: Historically, kalach meant any kind of white bread, and before modern methods of grinding wheat came into use, white bread was classed as a type of fancy bread. Kulich: One of the two sine qua non attributes of the Russian Easter (the other is Paskha). [31] A type of Easter bread. [31] Sushki
Similar products are kalach , kolach (Ukraine, Bulgaria), kolač , colac (Romania, Moldova). Kanafeh: Middle East: A Middle Eastern sweet made of very fine vermicelli-like pastry. It is sometimes known as shredded filo. Kanafeh, along with the closely related qata'if, is recorded in medieval Arab cookbooks from various regions. [46]
By the classic recipe it is made of strong beef or hen, often with bones, but many popular version use chicken or veal. Some other type meat is also possible such as wild duck, pheasant, or pigeon. This is a slow cooked broth like soup with a selection of vegetables. The cooking time depends on the type of meat, it can take up to 2–3 hours.
Challah or hallah (/ ˈ x ɑː l ə, ˈ h ɑː l ə / (K)HAH-lə; [1] Hebrew: חַלָּה, romanized: ḥallā, pronounced [χaˈla, ħalˈlaː]; pl. [c]hallot, [c]halloth or [c]hallos, Hebrew: חַלּוֹת), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays ...
Kalach: A traditional East Slavic bread, commonly served during various ritual meals. [8] The name originates from the Old Slavonic word kolo (коло) meaning "circle", "wheel". Kifli: Austria: Kluski z makiem Poland: Polish noodles with poppy seeds. [9] Polish Christmas dishes may include poppy seeds because they are thought to help with ...