Kolach and korovai pastries, as well as the customs associated with them and the way they are made, share some similarities (especially across the Slavonic nations), but various differences exist between countries and even regions within each country.
Belarus Just like in neighbouring Ukraine and Poland, the kolach remains an important element of rural celebrations in Belarus (especially at weddings) where it is known as "калач" and "кравай". The kalach represents hospitality, future prosperity, and respect; it is often decorated with various figurines and symbolic flags. Usually served savoury, the kravai is sometimes dipped in salt.
Hungary The
Hungarian kalács (pronounced
[ˈkɒlaːtʃ]) is a sweet
bread very similar to
brioche, usually baked in a braided form, and traditionally considered an
Easter food. Until the end of the 19th century, the preparation of kalács was similar to that of everyday bread; the difference was in the shape, and in the better/quality
flour used for the kalács. Nowadays kalács is prepared from
dough enriched with
milk and
eggs. It is baked in an oven or
brick oven, sometimes directly on the stones of the brick oven, or on a baking sheet. Kalács is part of the traditional
Easter menu in
Hungary, often consecrated together with
ham in
Catholic churches.
Kalácskoszorú is the circular form of the kalács is most commonly made for Easter. Another version is also the
kalács-kifli. Kalács is also common inside a
komatál, a traditional gift plate, given to someone as a gesture of friendship. In the
Szeged region at
All Saints unfilled kalács was baked called All Saints' Kalács (mindenszentek kalácsa, kolduskalács = Beggar's Kalács), which was given to beggars at the gate of the graveyard. Also kalács was given to beggars praying at the graveyard's gate in
Csallóköz to prevent the dead from returning. Giving kalács to beggars is the
Christian form of the pagan tradition of treating the dead.
Poland " variant of kolach at a Polish wedding served alongside
kvass and
kefir According to Sophie Hodorowicz Knab, the first known documented record of a special bread called
kołacz or
korowaj being served at Polish weddings (though today it can also be made for
Dożynki,
Christmas or
Easter) dates back to the start of the 13th century, when it was already a well-known tradition on Polish lands; it was also mentioned by
Zorian Dołęga-Chodakowski in his 1818 paper and by
Władysław Reymont in his Nobel Prize-winning novel
Chłopi. Ethnographic studies from the years 1970–1982 and 2003 showed that the custom of making
kołacze (Polish plural of
kołacz) survived, particularly in rural areas, throughout many regions of Poland; however, the specifics – such as whether the pastry was prepared at the house of the bride or that of the groom – varied across towns and villages. Some kolache come with fillings, such as white cheese and poppyseed, raisins,
millet kasha and dried
plum; sometimes they are topped with
powdered sugar or poppyseeds. Although not always so,
kołacz is often decorated (especially when served on special occasions), whereas
korowaj practically always refers to an even more lavish type of kolach with common motifs like a bird's nest in the middle surrounded by braids,
ears of grain, birds, conifer cones, roses, floral patterns, etc. In 1900-1903,
Zygmunt Gloger wrote that the Polish kolach came in many diverse variants, most often made using wheat or rye flour, and he shared the view that the name
kołacz and rituals associated with the bread bearing this title had older roots shared across all Slavonic peoples. Within the Polish context, Gloger spoke of an ancient Slavic version of the kolach tradition that was for a long time preserved among the
szlachta (Polish nobility) who laid out the
kołacze onto the table and the ladies gathered would then begin singing, clapping their hands, and rapidly dancing in front of the presented baked goods. The Ministry writes that the custom of kolach/korovai making has been present in present-day eastern Poland (particularly in
Podlachia,
Suwałki Region,
Lublin Voivodeship,
Mazovia) since the
Middle Ages and is also celebrated by Serbs, Bulgarians, Ukrainians, and Belarusians. In some parts of
Silesia, the kolach is known as
kołocz instead and made to celebrate other holidays (such as
Dożynki) as well as being baked for weddings.
Romania and Moldova The traditional
Romanian and
Moldovan colac is a braided bread, typically made for special occasions or holidays, such as Christmas, Easter, weddings, and funerals. It is a traditional custom of Romanian rural society, on Christmas Eve, to gather in groups, to go in different houses and to sing
colinde, traditional
Christmas carols. In some villages, they go first to the mayor's house, followed by the teacher's house, whereas in other parts there is no pre-established order. The families would then invite them into the house, and give them different small gifts such as nuts, dried fruits, and colacs. The word
colac (plural
colaci) came from
Slavic kolač and ultimately from
Proto-Slavic kolo ("circle", "wheel") referring to the circular form. The
Slavski kolač is a round, yeast, bread cake approximately high. Traditionally, braided dough is wrapped around the rim and a dough cross is pressed into the centre of the dough, dividing the loaf into quarters. Each quarter gets further decoration, such as a Cyrillic "C", which stands for
samo sloga Srbina spasava meaning "only unity will save the Serbs". Every baker has their own style of decoration.
Ukraine Ukrainian kolaches are made by braiding dough made with
wheat flour into ring-shaped or oblong forms. They are a symbol of luck, prosperity, and good bounty, and are traditionally prepared for
Svyat Vechir (Holy Supper), the Ukrainian
Christmas Eve ritual, for births, baptisms and for funerals. For Christmas kolach three braided loaves of varied sizes are stacked representing the
Trinity. The bread's circular shape symbolizes eternity. When served as part of
Christmas dinner, a candle is placed in the centre of the intricately braided loaves, but the bread can't be eaten until Christmas Day because observance of the
Advent fasting requires abstaining from eggs until midnight on
Christmas Eve. For funerals, the loaves are brought to church for
Divine Liturgy to be blessed and then served in slices with fresh fruit as a symbol of the good the deceased did in their lifetime. Exact customs vary but as an example the three loaves are decorated with three apples, three oranges, and grapes, with a candle placed in the centre. Sometimes a small individual loaf is given. Kalaches were also used in funeral ceremonies. As well in Galicia and Bukovina they were given by children to their godparents in ceremony called a
kolachyny (кола́чини) or
kolachannya (кола́чання). The Bread Museum in L'viv, Ukraine, contains many examples of intricately woven kalach,
paska, and
babka. ==See also==