Kolach (bread)

Kolachorkalachis a traditionalbreadfound inCentral and Eastern Europeancuisines, commonly served during various special occasions – particularly wedding celebrations, Christmas, Easter, andDożynki.The name originates from theOld Slavonicwordkolo(коло) meaning "circle" or "wheel".Korovaiis sometimes categorised as a type of kolach.
The name slightly varies between countries, but its general meaning originally comes from theEarly Slavicroot vocabulary that references the circular shape of the bread (Proto-Slavic: *kolačь, derived from "kolo").Variants of "kolach" (Bulgarian,Macedonian, andUkrainian:колач,Polish: kołacz,Silesian: kołocz,Romanian:colac,Serbian:колач/kolač,Slovene:kolač) are the most commonly used forms, but "kalach" (Belarusian,Russian, andUkrainian:калач,Hungarian:kalács) is also widespread. TheAlbanian:kulaçis cognate with all of these.
The nouns "korovai" (Polish:korowaj,Serbian:коровај,Ukrainian:коровай), "karavai" (Belarusian:каравай,Russian:каравай), and "kravai" (Bulgarian:кравай) are not etymologically related to "kolach", but are used as names for a very similar type of bread, one that can be savoury or sweet; in some countries, such as Poland,korowajis considered simply a more decorative type of kolach and thus used interchangeably withkołacz.
The namesCzech:koláčandSlovak:koláč, although of the same origin as "kolach", refer to another pastry—the differently shaped cakekolachas opposed to the sweet bread.In Poland and Serbiakołaczandkolačrespectively are also used as the name for different types of cakes.
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.
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.
TheHungariankalács (pronounced[ˈkɒlaːtʃ]) is a sweetbreadvery similar tobrioche, usually baked in a braided form, and traditionally considered anEaster 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/qualityflourused for the kalács. Nowadays kalács is prepared fromdoughenriched withmilkandeggs.It is baked in an oven orbrick oven, sometimes directly on the stones of the brick oven, or on a baking sheet.
Kalács is part of the traditionalEastermenu inHungary, often consecrated together withhaminCatholicchurches.Kalácskoszorúis the circular form of the kalács is most commonly made for Easter. Another version is also thekalács-kifli. Kalács is also common inside akomatál, a traditional gift plate, given to someone as a gesture of friendship. In theSzegedregion atAll Saintsunfilled 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 inCsallóközto prevent the dead from returning.Giving kalács to beggars is theChristianform of the pagan tradition of treating the dead.
According to Sophie Hodorowicz Knab, the first known documented record of a special bread calledkołaczorkorowajbeing served at Polish weddings (though today it can also be made forDożynki,ChristmasorEaster) dates back to the start of the 13th century, when it was already a well-known tradition on Polish lands;it was also mentioned byZorian Dołęga-Chodakowskiin his 1818 paperO Sławiańszczyźnie przed chrześcijaństwemand byWładysław Reymontin his Nobel Prize-winning novelChłopi.
Ethnographic studies from the years 1970–1982 and 2003 showed that the custom of makingkołacze(Polish plural ofkołacz) 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,milletkashaand driedplum;sometimes they are topped withpowdered sugaror poppyseeds.Although not always so,kołaczis often decorated (especially when served on special occasions), whereaskorowajpractically always refers to an even more lavish type of kolach with common motifs like a bird's nest in the middle surrounded by braids,earsof grain, birds, conifer cones, roses, floral patterns, etc.
In 1900-1903,Zygmunt Glogerwrote that the Polish kolach came in many diverse variants, most often made using wheat or rye flour, and he shared the view that the namekołaczand 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 theszlachta(Polish nobility) who laid out thekołaczeonto the table and the ladies gathered would then begin singing, clapping their hands, and rapidly dancing in front of the presented baked goods.Numerous regional types of sweet bread namedkołaczorkorowajhave been registered within the database of Poland'sMinistry of Agriculture and Rural Development.The Ministry writes that the custom of kolach/korovai making has been present in present-day eastern Poland (particularly inPodlachia,Suwałki Region,Lublin Voivodeship,Mazovia) since theMiddle Agesand is also celebrated by Serbs, Bulgarians, Ukrainians, and Belarusians.
Various sayings and rhymes about the kolach have also entered the Polish language and culture over the centuries that it was baked, showing the importance of this sweet bread and the rituals surrounding it as an ancient tradition of the Polish nationas well as among theRusynminority that has inhabited parts of Poland throughout its history.In some parts ofSilesia, the kolach is known askołoczinstead and made to celebrate other holidays (such asDożynki) as well as being baked for weddings.TheArmenian communitiesand their descendants, who have been an important part of Polish society since at least the 14th century, also cultivate the tradition of kolach as a holiday pastry but with the addition ofsaffronas an ingredient.
The traditionalRomanianandMoldovancolacis 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 singcolinde, traditionalChristmas 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 wordcolac(pluralcolaci) came fromSlavickolačand ultimately fromProto-Slavickolo("circle", "wheel") referring to the circular form.The word may be cognate withchallah(Hebrew:חלה,romanized:ḥallah) andGreekκολλιξ.
In modern Russian,kalachrefers to a specific type of twisted white bread. 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.
Kalach usually looks like a circle, but one part of it is significantly thinner, and the other is significantly thicker. The traditional explanation is that the thinner part was used as a "handle" so kalach could be eaten even by workers who had no time to wash their hands. After eating, the handle was thrown away or given to the poor. Because only desperate people ate the handles that had been thrown away, this is thought to be the origin of the Russian saying "go down to the handle" (дойти до ручки,doyti do ruchki) meaning to experience a profound setback, to hit rock bottom.
A man who made kalaches was called akalachnik(калачник), which sometimes becamekalashnik(калашник) due to thesandhieffect. Such a man's descendants might be given the surnameKalachnikov(Калачников) orKalashnikov(Калашников, "[son] of the kalach-maker").
In Serbia, thekolač(as the kolach is known there) is a traditional yeast bread generally considered a cake. As opposed to the welcoming and wedding ceremonies of Poland and some other Slavic countries, in Serbia the custom of baking and consuming kolach is used solely for the purpose of theOrthodox Christiancelebration ofSlava—hence the nameSlavski kolač. The parish priest visits the family to consecrate thekolačand red wine, and to light a beeswax candle stamped with an image of the family's patron saint.
TheSlavski kolačis a round, yeast, bread cake approximately 15 centimetres (6 in) 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 forsamo sloga Srbina spasavameaning "only unity will save the Serbs".Around the rimCyrillicletters "ИС ХС НИ КА" are placed, an abbreviation for "Jesus Christ Conquers".Every baker has their own style of decoration.
Ukrainiankolaches are made by braiding dough made withwheat flourinto ring-shaped or oblong forms. They are a symbol of luck, prosperity, and good bounty, and are traditionally prepared forSvyat Vechir(Holy Supper), the UkrainianChristmas Everitual, for births, baptisms and for funerals.
For Christmas kolach three braided loaves of varied sizes are stacked representing theTrinity.The bread's circular shape symbolizes eternity. When served as part ofChristmas 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 theAdventfasting requires abstaining from eggs until midnight onChristmas Eve.
For funerals, the loaves are brought to church forDivine Liturgyto 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.
In the area aroundKyiv, it was custom for a midwife to give a kolach as a gift to parents, as part of afertilityblessing.Kalaches were also used in funeral ceremonies.As well in Galicia and Bukovina they were given by children to their godparents in ceremony called akolachyny(кола́чини) orkolachannya(кола́чання).
The Bread Museum in L'viv, Ukraine, contains many examples of intricately woven kalach,paska, andbabka.