Kulich: A Special Easter Bread to Mark the End of Lent

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Kulich is a special Easter bread from a Russian recipe that is used in celebration of the end of Lent and is blessed at the Easter vigil and then eaten to mark the end of Lent. A Renick, WV-based company, The Crazy Baker, has collaborated with The Hermitage of the Holy Cross, a Russian Orthodox Monastery in Wayne, WV to bake a special version of Kulich. Kulich is a tall, cylindrical, soft bread filled with candied citrus, almonds and raisins and infused with delicious undertones of Saffron.

Kulich is a special bread originating from the Russian Orthodox tradition of ending Lent. With its origins in Russia and parts of The Ukraine, Kulich is part of a deep and rich tradition.

Now, The Hermitage of the Holy Cross, a Russian Orthodox Monastery in Wayne, WV has chosen The Crazy Baker of Renick, WV to bake a special version of the Easter Bread, Kulich, which will be sold through the monastery's mail order business.

Hall Hitzig, of The Crazy Baker, notes that Kulich is a tall, cylindrical, soft bread filled with candied citrus, almonds and raisins and infused with delicious undertones of saffron.

Each Kulich is topped with a white glaze and decorated with candied cherries.

The bread was originally served in parts of Russia and the Ukraine and is usually taken to the church to be blessed at the Easter vigil, and then eaten to mark the end of Lent.

The recipe that The Crazy Baker is using for The Hermitage of the Holy Cross comes from a bakery in a small Russian village.

The Hermitage of the Holy Cross maintains an "Online Kiosk" and a mail order catalog, which includes many products made at the monastery. The Hermitage can be reached at The Hermitage of the Holy Cross

The Crazy Baker uses quality, natural ingredients to create a variety of handmade gourmet baked goods, including traditional and seasonal breads and confections. Much of The Crazy Baker's baked products are given as gifts around the world. The Crazy Baker ships worldwide and orders can be placed at The Crazy Baker or 866-440-4797.

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KYLENE CONRAD
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