Fresh from the oven!
Свежие из духовки!
Easter (Ēostre (Old
English); Greek: Πάσχα
Paskha, from Hebrew: פֶּסַח Pesakh,)
It is better to prepare a large amount of dough for kulich, so that it can ferment better. A lot of eggs, butter and sugar should be used so that the kulich will stay fresh for a long time. A special 1-1,5 cubic litre, tall cylindrical form, made from aluminium, is used for baking kulich. Forms are washed over with butter and half-filled with dough. Kulich is decorated with sugar frosting, candied peels, nuts and sugar powder.
Traditionally Russian Easter celebrations
feature two dishes; paskha
and kulich. Both are time consuming to make
but for
many Russian cooks they are extremely
important and
steeped in family tradition.
Paskha is made from tvorog, a
soft dry
cheese like quark, and is filled with dried
fruit. It
is made in a pyramid shaped mould and
inscribed with
the cyrillic letters 'XB' for 'Christos
Voskres' - 'Christ
is Risen'.
Accompanying paskha is kulich, a
tall
cylindrical yeast cake also filled with dried
fruit.
The top is covered with red icing which is
allowed to
pour down the sides, or decorated with a red
rose to
represent the blood of Christ. The side of the
kulich
can also carry the inscription 'XB'.
This is Kulich from old russian times
Я просто расписала что такое пасха и кулич в России)))
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