Easter kulich: traditions and symbolics

History and symbolism of the Easter kulich According to the

Christian tradition for Easter — the main holiday of all Christians — bake leavened bread (artos). It depicts a cross and a crown of thorns — symbols of the sacrifice of Jesus Christ.

On the first Easter day, together with the procession, the artos will be renewed around the church, then it is left on analogue, and all week the artos are in the temple, and in the holy sedmitsa leavened bread is distributed to all believers. Artos symbolizes the bread of life.

Kulichi are the domestic counterpart of arthos. Bake them during the passion week: on a clean Thursday they put yeast dough, bake on Friday and then illuminate in the temple. Coolichi is prepared using yeast, which substitutes for Old Testament fresh. Thus, kulich still symbolizes the transition from the Old to the New Testament.

Scholars believe that the roots of kulich go back to paganism, where high bread with eggs were symbols of the god of fertility and male beginnings — Phallus. Therefore, the taste of kulich makes another sense — the path from pagan obscurantism to the bright Resurrection. There is

a lot of folk will be associated with Easter cakes. It is considered that if the kulichi succeeded to fame – the year will be successful, and if the dough didn’t fit, or the baking chapped – misfortune not to pass away.

Ready kulichi are illuminated in the temple. Easter Orthodox Christians begin with a prayer and a piece of kulich. Only after that do the faithful proceed to the festive meal. Kulichi eat the whole Easter week, they are usually exchanged, bring to visit, give to relatives and friends, transfer to orphanages and hospitals.

Recipe of an ancient Easter kulich “Princes”

Traditionally, kulichi is prepared from very sweet yeast dough. To bake one of the main symbols of Easter – kulich – according to an old recipe, you should take the following products:

– 2.5 cups of milk;
– 100 grams of yeast;
– 7 eggs;
– 3 yolks;
– 3 cups sugar
– 350 grams butter margarine
– 2 dessert spoons cognac
– 1 cup raisins
– 0.5 cup vegetable oil
– 2.5 kilograms flour
– 0.5 meg nutmeg
– pinch salts
– vanillin
– cloves
– cinnamon.

Following the tradition, before preparing the dough for kulich, read the prayer, wash the kitchen, clean your hands, thoughts and soul, and then proceed directly to the cooking. Nothing should get in the way. It is believed that bad mood, quarrels and family strife can harm baking.

In the recipe of “Princely” kulich, the amount of flour is given approximately. It needs to be added as much as will take the dough, which should be soft and elastic.

First of all, make an opara. To do this, take some warm milk, add 100 grams of yeast and some flour. Stir and put in a warm place for 30-40 minutes.

In the rest of the warm milk, pour some of the flour and mix thoroughly so that there are no lumps. Then add the sugar-whipped eggs, melted cream margarine, brandy, grated nutmeg and the rest of the spices and opara.

Mix everything well, gradually adding vegetable oil. Then cover with a clean towel and leave in a warm place to approach. When the dough rises, round it and let rise 2 more times. One of the secrets of good baking – the dough should stand very well.

Take the raisins, rinse, spread in hot water and put in the dough on the second rise.

Spread the cooked dough into molds. Fill them at 1/3 volume. Allow to rise and put in a preheated oven. Bake the kulichi at 180°C until ready.

Baking time depends on the thickness and quality of the dough, as well as oven capabilities. The large kulich is usually baked for about an hour. It should be remembered that the first time you can open the oven door not earlier than half an hour after the start of cooking. Otherwise, the dough can settle and the kulich will not turn out.

After baking, garnish the kulichi with glaze. It will require:

– 1 cup sugar sand;
– 2 egg whites;
– 1 cup water.

Mix the sugar with water and boil over a quiet heat until caramelized. Whisk the squirrels in a steep foam and pour sugar syrup into them. Stir, put on the heat and heat. Ready kulichi cover with glaze.

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