Ukrainian Holiday Bread (Kalach)

In Ukraine Christmas Eve is called ‘Sviaty Vechir’ (Holy Evening) or sometimes it is also called ‘Sviata Vecheria’ (Holy Supper). The supper would usually start in the evening after the first star appears in the sky, which symbolizes the birth of Jesus.

My most memorable childhood holiday traditions are revealed around Christmas Eve in little Ukrainian village with my grandma. On January 6, I would gather up with my friends and walk around our neighbors and relatives with torches and sparklers, spreading grains and colored seeds. We would wish people good health and abundant harvest for the next year and receive some gifts. We would also sing Christmas songs called ‘Koliadky’ or ‘Shchedrivky’ like these:

“Radujsia zemle, radujsia! Syn Bozhyj narodyvsia!” — Rejoice Earth, Rejoice! The Son of God was born!

“Dobryj vechir, Sviaty vechir. Dobrym liudiam na zdorovja.” — Good evening, Holy evening. To good people for good health.

Sharing Ukrainian Holiday Bread (Kalach), when visiting relatives and friends on the Christmas Eve, is another tradition. My grandma would make lots of kalachi for everyone and one more to be placed in the center of her Christmas table among other twelve dishes, representing the twelve apostles.

This Ukrainian Holiday Bread is soft and fluffy, similar to brioche bun and sweet raisins with toasted sesame and poppy seeds form a nice contrast. It makes a fantastic breakfast, especially around holidays, and can be eaten as is or smothered in butter.

It is a big hit with my family, and despite the moderate sweetness, it goes well with everything from butter and jelly to ham and cheese. If you are looking for a great Ukrainian dish to serve at Christmas time, here is one that will make your Christmas table special and give it a traditional touch.

Z Rizdvom Khrystovym! Merry Christmas!

Ingredients:

1 cup warm milk

2/3 cup sugar

2 tsp active dry yeast

3 eggs + 1 egg for egg wash

3 tbsp sour cream

1/2 cup butter

1/8 cup cooking oil such as grape seed or sunflower

1 tsp vanilla extract

1 cup dried raisins

5 cups all-purpose flour

pinch of salt

poppy and sesame seeds for topping (optional)

In a medium bowl combine warm milk with 1 tablespoon of sugar, salt and 2 teaspoons of yeast. Whisk everything to combine and when the yeast is dissolved mix in 1 cup of flour. Cover the bowl and leave in a warm place for 1 hour. I usually warm up the oven to 200 F, then turn it off right away and leave the batter inside the oven.

While the batter is rising melt the butter and mix it with the oil. Set aside to cool.

Separate the egg yolks from egg whites.

Mix egg yolks with the remaining sugar and add sour cream. Mix to combine

Beat the egg whites until stiff peaks form.

Once the batter has risen add egg yolks and sour cream mixture into the bowl. Mix well then add butter mixture and mix to incorporate.

Carefully fold the whipped egg whites into the  batter as well and mix carefully folding the egg whites until fully incorporated.

Add raisins and vanilla.

Pour the batter into the bowl of a standing mixer with the dough hook attachment. Sift in the remaining flour into the bowl 1 cup at a time while kneading the dough, about 15 minutes until the dough ball farms. The dough is a little sticky to hands, but should not stick to the walls of the bowl.

Cover the bowl and leave in the warm place to rise, about 1.5-2 hours.

Once the dough has risen transfer it to a lightly dusted working surface.

Divide the dough into 4 equal parts to make 4 breads. Working one at a time (cover the rest with plastic wrap) divide each piece into 3 parts, 2 of which are equally the same and the third slightly smaller.

Roll two larger pieces into a 12-inch rope each and braid the ropes, pinching the ends together to make a 6 inch bread.

Roll the third piece into a rope as well and tie it around the bottom of the bread.

Preheat the oven to 400 F.

Transfer the breads into the baking sheet lined with parchment paper and leave to rise on top of the warm stove for at least 20 minutes.

Once the bread has risen brush it with the egg wash and sprinkle with poppy and sesame seeds.

Bake for 20 minutes or until golden brown.