Kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various special occasions – particularly wedding celebrations, Christmas, Easter, and Dożynki.

[3] The name slightly varies between countries, but its general meaning originally comes from the Early Slavic root vocabulary that references the circular shape of the bread (Proto-Slavic: *kolačь, derived from "kolo").

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, korowaj is considered simply a more decorative type of kolach and thus used interchangeably with kołacz.

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".

[8] The Hungarian kalács (pronounced [ˈkɒlaːtʃ]) is a sweet bread very similar to brioche, usually baked in a braided form, and traditionally considered an Easter food.

[11] According to Sophie Hodorowicz Knab, the first known documented record of a special bread called kołacz or korowaj being served at Polish weddings (though today it can also be made for Dożynki, Christmas or Easter) dates back to the start of the 13th century, when it was already a well-known tradition on Polish lands;[12][13] it was also mentioned by Zorian Dołęga-Chodakowski in his 1818 paper O Sławiańszczyźnie przed chrześcijaństwem[14] and by Władysław Reymont in his Nobel Prize-winning novel Chłopi.

[25] Numerous regional types of sweet bread named kołacz or korowaj have been registered within the database of Poland's Ministry of Agriculture and Rural Development.

[26][27] The Ministry writes that the custom of kolach/korovai making has been present in present-day eastern Poland (particularly in Podlachia, Suwałki Region, Lublin Voivodeship, Mazovia) since the Middle Ages and is also celebrated by Serbs, Bulgarians, Ukrainians, and Belarusians.

[20] The Armenian communities and 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 of saffron as an ingredient.

[28] The traditional Romanian and Moldovan colac is a braided bread, typically made for special occasions or holidays, such as Christmas, Easter, weddings, and funerals.

The word colac (plural colaci) came from Slavic kolač and ultimately from Proto-Slavic kolo ("circle", "wheel") referring to the circular form.

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 the Orthodox Christian celebration of Slava—hence the name Slavski kolač.

They are a symbol of luck, prosperity, and good bounty, and are traditionally prepared for Svyat Vechir (Holy Supper), the Ukrainian Christmas Eve ritual, for births, baptisms and for funerals.

[38] For funerals, the loaves are brought to church for Divine Liturgy to be blessed and then served in slices with fresh fruit as a symbol of the good the deceased did in their lifetime.