Description
Pasca is a traditional Romanian Easter bread with a soft, slightly sweet dough filled with a creamy ricotta cheese mixture, raisins, and hints of lemon and vanilla. This festive bread features a braided dough border and a golden egg wash finish, making it a beautifully braided centerpiece perfect for holiday celebrations.
Ingredients
Scale
Pasca Dough
- 1 tablespoon active dry yeast
- ¼ cup warm water
- 1 cup milk
- ½ cup unsalted butter, melted
- 2 tablespoons lemon zest
- ½ cup sugar
- 4⅔ cups all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
Cheese Filling
- 1 pound ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sugar
- ½ cup raisins
- 1 tablespoon lemon zest
- 1 beaten egg (for egg wash)
Instructions
- Activate the yeast: In a bowl, combine the yeast with warm water and stir slightly. Let it sit for 10 to 15 minutes until it bubbles and foams, indicating the yeast is active. Add 1 tablespoon sugar from the dough sugar if desired to help activation.
- Prepare milk mixture: In a saucepan over medium-low heat, warm the milk, melted butter, lemon zest, and sugar until the sugar dissolves and butter melts. Remove from heat, ensuring it stays warm (not hot), then whisk in the eggs to combine.
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, milk mixture, and activated yeast mixture. Mix for about 5 minutes until the dough becomes soft, sticky, and pulls away from the sides of the bowl.
- First rise: Oil a large bowl with 1 tablespoon vegetable oil, place the dough inside, and rub the top with the remaining 1 tablespoon oil. Cover the bowl with plastic wrap and keep in a warm, draft-free place. Allow the dough to rise until doubled in size, approximately 1 to 2 hours.
- Preheat oven and prepare pan: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Shape dough base and braids: Divide dough into 4 equal pieces. Roll one piece into a 10-inch circle and place on the prepared baking sheet. Divide the remaining three pieces in half for six ropes approximately 3 feet long. Braid these and arrange them as a ring around the dough circle on the baking sheet.
- Second rise: Allow the assembled dough to rise again until doubled in size, about 30 minutes.
- Prepare the cheese filling: Mix together ricotta cheese, eggs, vanilla extract, sugar, raisins, and lemon zest until smooth and combined.
- Assemble and bake: Pour the cheese filling into the center of the dough ring. Brush the dough and braid with the beaten egg wash. Bake for 40 to 45 minutes until the crust is a deep golden brown but not burnt.
- Cool and serve: Remove from oven and let cool completely before slicing and serving. Serve at room temperature or slightly warm, optionally with sour cream or jam.
Notes
- Knead the dough well to develop gluten but avoid over-kneading to prevent toughness.
- Allow ample rising time to ensure the dough doubles in size for a light texture.
- Soak raisins in warm water or rum before adding to the filling to keep them plump and prevent burning during baking.
- Brushing with egg wash provides a shiny, golden crust; optionally sprinkle sugar on top for extra sweetness and crunch.
- Cool the pastry completely before slicing to maintain structure and ease serving.
Nutrition
- Serving Size: 1 slice (approx. 125 g)
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 100 mg
