Pasca – Romanian Easter Bread

paragraph He is traditional Romanian Easter bread It is usually made during Holy Week and served Easter Sunday. It is a rich and sweet bread with a mixture of cheese, eggs and raisin filling. The bread is usually round and sometimes decorated with a cross.

Pasca is a beloved Easter tradition in Romania, and is often shared with family and friends during Easter celebrations. It The symbol of Messiah’s resurrection And the joy of new beginnings.

Pesca is actually a cheesecake made with a sweet yeast dough crust. For the cheese filling, a paragraph is usually prepared with fresh local cheese, similar to farmers’ cheese or cottage cheese. You can also use ricotta cheese or cream cheese instead.

How to make pasca – Romanian Easter bread

To prepare a paragraph, first, prepare the dough By activating yeast in milk, then adding flour, sugar, salt, lemon zest, milk, egg, butter and vanilla extract. Knead the dough for 5-10 minutes and let it rest for an hour or until it doubles in volume. On a lightly floured surface, cut ⅓ of the dough for the base. Cut another 1/3 of the remaining dough into a cross. The remaining dough, the larger part is intended for the braid.

How to assemble Pasca

Take the dough for the base and roll it out to a diameter of 10 inches (26 cm). Place it in the bottom of a greased pan.

Take the dough for a braid and divide it into two equal parts. Roll each piece into a long rope, up to about 31 inches (80 cm) long. Begin braiding the two ropes, starting in the middle. Place the braid around the inside edge of the pattern.

Roll out and braid the remaining dough into a cross, shape the cross and set aside.

Prepare the cheese filling By mixing the cheese with sour cream, sugar, salt, lemon zest and vanilla extract. Mix eggs, one at a time, and add semolina/flour, and raisins/cranberries (if using). Pour the cheese filling into the center.

Place the cross on the cheese filling and brush the cross with a beaten egg. Preheat the oven to 320F (160C) and bake the break for 40-50 minutes until golden and fragrant. Allow to cool completely before serving, at least 4-6 hours.

This traditional sweet bread, with its soft and fluffy texture and unique taste, is a delight for the senses and perfect for sharing with family and friends during this important holiday. By making a paragraph at home, you can experience the joy of creating something special and meaningful for yourself and your loved ones. So why not try making a pasa this Easter and discover a new tradition that you can enjoy for years to come? If so, be sure to share the photos with me Instagram Because I like to see how it turns out for you. Happy Easter everyone!

Other Easter recipes you might want to try.

goddess Hot chocolate cross buns They are spicy and delicious sweet rolls with a cross on top, traditionally eaten on Good Friday. They are made of chocolate and raisins and seasoned with cinnamon and nutmeg. It Strawberry Easter cake It is a delicious and colorful cake consisting of layers of strawberry sponge cake, fresh strawberries, and white chocolate strawberry frosting. With a chocolate nest decoration, this is a perfect dessert for Easter celebrations. It Easter bunny coconut cream tart It is a cute and delightful dessert made of two layers of short dough, filled with a coconut cream filling, and decorated in the spirit of Easter.

You may also like:
Poppy and walnut rolls
Sweet rolls of lemon roll
Estonian kringle – cinnamon braid bread
Dinner rolls

Pasca – Romanian Easter bread

Dishes 14 Dishes

preparation time 40 subtlety

Cooking time 50 subtlety

rest time 1 hour 20 subtlety

Total time 2 hours 50 subtlety

Component

1x2x3x

For the dough

• 1 ¼ teaspoon (5 grams) active dry yeast (or 15 grams fresh yeast)
• 1 teaspoon (5 grams) of sugar to activate yeast
• 1/3 Goblet (80 ml) lukewarm milk to dissolve yeast
• 2 ¾ cups (340 grams) all-purpose flour
• 1/3 Goblet (70 grams) of sugar
• 1/2 teaspoon (3 grams) of salt
• Lemon zest of a lemon
• 1/2 Goblet (120 ml) lukewarm milk
• 1 egg Beaten
• 1 teaspoon (5 grams) vanilla extract
• 1/4 Goblet (56 grams) of butter melt

for the cheese filling

• 12 courage (350 grams) farmer’s cheese, ricotta cheese or cream cheese
• 1/4 Goblet (60 grams) sour cream
• 1/2 Goblet (100 grams) of sugar
• 3 eggs
• 1/4 teaspoon (1 gram) of salt
• 1 teaspoon (5 grams) vanilla extract
• Lemon zest of a lemon
• 2 courage (60 grams) raisins or cranberries
• 2 tablespoon (20 grams) semolina or flour

Instructions

Prepare the dough.

• In a medium bowl, add yeast, 1 teaspoon (5 grams) of sugar and 1/3 cup (80 ml) of lukewarm milk. Let it rest for 5 minutes to activate the yeast.

• In a large bowl, whisk together the flour, sugar, salt and lemon zest. Add the remaining milk, the dissolved yeast, the beaten egg, the butter and the vanilla extract. Start kneading for about 5-10 minutes, until you get a smooth mixture that pulls away from the sides of the bowl.

• Transfer the dough to a greased bowl and cover with plastic wrap.

• Let the dough rest for about an hour at room temperature (warm space) until it doubles in volume.

• Grease a 10-inch (26 cm) springform pan and line it with baking paper.

Prepare the braid.

• Turn the dough onto a lightly floured surface. Cut ⅓ of the dough for the base, about 9 ounces (260 grams). From the remaining dough, cut another 1/3, about 3.5 ounces (100 grams), for the cross. The remaining dough, about 12 ounces (350 grams) is for the braid.

• Take the dough for the base and roll out to a diameter of 10 inches (26 cm). Transfer to the prepared pan and arrange the dough at the bottom of the pan.

• Take the dough for a braid and divide it into two equal parts.

• Roll each part into a long rope, up to a length of about 31 inches (80 cm).

• Start braiding the two ropes, starting from the middle.

• Place the braid around the inner edge of the pattern.

Prepare the cross.

• Take the dough into a cross. Cut ⅓ of the dough.

• Divide the remaining dough in half and roll each part to a length of about 8 inches (20 cm).

• Braid the two ropes to form the longest part of the cross.

• Take ⅓ of the dough and divide it in half. Roll each piece to a length of about 4 inches (10 cm).

• Braid the two ropes to form the top of the cross. Tie the two ropes together to form the cross and set it aside.

Prepare the cheese filling.

• In a large bowl, mix the cheese with sour cream, sugar, salt, lemon zest and vanilla extract. Add eggs one by one and mix until incorporated.

• Combine the semolina or flour and add the raisins or cranberries if using.

• Pour the cheese mixture into the center.

• Brush the cross and stick it in a beaten egg.

• Preheat the oven to 320F (160C).

• Bake the bread for about 40-50 minutes until golden. If it seems to be browning too quickly, cover it with aluminum foil and continue baking.

• It is essential to let it cool completely before serving, at least 4-6 hours.

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diet

dose: 1 Serving out of 14Calories: 264KKLCarbohydrates: 36.8Gprotein: 9.7GFat: 8.2GSaturated fat: 4.6GCholesterol: 67mgsodium: 271mgpotassium: 102mgfiber: 1GSugar: 16Gcalcium: 37mgiron: 2mg