👨‍🍳 作り方

1. 1

   In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy.

   💡 プロのコツ: Ensure the milk is warm, not hot, to activate the yeast.
2. 2

   In a large bowl, whisk together the remaining sugar, eggs, melted butter, vanilla extract, and salt. Add the foamy yeast mixture and whisk to combine.

   💡 プロのコツ: Using a whisk ensures all ingredients are well incorporated.
3. 3

   Gradually add the flour, mixing with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms. If using raisins, stir them in now. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.

   💡 プロのコツ: Kneading develops the gluten, which gives the bread its structure.
4. 4

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in volume.

   💡 プロのコツ: A slightly warm oven (turned off) or a sunny spot can be good rising places.
5. 5

   While the dough rises, prepare the filling: In a medium bowl, combine the fresh cheese, egg, salt, and 3 tablespoons of sugar. Mix well until smooth. If the cheese is very wet, you can add 2-3 tablespoons of semolina to thicken it.

   💡 プロのコツ: Using drier cheese will prevent the filling from becoming too runny.
6. 6

   Once the dough has risen, punch it down gently. Divide the dough into two pieces: one slightly larger than the other. Grease a round baking pan (about 8-9 inches in diameter).

   💡 プロのコツ: Greasing the pan prevents sticking and helps with browning.
7. 7

   Roll out the larger piece of dough to fit the bottom of the prepared pan. Spread the cheese filling evenly over the dough, leaving a small border around the edge.

   💡 プロのコツ: Ensuring an even layer of filling will result in a more balanced flavor.
8. 8

   Roll out the smaller piece of dough and cut it into strips. Braid three strips together to form a rope. Create another braid if you have enough dough, or use the remaining dough to form a decorative border around the edge of the pan. Place the braid(s) on top of the cheese filling, forming a ring or a cross shape.

   💡 プロのコツ: Gently press the ends of the braid into the border to secure them.
9. 9

   Cover the Pasca loosely with a kitchen towel and let it rise for another 30-45 minutes.

   💡 プロのコツ: A second rise allows the bread to become light and airy.
10. 10

    Preheat your oven to 375°F (190°C). Brush the top of the Pasca with the beaten egg yolk.

    💡 プロのコツ: The egg wash gives the bread a beautiful golden-brown sheen.
11. 11

    Bake for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

    💡 プロのコツ: Oven temperatures can vary, so keep an eye on the bread towards the end of baking.
12. 12

    Let the Pasca cool in the pan for about 10-15 minutes before carefully removing it to a wire rack to cool completely. Serve at room temperature.

    💡 プロのコツ: Pasca is best enjoyed a day or two after baking, allowing the flavors to meld.