👨‍🍳 조리법

1. 1

   Activate the yeast: In a small bowl, combine 1/3 cup of lukewarm milk with 2 tsp of yeast and 1 tsp of sugar. Let it sit for 5-10 minutes until foamy.

2. 2

   Make the dough: In a large bowl, combine the remaining lukewarm milk, melted butter, 3 beaten eggs, 1/2 cup sugar, salt, lemon zest, and vanilla extract. Whisk to combine.

3. 3

   Add the foamy yeast mixture and 2.5 cups of flour to the wet ingredients. Mix until smooth. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

4. 4

   Add the remaining 1 cup of flour, and knead the dough on a lightly floured surface until smooth and elastic, about 5-10 minutes. Add more flour if needed, but be careful not to make the dough too stiff.

5. 5

   Prepare the filling: In a separate bowl, mix the farmer cheese (or ricotta) with 1/3 cup sugar, semolina flour, optional lemon or rum extract, and optional raisins or cranberries. Mix until well combined.

6. 6

   Assemble the Pasca: Divide the dough into three parts: 1/3 for the base, 1/3 for the braid, and the remaining for the cross. Roll out the base portion and place it in a greased 9-inch round cake pan. Roll out the braid portion and form a border around the edge of the base. Roll out the cross portion and shape it into a cross to place on top of the filling.

7. 7

   Fill the center with the cheese mixture. Place the dough cross on top of the cheese filling.

8. 8

   Egg wash: Whisk together 1 egg with 1 tsp of water and brush it over the dough and the cross.

9. 9

   Bake: Preheat oven to 325°F (160°C). Bake for 40-50 minutes, or until golden brown. If it browns too quickly, cover loosely with aluminum foil.

10. 10

    Cool: Let the Pasca cool completely in the pan before removing it. It's best to let it cool for at least 4-6 hours, or even overnight, before slicing and serving.