Pasca (Romanian Easter Bread)
Pasca is a traditional Romanian Easter bread, characterized by its rich, sweet dough and a creamy, cheesecake-like filling. It's often braided or decorated with a cross on top, symbolizing Easter.
🧂 Ingredients
- 3.5 cups All-purpose flour(plus more for dusting)
- 2.25 tsp Active dry yeast
- 1.7 cups Lukewarm milk
- 0.5 cup Sugar(for dough)
- 0.5 tsp Salt
- 1 tbsp Lemon zest
- 1 tsp Vanilla extract
- 0.25 cup Butter(melted)
- 3 large Eggs(beaten, plus 1 for egg wash)
- 1 lb Farmer cheese or ricotta
- 0.33 cup Sugar(for filling)
- 4 tbsp Semolina flour
- 0.5 cup Raisins or dried cranberries(optional)
- 3 drops Lemon extract or rum extract(optional)
👨🍳 Instructions
- 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
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
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
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
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
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
Fill the center with the cheese mixture. Place the dough cross on top of the cheese filling.
- 8
Egg wash: Whisk together 1 egg with 1 tsp of water and brush it over the dough and the cross.
- 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
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.
💡 Pro Tips
- ✓Ensure your yeast is active by testing it in warm water with a pinch of sugar.
- ✓Don't overwork the dough, as this can make the bread tough.
- ✓Allowing the Pasca to cool completely is crucial for the filling to set properly.
🔄 Variations
- Some recipes use a potato starter for a richer dough.
- Add a touch of orange zest to the dough or filling for extra flavor.