Pasca - Romanian Easter Bread

My recipe for Pasca, a traditional Romanian Easter Bread, has a touch of sweetness with fresh lemon zest. You're in for a treat with a sweet filling of ricotta, lemon, and raisins. Learn how to make this gorgeous sweet bread with an easy 6-strand braided edge!

Prep Time30 mins

Cook Time40 mins

Rising time1 hr 30 mins

Total Time2 hrs 40 mins

Servings: 16

Equipment

KitchenAid Classic 4.5 Quart Stand Mixer

Ingredients

Pasca Dough

1 tablespoon active dry yeast

¼ cup warm water

1 cup milk

½ cup butter unsalted, melted

2 tablespoon 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 egg beaten, for egg wash

Instructions

In a bowl add the yeast and warm water, stir it a bit and let it sit for 10 to 15 minutes to activate. You can also add 1 tbsp of sugar from the 1/2 cup of sugar needed for the dough, to help activate the yeast. The yeast should bubble up. If you don't see it bubble up, then the yeast is old. Do not proceed because your bread will not rise.

In a sauce pan add the milk, butter, lemon zest and sugar. Heat it over medium-low heat just until the butter melts and the sugar is dissolved. Do not boil it, it just needs to be warm to the touch. If it gets too hot it can kill the yeast. Remove from heat. Whisk in the eggs.

To the bowl of your mixer add the flour, the milk mixture, and the yeast mixture. Using the dough hook mix everything for about 5 minutes until everything is well blended together and the dough should come off the sides of the bowl. The dough will be a softer dough and somewhat sticky to your hands. The more you mix the dough the fluffier it will be.

Take a large bowl and oil it with about 1 tbsp of the vegetable oil. Place the dough in the bowl and use the other tbsp of vegetable oil to rub over the dough. Cover the bowl with plastic wrap and place in a warm, draft free environment. Let the dough rise until it doubles in size, could take 1 to 2 hours. Alternatively you could let the dough rise in the mixer bowl.

Preheat the oven to 350°F(180°C). Line a large baking sheet with parchment paper. 

Divide the dough into 4 equal pieces. Take one piece and roll it into a 10 inch circle. Place it on the prepared baking sheet. Divide the other 3 pieces in half so that you end up with 6 pieces.

Roll each one into thin ropes about 3 feet long. Braid them and place them in the prepared pan in a circle around the edge of the 10 inch circle. Let this rise for a 2nd time until doubled in size. 

Make the cheese filling by mixing all the ingredients together. Pour this into the pasca (see pictures).

Brush the dough with egg wash and bake for about 40 to 45 minutes or until the crust is deep brown but not burnt. Let the pasca cool before slicing and serving.

Notes

Knead the dough well: The dough for Pasca needs to be kneaded well to develop the gluten and create a strong structure that can support the weight of the filling. Knead the dough until it becomes smooth and elastic, but don't overdo it as this can make the dough tough.

Let the dough rise properly: Allow enough time for the dough to rise properly before shaping it into the Pasca. The first rise should take around 1-2 hours, depending on the temperature of your kitchen.

Add raisins and vanilla: Pasca traditionally contains raisins and vanilla, which add flavor and sweetness to the filling. You can soak the raisins in hot water or rum for a few minutes before adding them to the cheese mixture, as this will plump them up and prevent them from burning during baking.

Brush with egg wash: Brushing the Pasca with egg wash before baking will give it a beautiful golden-brown color and a shiny surface. You can also sprinkle some sugar on top of the egg wash to add extra sweetness and crunch.

Cool before slicing: Allow the Pasca to cool completely before slicing, as this will make it easier to handle and prevent it from falling apart. Serve it at room temperature or slightly warm, with a dollop of sour cream or jam on top if desired.