To start, we will take care of preparing the starter, an essential step in making this delicious recipe. In a bowl, we add a tablespoon of fresh yeast, a tablespoon of sugar, a tablespoon of flour, and a little warm milk. All these ingredients are whisked well until we obtain a homogeneous mixture. Then, we cover the bowl with a cloth to create a warm environment conducive to fermentation, and let it rise for about 30 minutes, or until it doubles in volume. In the meantime, we take care of the raisins, which we put in a bowl together with the rum and the milk mentioned in the recipe, letting them swell and absorb the flavors.
In another larger bowl, we put the flour, and in the middle of it, we make a well. In this well, we add the risen starter, mixing slowly by hand. Next, we will add the eggs, milk, oil, lemon zest, sugar, and vanilla sugar. It is important to keep a little of the eggs used to brush the dough on top of the pasca. We mix well until we obtain a dough that is softer than that of a sweet bread, and if we feel it is too soft, we can gradually add a little flour. Once we have achieved the desired consistency, we let the dough rise for 30 minutes.
Meanwhile, we take care of the filling, a delicious mixture that will give flavor to the pasca. The cheese is mixed together with the soft butter, sour cream, sugar, vanilla sugar, flour, lemon zest, egg yolks, the raisins that have been soaked in milk and rum, and vanilla essence. Separately, the egg whites are beaten well with a little salt until they become a stiff foam, which will be carefully incorporated into the cheese mixture. It is essential to mix with a wooden or silicone spatula, using an up-and-down motion to maintain the air in the egg whites.
Once the filling is ready, we prepare to assemble the pasca. In a cake pan lined with baking paper, we place a layer of about 3 cm of dough, being careful to line the edges of the pan with a thin layer of dough as well. We keep a little dough to use for decorating the top of the pasca, giving it an attractive appearance. We sprinkle a little semolina over the dough in the pan, then carefully add the cheese mixture. Along the edges, we place the braided dough, and in the middle, we make a cross out of dough, symbolizing tradition. Finally, we brush everything with beaten egg to achieve a golden and appetizing crust.
The pasca is now ready to be baked. We place it in the preheated oven, being careful to set the temperature to a suitable level, similar to that used for sweet breads. We let the pasca bake until it becomes golden and well browned, and its aroma will fill the entire room, anticipating a delight that will bring the whole family around the table.
In another larger bowl, we put the flour, and in the middle of it, we make a well. In this well, we add the risen starter, mixing slowly by hand. Next, we will add the eggs, milk, oil, lemon zest, sugar, and vanilla sugar. It is important to keep a little of the eggs used to brush the dough on top of the pasca. We mix well until we obtain a dough that is softer than that of a sweet bread, and if we feel it is too soft, we can gradually add a little flour. Once we have achieved the desired consistency, we let the dough rise for 30 minutes.
Meanwhile, we take care of the filling, a delicious mixture that will give flavor to the pasca. The cheese is mixed together with the soft butter, sour cream, sugar, vanilla sugar, flour, lemon zest, egg yolks, the raisins that have been soaked in milk and rum, and vanilla essence. Separately, the egg whites are beaten well with a little salt until they become a stiff foam, which will be carefully incorporated into the cheese mixture. It is essential to mix with a wooden or silicone spatula, using an up-and-down motion to maintain the air in the egg whites.
Once the filling is ready, we prepare to assemble the pasca. In a cake pan lined with baking paper, we place a layer of about 3 cm of dough, being careful to line the edges of the pan with a thin layer of dough as well. We keep a little dough to use for decorating the top of the pasca, giving it an attractive appearance. We sprinkle a little semolina over the dough in the pan, then carefully add the cheese mixture. Along the edges, we place the braided dough, and in the middle, we make a cross out of dough, symbolizing tradition. Finally, we brush everything with beaten egg to achieve a golden and appetizing crust.
The pasca is now ready to be baked. We place it in the preheated oven, being careful to set the temperature to a suitable level, similar to that used for sweet breads. We let the pasca bake until it becomes golden and well browned, and its aroma will fill the entire room, anticipating a delight that will bring the whole family around the table.
Ingredients
Dough: 3 eggs 200 ml warm milk 600 g flour 1 sachet dry yeast 120 ml oil 150 g sugar zest of a lemon 1 sachet vanilla sugar Filling: 1 kg fresh cheese 5 eggs 120 g butter at room temperature 200 g cream 50 g sour cream 50 g gray 150 g flour 250 g sugar 1 tablespoon vanilla essence 200 g raisins 3 tablespoons rum 4 tablespoons milk zest of a lemon 2 sachets vanilla sugar