Easter Bread with No Beer Yeast Dough

To prepare a delicious pasca, start by carefully mixing a fresh egg with sugar, using a whisk or a mixer on low speed. Add the yogurt, softened butter, and grated lemon zest, constantly mixing to obtain a homogeneous composition. Don’t forget to add a pinch of salt, which will enhance the flavors. Once all the ingredients are well integrated, sift the flour together with the baking powder and gradually incorporate them into the previous mixture. This will help avoid the formation of lumps, ensuring a fine and even dough.

After obtaining a compact dough, divide it into two pieces: one larger and one smaller. From the smaller piece, form two long rolls, about the thickness of a finger, which you will carefully braid. These rolls will add an elegant look to the pasca. From the larger piece of dough, keep a small portion to create the cross on top of the pasca, and with the rest, roll out a round sheet. This sheet will be used to line the baking tray that you have previously prepared with parchment paper. Make sure the dough extends to the edges, forming a border that will support the filling.

For the filling, mash the cottage cheese with ricotta and sugar, mixing well until you obtain a smooth cream. Then, add the sour cream, egg yolks, vanilla, and grated lemon zest, continuing to mix. Add the semolina and flour, and finally, incorporate the raisins that have been soaked in rum. These will add a flavorful note and a pleasant texture to the filling. Beat the egg whites until you obtain a firm foam and, carefully, fold them into the cheese cream, being careful not to lose the air in the mixture.

Pour the filling into the lined tray, leveling it evenly. Fold the dough border over the filling, gently bringing it inward. Carefully place the cross made from the braided rolls on top of the pasca and decorate the edges with the remaining braid, pressing gently to fix it. Brush the dough with egg white to achieve a golden and appetizing crust.

Bake the pasca in the preheated oven at a temperature of about 180-190°C for 40-45 minutes. It is important to check the pasca from time to time, ensuring that it is well browned and baked. Once you take it out of the oven, let it cool slightly before cutting and enjoying. This pasca will surely become a favorite among your loved ones, a true traditional delight!