Romanian pasca with sour cream

Name: Romanian pasca with sour cream
Ingredients: 1 kg white flour; 5-6 egg yolks; 250 g fine granulated sugar; 40 g fresh yeast; 250 ml oil; 200 ml warm milk; 1 packet vanilla sugar; 1 teaspoon rum essence; 1 l fresh sour cream; 275 g fine granulated sugar; 4 tablespoons flour; 5 egg yolks; 5 egg whites; 100 g raisins; 2 packets vanilla sugar; 1/4 teaspoon salt; 1 egg yolk

Dessert - Romanian pasca with sour cream by Doriana M. - Recipia

Fresh sour cream is left to drain until the next day, and this Romanian pasca with sour cream comes out with a soft filling and a golden ring of dough. The sweet bread dough, the cream with eggs, sugar and vanilla, plus the raisins, give each slice a rich center that firms up as it cools. I like it cold, cut into thin slices. Prep: 40 minutes. Cook: 45 minutes. Rest: 11 hours and 30 minutes. Total time: 12 hours and 55 minutes. Servings: 12. About 440 kcal and 9 g protein per serving.

Ingredients

For the dough

1 kg white flour
5-6 egg yolks
250 g fine granulated sugar
40 g fresh yeast
250 ml oil
200 ml warm milk
1 packet vanilla sugar
1 teaspoon rum essence

For the filling

1 l fresh sour cream
275 g fine granulated sugar
4 tablespoons flour
5 egg yolks
5 egg whites
100 g raisins
2 packets vanilla sugar
1/4 teaspoon salt

For brushing

1 egg yolk

Preparation

1. Put the sour cream in a cloth bag and leave it to drain in the fridge for 8 hours or until the next day. 2. Dissolve the yeast in the warm milk. Add the flour, egg yolks, sugar, packet of vanilla sugar and rum essence, then knead for 10 minutes, incorporating the oil as you go. The dough should be soft and elastic. 3. Cover the dough and leave it to rise for 90 minutes, until it has almost doubled in size. 4. Mix the drained sour cream with the sugar, the 5 egg yolks, the 2 packets of vanilla sugar, the flour and salt. Fold in the egg whites, beaten until stiff, mixing only until combined. 5. Roll out a thin sheet using about one fifth to one sixth of the dough and place it in a 24 cm round pan. Sprinkle the raisins over the dough, pour in the filling and fold the edges of the dough over. 6. Heat the oven to 180°C and bake the pasca for 40-45 minutes. After the first 10 minutes, once the dough has risen, brush the ring with the beaten egg yolk and keep baking until golden. 7. Carefully move the pan and leave the pasca to cool for 2 hours, until the filling firms up.

Notes

Keep the pasca covered in the fridge for no more than 3 days. Serve cold with black tea. The pasca fits in a 24 cm round pan, and the dough made with the quantities above is enough for two cozonaci, Romanian sweet breads; if you only want the pasca, divide the dough quantities by 5 or 6, depending on how much it rose. I start the night before; the golden ring around the edge is my favorite part. Choose full-fat sour cream, at least 20%; if the cloth is still dripping, leave it to drain longer, since any whey left behind will thin the filling. Pasca without dough is pudding; wheat dough gives it its traditional and religious meaning. This dish contains gluten, dairy and eggs.