The dough is the base of a delicious pasca, and its preparation requires attention and patience. The first step is to ensure that all the ingredients are at room temperature, as this will contribute to even and efficient fermentation. We start by gently warming the milk, being careful not to make it hot, but lukewarm. In a large bowl, we add the flour and make a small hole in the middle, which will be the place where we activate the yeast. Fresh yeast should be rubbed with a teaspoon of sugar and a splash of oil to activate it. We pour this mixture into the hole in the flour and let it rise for about 10 minutes until we see bubbles forming on the surface.
Meanwhile, we take care of the egg yolks. We mix them with the sugar until it completely melts, obtaining a creamy mixture. We add the soft butter, at room temperature, and continue to mix to integrate all the ingredients. Once the yolks are ready, we pour them over the risen flour and start mixing with our hands. We add the sour cream, vanilla essence, grated orange peel, and a pinch of salt, mixing well until all the ingredients are homogeneous. We start kneading the dough with the lukewarm milk, adding it gradually. After we finish, we sprinkle our hands with a little oil and knead for another 5 minutes until the dough becomes elastic and smooth. We cover the bowl with a clean towel and let the dough rise in a warm place.
For the filling, we start by soaking the raisins in warm water with rum essence to give them an intense flavor. In a separate bowl, we beat the yolks together with the whole eggs and powdered sugar until the mixture becomes frothy. We add the cheese, beaten eggs, sour cream, lemon zest, vanilla sugar, and essence, mixing the ingredients well. Finally, we add the semolina, which will help thicken the filling.
Now that the dough and filling are ready, we move on to assembling the pasca. We grease the pans with a little margarine and line them with baking paper. We divide the dough into three equal parts and roll each part into a thin sheet, which we place in the pan, including the walls, and prick it with a fork to allow steam to escape during baking. We fill each pan with cheese, dividing the filling into three equal parts. On top, we can create various patterns from the dough: crosses, birds, braids, or anything that inspires us. Beating the foam with two eggs, we brush the pasca to achieve a golden and appetizing crust.
We bake the pasca in the preheated oven at a moderate temperature for about an hour. It is recommended to bake the pasca one at a time to ensure that each piece is perfectly cooked. Once removed from the oven, we brush the pasca with a mixture of water, sugar, and a little oil to achieve an appetizing shine. We then cover the pasca with sheets of paper and many towels to keep it soft and tender. After it has completely cooled, we wrap it in plastic wrap and store it to enjoy its delicious and aromatic taste.
Meanwhile, we take care of the egg yolks. We mix them with the sugar until it completely melts, obtaining a creamy mixture. We add the soft butter, at room temperature, and continue to mix to integrate all the ingredients. Once the yolks are ready, we pour them over the risen flour and start mixing with our hands. We add the sour cream, vanilla essence, grated orange peel, and a pinch of salt, mixing well until all the ingredients are homogeneous. We start kneading the dough with the lukewarm milk, adding it gradually. After we finish, we sprinkle our hands with a little oil and knead for another 5 minutes until the dough becomes elastic and smooth. We cover the bowl with a clean towel and let the dough rise in a warm place.
For the filling, we start by soaking the raisins in warm water with rum essence to give them an intense flavor. In a separate bowl, we beat the yolks together with the whole eggs and powdered sugar until the mixture becomes frothy. We add the cheese, beaten eggs, sour cream, lemon zest, vanilla sugar, and essence, mixing the ingredients well. Finally, we add the semolina, which will help thicken the filling.
Now that the dough and filling are ready, we move on to assembling the pasca. We grease the pans with a little margarine and line them with baking paper. We divide the dough into three equal parts and roll each part into a thin sheet, which we place in the pan, including the walls, and prick it with a fork to allow steam to escape during baking. We fill each pan with cheese, dividing the filling into three equal parts. On top, we can create various patterns from the dough: crosses, birds, braids, or anything that inspires us. Beating the foam with two eggs, we brush the pasca to achieve a golden and appetizing crust.
We bake the pasca in the preheated oven at a moderate temperature for about an hour. It is recommended to bake the pasca one at a time to ensure that each piece is perfectly cooked. Once removed from the oven, we brush the pasca with a mixture of water, sugar, and a little oil to achieve an appetizing shine. We then cover the pasca with sheets of paper and many towels to keep it soft and tender. After it has completely cooled, we wrap it in plastic wrap and store it to enjoy its delicious and aromatic taste.
Ingredients
For the dough: (from this dough I made 3 small ones, 2 smaller ones, and one larger one) 1 kg flour, 5 egg yolks, 100 g butter, 100 g sour cream, 200 g sugar, 25 g yeast, 100 ml milk (the quantity is not fixed as it depends on how the dough feels in your hand) 1 essence of rum, grated orange peel, 1 pinch of salt. Filling: 1 kg well-drained cottage cheese, 3 eggs + 2 egg yolks, 3 tablespoons thick sour cream, 250 g powdered sugar, 100 g raisins, 2 tablespoons semolina, grated lemon peel, 2 essences of rum, 2 packets of vanilla sugar, 2 eggs for brushing.