Easter bread

Name: Easter bread - Anuta I.
Ingredients: For the dough: 3 egg yolks; 250 ml milk; 150 g sugar; 100 ml oil; 50 g butter; grated zest from 1/2 lemon; 1/2 bottle of lemon essence; 1 teaspoon salt; 30 g yeast; 500 g flour. For the filling: 1 kg cow cheese (Pilos); 150 g sugar; 1 teaspoon salt; grated zest from 1/2 lemon; 1/2 bottle of lemon essence; 6 tablespoons semolina; 4 eggs. For brushing: 1 egg yolk; 1 teaspoon milk.

Dessert - Easter bread by Anuta I. - Recipia

I usually use a mix of sweet cheese with a bit of salty cheese when making pasca, but this time I only had fresh cottage cheese. I wanted to use sour cream for the dough, but I ran out. I chose lemon flavor for both the base and the filling. It turned out to be a simple and tasty pasca, even with these improvisations. Quick info Total time: approximately 2 hours Preparation time: 35-40 minutes Baking time: 40-45 minutes Servings: 10-12 slices (25 cm diameter pan) Difficulty: medium Traditional Easter recipe Ingredients For the dough: 3 egg yolks 250 ml milk 150 g sugar 100 ml oil 50 g butter zest of ½ lemon ½ bottle of lemon essence 1 teaspoon salt 30 g fresh yeast 500 g flour For the filling: 1 kg cottage cheese (I used Pilos) 150 g sugar 1 teaspoon salt zest of ½ lemon ½ bottle of lemon essence 6 tablespoons semolina (the amount may vary depending on how wet the cheese is) 4 eggs For brushing: 1 egg yolk 1 teaspoon milk Preparation method 1. Start with the yeast starter. In a small bowl, combine the yeast, a tablespoon of sugar, warm milk, and a handful of flour. Mix and let it rise, covered, for about 15 minutes until it doubles in volume. 2. Sift the flour into a large bowl and make a well in the center. 3. Beat the egg yolks with the sugar and salt, then add the lemon zest and essence. Melt the butter and combine it with the oil. 4. In the well of the flour, add the egg yolks, part of the butter and oil mixture, and the risen yeast starter. Begin incorporating the flour gradually from the edges to the center. 5. When the dough becomes too tough to mix in the bowl, turn it out onto a lightly oiled surface. Knead briefly until it is homogeneous. Form into a ball, place back in the bowl, cover, and let it rise for 15-20 minutes. 6. After the first rise, stretch the dough by hand and place it in a round removable bottom pan (I used a 25 cm diameter pan), making sure to spread it slightly up the sides. Set aside a piece of dough for the braid around the edge and the cross in the center. 7. Let the dough in the pan rise for another 10-15 minutes. 8. For the filling, mix the cottage cheese with the sugar, salt, lemon zest, essence, eggs, and semolina. If the cheese is too wet, you can add a bit more semolina; if it's drier, stick to the recipe amount. 9. Pour the filling over the dough in the pan and level it off. 10. From the reserved dough, make a braid and place it around the edge of the pan. With the remaining dough, shape a cross and place it over the cheese in the center. 11. Brush the entire surface of the dough with the egg yolk mixed with milk. 12. Bake the pasca in a preheated oven at 180°C for 40-45 minutes. Once done, let it cool completely before slicing. Why I make this recipe often It's a simple pasca with easily available ingredients. It turns out fluffy, not too sweet, and the lemon flavor is pleasantly noticeable. It can be adapted if you don't have all the ingredients. It keeps well for a few days. Tips and variations Tips If the cheese is very wet, it's good to add more semolina. The dough should not be kneaded too much, just enough to become homogeneous. Let the pasca cool before slicing; otherwise, the filling may be too soft. Substitutions You can mix sweet cheese with a bit of salty cheese if you want a more flavorful filling. If you don't have lemon essence, you can use a bit of vanilla, but the taste will be different. For the dough, sour cream can partially replace the milk for a flakier texture. Variations You can add raisins or candied peel to the filling if you like. The dough can also be made with more butter if you want a richer pasca. You can add a bit of grated orange zest for extra flavor. Serving ideas Serve at room temperature, in thick slices. It goes well with coffee or tea, or simply as a dessert after a meal. Frequently asked questions 1. Can I use another type of cheese for the filling? Any fresh cottage cheese will work, but be mindful of the consistency. If it's too wet, adjust the semolina amount. 2. What do I do if I don't have a removable bottom pan? You can also use a regular round baking dish lined with parchment paper. 3. How do I check if the pasca is baked? The filling should be well set, and the edges of the dough should be golden. A toothpick inserted in the center should come out clean. 4. Can the pasca be made without dough? Not for this recipe, but there are crustless pasca variations. 5. Can I freeze the pasca? I do not recommend it; the texture of the filling changes after freezing. Nutritional values Approximately, a slice has around 300-350 kcal, 10-12g protein, 40-45g carbohydrates, and 10-15g fat. These values are approximate and depend on how large you cut the slices and the type of cheese used. Storage and reheating The pasca can be stored in the refrigerator, covered, for up to 4 days. It’s good cold, but if you want, you can heat a slice in the microwave for a few seconds. I do not recommend long-term storage or freezing.

Easter bread

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