Romanian Easter pască with fresh cheese

Ingredients

For the dough

• 25 g fresh yeast
• 50 ml lukewarm water
• 3 tablespoons sugar
• 620 g flour
• 3 eggs
• 1/4 teaspoon salt
• 100 ml lukewarm milk
• 100 ml oil

For the cheese cream

• 500 g fresh cheese
• 5 tablespoons sugar
• 4 tablespoons sour cream
• 3 eggs
• 30 g orange peel in syrup
• 50 g raisins

For brushing

• 1 egg yolk

Preparation

1. Crumble the yeast into a small bowl and mix it with 50 ml lukewarm water, 1 teaspoon sugar and 30 g flour. Leave the starter for 20 minutes, until it swells and bubbles. 2. Add 570 g flour, the 3 eggs, the remaining sugar from the 3 tablespoons, the salt and the lukewarm milk. Knead well, working in the oil, then cover the dough and leave it to rise for about 55 minutes, until it doubles in volume. 3. Mix the fresh cheese with the 5 tablespoons sugar, the 3 eggs and the sour cream until you have a smooth cream. 4. Heat the oven to 160°C. Sprinkle 20 g flour over the work surface and roll out the dough. Place it in a 25 x 25 cm pan lined with baking paper and raise the edges with your fingers. 5. Pour the cheese cream over the dough and sprinkle with the orange peel. I sprinkled the raisins over only half, since not everyone likes them. 6. Tidy up the dough edges and brush them with the beaten egg yolk. Bake the pască for 40 minutes, until golden brown.