Romanian Easter Bread - Rachita Family Recipe

Romanian Easter Cake - Rachita Family Traditional Recipe

Total preparation time: 3 hours
Cooking time: 50 minutes
Number of servings: 12

Today, I invite you to discover a Romanian Easter cake recipe that highlights the culinary traditions of the Rachita family. This delicacy is more than just a dessert; it is a symbol of holidays, family gatherings, and beautiful memories. Whether you prepare it for Easter or enjoy it on any other day, the Easter cake will bring a touch of joy to every home.

Essential ingredients:

For the dough:
- 500 g wheat flour
- 200 g milk
- 100 g water
- 2-3 tablespoons sugar
- 1 sachet of dry yeast
- 2 egg yolks
- 3 whole eggs
- Grated zest of one lemon
- 50 g butter (melted but not hot)

For the filling:
- 500 g sweet cow cheese (ricotta is an excellent choice)
- 3 sachets of vanilla sugar
- 1 essence of rum
- 1 vanilla pod (seeds)
- 150 g raisins (soaked in warm water for 15-20 minutes)
- 3 tablespoons semolina

For finishing:
- 1 beaten egg with a little milk for brushing
- Honey for glazing

Preparing the Easter cake:

Step 1: Activating the yeast
Start by combining the milk and warm water in a large bowl. Add the sugar and dry yeast, along with 2-3 tablespoons of flour. Mix well until you obtain a smooth paste. Cover the bowl with a towel and let it sit in a warm place for 10-15 minutes, until the yeast starts to bubble and rise. This step is essential for achieving a fluffy and airy dough.

Step 2: Preparing the dough
Once the yeast has risen, gradually add the remaining flour, egg yolks, and melted butter. Knead the dough until it becomes smooth and elastic. Cover it again with the towel and let it rise in a warm place for about 1 hour, or until it doubles in volume. It’s the perfect time to prepare the filling!

Step 3: Preparing the filling
In a separate bowl, mix the sweet cow cheese with the vanilla sugar, the yolks of the two eggs, the rum essence, the seeds from the vanilla pod, and the grated lemon zest. Beat the egg whites until foamy and gently fold them into the cheese mixture. Add the raisins, which will add a touch of sweetness to the filling. Mix everything until smooth.

Step 4: Assembling the Easter cake
Divide the dough into two equal parts. Roll out the first part to form a sheet that you place at the bottom of a round baking tray (25 cm in diameter), lined with baking paper. Pour the cheese filling in the center and fold the edges of the dough around it. From the second part of the dough, shape a sheet that you cut into thin strips. Braid the strips and place them around the Easter cake, creating a decorative appearance.

Step 5: Baking the Easter cake
Preheat the oven to 200 degrees Celsius. Brush the Easter cake with the beaten egg mixed with a little milk for a golden and appetizing crust. Bake the Easter cake for about 50 minutes, or until it turns golden and firm to the touch. It is important not to open the oven in the first 30 minutes of baking, to allow the cake to rise evenly.

Step 6: Finishing
After the Easter cake is baked, remove it from the oven and brush it with honey using a brush. This will not only give it a glossy appearance but will also add a sweet aromatic flavor.

Serving and variations
Let the Easter cake cool slightly before cutting it. It can be served plain or alongside a fruit sauce, such as cherry sauce or apricot compote. Nuts or almonds can also be added to the filling for a crunchy texture.

Nutritional benefits
The Easter cake is a good source of protein due to the cheese and eggs, while the raisins add fiber and antioxidants. Additionally, the butter and milk contribute to the essential calcium intake for healthy bones.

Frequently asked questions
- Can I use another type of cheese?
Yes, you can use cottage cheese or ricotta, but the ricotta gives a more traditional taste and better texture.

- Is the Easter cake suitable for vegans?
This recipe is not vegan, but you can experiment with plant-based alternatives for cheese and eggs.

- How can I store the Easter cake?
Store the Easter cake in the refrigerator, covered, for up to 5 days. You can gently reheat it in the oven or microwave.

So, not only will you get a delicious dessert, but you will also bring a piece of Romanian culinary tradition into your home. Enjoy!