Traditional Easter Bread

Cheese Pasca Recipe - A Traditional Delicacy for Holidays

Cheese pasca is more than just a simple dessert; it is a tradition that brings family and friends together around the Easter table. This recipe, inspired by the stories of my mother and aunt, combines old techniques with quality ingredients, resulting in a fluffy and delicious pasca, perfect for celebrating with loved ones. Let's begin this culinary journey!

Preparation Time
- Preparation time: 30 minutes
- Rising time: 1 hour
- Baking time: 40-50 minutes
- Total time: Approximately 2 hours
- Servings: 12 servings

Ingredients

For the dough:
- 400 g flour
- 150 g sugar
- 1 tablespoon butter
- 100 ml milk
- 50 ml sparkling water
- 1 cube of fresh yeast (approximately 25 g)
- 2 eggs
- 3 packets of vanilla sugar
- 2 tablespoons sour cream
- A pinch of salt

For the filling:
- 700 g sweet cheese (cottage cheese is ideal)
- 3 tablespoons sour cream
- Zest of 1 lemon
- 100 g raisins (optional, but recommended for added flavor)
- 1 tablespoon semolina
- 4 eggs
- 150 g powdered sugar
- 2 packets of vanilla sugar

For brushing:
- 2 beaten eggs with 1 tablespoon of sugar
- 4 tablespoons water mixed with 3 tablespoons sugar

Preparing the Dough

1. Preparing the yeast: In a small bowl, dissolve the yeast cube in a little warm milk (about 30 ml) and add a tablespoon of sugar. Let it sit for 10-15 minutes, until it becomes frothy.

2. Preparing the flour: Bring the remaining milk (70 ml) together with the sparkling water to a boil. Once boiling, quickly pour in 200 g of flour and mix vigorously to avoid lumps. Let the mixture cool.

3. Mixing the ingredients: After the flour mixture has cooled, add the prepared yeast. Add the remaining flour, egg yolks, sour cream, and a pinch of salt. Mix until smooth.

4. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt and the remaining sugar until stiff peaks form. Gently fold this foam into the dough mixture to keep the air in the egg whites.

5. Adding the butter: Melt the butter with the vanilla sugar and pour it warm over the dough. Knead the dough until it becomes elastic and bubbles form.

6. Rising the dough: Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour, or until it doubles in volume.

Preparing the Filling

1. Processing the cheese: In a large bowl, place the drained sweet cheese (if it is watery), add the sour cream, lemon zest, semolina, powdered sugar, and vanilla sugar. Mix well until you obtain a homogeneous composition.

2. Adding the eggs and raisins: Incorporate the 4 beaten eggs into the filling, mixing continuously. Finally, add the raisins, mixing gently to avoid crushing them.

Assembling the Pasca

1. Forming the pasca: After the dough has risen, take 1/3 of it and form a large ball, which will be the base of the pasca. Divide the remaining dough into two pieces to create a cross on top of the filling and two rolls for the edge of the pasca.

2. Creating the edge: Roll out the two rolls and braid them. Place the braid around the edge of the mold where you placed the dough.

3. Filling the pasca: Pour the cheese filling into the center of the dough. Form a cross with the remaining dough and place it on top of the filling.

4. Brushing: Beat the two eggs with the sugar and brush the pasca, both on the dough and on the filling. This will give it a golden and shiny crust.

Baking

1. Oven: Preheat the oven to 180°C. Place the pasca in the well-heated oven and bake for 40-50 minutes, or until golden and a toothpick inserted in the center comes out clean.

2. Syrup: While the pasca is baking, prepare a syrup from the 4 tablespoons of water mixed with 3 tablespoons of sugar. Boil until the sugar dissolves. After removing the pasca from the oven, immediately brush it with the warm syrup for added flavor and shine.

Serving and Suggestions

Cheese pasca is served warm or at room temperature, and tradition says it can be enjoyed from Easter until Ascension. It can be accompanied by a glass of sweet wine or a fragrant tea, which complements the sweet flavor of the pasca.

Tips and Variations

- Raisins: If you prefer, you can replace raisins with dried apricots or cranberries for a different note.
- Cheese: Experiment with goat cheese or ricotta for a distinctive flavor.
- Flavoring: Add a teaspoon of vanilla extract to the filling for extra flavor.

Calories and Nutritional Benefits

This pasca contains approximately 300 calories per serving, being a good source of protein and calcium due to the cheese. It also contains carbohydrates from flour and sugar, providing long-lasting energy.

Frequently Asked Questions

- Can the pasca be frozen? Yes, the pasca can be frozen, but it is recommended to do so without brushing it with syrup. Once thawed, you can add syrup to restore its moisture.

- Can I use whole wheat flour? You can replace part of the flour with whole wheat flour for a richer taste, but the texture may be denser.

- How can I improve the appearance of the pasca? You can decorate the pasca with seasonal fruits or a chocolate glaze after it has completely cooled.

This cheese pasca recipe is not just a delicious dessert, but also a wonderful way to keep traditions alive, bringing joy and flavor to every family. Enjoy!