Shortcrust pastry, Moldovan for Easter bread and pasca

Cozonac and Pasca with Tender Dough – A Delight from Our Tradition

Cozonac and pasca are two of the most beloved traditional dishes, often found on festive tables, filled with unforgettable memories and flavors. This tender dough is the perfect base for creating these delights, and today I will guide you step by step to achieve a perfect result, full of aroma and texture.

Preparation time: 30 minutes
Rising time: 4 hours
Baking time: 45 minutes
Total time: 4 hours and 30 minutes
Number of servings: 2 cozonaci or 1 pasca

Essential ingredients for two cozonaci:
- 1 kg of sifted flour
- 50 g of fresh yeast
- 1 large glass of milk (approximately 250 ml)
- 250 g of oil
- 50 g of melted butter
- 8 eggs (6 yolks and 2 whites)
- 300 g of sugar
- 2 tablespoons of rum
- 2 tablespoons of sour cream
- 1 teaspoon of salt
- 1 teaspoon of vanilla
- Grated zest of one lemon
- 100 g of raisins (or to taste)
- 1 egg for brushing
- Sugar for sprinkling or poppy seeds (optional)

The History of Cozonac and Pasca

Cozonac and pasca are symbols of hospitality and culinary tradition, prepared through generations, often associated with religious holidays or special events. Each family has its secret recipe, and while the ingredients may vary, the love and passion for cooking remain constant.

Preparing the Dough

Step 1: The Starter
Start by preparing the starter. In a bowl, take some of the flour and add 3/4 glass of boiling milk. Mix well until the mixture cools down. Then, dissolve the yeast in the remaining milk, which should be slightly warm. Add the yeast to the flour and milk mixture and mix well. Cover the bowl with a clean towel and let it rise for about 30-40 minutes, until the starter becomes frothy.

Step 2: Preparing the Mixture
While the starter is rising, prepare the yolks. Beat the 6 yolks with sugar and salt on the edge of the stove, mixing until the sugar melts. This technique helps develop flavors without overheating the mixture. Then add the 2 tablespoons of oil, rum, sour cream, vanilla, raisins, and lemon zest. Mix well to combine the ingredients.

Step 3: Combining the Ingredients
After the starter has risen, add the yolk mixture and incorporate the beaten egg whites, mixing gently. Then, gradually add the rest of the flour, mixing with a spatula. Finally, start kneading, which should last about 30 minutes or until the dough no longer sticks to your hands. It is important to be patient at this stage, as a well-kneaded dough will have a light and fluffy texture.

Step 4: Adding the Fat
While kneading, incorporate the oil mixed with the melted butter. This will add extra flavor and contribute to the tenderness of the dough. After you finish kneading, smooth the dough and cover it with a damp towel. Let it rise in a warm place for about 4 hours, until it doubles in volume.

Shaping the Cozonac

Step 5: Preparing the Pans
After the dough has risen, prepare the pans for the cozonaci. Grease them well with butter or oil to prevent sticking.

Step 6: Shaping the Dough
Divide the dough into suitable pieces, which will fill the pans a little over halfway. Work on a greased surface. Roll each piece of dough to the length of the pan, grease with butter or oil, and roll it up. You can choose to braid the rolls in 2 or 3, depending on your preference. Fillings can vary: Turkish delight, nuts, raisins, cocoa, or poppy seeds are just a few options.

Step 7: Rising in the Pan
After shaping the cozonaci, place them in the prepared pans and let them rise for 30 minutes, until they double in volume again. This step is essential for achieving a fluffy texture.

Baking the Cozonac

Step 8: Baking
Preheat the oven to 180°C. The cozonaci are baked at first at a low heat for 15 minutes, then at a moderate heat for another 30 minutes. Check them frequently; do not leave the cozonaci in the oven for more than 45 minutes, as they may burn. A classic method to check if they are done is to insert a toothpick in the middle; if it comes out clean, the cozonaci are ready.

Serving and Variations

The cozonac is served warm, but it is just as delicious the next day. You can sprinkle powdered sugar on top or serve it alongside a glass of milk or mulled wine, depending on your preferences.

If you want to prepare pasca, use the same dough, but roll it out into a round shape, lining the walls with dough, then fill with a mixture of cottage cheese, yolks, sour cream, raisins, and semolina. Cover with a sheet of dough and bake just like the cozonac.

Frequently Asked Questions

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but you need to adjust the amount – approximately 17 g of dry yeast is equivalent to 50 g of fresh yeast.

2. How can I keep the cozonac fresh longer?
I recommend keeping it in a paper bag or an airtight container. Avoid keeping it in the fridge, as it may dry out.

3. What fillings can I use for cozonac?
In addition to those mentioned, you can experiment with chocolate, apple, or even combinations of dried fruits.

Nutritional Benefits
Cozonac and pasca contain nutritious ingredients such as eggs, which are a good source of protein, and flour, which provides carbohydrates necessary for energy. However, they should be consumed in moderation as they are high in calories.

Calories
A serving of cozonac (approximately 100 g) contains about 350-400 calories, depending on the filling.

Now that you have all the necessary information, all that’s left is to gather the ingredients and enjoy the cooking process! Gather the family around the table and savor these traditional delights together!