In a large bowl, start by adding high-quality flour, which will form the base of this delicious recipe. It is essential to use white wheat flour for a fine and airy texture. Next, crack two fresh eggs from free-range hens, which will give the dough an intense yellow hue, providing not only an attractive appearance but also a perfect taste.
Over the eggs, pour in the cup of oil, preferably sunflower or olive oil, which will add extra flavor and help the dough become tender. Then, grate the zest of a fresh lemon; the intense and slightly acidic aroma will bring a pleasant contrast to the sweetness of the sugar. Add the sugar, which will sweeten the pasca and contribute to its caramelization during baking.
In a separate container, heat a little milk, being careful not to make it too hot, and dissolve the yeast in it. This step is crucial, as the activated yeast will allow the dough to rise beautifully, giving it a fluffy texture. Once the yeast has dissolved, pour the milk and yeast mixture into the bowl, gradually adding warm water without overdoing it. If you feel the dough is getting too stiff, add water, but avoid milk, as it may weigh down the dough.
After mixing all the ingredients, knead the dough for about 10 minutes until it becomes elastic and homogeneous. Cover the bowl with a clean cloth and let it rise in a warm place, away from drafts, for about an hour or until it doubles in volume.
Once the dough has risen, divide it into two equal parts, each portion meant to become a pasca. Shape each piece into round forms, and then unleash your creativity by decorating the surface with various patterns using leftover dough. Brush each pasca with a beaten egg to achieve a golden and shiny crust.
After you finish decorating, let the pascas rise for another 30 minutes, so they become even fluffier. Finally, preheat the oven to medium temperature and place the pasca forms inside. Bake for 30-40 minutes or until the pasca turns golden and when you gently tap the bottom of the form, you hear a hollow sound. Let them cool slightly before enjoying them with your loved ones. This pasca will surely be the star of the meal!
Over the eggs, pour in the cup of oil, preferably sunflower or olive oil, which will add extra flavor and help the dough become tender. Then, grate the zest of a fresh lemon; the intense and slightly acidic aroma will bring a pleasant contrast to the sweetness of the sugar. Add the sugar, which will sweeten the pasca and contribute to its caramelization during baking.
In a separate container, heat a little milk, being careful not to make it too hot, and dissolve the yeast in it. This step is crucial, as the activated yeast will allow the dough to rise beautifully, giving it a fluffy texture. Once the yeast has dissolved, pour the milk and yeast mixture into the bowl, gradually adding warm water without overdoing it. If you feel the dough is getting too stiff, add water, but avoid milk, as it may weigh down the dough.
After mixing all the ingredients, knead the dough for about 10 minutes until it becomes elastic and homogeneous. Cover the bowl with a clean cloth and let it rise in a warm place, away from drafts, for about an hour or until it doubles in volume.
Once the dough has risen, divide it into two equal parts, each portion meant to become a pasca. Shape each piece into round forms, and then unleash your creativity by decorating the surface with various patterns using leftover dough. Brush each pasca with a beaten egg to achieve a golden and shiny crust.
After you finish decorating, let the pascas rise for another 30 minutes, so they become even fluffier. Finally, preheat the oven to medium temperature and place the pasca forms inside. Bake for 30-40 minutes or until the pasca turns golden and when you gently tap the bottom of the form, you hear a hollow sound. Let them cool slightly before enjoying them with your loved ones. This pasca will surely be the star of the meal!
Ingredients
- 1 kg of flour; - 3 eggs; - a cube of yeast; - a cup of milk; - a cup of water; - a small cup of oil; - the peel of a lemon; - 200 g of sugar.