Every year, during the winter holidays, we make together at home braided bread, bread, and pies, following the customs we learned from my mother in Ocnita, near Bistrița. This time, I braided the bread myself, and I helped as much as I could with the pies. The ingredients are simple, everything starts from the bread dough, and the variations depend on what we have and how we organize ourselves. In the family, we call them 'coce' or pies – with cabbage or cheese, each with its little differences.
Quick info
Total time: over 12 hours, with overnight rising
Preparation: 30-40 minutes for dough and fillings, divided over time
Rising: overnight (minimum 8-10 hours)
Baking: about 30-40 minutes at 200°C for each batch
Servings: depends on the shape and size of the breads/pies (from 1.2 kg of flour, you get about 4-6 large breads or 2-3 loaves and a few pies)
Difficulty: medium (requires patience and a bit of experience with yeast dough)
Type: traditional holiday recipe, specific to the Bistrița/Ocnita area
Ingredients
Braided bread with dark flour
- 1 kg dark flour
- 200 g white flour
- 1 cube of fresh yeast
- 1 pinch of salt
Cabbage pies ('coce')
- Bread dough (the same as for braided bread)
- 1 medium cabbage
- 1 onion
Cheese pies ('pasca')
- Bread dough (same base)
- Cow cheese or cheese passed through a meat grinder
- Eggs (for the cheese mixture and for brushing)
- 1 small cup of milk
- 2 tablespoons of semolina
Preparation method
1. Basic dough for bread, braided bread, and pies
1. In a large bowl, mix the dark flour with the white flour and a pinch of salt. The dark flour gives the dough a rustic taste, while the white flour helps it rise better.
2. Dissolve the cube of yeast in a little warm water, then incorporate it into the flour mixture.
3. Knead the dough well until it becomes elastic and no longer sticks to your hand. It requires a little patience while kneading.
4. Cover the bowl and let the dough rise overnight in a draft-free place. If you don't have time overnight, leave it for at least 8 hours to develop the taste and structure.
5. In the morning or after rising, knead the dough again to revive it.
2. Braided bread
1. Tear off pieces of dough and shape them into rolls the thickness of a finger.
2. Braid as you know – in two, three, or even four, depending on preference.
3. Place the braided bread on a baking tray lined with paper or greased with a little oil.
4. Brush with beaten egg.
5. Bake in the oven at 200°C until golden brown – about 30-40 minutes. Check towards the end to avoid burning.
3. Cabbage pies ('cabbage coce')
1. For the filling, chop a cabbage and an onion and sauté them together in a pan until they soften and take on some color.
2. Roll out the risen dough into not very thick sheets.
3. Place the cabbage and onion filling on half of the sheet, then cover with the other half or roll it up, as you prefer.
4. Place the pies in the tray.
5. Bake at 200°C for about 30 minutes or until the edges are golden.
4. Cheese pies ('pasca')
1. Mix the cow cheese or cheese passed through a grinder with eggs (about 1-2, depending on the amount), a small cup of milk, and 2 tablespoons of semolina. Mix well to bind.
2. Roll out the dough into a round shape, similar to a pizza.
3. Place the cheese mixture over the dough, without letting the cheese spill over the edges.
4. Beat an egg and brush the cheese on top to brown nicely.
5. Place in the oven at 200°C and bake until the cheese sets and turns golden (about 30 minutes).
Why I make the recipe often
It is a useful recipe when I want something simple, filling, without many complications. I like that I can use the same dough for braided bread, bread, or pies and can adapt the fillings according to what I have at home. They keep well at room temperature, so I can make several at once.
Tips and variations
Tips
- Longer kneading helps the dough rise and come out fluffier, especially when using dark flour.
- If you don't have time to let the dough rise overnight, try at least 2-3 hours in a warm place, but the taste won't be as intense.
- For baking, always check after 25-30 minutes; it depends a lot on the oven.
Substitutions
- If you don't have dark flour, you can use only white flour, but the texture and taste will be different.
- Cow cheese can be replaced with cheese, but it should be passed through a grinder or well crushed.
Variations
- Instead of cabbage, you can fill the pies with boiled and mashed potatoes or sautéed onions.
- For pasca, you can add herbs to the cheese if you want a fresher taste.
Serving ideas
- The braided bread can be cut into thick slices and eaten plain or with butter.
- Cabbage pies are good both warm and cold, for breakfast or a snack.
- Cheese pasca can work as a main dish, but also as a savory dessert.
Frequently asked questions
1. What do I do if I don't have fresh yeast?
You can use dry yeast (equivalent to one cube), but rehydrate it first in warm water.
2. Why is the braided bread left to rise overnight?
Slow rising gives a better taste and makes the dough more elastic and easier to work with.
3. Can I freeze the dough or baked products?
The risen dough does not freeze well, but the baked braided bread or pies can be frozen and maintain their texture.
4. What type of dark flour is recommended?
Use rye flour or coarser whole wheat flour, not very fine flour.
5. Can I make the recipe without eggs?
For the dough and filling, yes, but the braided bread won't have the same color on the surface without the egg wash.
Nutritional values
(Estimation for a slice of braided bread or a medium serving of pie, with classic ingredients)
- Calories: approximately 200-250/serving
- Protein: 6-8 g
- Carbohydrates: 35-40 g
- Fat: 2-4 g
Values vary depending on the type of cheese, the amount of filling, and the size of the servings. Cabbage pies are lower in calories than those with cheese.
Storage and reheating
Braided bread and pies keep for 2-3 days at room temperature, wrapped in a clean towel. They can be reheated for a few minutes in the oven or on the stovetop. In the refrigerator, they last longer but become a bit firmer. Cheese or cabbage pies can also be frozen and then reheated in the oven directly from the freezer. I do not recommend freezing the raw dough.
Quick info
Total time: over 12 hours, with overnight rising
Preparation: 30-40 minutes for dough and fillings, divided over time
Rising: overnight (minimum 8-10 hours)
Baking: about 30-40 minutes at 200°C for each batch
Servings: depends on the shape and size of the breads/pies (from 1.2 kg of flour, you get about 4-6 large breads or 2-3 loaves and a few pies)
Difficulty: medium (requires patience and a bit of experience with yeast dough)
Type: traditional holiday recipe, specific to the Bistrița/Ocnita area
Ingredients
Braided bread with dark flour
- 1 kg dark flour
- 200 g white flour
- 1 cube of fresh yeast
- 1 pinch of salt
Cabbage pies ('coce')
- Bread dough (the same as for braided bread)
- 1 medium cabbage
- 1 onion
Cheese pies ('pasca')
- Bread dough (same base)
- Cow cheese or cheese passed through a meat grinder
- Eggs (for the cheese mixture and for brushing)
- 1 small cup of milk
- 2 tablespoons of semolina
Preparation method
1. Basic dough for bread, braided bread, and pies
1. In a large bowl, mix the dark flour with the white flour and a pinch of salt. The dark flour gives the dough a rustic taste, while the white flour helps it rise better.
2. Dissolve the cube of yeast in a little warm water, then incorporate it into the flour mixture.
3. Knead the dough well until it becomes elastic and no longer sticks to your hand. It requires a little patience while kneading.
4. Cover the bowl and let the dough rise overnight in a draft-free place. If you don't have time overnight, leave it for at least 8 hours to develop the taste and structure.
5. In the morning or after rising, knead the dough again to revive it.
2. Braided bread
1. Tear off pieces of dough and shape them into rolls the thickness of a finger.
2. Braid as you know – in two, three, or even four, depending on preference.
3. Place the braided bread on a baking tray lined with paper or greased with a little oil.
4. Brush with beaten egg.
5. Bake in the oven at 200°C until golden brown – about 30-40 minutes. Check towards the end to avoid burning.
3. Cabbage pies ('cabbage coce')
1. For the filling, chop a cabbage and an onion and sauté them together in a pan until they soften and take on some color.
2. Roll out the risen dough into not very thick sheets.
3. Place the cabbage and onion filling on half of the sheet, then cover with the other half or roll it up, as you prefer.
4. Place the pies in the tray.
5. Bake at 200°C for about 30 minutes or until the edges are golden.
4. Cheese pies ('pasca')
1. Mix the cow cheese or cheese passed through a grinder with eggs (about 1-2, depending on the amount), a small cup of milk, and 2 tablespoons of semolina. Mix well to bind.
2. Roll out the dough into a round shape, similar to a pizza.
3. Place the cheese mixture over the dough, without letting the cheese spill over the edges.
4. Beat an egg and brush the cheese on top to brown nicely.
5. Place in the oven at 200°C and bake until the cheese sets and turns golden (about 30 minutes).
Why I make the recipe often
It is a useful recipe when I want something simple, filling, without many complications. I like that I can use the same dough for braided bread, bread, or pies and can adapt the fillings according to what I have at home. They keep well at room temperature, so I can make several at once.
Tips and variations
Tips
- Longer kneading helps the dough rise and come out fluffier, especially when using dark flour.
- If you don't have time to let the dough rise overnight, try at least 2-3 hours in a warm place, but the taste won't be as intense.
- For baking, always check after 25-30 minutes; it depends a lot on the oven.
Substitutions
- If you don't have dark flour, you can use only white flour, but the texture and taste will be different.
- Cow cheese can be replaced with cheese, but it should be passed through a grinder or well crushed.
Variations
- Instead of cabbage, you can fill the pies with boiled and mashed potatoes or sautéed onions.
- For pasca, you can add herbs to the cheese if you want a fresher taste.
Serving ideas
- The braided bread can be cut into thick slices and eaten plain or with butter.
- Cabbage pies are good both warm and cold, for breakfast or a snack.
- Cheese pasca can work as a main dish, but also as a savory dessert.
Frequently asked questions
1. What do I do if I don't have fresh yeast?
You can use dry yeast (equivalent to one cube), but rehydrate it first in warm water.
2. Why is the braided bread left to rise overnight?
Slow rising gives a better taste and makes the dough more elastic and easier to work with.
3. Can I freeze the dough or baked products?
The risen dough does not freeze well, but the baked braided bread or pies can be frozen and maintain their texture.
4. What type of dark flour is recommended?
Use rye flour or coarser whole wheat flour, not very fine flour.
5. Can I make the recipe without eggs?
For the dough and filling, yes, but the braided bread won't have the same color on the surface without the egg wash.
Nutritional values
(Estimation for a slice of braided bread or a medium serving of pie, with classic ingredients)
- Calories: approximately 200-250/serving
- Protein: 6-8 g
- Carbohydrates: 35-40 g
- Fat: 2-4 g
Values vary depending on the type of cheese, the amount of filling, and the size of the servings. Cabbage pies are lower in calories than those with cheese.
Storage and reheating
Braided bread and pies keep for 2-3 days at room temperature, wrapped in a clean towel. They can be reheated for a few minutes in the oven or on the stovetop. In the refrigerator, they last longer but become a bit firmer. Cheese or cabbage pies can also be frozen and then reheated in the oven directly from the freezer. I do not recommend freezing the raw dough.