Easter bread

Name: Easter bread - Letitia B.
Ingredients: Dough: 500 g flour; 1 packet of dry yeast; 3 eggs; 200 ml milk; 100 g sugar; 100 ml oil; salt; grated zest of one lemon. Filling: 750 g sweet cow cheese; 100 g butter; 5 eggs; 100 ml sour cream; 100 g flour; 200 g sugar; 120 g raisins; 4 essences of rum; 4 essences of vanilla; semolina (50 g); 5 tablespoons milk; grated zest of one lemon; one egg yolk and 2 tablespoons of milk for brushing the pasca.

Dessert - Easter bread by Letitia B. - Recipia

Cheese pasca is a traditional dessert, often associated with Easter celebrations. It symbolizes joy and a return to traditions, and its delicious aroma and creamy texture make it a beloved dish for everyone. This recipe will guide you step by step to achieve a perfect pasca that will impress both family and guests. Preparation time: 30 minutes Rising time: 1 hour Baking time: 1 hour and 30 minutes Total time: 2 hours Number of servings: 12 Ingredients for the dough: - 500 g flour - 1 packet of dry yeast (about 7 g) - 3 eggs - 200 ml lukewarm milk - 100 g sugar - 100 ml oil - a pinch of salt - grated zest of one lemon Ingredients for the filling: - 750 g sweet cottage cheese - 100 g butter (at room temperature) - 5 eggs - 100 ml sour cream - 100 g flour - 200 g sugar - 120 g raisins - 4 essences of rum - 4 essences of vanilla - 50 g semolina - 5 tablespoons of milk (for soaking the raisins) - grated zest of one lemon - 1 egg yolk and 2 tablespoons of milk (for brushing the pasca) Preparation: 1. Preparing the starter: In a small bowl, combine 1 packet of dry yeast with 1 tablespoon of sugar and 200 ml of lukewarm milk. Mix gently and let it rise for 20 minutes until a foam forms on the surface. This is when the yeast becomes active and will help the dough rise. 2. Preparing the dough: In a large bowl, put the 500 g of flour and make a well in the center. Add the risen starter, eggs, a pinch of salt, 100 ml of oil, 100 g of sugar, and the grated lemon zest. Knead the dough for about 10-15 minutes until you obtain an elastic and smooth mixture. If the dough is too sticky, you can add a little flour, but be careful not to overdo it. 3. Let the dough rise: Cover the bowl with a clean towel and let the dough rise in a warm place for 40 minutes or until it doubles in size. This is an important step, as well-risen dough will have an airy texture. 4. Preparing the raisins: In a small bowl, soak 120 g of raisins in 5 tablespoons of milk and 2 essences of rum. They will absorb the flavors and become soft, adding a pleasant texture to the filling. 5. Preparing the filling: In another bowl, combine the sweet cottage cheese with 100 g of butter at room temperature. Add 5 eggs, 100 ml of sour cream, 100 g of flour, 200 g of sugar, the rum and vanilla essences, the grated lemon zest, and the drained raisins. Mix all the ingredients well until you obtain a homogeneous mixture. It is essential that the cheese is well crumbled so that the filling is creamy. 6. Forming the pasca: After the dough has risen, sprinkle a little flour on the work surface and knead it gently. Then, place the dough in a springform pan greased with oil and lined with semolina, keeping a small portion of dough to create the cross on top. Roll out the dough along the edges of the pan, ensuring it is even. 7. Adding the filling: Sprinkle semolina on the dough, then pour the cheese filling into the pan. This will help absorb excess moisture and keep the pasca firm. 8. Decorating: Use the reserved portion of dough to shape a cross or other decorative forms on top of the filling. This not only looks beautiful but also symbolizes tradition. 9. Brushing the pasca: Mix 1 egg yolk with 2 tablespoons of milk and brush the pasca before placing it in the oven. This step will give it a golden color and an appetizing appearance. 10. Baking: Preheat the oven to 180°C. Bake the pasca for 50 minutes. Then, cover it with aluminum foil and reduce the temperature to 160°C, leaving it in the oven for another 30-40 minutes. Check if it is baked by inserting a toothpick in the center; if it comes out clean, the pasca is ready! 11. Cooling and serving: After the pasca is baked, let it cool in the pan for 15 minutes, then carefully remove it and let it cool completely on a wire rack. Serving suggestions: Cheese pasca can be served plain or with a dollop of sour cream on top. An excellent combination is to pair it with a sweet wine or fragrant tea. Nutritional information: Pasca contains protein from cheese and eggs, carbohydrates from flour and sugar, and fats from butter and oil, providing a balance between energy and nutrients. It is a calorie-rich dessert but delicious, ideal for special occasions. Frequently asked questions: - Can I use a different type of cheese? Yes, you can opt for cottage cheese or ricotta, but make sure they have a similar consistency. - How do I store the pasca? The pasca can be stored in the refrigerator for 3-4 days, but it is recommended to consume it fresh. - Can I use other fruits in the filling? Certainly! You can add sour cherries or dried apricots for a different flavor. This cheese pasca recipe will not only delight your taste buds but also bring a touch of tradition to your home. I encourage you to try it and enjoy every step of the preparation!

Easter bread

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