Pasca is a traditional Romanian Easter bread that is typically made during Holy Week and served on Easter Sunday. It is a rich, sweet bread that is filled with a mixture of cheese, eggs, and raisins. The bread is usually round in shape and is often decorated with a cross. Pasca is a beloved Easter tradition in Romania, and it is often shared with family and friends during Easter celebrations. It is a symbol of the resurrection of Christ and the joy of new beginnings.
0:00 – Introduction
0:52 – Prepare the dough
2:25 – Divide the dough
3:13 – Prepare the base
3:53 – Prepare the braids
4:58 – Prepare the cross
5:37 – Prepare the cheese filling
7:21 – Baking time
7:24 – Enjoy Pasca
Ingredient
Makes 14 servings
for powder
1 teaspoon (5g) active dry yeast (or 15g fresh yeast)
1 teaspoon (5g) sugar, to activate yeast
1/3 cup (80ml) warm milk, to dissolve the yeast
2 cups (340g) all-purpose flour
1/3 cup (70g) sugar
1/2 teaspoon (3g) salt
Lemon peel of a lemon
1/2 cup (120ml) warm milk
1 egg, beaten
1 teaspoon (5g) vanilla extract
1/4 cup (56g) butter, melted
To make cheese filling
12 oz (350g) farmer, ricotta or cream cheese
1/4 cup (60g) sour cream
1/2 cup (100g) sugar
3 eggs
1/4 teaspoon (1g) salt
1 teaspoon (5g) vanilla extract
Lemon peel of a lemon
2 oz (60g) raisins or cranberries
2 tablespoons (20g) semolina or flour
to brush teeth
1 egg, beaten
