Best 2 Pasca Romanian Easter Bread Recipes
In the realm of Easter traditions, few confections hold a more sacred place than Pasca, the Romanian bread of resurrection. This culinary masterpiece is a testament to the country's rich heritage and culinary artistry. Pasca's origins are deeply rooted in ancient rituals, symbolizing rebirth, renewal, and the triumph of life over darkness. With its intricate designs, soft, pillowy texture, and symphony of flavors, Pasca is a centerpiece of Romanian Easter feasts, gracing tables across the nation.
The preparation of Pasca is a labor of love, a testament to the dedication and skill of Romanian bakers. The recipes vary from region to region, each boasting unique nuances and cherished family traditions. Some recipes incorporate sweet dough, while others embrace a savory approach. Regardless of the variations, the essence of Pasca remains the same: a symbol of hope, joy, and the enduring spirit of the Romanian people.
This article presents a collection of authentic Pasca recipes, each offering a glimpse into the diverse culinary traditions of Romania. From the classic sweet Pasca with its delicate crumb and subtle sweetness to the savory Pasca filled with cheese and herbs, these recipes capture the essence of this beloved Easter bread.
In the Sweet Pasca recipe, you'll discover the secrets of creating a tender, fluffy dough, enriched with eggs, butter, and milk. The intricate braiding and decorative egg topping add an element of artistry to this traditional delight.
The Savory Pasca recipe introduces a delightful twist on the classic, featuring a savory dough filled with a flavorful combination of cheese, herbs, and spices. This savory version is a perfect accompaniment to hearty Easter meals.
For those seeking a gluten-free alternative, the Gluten-Free Pasca recipe provides a delicious and inclusive option. This recipe utilizes a blend of almond flour, tapioca flour, and coconut flour to create a delectable gluten-free dough that maintains the essence of Pasca.
Lastly, the Vegan Pasca recipe caters to those with plant-based dietary preferences. This recipe showcases the versatility of Pasca, using a combination of plant-based milks, flours, and natural sweeteners to create a rich and satisfying vegan version of this Romanian Easter bread.
PASCA - ROMANIAN EASTER BREAD
Pasca (sometimes called paska or Easter Bread) is a traditional eastern Europe yeast bread that is soft and sweet. In Romania this bread is special because it has cheese cake center. My Romanian friend first made it for me with just the cheese cake middle with no bread, and it was wonderful, but I wanted to try this more traditional style with a braided bread circle.
Provided by HeathersCookin
Categories Cheesecake
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Make the Bread Dough:.
- In a mixing bowl add 1 cup flour, 1 cup warm milk, and 2 tsp of dry yeast and stir to combine. Sprinkle 1/2 cup flour on top and let sit for 10-15 minutes until the mixture increases in volume and the flour on top is cracked looking.
- To the same bowl, add melted butter, oil, egg, sugar, vanilla extract, and salt, and mix until well combined.
- Slowly add the remaining 3 cups of flour while continuing to mix, adding only enough for the dough to clear the sides of the bowl, no more. Adding too much flour will cause the dough to be dry.
- Knead the dough until it is smooth and elastic. If kneading by hand, use only enough flour to keep dough from sticking to hands and surface, being careful not to add too much.
- Place the dough into a lightly oiled bowl, cover, and leave to rise until doubled in volume, about 2 hours. I like to let dough rise in a closed (off) oven.
- Divide the dough into 4 sections.
- Roll one piece into a 10-inch circle and place it in the bottom of a well-buttered 10 inch springform pan.
- Shape the remaining pieces into thin ropes about 2.5 feet long and braid them together.
- Place the braided pieces in the springform pan, braiding the ends together to form a sealed circle.
- Cover and let rise for another 40 minutes.
- Make the Cheese Filling:.
- When is the dough has risen, preheat the oven to 375F and make the cheese filling.
- In a new mixing bowl, whisk together the cheese, eggs, sugar, raisins, vanilla extract, and lemon zest.
- Assemble and Bake:.
- Beat egg with water, and brush the braid with the egg wash.
- Pour the cheese filling into the middle of the braided circle.
- Bake for 15 minute sat 375°F.
- Without opening the oven door, lower the oven temperature to 325F and bake for 45 more minutes or until the crust is deep brown.
- Turn off the oven and crack open the oven door a little bit. Allow the bread to cool slowly inside the oven.
- Slice and enjoy with a hot cup of tea!
PASKA EASTER BREAD
Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments.
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 342 calories, Fat 6g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 380mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
Tips:
- To get that perfect golden-brown crust, brush the tops of your Pasca with a mixture of egg yolk and water before baking.
- Don't skip the step of letting your Pasca rise twice. This allows the dough to develop flavor and a light, fluffy texture.
- If you're using fresh yeast, make sure to activate it in warm water before adding it to the dough.
- To check if your Pasca is done baking, insert a toothpick into the center. It should come out clean.
- Pasca can be stored at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Pasca is a delicious and festive bread that is perfect for Easter celebrations. With its rich, sweet dough and colorful eggs, it is a centerpiece of the Romanian holiday table. Whether you are a seasoned baker or a beginner, I encourage you to give this recipe a try. With a little patience and care, you can create a beautiful and delicious Pasca that your family and friends will love.
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