Easter bread with brioche dough

Cozonac dough pasca is a traditional dessert with a rich flavor and fluffy texture that evokes holidays and special moments spent with loved ones. This recipe not only combines simple ingredients but also traditional preparation techniques that have been passed down through generations. In the following lines, I will explain step by step how to prepare a delicious pasca with cozonac dough, providing you with useful information and tricks that will help you achieve a perfect result.

Preparation time: 30 minutes
Rising time: 2 hours
Baking time: 60 minutes
Total: 2 hours and 30 minutes
Number of servings: 12-15 servings

Ingredients

For the starter:
- 600 ml lukewarm milk
- 50 g fresh yeast
- 2 tablespoons of flour
- 1 tablespoon of granulated sugar

For the dough:
- The prepared starter
- 1100 g wheat flour
- 120 g granulated sugar
- 4 egg yolks
- 200 g sour cream or full-fat yogurt
- 150 ml palm oil (or sunflower oil)
- Zest of one orange

For the filling:
- 1450 g fresh cow cheese
- 350 g full-fat yogurt
- 4 eggs
- 50 g semolina
- 100 g flour
- 120 g sugar
- 200 g golden raisins
- 100 g brown raisins
- 1 teaspoon rum essence

For brushing:
- 1 egg yolk mixed with 3 tablespoons of milk

Preparation

Step 1: Prepare the starter
Start by preparing the starter, an essential step for achieving a fluffy dough. Dissolve the yeast in lukewarm milk, add the sugar and the 2 tablespoons of flour. Mix well, then cover the bowl with a clean towel and place it in a warm spot, free of drafts, for 20 minutes. The starter should become frothy, indicating that the yeast is active.

Step 2: Preheat the oven
While the starter is activating, preheat the oven to 180 degrees Celsius. This step is important to ensure even baking of the pasca.

Step 3: Prepare the dough
In a large bowl, beat the egg yolks with 120 g of sugar for 2-3 minutes, until they become lighter in color and increase in volume. Add the sour cream or yogurt, 150 ml of palm oil, and the orange zest, mixing well.

Incorporate the activated starter and mix everything. Gradually sift in the flour, mixing until you obtain a sticky dough. Wet your hands with the remaining palm oil and start kneading the dough for about 15 minutes. The oil will help prevent the dough from sticking to your hands and will provide a finer texture.

Step 4: Let the dough rise
After kneading the dough, cover it with a clean towel and let it rise in a warm place for 1.5 - 2 hours, or until it doubles in volume.

Step 5: Prepare the filling
Meanwhile, prepare the filling. Soak the raisins in warm water for 30 minutes. In a bowl, mix the fresh cow cheese, yogurt, 4 eggs, semolina, flour, 120 g sugar, and rum essence. Use a hand mixer to achieve a smooth composition. Finally, add the drained raisins and mix with a spatula.

Step 6: Shape the pasca
After the dough has risen, divide it into 3 equal parts. Each piece will be divided into 2. Roll out one piece of dough into a disc shape and transfer it to a (24 cm) baking tray lined with parchment paper.

Cut the second piece of dough into 3, then roll each piece and cut again into 3. Braid these strips and place them around the disc in the tray, creating a beautiful decoration.

Add a few tablespoons of the cheese filling in the center, leaving room for it to rise. At the dough joints, you can place a piece of braided dough for a nicer appearance.

Let everything rise for another 20 minutes.

Step 7: Baking
Before placing the pasca in the oven, brush it with the egg yolk and milk mixture. Bake the pasca for about 60 minutes, or until it becomes golden brown. You can check if it’s baked by inserting a toothpick in the center; if it comes out clean, the pasca is ready.

Serving suggestions
Once the pasca has cooled, you can serve it plain or with a drizzle of honey for added sweetness. It is also delicious alongside a cup of warm milk or herbal tea.

Tips and variations
- Filling variations: You can experiment with different types of cheese, such as ricotta or mascarpone. You can also add chocolate or nuts for a different flavor.
- Fresh fruits: You can also add fresh fruits, such as blackberries or raspberries, for a pleasant contrast of flavors.
- Improving texture: If you want a fluffier dough, you can replace some of the flour with whole wheat flour or add a pinch of baking soda.

Nutritional benefits
This pasca is rich in protein due to the cheese and eggs, while the raisins add antioxidants and fiber. Despite the sugar content, a dessert enjoyed in moderation can be part of a balanced diet.

Frequently asked questions
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast. Use about 17 g of dry yeast and follow the same instructions.

2. How can I store the pasca?
The pasca can be stored in the refrigerator for a few days. You can freeze it, but it is recommended to do so without filling to maintain the texture.

3. Can I replace palm oil?
Of course! Sunflower oil or canola oil are excellent alternatives.

Now that you have all the necessary information, you just have to get to work! I wish you much success in the kitchen and delicious moments with your loved ones. Your cozonac dough pasca will surely become a favorite among friends and family!

 Ingredients: for 3 pastries (24, 22 and 20 cm) Starter: 600 ml warm milk 50 g fresh yeast 2 tbsp flour 1 tbsp granulated sugar Dough: starter + 1100 g wheat flour 120 g granulated sugar 4 egg yolks 200 g sour cream/full-fat yogurt 150 ml palm oil zest of one orange Filling: 1450 g fresh cow cheese 350 g full-fat yogurt 4 eggs 50 g semolina 100 g flour 120 g sugar 200 g golden raisins 100 g brown raisins 1 tsp rum essence For brushing: 1 egg yolk mixed with 3 tbsp milk