Easter bread and sweet bread for diabetics

Cozonac and Pasca for Diabetics: A Delicacy for the Whole Family

Cozonac and pasca are two traditional delights that are essential on the holiday table. Although they are often associated with a high sugar content, this special recipe, adapted for people with diabetes, brings joy to all family members without compromising health. By using fructose instead of sugar, you will achieve a fluffy texture and a delicious taste, perfect for enjoying in moderation. Let’s begin our culinary journey!

Preparation and Cooking Time
- Preparation Time: 30 minutes
- Baking Time: 60-75 minutes
- Total Time: Approximately 2 hours and 30 minutes
- Number of Servings: 12 servings

Ingredients

For the Dough:
- 750 g sifted flour
- 250 ml milk
- 30 g fresh yeast (approximately 3/4 cube)
- 300 g fructose (or sugar)
- 3 eggs + 2 yolks
- 150 g margarine for baking
- 1/4 teaspoon salt
- Rum essence
- Vanilla essence
- Grated zest of one medium lemon

For the Cozonac Filling:
- 150-200 g walnut kernels
- 2 egg whites
- 50 g fructose (or sugar)
- 100 g raisins

For Brushing the Dough:
- 1 yolk
- 3 tablespoons milk

For the Pasca Filling:
- 500 g cottage cheese
- 2 eggs
- 1 fine yogurt (150 g)
- 2 tablespoons semolina
- 1/4 teaspoon salt
- 5 tablespoons of fructose (approximately 50 g) or sugar
- 100 g raisins
- Vanilla essence or 2 packets of vanilla sugar
- Grated zest of 1/2 lemon

Step by Step

1. Preparing the Starter
Start by preparing the starter. In a small container, bring 100 ml of the milk to a boil. Turn off the heat and mix well with 3 tablespoons of flour. This step helps to activate the yeast.

2. Activating the Yeast
In a separate bowl, mix the yeast with a tablespoon of fructose until you achieve a liquid consistency. Incorporate this mixture into the flour that has been heated with milk. Cover with plastic wrap and let it rise in a warm place until it increases in volume by 2-3 times.

3. Preparing the Dough
Sift the flour into a large bowl. Melt the margarine in the microwave (about 30 seconds) and let it cool slightly. In another bowl, beat 3 eggs and 2 yolks with the remaining fructose for one minute. Add to the bread machine in the following order: the remaining milk, salt, melted margarine, beaten eggs, essences, and lemon zest. Make a well in the flour and add the starter.

4. Kneading the Dough
Set the bread machine to the kneading and rising program, which lasts about 1 hour and 50 minutes. During this time, prepare the filling for the cozonac.

5. Preparing the Filling
Wash the raisins and soak them in water. In a small tray, roast the walnut kernels on parchment paper for 8 minutes in the preheated oven. Let cool, then grind the walnuts. Beat the egg whites with fructose until frothy, then add the ground walnuts and drained raisins.

6. Forming the Cozonac
Once the dough has risen, sprinkle a little flour on the work surface. Divide the dough into two parts: one for cozonac and one for pasca. Split the part for cozonac into two and roll each piece out. Fill them with the walnut filling and roll them like two roulades. Braid the two rolls and place them in a greased cozonac mold.

7. Final Rising
Cover the cozonac with plastic wrap and let it rise in a warm place, near the stove, while preheating the oven.

8. Preparing the Pasca Filling
In a bowl, mix the cottage cheese, eggs, yogurt, semolina, salt, fructose, and essences. Finally, add the raisins and mix gently.

9. Forming the Pasca
Roll out the second half of the dough and place it in an oval dish, forming its walls. Cover with plastic wrap and let it rise.

10. Preparing for Baking
After the cozonac and pasca have risen, brush the cozonac with beaten yolk mixed with milk and decorate it with walnut kernels. Adjust the filling for the pasca and cover with aluminum foil.

11. Baking
Place the molds in the preheated oven at medium heat for 60-75 minutes. Check the baking of the cozonac and, if necessary, remove the foil from the pasca in the last 10 minutes to brown it.

Practical Tips
- Ensure that all ingredients are at room temperature to achieve a uniform and well-risen dough.
- Use a silicone mat to work the dough without it sticking to the surface.
- Cozonac and pasca can be served warm or cold, alongside herbal tea or a semi-dry white wine for an unforgettable culinary experience.

Calories and Nutritional Benefits
This cozonac and pasca recipe has a lower caloric content due to the use of fructose, which has a lower glycemic index compared to regular sugar. These dishes are rich in protein and calcium due to the cottage cheese and eggs, providing a nutritious breakfast or dessert.

Frequently Asked Questions
- Can I use sugar instead of fructose? Yes, the recipe can be adapted, keeping the same quantities.
- How much can I consume if I have diabetes? Consume in moderation, considering that the dish contains carbohydrates from flour and fruits.
- Can they be stored? Yes, cozonac and pasca can be stored in the refrigerator for a few days.

Personalized Version
If you want a touch of originality, add a few drops of orange essence to the pasca filling or to the cozonac dough for a unique flavor.

Now that you have gone through all the steps, get ready to enjoy these traditional delicacies, adapted for a healthy diet, that will bring joy to every corner of your home. Enjoy your meal!

 Ingredients: All ingredients must be at room temperature. For the dough: 750 g sifted flour, 250 ml milk, 30 g regular yeast (3/4 cube), 300 g fructose (or sugar), 3 eggs + 2 yolks, 150 g margarine for baking, 1/4 teaspoon salt, rum essence, vanilla essence, grated zest of one medium lemon. For the filling of the cozonac: 150-200 g of unshelled walnuts, 2 egg whites, 50 g fructose (or sugar), 100 g raisins. For brushing the dough: 1 yolk, 3 tablespoons milk. For the filling of the pasca: 500 g cottage cheese, 2 eggs, 1 fine yogurt (150 g), 2 tablespoons semolina, 1/4 teaspoon salt, 5 heaping tablespoons of fructose (approx. 50 g) or sugar, 100 g raisins, vanilla essence or 2 packets of vanilla sugar if not making the recipe for diabetics, grated zest of 1/2 lemon.