Easter bread

Sweet cheese pasca is a traditional delicacy often encountered during holidays, but its wonderful taste makes it an excellent choice year-round. This pasca recipe combines the fluffy texture of the dough with a rich sweet cheese filling, offering a dessert that not only delights the taste buds but also enriches festive meals. With a little patience and love, you can bring a perfect pasca to your table.

Preparation time: 1 hour
Rising time: 1 hour and 20 minutes
Baking time: 1 hour and 30 minutes
Number of servings: 12

Ingredients for the dough:
- 500 g flour
- 1 packet of dry yeast
- 3 eggs
- 200 ml lukewarm milk
- 100 g sugar
- 100 ml oil
- 1 pinch of salt
- Grated zest of one lemon

Ingredients for the 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 drops of rum essence
- 4 drops of vanilla essence
- 50 g semolina (for greasing the pan)
- 5 tablespoons milk
- Grated zest of one lemon
- 1 egg yolk and 2 tablespoons of milk for brushing the pasca

Step-by-step preparation:

1. Preparing the leaven: In a small bowl, mix the dry yeast with a tablespoon of sugar and 100 ml of lukewarm milk. Let the mixture rise for 20 minutes until it becomes frothy. This is when the yeast will activate its rising power.

2. Preparing the dough: In a large bowl, sift the flour and make a well in the center. Add the risen leaven, then the eggs, a pinch of salt, the remaining milk (100 ml), the oil, the sugar, and the grated lemon zest. Mix the ingredients with a spatula or by hand until you obtain a homogeneous mixture.

3. Kneading the dough: Knead the dough for about 10 minutes until it becomes elastic and smooth. This is an important step, as kneading helps develop gluten, which will make the pasca fluffy.

4. First rising: Cover the bowl with a clean towel and let the dough rise in a warm place for 40 minutes, or until it doubles in volume. If it's a cooler day, you can let it rise near a heater.

5. Preparing the filling: In another bowl, mix the sweet cow cheese with the melted butter, 5 eggs, sour cream, flour, sugar, raisins, rum and vanilla essences, and lemon zest. Mix well until you obtain a homogeneous mixture. If you prefer, you can use a mixer to achieve a finer texture.

6. Forming the pasca: After the dough has risen, sprinkle a little flour on the work surface and knead the dough again lightly, then spread it with your hands on the bottom and sides of a detachable edge pan, greased with oil and lined with semolina. This will prevent the pasca from sticking to the pan and will add a pleasant texture.

7. Adding the filling: Pour the cheese filling into the prepared pan, making sure to level it evenly. Reserve a little dough to form a cross on top.

8. Shaping the cross: From the remaining dough, form a cross and place it on top of the filling. This detail not only provides a traditional look but also helps ventilate the filling during baking.

9. Brushing the pasca: Mix the egg yolk with the two tablespoons of milk and carefully brush the entire surface of the pasca. This will help achieve a golden and appetizing crust.

10. Baking: Preheat the oven to 180°C. Bake the pasca for at least 50 minutes, then cover with aluminum foil to prevent burning and reduce the temperature to 160°C. Continue baking for another 30-40 minutes, or until well browned and a toothpick inserted in the middle comes out clean.

11. Cooling: After the pasca is baked, remove it from the oven and let it cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

12. Serving: The pasca is served cold or at room temperature, cut into slices. You can decorate it with powdered sugar or chocolate glaze for an extra touch of flavor. It is delicious alongside a fragrant tea or fresh coffee.

Useful tips:
- Use quality cheese, preferably fresh sweet cow cheese, for a richer taste.
- If you want a less sweet version, you can reduce the amount of sugar in the filling.
- Add chocolate or candied fruits to the filling for a distinctive note.
- The pasca keeps well in the fridge for a few days, and the taste gets even better the next day.

Calories and nutritional benefits:
Each serving of pasca contains approximately 350-400 calories, depending on the ingredients used. It is a good source of protein due to the cheese and eggs, and the fats from the butter and oil contribute to its rich texture. When consumed in moderation, pasca can be integrated into a balanced diet.

Frequently asked questions:
1. Can I use fresh yeast instead of dry yeast?
Yes, you can use fresh yeast, but be careful to adjust the amount (about 20 g of fresh yeast for one packet of dry yeast).

2. How can I tell if the pasca is fully baked?
You can check with a toothpick; if it comes out clean from the middle of the pasca, it is ready.

3. Can I freeze the pasca?
Yes, the pasca can be frozen. Make sure it is completely cooled, then you can wrap it well in plastic wrap or a freezer bag.

This sweet cheese pasca recipe is more than just a simple dessert; it is a symbol of tradition and the joy of being together with loved ones. Whether you prepare it for a holiday or simply to indulge yourself, each slice will bring a smile to the faces of those who enjoy it. Enjoy your meal!

 Ingredients: Dough: 500 g flour, 1 packet dry yeast, 3 eggs, 200 ml milk, 100 g sugar, 100 ml oil, 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 rum essences, 4 vanilla essences, semolina (50 g), 5 tablespoons milk, grated zest of one lemon, one egg yolk and 2 tablespoons of milk for brushing the pasca.