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Romanian Easter bread – Pasca

March 28, 2013 by Roxana 36 Comments

Pasca – Romanian Easter Bread. Sweet, soft, enriched yeast bread baked in a springform with a cheese filling inside

Pasca - Romanian Easter Bread from Roxanashomebaking.com Sweet, soft, enriched yeast bread baked in a springform with a cheese filling inside

Pasca – Romanian Easter Bread – sweet, soft, enriched yeast bread baked in a springform with a cheese filling inside

After 7 weeks of fasting (abstinence from any kind of food derived from animals)  with Good Friday being the absolute fast (we’re not allowed to eat or drink anything the entire day) comes Easter, one of the two most celebrated Greek Orthodox religious holidays. The other one is Christmas.

My Grandma is a very religious person. She follows every single tradition. She would dye the eggs on Thursday, get ready for the absolute fast and day long service on good Friday and make most of the meals and sometimes even bake the bread on Saturday.

Sunday morning we’re get up very early, put on the clothes specially bought for Easter, wash out face with cold water from a basin in which my grandma placed a couple of red eggs, to make our cheeks red, according to the tradition, and get ready for the Sunday service followed by almsgiving.

Pasca - Romanian Easter Bread from Roxanashomebaking.com Sweet, soft, enriched yeast bread baked in a springform with a cheese filling inside

“Christ is Risen” and “Truly, He is Risen” are the most said and heard words during Easter day. It’s the greeting and the prayer before meal time.

Meal time it’s always a feast on Easter day. From simple appetizers, soup, main dishes to desserts.

In some parts of the country a simple Easter bread is made. It other parts “pasca” it’s the Easter bread.

Pasca it’s a sweet, soft, yeast braided bread baked in a 10 inch springform filled with a cheese mixture. Like a cheesecake in a bread.

It took me some practice to get it right but I’m very happy with the results, the only thing I would change is using maybe ricotta or cream cheese instead of farmer’s cheese, for a creamier, smooth filling. Other than that, it’s my favorite part of the Easter menu.

Pasca - Romanian Easter Bread from Roxanashomebaking.com Sweet, soft, enriched yeast bread baked in a springform with a cheese filling inside

 

Romanian Easter bread – Pasca

Yields One round Pasca

Pasca - Romanian Easter Bread - sweet, soft, enriched yeast bread baked in a springform with a cheese filling inside.

30 minPrep Time

1 hrCook Time

5 hrTotal Time

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Ingredients

    Bread dough
  • 1 cup (120 grams) bread flour (I used Pillsbury)
  • 1 cup lukewarm milk
  • 2 tsp dry yeast (i used Red Star)
  • 1/2 cup (60 grams) bread flour
  • 1/4 cup (56 grams) melted butter
  • 1 egg
  • 1/2 cup (100 garms) sugar
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 3 cups (360 grams) bread flour
  • 1/4 cup grapeseed oil (you could use vegetable oil as well)
  • 1 tbsp of milk, if needed
  • Cheese filling
  • 1 cup ricotta/cream cheese/farmers cheese
  • 2 eggs
  • 1/3 cup powder sugar
  • few drops of vanilla extract/lemon extract/rum extract - whatever you prefer
  • lemon zest (optional)
  • 1/2 cup raisins
  • 2 tbsp honey + few drops of milk for brushing

Instructions

  1. In a mixing bowl add 1 cup of flour, 1 cup of lukewarm milk and 2 tsp of dry yeast. Stir to combine. Sprinkle 1/2 cup of flour on top and leave at room temperature for 10-15 minutes until the mixture increases in volume and the flour on top is cracked.
  2. With the dough hook on, add the melted butter, egg, sugar, vanilla extract, salt and slowly start adding the remaining 3 cups of flour until it's all incorporated.
  3. With the mixer on low speed, keep mixing, slowly pouring the 1/4 cup of oil.
  4. When all the oil is added the dough should be smooth and elastic.
  5. I made it several times to make sure I got it right and one time it felt a little "dry" so I added few more drops of milk until it became soft and elastic.
  6. Place the dough in a buttered bowl, cover with plastic wrap and leave at room temperature until doubled in volume. Should be around 2 hours.
  7. When the dough is risen, divide the dough in 4.
  8. Take one piece and roll it out in a 10 inch circle. Place it on the bottom of a well buttered 10 inch springform.
  9. The remaining three pieces shape them in thing ropes, about 3 feet long each.
  10. Braid them and gently place them in the springform pan, braiding the ends together to form a sealed circle.
  11. Cover and let rise for another 40 minutes.
  12. In the meantime heat the oven to 375F and make the cheese filling.
  13. In a mixing bowl add the cheese, eggs, sugar, raisins, vanilla exact and lemon zest if using. Stir to combine.
  14. Pour the cheese filling in the middle of the braided circle and bake for 15 minutes at 375F.
  15. Without opening the oven door, lower the oven temperature to 325F and bake for 45 more minutes, or until the crust is deep brown (it's not burned, the high amount of sugar gives it the brown color) and the aroma takes over the kitchen.
  16. Let cool completely.
  17. Just before serving brush it with honey mixed with few drops of milk.
  18. Slice and enjoy!
7.6.8
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http://atreatsaffair.com/romanian-easter-bread-pasca-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Linking this Romanian Easter Bread to Bake Your Own Bread and Twelve Loaves

If you like this Romanian Easter bread you may also like

Romanian Swirl Bread

Romanian Christmas bread 

 

Sending love your way,

Roxana

Related Posts:

  • Cherry Tomato Quiche
  • Italian Easter bread – Pane di Pasqua
  • Spaghetti with meat sauce

Filed Under: Bread and quick bread, Easter, Holiday, Recipe Tagged With: bread, bread flour, cheese, cheesecake, Easter, grapeseed oil, holiday, Pasca, Romanian

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Maureen | Orgasmic Chef says

    March 28, 2013 at 9:11 am

    Lovely Easter story and I love this bread. Not only is it beautiful to look at, the recipe is calling me all the way over here. :)
    Reply
  2. The Contessa (Linda) says

    March 28, 2013 at 9:30 am

    Beautiful. Sunday can't come fast enough for me. You have the most beautiful pictures. Linda
    Reply
  3. Patty says

    March 28, 2013 at 10:27 am

    Beautiful Easter bread Roxana! I enjoyed reading about your family Easter traditions ;-)
    Reply
  4. Kayle (The Cooking Actress) says

    March 28, 2013 at 10:42 am

    I tried to abstain from eating all Good Friday a couple years ago... um... I fainted. Apparently I very much need to eat lol. Anywayyyy I love this bread-yum yum yum!
    Reply
  5. Susan P says

    March 28, 2013 at 11:07 am

    Under the number 1. instruction you say "Sprinkle 1/2 cup of top" ..... what does this mean? Would love to try this for Easter. It looks yummy!
    Reply
    • Roxana says

      March 28, 2013 at 11:23 am

      Hi Susan, 1/2 cup of flour. Thanks for bringing it to my attention. Just edited it. Happy Baking, Roxana
      Reply
  6. Karen @ Karen's Kitchen Stories says

    March 28, 2013 at 11:23 am

    That's simply gorgeous. It is going on my list to try, and thank you for sharing your story!
    Reply
  7. Regina @ SpecialtyCakeCreations says

    March 28, 2013 at 12:38 pm

    I also grew up with Pasca as Easter tradition. But I am not familiar with the cheese filling in the center. Maybe that is different in Russian tradition. A lot of what you describe sounds like the Russian Easter traditions we grew up with :)
    Reply
  8. Teresa says

    March 28, 2013 at 1:32 pm

    looks gorgeous. I love the contrast of the darker edges and the yellow middle!
    Reply
  9. Lisatu says

    March 28, 2013 at 1:33 pm

    Sooo making this. My husband is for Rep. of Moldova so grew up with pretty much the same traditions as you did. Its not easter in Moldova yet but it is here in Ireland so ill be making this for when his cousin and family and my brother in-law come to visit this weekend.
    Reply
  10. Laura (Tutti Dolci) says

    March 28, 2013 at 2:58 pm

    I loved reading your Easter memories, Roxana! This bread looks so tasty, especially with the cheese filling!
    Reply
  11. Valerie says

    March 28, 2013 at 4:48 pm

    Roxana, this bread looks amazing! (The filling sounds heavenly!)
    Reply
  12. Scott Borel says

    March 28, 2013 at 10:57 pm

    Wonderful story. I'm going to make this bread for my family Sunday!
    Reply
  13. Gina says

    March 29, 2013 at 12:14 am

    Love your families tradition. I usually make a traditional braided bread with the eggs, but I'd much rather have a cream cheese filling. I hope I have some time Saturday to get one baked. Wishing you and your family a wonderful Easter. -Gina-
    Reply
  14. Anastasia says

    March 29, 2013 at 3:23 am

    How interesting, we make something called paskha for Russian Easter, but it's very different!
    Reply
  15. Anita at Hungry Couple says

    March 30, 2013 at 7:26 am

    What interesting traditions. Thank you for sharing them with us. The bread looks so delicious!!
    Reply
  16. Lora @cakeduchess says

    March 30, 2013 at 9:22 am

    It's so sweet to read about Easter memories and your grandmother. Your pasca is so tantalizing, Roxy. That cheesy filling is incredible. I think I would try it with the farmer's cheese and also ricotta...I would be happy with either cheesy version. Thanks for baking with #TwelveLoaves this month!xx
    Reply
  17. Scott Borel says

    March 31, 2013 at 7:01 pm

    I made this early this Easter morning and it was a success! Thank you so much for this post. The extra milk hint was a good call.
    Reply
  18. Nick says

    March 31, 2013 at 7:41 pm

    45 more minutes till it comes out. This was fun to make. Instead of raisin I added spinach and mushrooms. Used less sugar in the bread, but added 1/4 cup honey. Also a 1/2 tsp salt to the center mix with half as much powder sugar with more honey, and cream cheese and cheddar. Looking for that salt/sugar balance. Hope this wasn't a complete slaughter to your recipe! Thanks for the idea!
    Reply
  19. sorina says

    April 3, 2013 at 9:47 am

    Congratulations!!! Thank you for sharing the recipe!!! Sorina
    Reply
  20. Livia says

    May 2, 2013 at 12:37 pm

    Thank you for this recipe, I am trying it now :) it sounds exactly like what my aunt was making when I was a kid in Romania. I just stumbled across your blog, and I love it!
    Reply
  21. Katie says

    April 16, 2014 at 3:36 pm

    If you made this on Saturday before Easter, would you refrigerate it? Or leave it out until Sunday dinner?
    Reply
    • Roxana says

      April 16, 2014 at 4:13 pm

      Hi Katie, I would cover it with plastic wrap and keep it in the refrigerator, at least overnight. You can leave it out Sunday, during the day.
      Reply
  22. Chris says

    April 19, 2014 at 2:57 pm

    This bread looks beautiful. I am making it now. There has been no increase in the volume of yeast mixed with milk and flour (step 1). Any advice? My milk was lukewarm/room temp. Oh dear. I don't want to go to market for more yeast. I have one packet left.
    Reply
    • Roxana says

      April 19, 2014 at 5:39 pm

      Hi Chris, It takes a couple of minutes, 5-10 minutes for the yeast to work when mixed with flour. There are two main reasons that may prevent the yeast to work : - the temperature of the water. too hot and it will kill the yeast, too cold and the yeast will not come to life - the expiration date for the yeast. Hope you make it work. Let me know if you have other questions
      Reply
      • Chris says

        April 22, 2014 at 2:28 pm

        It worked. It took a bit longer, about 5 minutes…. Yeast was not expired, water was not too hot, Thanks for your reply.
        Reply
  23. Claudia says

    April 4, 2015 at 10:34 am

    Hi Roxana, Thank you for this great and easy to understand recipe, I made this pasca twice already but for this Easter I would like to use fresh yeast... Can I do that? How much do I need? For some reason mines have not turned out as fluffy as I would have liked... Thanks a lot!
    Reply
    • Roxana says

      April 5, 2015 at 9:23 pm

      Hi Claudia, You can use fresh yeast (cake yeast) if that's what you prefer. Depending on the manufacturer, you'll probably have to use 15-20 grams of fresh yeast for every 7 grams of dry yeast. Usually, it says on the package how much you should use.
      Reply
      • Rodica says

        April 12, 2015 at 8:41 am

        Do you think the dough would benefit from adding more eggs?
        Reply
        • Roxana says

          April 20, 2015 at 9:51 pm

          Hi Rodica, I do not suggest adding more eggs. Doing so, you increase the fat content making it very hard for the dough to rise.
          Reply
  24. Marina says

    April 8, 2015 at 7:41 am

    I am of Romanian origin, lived in Romania in my childhood and try to keep the traditions alive. It was a very good recipe, the timing you indicated was excellent and it came out very well, but from what I remembered in our pasca there was less pastry and more cheese filling. I will try it again reducing the amount of dough, perhaps put only one rope of dough around the tin. Thank you again for working out such a good recipe.
    Reply
    • Roxana says

      April 20, 2015 at 10:00 pm

      Hi Marina, So happy to hear from another Romanian. Hope things are going well for you. As for the pasca recipe, I have had so many variations over the years. It depends on the part of the country. I'm from the South and although pasca it's not as popular as cozonac, my family still makes it every year and this is the way I always had it on Easter day.
      Reply
  25. Diana says

    April 9, 2015 at 4:27 pm

    Roxana, I just tried this recipe and it worked amazingly!! Thank you so much :)
    Reply
    • Ioana says

      April 29, 2016 at 11:51 pm

      Thanks for sharing this recipe. I'm from Romania as well and will be making Pasca tomorrow in preparation for Easter 2016! It looks so beautiful and yummy! Can't wait!
      Reply
  26. Mihaela says

    October 16, 2016 at 3:59 am

    Thank you for adapting the recipe to the ingredients from North America. I am living in Toronto and I have a hard time in finding a cheese similar to the Romanian cow cheese that is usually used in this recipe. Definitely I am going to try your Pasca recipe.
    Reply

Trackbacks

  1. 25 “Not your Moma’s Easter Recipes” | RedHeaded Patti says:
    March 25, 2015 at 12:13 am
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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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