Pasca with Ricotta and Raisins
Today is Orthodox Easter and traditional sweets include pasca and Romanian panettone. I had already proposed a pasca recipe in the past, but today I am offering a recipe that works well for both pasca and panettone, so with a single dough, you can have two sweets!
Also try these Romanian recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 40 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for Pasca with Ricotta and Raisins:
- 4 3/4 cups flour
- 3/4 cup sugar
- 3 egg yolks
- 1 1/4 cups milk
- 0.88 oz fresh yeast
- salt
- lemon flavoring
- lemon zest
- 3.5 oz butter
- vanilla
- 14 oz ricotta
- 1 1/4 cups sugar
- 4 eggs
- 0.5 cup raisins
- 1/3 cup semolina
- lemon flavoring
- lemon zest
- orange flavoring
- vanilla
- 1/3 cup heavy cream
Steps
For the preparation of the pasca with ricotta and raisins watch the video HERE.
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Dough preparation:
We put the flour, a little salt, sugar, and yeast. Add the milk and the yolks, adding them a little at a time while kneading.
Knead at low speed for about 20 minutes. After about 20 min when the dough detaches from the walls, add the cold butter in pieces and continue to knead. Add a little lemon zest,
flavoring, and vanilla to taste. Occasionally, lower the dough from the hook and walls. Once ready, transfer it to the work surface,
make a few folds and form a ball. Put it in a tall container, cover it, and let it rise until it doubles in size.
Filling preparation:
In a bowl, put the well-drained ricotta, lemon zest,
Add the sugar, flavors, and mix. Add the cream and mix.
Add the raisins, the eggs, and finally the semolina. Mix well.
After a few hours, take the dough and divide it into two parts. Take the first part and divide it into three pieces (about 10 1/2 oz for the base, 10 1/2 oz for the border, and 3 1/2 oz for the cross). Take a piece of 10 1/2 oz and form the base by spreading it with your hands on the bottom of the mold.
Take the other 10 1/2 oz piece and divide it in half, then roll out two thin strands. Twist them and place the obtained braid on the edge of the mold.
Pour in half of the prepared cream. Take the third piece and divide it in half, roll it out, and then cut it again in half and twist.
Do the same with the other half. Place them on top in the center and form the cross. Cover and let rise for about an hour. Proceed in the same way with the remaining half of the dough (with these doses, you get 2 pieces).
After a few hours, brush it with milk and yolk and bake at 356°F for about 50 min.
bon appétit!
