Ingredients with Measurements:
- 500g all-purpose flour
- 200g unsalted butter, softened
- 150g granulated sugar
- 4 large eggs
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 1 tbsp active dry yeast
- 1/2 cup poppy seeds
- 1/2 cup honey
- 1/2 cup raisins
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- 9-inch springform pan
- Pastry brush
Step-by-step instructions:
1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Add the salt, vanilla extract, and yeast mixture, and mix until well combined.
5. Gradually add the flour, mixing until a smooth dough forms.
6. Knead the dough on a floured surface for 5-10 minutes until it becomes elastic and no longer sticks to your hands.
7. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour.
8. In the meantime, prepare the filling by grinding the poppy seeds in a food processor until fine.
9. In a small saucepan, heat the honey and raisins until the honey dissolves.
10. Add the ground poppy seeds to the honey mixture and stir until well combined.
11. Preheat the oven to 350°F.
12. Roll out two-thirds of the dough on a floured surface and line the bottom and sides of the springform pan.
13. Pour the poppy seed filling into the pan.
14. Roll out the remaining dough and cut it into strips to form a lattice pattern on top of the filling.
15. Brush the top of the dough with beaten egg.
16. Bake for 45-50 minutes until the crust is golden brown.
17. Let the pasca cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Rising time: 1 hour
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 60g
Protein: 10g
Substitutions for ingredients:
- Poppy seeds can be substituted with ground walnuts or almonds.
- Raisins can be substituted with dried cranberries or chopped apricots.
Variations:
- Add lemon zest to the dough for a citrusy flavor.
- Use a mixture of poppy seeds and ground nuts for the filling.
- Add a layer of sweetened cream cheese on top of the poppy seed filling.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth mixture.
- Knead the dough well to develop gluten and achieve a light and fluffy texture.
- Let the pasca cool completely before slicing it to prevent the filling from spilling out.
Storage instructions:
Store the pasca in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the pasca, wrap it in foil and warm it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the pasca on a cake stand and dust it with powdered sugar.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the dough is too sticky, add a little more flour.
- If the filling is too thick, add a little more honey.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food.
Food history:
Pasca cu mac is a traditional Romanian Easter dessert that dates back to the 19th century.
Flavor profiles:
Sweet, nutty, and slightly floral.
Serving suggestions:
Serve the pasca as a dessert or a sweet breakfast treat.
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Region: Romanian