Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 3 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1/4 cup chopped walnuts
Special equipment needed:
- Stand mixer with dough hook attachment
- 9-inch springform pan
- Pastry brush
Step-by-step instructions:
1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. In the bowl of a stand mixer, combine the flour, sugar, and salt. Add the softened butter, milk, eggs, vanilla extract, and yeast mixture. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Grease the springform pan with butter and dust with flour. Place the dough in the pan and cover it with a clean kitchen towel. Let it rise in a warm place for 1 hour.
5. Preheat the oven to 350°F.
6. Brush the top of the dough with beaten egg and bake for 30-35 minutes until golden brown.
7. Remove the pasca from the oven and let it cool for 10 minutes. Remove the sides of the springform pan and transfer the pasca to a serving plate.
8. In a small saucepan, heat the honey over low heat until it becomes runny. Brush the honey over the top of the pasca and sprinkle with chopped walnuts.
Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 380
Total fat: 14g
Saturated fat: 7g
Cholesterol: 90mg
Sodium: 85mg
Total carbohydrates: 57g
Dietary fiber: 1g
Sugar: 29g
Protein: 8g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- If you don't have unsalted butter, you can use salted butter and omit the salt in the recipe.
- You can use any type of nuts you like instead of walnuts.
Variations:
- You can add raisins or dried cranberries to the dough for extra flavor.
- Instead of honey, you can use maple syrup or agave nectar.
- You can add a teaspoon of cinnamon to the dough for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Don't over-knead the dough or it will become tough.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- Let the pasca cool completely before slicing it.
Storage instructions:
- Store the pasca in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the pasca, place it in a preheated oven at 350°F for 5-10 minutes until warm.
Presentation ideas:
- Serve the pasca on a cake stand or platter.
- Dust the top with powdered sugar before serving.
Garnishes:
- Sprinkle chopped nuts or dried fruit on top of the pasca.
Pairings:
- Serve the pasca with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the dough doesn't rise, make sure the yeast is fresh and the water is warm enough.
- If the pasca is too dry, brush it with a little bit of melted butter or honey.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the pasca in an airtight container to prevent contamination.
Food history:
- Pasca cu miere is a traditional Romanian Easter dessert that is usually served on Easter Sunday.
Flavor profiles:
- The pasca has a sweet and buttery flavor with a hint of honey and nuts.
Serving suggestions:
- Serve the pasca as a dessert or a sweet breakfast pastry.
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Region: Romanian