Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup warm milk
- 2 eggs
- 2 egg yolks
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon active dry yeast
- 1/2 cup raisins
- 1/4 cup rum
- 1 egg yolk, beaten (for egg wash)
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Pastry brush
- 9-inch springform pan
Step-by-Step Instructions:
1. In a small bowl, soak the raisins in rum for at least 30 minutes.
2. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
3. In a separate bowl, whisk together the melted butter, warm milk, eggs, egg yolks, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix with the dough hook attachment until a smooth dough forms.
5. Drain the raisins and fold them into the dough.
6. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour.
7. Preheat the oven to 350°F.
8. Grease a 9-inch springform pan with butter.
9. Roll out two-thirds of the dough on a floured surface and place it in the prepared pan, pressing it up the sides.
10. Pour the remaining dough onto the top of the first layer and spread it out evenly.
11. Brush the top of the dough with the beaten egg yolk.
12. Bake for 45-50 minutes, or until golden brown.
13. Let the pasca cool in the pan for 10 minutes before removing it from the pan 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: 400
Fat: 14g
Carbohydrates: 60g
Protein: 9g
Substitutions for ingredients:
- You can use any type of dried fruit in place of raisins, such as currants or chopped apricots.
- If you don't have rum, you can use brandy or orange juice.
Variations:
- Add chopped nuts, such as walnuts or almonds, to the dough for extra texture.
- Replace the raisins with chocolate chips for a sweeter pasca.
- Add lemon zest to the dough for a citrusy flavor.
Tips and Tricks:
- Make sure your milk is warm, but not too hot, or it will kill the yeast.
- If the dough is too sticky, add a little more flour.
- To get a nice golden brown crust, brush the pasca with the egg wash before baking.
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 350°F oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
- Dust the top of the pasca with powdered sugar before serving.
- Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh berries, such as strawberries or raspberries.
- Mint leaves.
Pairings:
- Coffee or tea.
Suggested Side Dishes:
- Fresh fruit salad.
- Roasted vegetables.
Troubleshooting Advice:
- If the dough doesn't rise, make sure your yeast is fresh and your milk is warm enough.
- If the pasca is too dry, brush it with a little melted butter before serving.
Food Safety Advice:
- Make sure your hands and work surface are clean before starting.
- Make sure the pasca is fully cooked before serving.
Food History:
- Pasca is a traditional Romanian Easter dessert that is similar to Italian panettone.
Flavor Profiles:
- Sweet, buttery, and slightly fruity.
Serving Suggestions:
- Serve the pasca as a dessert after Easter dinner.
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Region: Romanian