Ingredients with Measurements:
- 500g flour
- 150g sugar
- 150g butter
- 3 eggs
- 1 egg yolk
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/2 cup raisins
- Powdered sugar for dusting
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 the warm milk and let it sit for 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, salt, and lemon zest.
3. Add the butter to the flour mixture and mix until it resembles coarse crumbs.
4. Add the eggs, egg yolk, sour cream, vanilla extract, and yeast mixture to the flour mixture and mix until a dough forms.
5. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until it doubles in size.
7. Preheat the oven to 350°F.
8. Grease a 9-inch springform pan with butter.
9. Punch down the dough and knead in the raisins.
10. Roll out 2/3 of the dough into a circle and place it in the prepared pan, pressing it up the sides.
11. Roll out the remaining dough into a circle and cut it into strips.
12. Arrange the strips in a lattice pattern on top of the dough in the pan.
13. Brush the top of the dough with beaten egg.
14. Bake the pasca for 45-50 minutes until it is golden brown.
15. Let the pasca cool in the pan for 10 minutes before removing it.
16. Dust the pasca with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Rising time: 1-2 hours
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 380
Fat: 15g
Carbohydrates: 53g
Protein: 8g
Substitutions for ingredients:
- You can use dried cranberries or chopped apricots instead of raisins.
- You can use Greek yogurt instead of sour cream.
Variations:
- You can add chopped walnuts or almonds to the dough.
- You can add a layer of sweetened cream cheese or ricotta cheese to the pasca before baking.
- You can add a teaspoon of cinnamon to the dough.
Tips and tricks:
- Make sure the yeast is fresh and active before using it.
- Knead the dough until it becomes smooth and elastic.
- Let the dough rise in a warm place until it doubles in size.
- Brush the top of the pasca with beaten egg to give it a shiny finish.
- Dust the pasca with powdered sugar before serving.
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 bake it in a preheated 350°F oven for 10-15 minutes until it is warm.
Presentation ideas:
Serve the pasca on a cake stand and dust it with powdered sugar.
Garnishes:
You can garnish the pasca with fresh berries or whipped cream.
Pairings:
Serve the pasca with a cup of hot tea or coffee.
Suggested side dishes:
Serve the pasca with fresh fruit or a salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it becomes moist.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the pasca is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling the dough.
Food history:
Pasca cu vanilie is a traditional Romanian Easter dessert that is usually served on Easter Sunday.
Flavor profiles:
Pasca cu vanilie is a sweet and buttery dessert with hints of vanilla and lemon.
Serving suggestions:
Serve the pasca as a dessert or a sweet breakfast pastry.
Related Categories
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Region: Romanian
Taste: Sweet, Creamy, Vanilla, Rich, Vanilla-Scented