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Pască (Romanian Easter bread): photo of the dish
Illustrative photo: AMartiniouk — CC BY-SA 3.0, Wikimedia Commons
Holidays & entertaining

Pască (Romanian Easter bread)

A Romanian Easter brioche, soft and scented with lemon and vanilla, often decorated with a cross of dough. It is blessed on Holy Saturday before being shared with family at Easter.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Nutrition facts

457 kcal per serving

Protein
13.2 g
Carbohydrates
66.2 g
of which sugars
24.2 g
Fat
13.9 g
Fiber
3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the raisins in a little warm water mixed with the rum (or orange blossom water) for 15 minutes, then drain them.
  2. Mix the yeast with the warm milk and a spspoonful of sugar, then leave for 10 minutes until foamy.
  3. In a large bowl, beat the 3 eggs with the sugar, vanilla sugar, lemon zest and softened butter until smooth and creamy.
  4. Add the milk and yeast mixture, then the flour and salt, and knead for 10 minutes until soft and elastic.
  5. Fold in the drained raisins, cover and leave to rise for 1 h 30 somewhere warm, until doubled.
  6. Knock back the dough, shape it into a ball and place it in a buttered round tin. Leave to rise another 30 minutes.
  7. Brush with beaten egg yolk, optionally decorate with a dough cross and cinnamon, then bake at 180 °C for 40 to 45 minutes.
  8. Check doneness by inserting a skewer in the centre; it should come out dry. Let cool slightly before turning out and serving.

Variations and tips

Version without yeast. Replace the yeast with 1 sachet of baking powder added to the flour, and reduce the rising time to 15 minutes for a quicker cake.

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Original Ecomely recipe.