Pască — Romanian Paschal Cheese Bread

The second great Romanian Paschal bread — a round, flat-topped loaf with a cross-shaped braid on top
and a rich filling of sweetened farmer's cheese studded with raisins. Pască is blessed at the midnight
Liturgy alongside red eggs and cozonac. Each family gathers for pasca on Easter morning.

FASTING LEVEL: Non-Fasting (butter, eggs, farmer's cheese)

SERVINGS: 2 pască (serves 12-16)
TIME: 4 hours

INGREDIENTS:
For the dough:
- 600 g bread flour
- 250 ml warm milk
- 100 g butter, melted
- 2 eggs
- 2 egg yolks
- 100 g sugar
- 7 g instant yeast
- 1 teaspoon salt
- Zest of 1 lemon
- 1 teaspoon vanilla

For the cheese filling:
- 500 g farmer's cheese (tvorog) or ricotta, well drained
- 3 large eggs
- 100 g sugar
- 60 g semolina or fine flour
- 80 g raisins, soaked in rum or warm water
- Zest of 1 lemon
- 1 teaspoon vanilla
- Pinch of salt

For finishing:
- 1 egg yolk + 1 tablespoon milk (egg wash)

METHOD:
1. Make dough: warm milk, dissolve yeast and 1 tablespoon sugar. Let foam 10 minutes.
2. Combine flour, remaining sugar, salt, lemon zest. Add yeast mixture, whole eggs, egg yolks, vanilla. Knead 8 minutes. Add melted butter gradually. Knead until silky, 10 minutes more. Rise 90 minutes.
3. Make filling: combine all filling ingredients. Mix until smooth. Should be thick but spreadable.
4. Punch down dough. Divide into 2 portions: use 3/4 of each for the base, 1/4 for the braid.
5. Roll each large portion into a 25 cm circle. Place in a parchment-lined springform pan or form a circle on a lined baking sheet.
6. Pinch up the edges into a 4 cm rim all around, creating a shallow bowl.
7. Spread half the cheese filling in each base.
8. Divide the smaller dough portions into 3 strips each. Braid loosely. Lay the braid in a cross shape (+) over the cheese filling. Pinch the ends of the braid to the rim to secure.
9. Rise 45 minutes.
10. Brush all dough surfaces (but not the exposed cheese) with egg wash.
11. Bake at 180C (350F) for 40-50 minutes until deeply golden. Cover with foil if top browns too fast.
12. Cool completely before cutting. The cheese filling sets as it cools.

NOTES:
- Traditional pască has a cross-shaped braid, symbolising the Resurrection. Some Moldovan traditions use four braids to form a square around the filling.
- Some Bucovina recipes add a layer of cozonac-like dough beneath the cheese. Makes a wonderful double-layered bread.
- Pască is blessed at the midnight Paschal Liturgy in a special basket alongside red eggs, cozonac, butter, and salt.
- Leftover pască toasts beautifully. Slice thin, toast briefly, spread with butter and honey.

NUTRITION (per serving, approximate):
Calories: 340 | Protein: 12 g | Carbohydrates: 48 g | Fat: 12 g | Fibre: 1 g