Pasca Dough Recipe by Gina Bradea Traditional Romanian Easter Bread Made EasyPasca is a traditional Romanian Easter bread, known for its rich flavor, soft texture, and symbolic meaning. Made with a sweet dough and filled with cheese, raisins, or sour cream, pasca is a staple on Easter tables across Romania. One of the most beloved recipes comes from Gina Bradea, a well-known Romanian food blogger who shares classic and homemade versions of traditional dishes.
This topic will walk you through the essential aspects of making Pasca dough using Gina Bradea’s technique, exploring the ingredients, preparation process, and cultural background behind this festive bread.
The Significance of Pasca in Romanian Culture
In Romania, Pasca is more than just a dessert it is a symbol of joy, family, and celebration. It is typically prepared on Holy Saturday and served on Easter Sunday. The round shape of pasca represents eternity, and its central filling of cheese or sweet cream often symbolizes purity and new life, echoing the meaning of the resurrection.
Pasca is also deeply connected to Orthodox Christian traditions and is often taken to church to be blessed before being consumed.
Why Gina Bradea’s Recipe Stands Out
Gina Bradea is renowned for preserving and promoting traditional Romanian recipes. Her pasca aluat (dough) recipe focuses on simplicity, flavor, and authenticity. What makes her version special is the balanced sweetness of the dough and the careful fermentation process that creates a soft, airy texture.
Her step-by-step methods are accessible even to beginner bakers, making traditional recipes feel achievable at home.
Key Ingredients for Pasca Dough
To make the perfect Pasca, the quality of the dough is crucial. Below are the basic ingredients used in Gina Bradea’s pasca dough recipe
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Flour – High-quality wheat flour, preferably type 000 for better gluten development
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Yeast – Fresh yeast or active dry yeast for leavening
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Milk – Warm milk to activate the yeast and bind the dough
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Sugar – Adds sweetness and helps with fermentation
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Eggs – Richness and structure
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Butter or oil – Adds moisture and softness
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Salt – Enhances flavor
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Vanilla and lemon zest – For aroma and a light citrus touch
The combination of these ingredients creates a dough that is both soft and flavorful, ideal for the rich fillings that go inside.
Preparing the Dough Step-by-Step Guide
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Activate the Yeast Mix the yeast with a little warm milk and sugar. Let it sit for 10-15 minutes until it becomes frothy.
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Mix the Ingredients In a large bowl, combine flour, eggs, sugar, milk, and the activated yeast. Add lemon zest and vanilla for flavor.
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Kneading the Dough Knead the mixture until a smooth, elastic dough forms. This can take 10-15 minutes by hand or less using a mixer.
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Rest and Rise Cover the dough with a clean towel and let it rise in a warm place until it doubles in size. This usually takes about 1-2 hours depending on room temperature.
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Shape and Fill Once risen, divide the dough. Shape it into a round base with a braided edge. Fill the center with your choice of sweet cheese mixture, raisins, or sour cream.
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Final Rise and Bake Let the formed Pasca rise again for 20-30 minutes, then bake at 180°C (356°F) for 35-45 minutes until golden brown.
Popular Fillings for Pasca
The dough alone is delicious, but the filling completes the dish. Traditional pasca fillings include
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Sweet cottage cheese mixed with eggs, sugar, vanilla, and raisins
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Sour cream and sugar for a more custard-like center
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Chocolate or dried fruit, for modern variations
Each household often adapts the recipe to their taste, making Pasca a very personal and unique family tradition.
Tips for the Perfect Pasca
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Use room temperature ingredients to ensure proper fermentation.
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Don’t rush the rising process a good dough takes time.
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Use a greased or parchment-lined springform pan to maintain shape.
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Brush the top with egg yolk and a splash of milk before baking for a shiny, golden finish.
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Allow Pasca to cool completely before slicing to help the filling set.
Serving and Storing Pasca
Pasca is best served slightly chilled or at room temperature. It pairs well with coffee, tea, or a glass of milk. Leftovers can be stored in the fridge for up to 3-4 days, wrapped in cling film or stored in an airtight container.
Some people even enjoy Pasca toasted with a bit of butter for breakfast.
A Taste of Tradition
Making Pasca using Gina Bradea’s dough recipe is more than following a set of instructions it’s embracing a cultural tradition passed down through generations. It’s a time to slow down, bake with care, and share something meaningful with loved ones.
Whether you’re new to Romanian cooking or have been celebrating Orthodox Easter your whole life, mastering Pasca dough is a rewarding experience that brings warmth and joy to the table.
Pasca is a centerpiece of Romanian Easter, and its dough is the heart of the recipe. With the guidance of Gina Bradea’s trusted method, anyone can recreate this iconic bread at home. By using quality ingredients, following traditional techniques, and adding your personal touch, Pasca can become a cherished part of your holiday celebrations for years to come.