Easter Secrets – Easter bread or cake, name it how you want ;)

In many European countries, there are various traditions surrounding the use of bread during the Easter holiday. Traditionally the practice of eating Easter bread or sweetened “communion” bread traces it’s origin back to Byzantium and the Orthodox Christian church. The recipe for sweetened or “honey-leavened” bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical text hat mention this type of special food. It is also widely known that sweetened bread desserts similar to Panettone, were a Roman favorite.

Moldova also have a traditional Easter bread called Pasca (The term “pasca” is Easter in the Eastern Orthodox faith and can be confusing to some westerners). The Moldavian Pasca bread is made with cheese (and may also include fruits, nuts, or chocolate for decoration). It will always be found alongside another traditional sweet bread which Romanians make for Easter and Christmas called cozonac.

As bread is a tradition in our house,(been cooked of my great grandmother) I will not divulge all the secrets, which used my Mother, but I will post pictures and a standard recipe.
I can only write so that you can add honey, chocolate, dried lemon peel as well 🙂

And remember, every housewife, prepare bread in her way. But to know, that no one can bake as my Mother 🙂


Moldova are, de asemenea, o pâine tradiţională de Paşti numita Pasca (termenul de “pasca” – credinta). In Republica Moldova Pasca se face cu brânză (şi se mai  pot include, de asemenea, fructe, nuci, ciocolata pentru decor). Cozonacul se coace asemeni Pascai insa de Craciun.

Astfel cum Pasca este o tradiţie în casa noastră, (a fost gatita de stra-bunica), nu voi divulga toate secretele, care a folosit mama mea, dar voi posta imagini şi o reţetă standard.

Şi retineti: fiecare gospodină, pregăteste Pasca în felul ei. Dar să ştiţi, că nimeni nu poate coace mai bine ca mama mea 🙂


Easter Bread (Paska/Pasca) recipe

– 1 package active dry yeast or 1 cake compressed yeast
– 1 cup scalded milk
– 1/4 cup lukewarm water
– 1/2 cup granulated sugar
– 2 teaspoon salt
– 1/2 cup softened butter or margarine
– 4 1/2 to 5 cups sifted enriched flour
– 2 eggs or 3 egg yolks
– 1/4 cup white raisins

Soften yeast in warm water. Combine milk, sugar, salt and butter; cool to lukewarm. Stir in 2 cups flour and eggs and mix well. Stir in softened yeast; add raisins and remaining flour to make soft dough. Let rest 10 minutes.

Knead for 10 minutes on lightly floured board until smooth and elastic. Place in greased bowl turning around to grease the entire surface. Cover; let rise (1 1/2 hours) in warm place or until doubled in bulk.

Punch down and let rise (1 hour or more). Divide dough into 2 balls. Cover and let rest 10 minutes.

For Easter, make into 2 round loaves or make a braided loaf by cutting each ball of dough into three parts and braid. Put in loaf pan. Cover and let rise 1 hour. Just before putting into oven brush, with egg white. Bake in moderate oven at 350 degrees F for about 30 to 35 minutes or until done.




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