Romanian Pașcă — Sweet dough tart with braided rim and cheese filling

A showstopping Easter centerpiece where sweet yeast dough forms a base and braided border, filled with a ricotta-like cheese custard. Romanian Pașcă is closer to a cheesecake-bread hybrid than a plain loaf — the creamy, lemon-scented filling bakes inside the braided shell, creating a striking contrast of textures.

Yields: 16 slices | Prep: 40 min + 2 hr rising | Cook: 45 min

Ingredients

For the dough:

• 1 tbsp active dry yeast
• 1/4 cup warm water
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 2 tbsp lemon zest
• 1/2 cup sugar
• 4 2/3 cups all-purpose flour
• 3 large eggs
• 1 tsp vanilla extract

For the cheese filling:

• 1 lb ricotta cheese (or farmer’s cheese)
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sugar
• 1/2 cup raisins
• 1 tbsp lemon zest
• 1 egg, beaten, for egg wash

Instructions

1. Activate yeast: Mix yeast with 1/4 cup warm water. Let sit 10-15 minutes until bubbly.
2. Make wet mixture: Heat 1 cup milk, melted butter, lemon zest, and 1/2 cup sugar over medium-low until sugar dissolves. Cool slightly, then whisk in 3 eggs.
3. Mix dough: Combine flour, milk mixture, and yeast in a stand mixer with dough hook. Mix 5 minutes until combined. The dough will be soft and sticky.
4. First rise: Transfer to an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, 1-2 hours.
5. Shape the base: Divide dough into 4 equal pieces. Roll one piece into a 10-inch circle and press into a buttered 9-inch springform pan.
6. Braid the rim: Divide remaining dough into 6 pieces. Roll each into a 30-inch rope. Make two 3-strand braids and arrange around the edge of the pan. Let rise 30 minutes.
7. Fill: Mix ricotta, 2 eggs, vanilla, 1/4 cup sugar, raisins, and lemon zest. Pour into the center of the dough.
8. Bake: Brush braids with egg wash. Bake at 375°F for 15 minutes, then reduce to 325°F and bake 45 more minutes until the crust is deep golden brown. Cool completely before removing from pan.

Tips

• Traditional Romanian Pașcă uses urdă (a fresh whey cheese); ricotta or farmer’s cheese is the closest substitute in the US
• Do not open the oven door during the temperature reduction — the filling needs steady heat to set without cracking
• Best served the day it’s baked; refrigerate leftovers and bring to room temperature before serving