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Easter with sweet cheese and raisins


The dough is made like cake. Leave to rise and when it has doubled in volume, place it in a tray lined with baking paper, as follows:

1/3 of the dough is spread in a round sheet and placed on the bottom of the tray. From the remaining dough, make 2 or 3 thin rolls, which are woven and placed on the edge of the tray, and a cross or anything else in the middle. Leave to rise for another 30 minutes in the tray, then pour the filling made of crushed cheese and drained well and mixed with the rest of the ingredients. If you opt for the decoration in the middle, the dough shaped according to your preference is placed over the cheese composition.

Grease with egg and put in the oven, over medium heat, for about 1 hour.


Easter with cottage cheese

Recipe video EASTER WITH COW CHEESE lower:

In a bowl put 80 ml of lukewarm milk, a teaspoon of sugar, a teaspoon of 000 wheat flour and 20 g of fresh, well-crushed yeast. Mix with a whisk so that the ingredients dissolve.

Last 10 minutes for the yeast to activate.

In a large bowl put 400 g of wheat flour type & # 8222000 & # 8221. Use a quality flour so that the Easter grows nicely and is as fluffy as possible.

Add the activated yeast. Mix separately 4 egg yolks, a pinch of salt and 100 g of sugar, with a whisk until the sugar has dissolved and add them over the flour.

Then add the grated peel of a lemon.

Then put 60 g of melted and cooled butter, vanilla essence and then mix with a wooden spoon.

Then knead with your hands for 5 minutes on a table greased with a little oil. You will get a soft and non-sticky dough.

Transfer the dough to an oiled bowl. Cover the bowl with cling film and leave to rise for 60 minutes, in a warm place, away from cold currents.

Remove the raised dough from the bowl and place it on a counter greased with a little oil. Divide into 3 equal parts.

From the first part, form a ball. In a cake pan (26 cm in diameter) lined with baking paper on the bottom and greased with butter on the sides, place the formed ball. Press the dough with your fingers until it covers the bottom of the tray.

Divide each remaining piece of dough into 3 equal parts. Form 3 sticks 40 cm long.

United at one end the 3 sticks. Make a simple braid from the 3 sticks.

Transfer the braid to the edge of the round tray over the dough lying on the bottom of the tray. Repeat the process for the last piece of dough. Join the braids by pressing vigorously with your fingers.

Cover the tray with a clean towel and leave to rise for 60 minutes in a warm place.

In a large bowl put 700 g of sweet cheese squeezed well whey, 4 whole eggs, 150 g sugar, 100 g hydrated raisins (leave the raisins in water, about 20 min), 50 g semolina and a teaspoon of the essence of vanilla.

Mix well until all the ingredients are mixed and you get a homogeneous cream.

Place the composition in the middle of the braids with a polish, so that the cream does not reach over the braids in the dough.


Easter with sweet cheese and raisins

Easter with sweet cheese and raisins

Easter with sweet cheese and raisins

INGREDIENTS
For the dough:

-400 g flour
-100 g sugar
-An as a nut
-200 ml milk
-2 tablespoons oil
-2 eggs
- rum, vanilla essence
-a cube of yeast
-a little salt
For the filling:
-800 g of cottage cheese
-200 g old powder
-An as a nut
-4 eggs
-2-3 tablespoons sour cream
-vanilla sugar
-150 g raisins
-1 tablespoon gray
-1 tablespoon flour
-grated peel of a lemon
-a little salt