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Traditional Easter with sweet cheese and raisins

Traditional Easter with sweet cheese and raisins


In a large bowl put sifted flour, make a hole in the middle of the flour and add yeast, caster sugar, vanilla sugar, grated lemon peel, egg yolks, warm water, warm milk and a pinch of salt.

Mix the ingredients well and start slowly, slowly kneading the ingredients for about 30 minutes until you get a non-sticky dough.

Add the melted butter little by little and knead the dough well until you incorporate the whole amount of butter and the dough becomes elastic.

Cover the dough with a towel and leave to rise in a warm place for about an hour and a half.

Until the dough grows, put the raisins in a bowl, pour enough warm water to cover them and 2 teaspoons of rum essence and let them soak for about 30 minutes after which we put them in a strainer to drain.

For the filling, put the sweet cottage cheese in a bowl, add the caster sugar, vanilla sugar, lemon peel, eggs and raisins and mix well until well blended.

At the end we add 2 tablespoons of semolina.

After the dough has risen, turn it over on a plate greased with a thin film of oil and divide the dough into two equal parts.

From half of the dough we make a sheet the size of a tray that we use for Easter.

I used a rectangular tray of 25/35 cm to be enough for the whole family. I lined the tray with baking paper and greased it with a little oil.

The other half of the dough is divided into 9 larger parts and 9 smaller parts that we roll each one separately, between the board and the bridge of the palms until we get 9 longer rolls (35 cm) and 9 smaller rolls (25 cm).

From each of the three rolls we make a braid in three resulting in the end 3 bigger braids and 3 smaller ones.


We put two of the longer braids in the tray over the dough sheet on the 2 larger sides (35 cm) and two of the smaller braids on the 25 cm sides.

Let the Easter rise for about 45 minutes.

After 45 minutes, pour the sweet cheese filling in the middle and make a cross from the 2 remaining braids (one long and one shorter) then grease well the dough braid and the sweet cheese filling with the mixture of egg and beaten milk. and put Easter in the preheated oven for 50-55 minutes, heat properly.

After the Easter is baked, take it out of the oven and let it cool, then cut and serve.



200 g sugar
200 g butter
25 g of yeast
lemon and orange peel
1 kg of cottage cheese
2 tablespoons sour cream
2 tablespoons flour
4 eggs
250 g sugar
200 g raisins
2 sachets of vanilla sugar
lemon and orange peel
1 pinch of salt
60 ml milk
300 g flour

EASTER with cheese. EASTER RECIPE. Method of preparation

EASTER with cheese. EASTER RECIPE. 1. In a bowl put the flour, make a hole in the middle and add the eggs, mayonnaise prepared from yeast, milk and a little sugar and knead adding all the ingredients. A cake batter is obtained and allowed to rise next to a heat source.


Easter with sweet cheese and raisins

Preheat the oven to 180 degrees. The raisins are soaked in 2 tablespoons of rum. Sift flour.

Heat the milk together with the sugar and vanilla. Melt the butter separately.

Take a few tablespoons of the milk prepared earlier, let it cool a bit and mix with the yeast.

Make a hole in the middle of the flour, pour the mayonnaise and cover with a handful of flour. Leave to rise, in a warm place, 10-15 min.

Separate the egg whites from the yolks. Mix the yolks with the salt and lemon peel.

Over the mayonnaise, add the rest of the milk and the yolks, mixing lightly by hand. Gradually add a little warm melted butter and continue kneading the dough.

When all the ingredients have been homogenized, set aside until it doubles in volume, in a warm place, away from currents.

Preparation of the filling

Strain the cottage cheese well and mix with the eggs, caster sugar and powder, lemon peel, a pinch of salt and the raisins soaked in rum. Homogenize and set aside.

After the dough has doubled in volume, take a piece and shape the base of the cake. Spread a part of the dough and put it in a round cake shape, lined with baking paper.

The remaining dough can be spread on a sheet, which will be mounted over the cheese filling, or divided into three large rolls for braiding on the edge of the cake and two smaller rolls for the cross in the middle of the cheese composition.

Put the form in the oven for 10 minutes or until it catches a crust.

Remove the tray, sprinkle a little breadcrumbs inside the cake and pour the cheese composition. Place the braid on the edge of the cake and mount the cross from the dough.

Grease the Easter egg yolk diluted with 1 tablespoon of milk and bake until golden brown.


Easter with sweet cheese and raisins

ingredients
350g flour, 3 egg whites (if you want you can put 2 yolks and one to keep for greasing on top), half a cup of powdered sugar, 8 tablespoons of kneading oil at the end, 1 cup of milk , a little salt, 10g yeast, for the filling: 500g sweet cheese, a handful of raisins, vanilla essence, vanilla sugar, and 3 eggs

Difficulty: Average | Time: 1h


Easter in 10 steps with sweet cheese and raisins

1. Easter is prepared from a cake dough and various fillings, especially sweet cheese filling with raisins. For its success, the piece must be well heated and all ingredients must be kept warm for a few hours before use. The oven is heated first over low heat to maintain a higher temperature in the kitchen, then over high heat for baking. The tray in which the Easter will be baked is greased with fat and lined with baking paper.
2. Use good quality white flour, dried and stored in the heated kitchen for at least 3-4 hours before use. During this time it can be sifted 2-3 times. The brewer's yeast must be fresh within the warranty period indicated on the packaging. Boil the milk and leave to cool until warm on the grill. Rub the butter until it softens or melts hot, and the raisins are washed, cleaned and sprinkled with rum.

3. Dissolve the brewer's yeast, a teaspoon of grated sugar and a yolk in 2-3 tablespoons of lukewarm milk. Rub until smooth, then mix with 1-2 tablespoons of flour until a creamy composition is obtained. Cover and leave in a warm place, leavened for 5-10 minutes. Meanwhile, the sugar dissolves in the fallen milk and is flavored with the vanilla sugar, and an egg white is whipped with a pinch of salt.

4. The raised mayonnaise is mixed with the rest of the sifted flour, the lukewarm milk, two egg yolks, half of the melted butter and the beaten egg whites. Knead vigorously until detached from the bowl or mix until a homogeneous dough is obtained. Cover with a kitchen towel and leave to rise in a warm place away from electricity. Leave to rise for about 30 minutes. The dough is well raised when it doubles in volume.

5. In order to obtain a very good dough, with a fine texture that will break into strips, it is good to knead once more. To the raised dough add the grated peel of a lemon, the soaked raisins and the chopped walnuts. Knead by adding a little butter, until the raisins and nuts are evenly distributed. If the dough is kneaded once, then all the ingredients are added to the first kneaded.
6. Add the last part of melted butter. Now it is no longer kneaded, but folded, lifting the dough from the edge to the middle, beating the dough with the back of the hand until all the butter is incorporated. Repeat this operation and rotate the bowl in which we knead, so that the dough stretches in all directions. Cover with a towel and leave to rise again in a warm, dry place. The dough will rise faster in just 15-20 minutes.
7. Meanwhile, in a separate bowl, beat the eggs with the sugar and vanilla sugar in another bowl until all the sugar has dissolved. Then add the grated lemon peel and the raisins soaked in rum. Stir gently to prevent letting go and set aside. The sweet cheese is passed and mixed with the semolina, and the flour is mixed with the baking powder. vanilla, until all the sugar has dissolved. Then add the grated lemon peel and the raisins soaked in rum. Stir gently to prevent letting go and set aside. The sweet cheese is passed and mixed with the semolina, and the flour is mixed with the baking powder.
8. To the egg cream add the sweet cheese, flour and butter rubbed butter. Mix lightly with a wooden spoon until a homogeneous cream is obtained. The raised dough is divided into two. Then stretch two round sheets the size of the tray. One of the sheets is placed in the tray lined with baking paper, and the other sheet is left on the plate sprinkled with a little flour. Leave to rise again for 10 minutes.
9. Pour the cream cheese into the pan, over the raised dough. Place in an even layer, taking care not to press on the raised dough. Cover with the other sheet and press on the edges to join the two sheets. Grease with egg, sprinkle with almonds and bake in a hot oven at the right heat for 55-65 minutes. Allow to cool, then remove from the pan and dust with sugar.


Ingredients

  • It took
  • 500 g flour
  • 25 g fresh yeast
  • 2 yolks
  • a teaspoon of salt
  • 250 ml milk
  • 125 g sugar
  • 50 g butter
  • 50 ml oil
  • 1 teaspoon grated lemon peel
  • 1 teaspoon orange peel
  • vanilla
  • Filling
  • 650 g of cottage cheese
  • 3 eggs
  • 130 g of sugar
  • 100 g raisins
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel
  • vanilla
  • For anointed
  • 1 yolk
  • 2 tablespoons milk
  • poppy seeds
  • powdered sugar

Easter with cheese and raisins

Along with cozonac, red eggs and miles of cheese, cheese is a dish that should not be missing from the table of Romanians around the Easter holidays. Unlike other dishes, Easter requires a little more attention, extra care and a lot of patience.


Ingredients for Easter with cheese and raisins

  • 500 g flour
  • 150 g sugar
  • 250 ml
  • 30 g of yeast
  • 3 eggs
  • 5 g fine salt (half a teaspoon)
  • 100 ml oil
  • different essences (rum, vanilla, lemon)
  • 2 sachets of vanilla sugar
  • 50 g grated lemon peel and orange
  • 500 g sweet cottage cheese
  • 150 g raisins
  • 200 g sugar
  • 5 eggs (three yolks and two whole ones)
  • 75-100 g flour
  • different essences (rum, vanilla, lemon)

How to prepare Easter with cheese and raisins


Knead the dough from the following ingredients: sugar, eggs, milk, essences, yeast dissolved in milk and a little sugar. Then add the flour and knead well. After that, gradually pour the oil, until it comes off the hand.

The obtained crust is left to rise for 10 minutes in the vessel in which it was kneaded.

Coca is divided into 3 equal pieces. Each piece (Easter) is added in round shapes made of foil.

On the bottom of each form is placed a layer of coca of approx. 200 g and one centimeter thick. The edge of the shape is wallpapered with a braid of two strips of coca. Place the filling in the middle. Put a kind of grill made of coca strips over the filling. Leave to rise again until the composition slightly exceeds the shape. Place in the oven and leave on the right heat (165-170 degrees Celsius).

Bake for about 45 minutes in the oven. Remove from the oven and grease with honey or syrup (water + sugar). Allow to cool for 30 minutes.


Dough ingredients:

1 kilogram of flour
a cube of yeast
350 ml milk
150 ml of sunflower oil
a cup of sugar
4 eggs
vanilla sugar
peel of a lemon

Ingredients for the filling:

1 kilogram of sweet cheese
8 eggs
a cup of sugar

2 tablespoons semolina
a bag of raisins
vanilla essence

Method of preparation:

Separate the egg whites from the yolks. Beat the yolks, two egg whites and half a teaspoon of salt. Add the sugar in the rain and beat the eggs until the sugar melts.

In a cup of warm milk, dissolve the yeast cube.

In a bowl, put the flour, make a hole in the middle and put the yeast. Let the yeast rest for 5 minutes. Then, pour over the flour beaten eggs with sugar and milk, vanilla sugar and lemon peel. We start to knead. Gradually, continuing to knead, add the oil. The dough is ready when it starts to make air bubbles. The hull must have an elastic consistency, easy to handle.

Let the dough rise in a warm place, away from drafts. During this time, we prepare the sweet cheese filling for Moldovan Easter.

Mix the sweet cheese with the eggs plus the two remaining egg whites and the sugar. If the cheese is too soft, and the composition seems too watery, you can add 2 tablespoons of semolina.


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 powdered sugar
-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


200 g sugar
200 g butter
25 g of yeast
lemon and orange peel
1 kg of cottage cheese
2 tablespoons sour cream
2 tablespoons flour
4 eggs
250 g sugar
200 g raisins
2 sachets of vanilla sugar
lemon and orange peel
1 pinch of salt
60 ml milk
300 g flour

EASTER with cheese. EASTER RECIPE. Method of preparation

EASTER with cheese. EASTER RECIPE. 1. In a bowl put the flour, make a hole in the middle and add the eggs, mayonnaise prepared from yeast, milk and a little sugar and knead adding all the ingredients. A cake batter is obtained and allowed to rise next to a heat source.

EASTER RECIPE. 2. Separately, in another bowl, put: cottage cheese, sour cream, caster sugar, lemon and orange peel, a pinch of salt, flour, vanilla sugar and eggs. All this is mixed with the mixer and at the end the raisins are added.

EASTER with cheese. EASTER RECIPE. 3. The dough sheet, after it has risen, is placed in the tray greased with butter. Form a finger-twisted roll on the board by hand and cut it in half. The two pieces stretch with the twister. The first sheet is placed in the tray greased with butter, the cheese composition is poured and then it is covered with the other sheet, pressing lightly so that the cheese does not come out.

EASTER RECIPE. 4. Place in the oven at the right temperature, the same from start to finish. After baking, leave to cool to room temperature for a few hours and powder with powdered sugar.