Homemade Easter cake with cottage cheese and candied fruits you can easily cook, without even having any pastry experience. It is possible to bake a kulich not only in a special form or in a paper mold. For the first culinary experiments (and not only) I advise you to take a small cast-iron pan. Kulich in a pan will not turn out as high as in a narrow shape, but it never burns and is always well baked inside! Yeast curd dough is airy, fluffy, sweet and aromatic. To decorate, prepare sugar icing or pour pastries with slightly heated honey and sprinkle with ready-made sugar ornaments or simply powder with powdered sugar.
- Cooking time: 2 hours 45 minutes
- Servings: 5
Ingredients for homemade Easter cake with cottage cheese and candied fruits
- 100 ml of milk;
- 1 egg;
- 19 g fresh yeast;
- 50 g butter;
- 100 g of cottage cheese;
- 75 g of granulated sugar;
- 330 g wheat flour;
- 120 g of candied fruit;
- 65 g light seedless raisins;
- salt, vanilla, icing sugar.
Cooking method for Easter homemade Easter cake with cottage cheese and candied fruits
Heat the milk to a temperature of 30 degrees Celsius, add sugar and fine salt to the milk at the tip of the knife, stir until sugar is dissolved.
We put fresh yeast into warm milk and mix everything again until the yeast is completely dissolved.
Melt the butter in a saucepan or in a water bath, cool. If you pour hot oil into the yeast mixture, it will destroy the yeast, so add the oil cooled!
Add the egg and melted butter to the bowl.
We measure out about 60 grams of wheat flour. If the yeast dough is sweet, with butter and eggs, that is sweet, it is usually prepared by the sponge method - first add about 1/3 of the flour, and after about an hour the remaining flour and fillers (dried fruits, nuts, candied fruits).
So, pour the measured part of the flour in a bowl, mix.
Now we add to the dough the curd cheese, mix again thoroughly and leave at room temperature in the warmest corner of the kitchen for 40-45 minutes.
When the sponge approaches, sift the remaining flour into a bowl, mix with vanilla (to taste). Crush brew, combine with sifted flour.
Knead the dough, it should turn out pretty thick. Humidity and flour grade affect its quantity. If the dough is thin, you'll have to add flour to achieve the desired consistency.
Then add light raisins without stones and candied fruits, knead the dough well.
Cover the bowl with a lid or towel, then remove to the warm corner of the kitchen, leave for 60 minutes. The dough will increase in volume - will grow approximately twice.
We grease the pan with vegetable oil, crush the dough, spread it on the pan and leave it warm again, now for 15-20 minutes.
Frying pan is sent to a hot oven for 40-50 minutes (temperature 165 degrees).
Ready homemade Easter cake sprinkled with powdered sugar or decorate to your liking.
It is better to prepare Easter baked goods 1-2 days before the holiday. You will not only have time to consecrate the kulichs in the church, but also the “mature” cake will become more delicious!
Bon appetit and bright holiday for you!